Prune and Walnut Lemon Syrup Cake from Sweet Dreams by Josceline Dimbleby
This is an upside-down pudding cake, perfect for a hungry crowd at a weekend lunch. It is gooey, nutty and tangy with a fresh lemon syrup which is absorbed into the cake.
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Ingredients
- 2 oz (50 g) icing sugar
- a pinch of salt
- 2 oz (50 g) walnuts, chopped
- 6 oz (175 g) granulated sugar
- 6 oz (175 g) self-raising flour, sifted
- 2 oz (50 g) candied peel
- 3 oz (75 g) caster sugar
- 4 tablespoons (4 x 15 ml spoon) milk
- 2 oz (50 g) unsalted butter
- 2 large eggs (size 1–2)
- ½ pint (300 ml) water
- juice of 2 lemons plus 2 tablespoons (2 x 15 ml spoon)
- 8 oz (225 g) pitted prunes
- 3 oz (75 g) soft dark brown sugar
- a thin slice of lemon, halved
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