A lovely Autumnal dessert featuring homegrown* plums in a pecan caramel, with spiced ginger cake below. This is presented as an 'upside down' cake, simply warm the cake gently, place the serving dish over the foil tin and invert the tin. The cake will land the right way up with the caramel coming down the edges. Remove the baking paper circle before serving. Serve warm with cinnamon spiced cream or vanilla custard. Serves 12. Contains nuts, dairy & gluten. Suitable to freeze.

*While in season!