Ingredients

• 125g/4oz unsalted butter
• softened
• plus extra for greasing
• 200g/7oz golden caster sugar
• 1 free-range egg
• lightly beaten
• 150g/5oz plain flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp grated nutmeg
• 100g/3½oz pecans
• roughly chopped
• 3 medium apples (mix of granny smith and golden delicious)
• peeled
• cored
• chopped into small pieces
• 5 plums
• stone removed
• chopped into small pieces
• 2 tbsp finely chopped stem ginger
• 200g/7oz caster sugar
• 250ml/8floz whipping cream
• 1-2 tbsp dark rum
• 1 tsp vanilla essence

Directions

• For the apple and plum cake
• preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep
• round cake tin.
• Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined.
• Beat in the remaining flour
• salt
• baking soda
• cinnamon and nutmeg and until just combined.
• Stir in the remaining ingredients.
• Pour the mixture into the cake tin and bake for 35-45 minutes
• or until golden-brown and springy to the touch.
• Remove the pudding from the oven and set aside to cool slightly.
• Meanwhile
• for the rum caramel sauce
• heat the sugar in a saucepan for 4-5 minutes
• or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly.
• Heat the cream in a saucepan set over a medium heat
• then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum
• to taste.
• To serve
• cut the pudding into wedges and serve with the rum caramel sauce.