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Plum & ginger upside down cake

Plum & ginger upside down cake

With Autumn comes a beautiful fruit season, especially when you live in Kent, the Garden of England, and surrounded by orchards. This upside down cake is a great alternative to a crumble. It present beautifully, keeps well and is delicious with a little vanilla ice cream! It contains no sugar besides the fruits and a little maple syrup. It is naturally gluten free and quick and easy to prepare.



serves 8


For the plum topping ( although it’s at the bottom!)
6 plums, halved
2 tablespoon maple syrup
50g butter, melted

For cake mix:
4 large eggs
150g oatmeal (oat flour, gluten free)
150g ground almonds
80g butter, melted
Thumb size piece of fresh ginger, grated
3 teaspoon baking powder
1 teaspoon vanilla paste or extract
Pinch of sea salt



Prep time: 15mins
Cooking time: 30mins

  • Preheat oven to 180°C.

  • I used a round cake tin measuring 9.5in / 24cm diameter.

  • Clean, de-stone and halve the plums.

  • In a small bowl pour 50g melted butter and maple syrup and mix well.

  • Pour the mixture into the bottom of the cake tin.

  • Arrange the plum halves and set aside.

  • In a large mixing bowl, mix together the 80g melted butter, eggs, oatmeal ground almonds, baking powder and salt.

  • Mix well until combined.

  • Add the fresh grated ginger and vanilla and mix well.

  • This batter will be quite dense/thick.

  • Spread over the plums in cake tin making sure to distribute well.

  • Slide and bake in the oven for around 30 minutes until a skewer comes out clean.

  • Leave to cool slightly before slicing and enjoying warm, with a scoop of vanilla ice cream.


The Health Boost Tip

For those short of time, this is a great way to use up any fruits you may have available: apples, pears, plums or even a mix. Swap the ginger for cinnamon if using apples and pears or play around with your favourite pudding spices!
With no added sugar, this is a perfect treat without the sugar rush and crash!

Download a printable version here

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