Preheat the oven to 170 c/fan 150 c. Pour the melted butter into a 20cm cake tin and sprinkle over the brown sugar. Carefully arrange the plum segments into the butter.

In a large bowl beat together the butter and sugar then gradually beat in the eggs a little at a time until blended. Mix the dry ingredients in a bowl then gradually fold into the butter, sugar and egg mixture, but don’t overwork it too much.

Spoon the cake mixture into the tin and carefully spread over the plums. Transfer to the ocean and bake for 45-50 minutes or until a skewer comes out clean when stuck in the middle.

Remove from the oven and leave to cool in the tin for 5 minutes. Run a knife around the edge and turn onto a plate serve warm with pouring cream.