Line the base of a deep 18cm loose-bottomed cake tin with non-stick baking paper and preheat the oven to 180°C/160°C fan/gas 4. Put 50g soft brown sugar and 50g butter into a bowl and use an electric whisk to beat until soft and creamy. Spread over the base of the tin, then add the plums, cut-side down.

In the mixing bowl, beat 100g butter and 100g golden caster sugar for the cake batter for 4-5 mins with an electric whisk, until light and creamy. Add the whole eggs, one at a time, beating well after each addition. Add the vanilla, flour and baking powder. Whisk until just combined; spoon over the plums.

Level the cake mix, put the tin onto a baking tray and bake in the oven for 30 mins. Then reduce the heat to 170°C/150°C fan/gas 3 and bake for a further 20-25 mins, or until there’s no wobble left in the middle of the cake and a skewer comes out clean.

Cool in the tin for 15 mins, then pop a plate on top and carefully flip the cake. Gently peel off the paper and discard.

For the crème anglaise, use a balloon whisk to combine the egg yolks and 60g caster sugar in a heatproof bowl. In a pan, heat the cream with the vanilla pod, until it starts to steam. Remove the pod, then slowly pour the cream into the egg mix, whisking as you go. Rinse the pan, pour in the cream mixture and whisk over a low heat for about 5 mins, until it thickens. Sieve into a jug to serve.