3 cups Plums
or pitted cherries, nectarines, peaches etc
¼ cup Rapadura
½ cup Rapadura
3 Tbls Arrowroot
1 ¼ cup Cream or cultured cream
Sprinkle fruit with ¼ cup rapadura and set aside for about ½ hour. Remove with a slotted spoon to a buttered baking dish and bake at 120° c for an hour or more until fruit is dry.
Line a 10 inch cake tin with baking paper.
Beat eggs with remaining rapadura until smooth. Beat in arrowroot and cream. Stir in fruit and pour batter into tin. Bake 1 hour at 180° c.
Let cool slightly before removing from tin.
Serve with cream, cultured cream or yoghurt.