Using the plums
I've had Georgia to help today and as we'd been given some plums from a friend's tree we thought we'd try a fruity cake.

Plum and nectarine upside-down cake
For topping
About 8 plums, halved
2 nectarines, sliced
1oz soft brown sugar

For the sponge base
5oz SR flour
3oz butter
1oz ground almonds
3oz soft brown sugar
2 eggs
2 tbsp milk

In a saucepan, heat fruit with the sugar very gently.

Cream all the other ingredients together for the sponge. Grease a deep 9in sponge tin. Place the fruit in the bottom and add the sponge mixture on top. Bake at 170C, gas mark 3 for about half an hour until golden. Leave to cool for 5 minutes and turn out on a plate. Serve hot or cold with single cream.