This Avoca favorite is a truly delicious dessert that works equally well with pears or plums and can be baked in a tin. This chocolate plum cake with sticky muscovado crumble, once cooled, enjoy it as a cake or as a sweet-afters served warm with custard or ice cream. The delicious Muscovado sugar melts into a sticky topping.
Through its cafés, food markets and cookbooks, Avoca has led a revolution in Irish food, championing seasonal, locally-sourced ingredients and showcasing artisan food producers. It's a passion born out of its roots in 1723 when Avoca first started weaving its world-famous throws & blankets - and nurtured still in its stores, homewares and fashion. Find more of the story at avoca.
com . Join the Avoca community on Twitter , Facebook and Instagram . Serves 8 Ingredients For the cake - 8 plums, halved, stones discarded - 4oz unsalted butter - 9oz plain flour - 3 tbsp cocoa powder - 2 level tsp baking powder - 1/4 tsp salt - 9oz caster sugar - 3 eggs (lightly beaten) - third of a pint of milk For the crumble - 6oz dark brown Muscovado sugar - 2oz flour - 3oz unsalted butter Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Method: To make the crumble To make the cake To serve Enjoy warm with some vanilla ice cream or custard or have it cold with some softly whipped cream.
And relax. * Originally published in 2016, updated in July 2023..
