Griddled Madeira Cake with Plum and Berry Compote

cook 10 mins
  • 25 g (1 oz) unsalted butter
  • 2 plums, stoned and cut into chunks
  • 175 g (6 oz) fresh strawberries, hulled and halved
  • 50 g (2 oz) caster sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons water
  • 125 g (4 oz) fresh raspberries
  • 4 thick slices of Madeira cake
  • 2 tablespoons icing sugar
  • Melt the butter in a heavy-based saucepan and cook the plums over a medium heat, stirring occasionally, for 2 minutes. Add the strawberries, caster sugar, cinnamon and measurement water and cook, stirring occasionally, for 2 minutes until the fruit is tender. Stir in the raspberries.
  • Meanwhile, heat a griddle pan over a high heat. Dredge the cake slices on one side with half the icing sugar and cook, icing sugar-side down, for 1 minute until warm and scorched in lines, then dredge the other side with the remaining icing sugar and cook on that side for 1 minute.
  • Serve the cake slices with the warm compote spooned over.
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