1/2 kilo / 1 pound red currants, picked from their stems
1/2 kilo / 1 pound purple plums, cut into slices
a 9 inch round cake pan
Butter for greasing the pan and dotting the cake
1/2 cup bread crumbs
Instructions
Preheat oven to 375F/180C
Beat the eggs and milk together in a bowl. Add sugar, pinch of salt and beat. Add flour, mixing it well.
Peel, pit and thinly slice the plums. Take the currants off the stems.
Add the fruit to batter, mixing gently but well.
Smear a pan with butter then sprinkle lightly with bread crumbs, shaking and them pouring out excess.
Put batter into pan, leveling it off with the back of a spoon. Dot with bits of butter, pushing them into the batter with your finger. About 3 Tablespoons total.
Bake for about 45 minutes, or until top is lightly browned.
Notes
Feel free to play around with the type of fruit you use. I often use apples, and Marcella calls for pears. Berries have been an eye opener.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/08/red-currant-and-plum-cake/