A gorgeous autumn dessert teaming luscious plums with mascarpone.
800g plums, halved and seeded
1 vanilla bean, split
200g castor sugar
2 tbsp self-raising flour
2 tbsp plain flour
2 tbsp cornflour
Mascarpone, to serve
Heat oven to 180C. Lightly grease a six-cup-capacity ovenproof dish. Combine plums, vanilla bean, 100 grams castor sugar and 1/4 cup water in a saucepan, bring to the boil then reduce heat and simmer for five to six minutes.
Remove vanilla bean and transfer plum mixture to the ovenproof dish. Beat eggs in a bowl with electric beaters until thick and pale. Gradually add remaining sugar and beat well. Sift combined flours and fold into egg mixture.
Spread topping evenly over hot plums and bake for 35-45 minutes or until golden and cooked when tested with a cake skewer. Serve with mascarpone.