Plum upside-down cake

Ingredients

• 6 scoops good-quality vanilla ice cream, optional
• 50 g desiccated coconut, optional
• 50 g good-quality dark chocolate (70% cocoa solids), smashed into pieces
• 10 g cocoa powder, sifted
• 40 g polenta (dry)
• 100 g self-raising flour, sifted
• 3 large free-range eggs, separated
• + 3 more ingredients
• • 8 Victoria plums, halved and stoned
  • 200 g caster sugar
  • 150 g butter, softened

Preheat the oven to 180°C/350°F/gas 4. Place 50g of the butter in a non-stick 20cm ovenproof frying pan and melt over a medium heat. Add 100g of the sugar and a tablespoon of water and cook for 5 minutes. Bring to the boil for a further 5 minutes until you get a nice buttery caramel. Be carefu...

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