2 cups peeled and diced apples
1 cup pitted and diced plums
1 cup pitted dates, halved
½ tsp baking soda
¾ cup boiling water
125g butter, soft
1 cup sugar
1 free range egg
1 tsp vanilla
1 ½ cups flour
½ tsp salt
Topping
50g butter
½ cup soft brown sugar
2 Tbsp milk
1 cup thread coconut
1 Tbsp golden syrup
Preheat oven to 180C
Combine apples, plums, dates, baking soda and boiling water. Leave to cool.
Beat butter and sugar in a large bowl until creamy, then add egg and vanilla.
Sift flour and salt and add alternately with apple mixture to the creamed butter mix.
Pour batter into a greased 23cm loose-bottom cake tin.
Bake for 35-40 mins.
Combine the topping ingredients and melt together.
Remove cake from oven and add topping.
Bake for another 10mins until topping is golden and a skewer inserted into the centre comes out clean.
Thanks to Willowbrook Orchard - Plums, and Ettrick Gardens Peasgood Nonsuch apples, for providing the ingredients used in the demonstration.
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