Sugar Plum Muffins

Place the plums into a saucepan with the golden syrup. Bring to the boil and then stew and simmer until the plums are deliciously soft but still holding some shape. Reserve to cool.

Set the oven to 180C/fan. Line a deep muffin pan with 12 cases.

Place the butter and sugar in a large bowl and using either a wooden spoon or hand-held electric mixer, cream together until fluffy. Add the egg and beat the mixture (adding a little flour if it curdles) to blend. Stir in the cooled plums and all the syrup liquid. Place the flour, ginger, baking powder and salt together in a sieve and shake into the mix. Mix well and divide between the 12 muffin cases. Bake in the middle of the oven for 20 minutes.

Remove the cooked muffins from the pan after 5 minutes and cool on a wire rack. When almost completely cooled, sieve a good dousing of icing sugar over the muffins (or top with sugar crystals if you prefer) and serve.