A recipe from A Treasury of NZ Baking, this one by Ray McVinnie. If you love sweetness, cardamom, and plums, you can't go wrong...

125 g butter
125 g caster sugar
1 tsp ground cardamom seeds
1 egg
1 tsp baking powder
300 g flour
8 large plums, stoned, sliced
extra caster sugar
icing sugar to serve

First cream the butter and sugar with electric hand – held mixer or food processor to get pale mixture. Add egg and beat it well. Add the baking powder and flour and process it to come together. Now, turn out the mixture on to the clean an floured surface and knead it to get smooth ball. Refrigerate for 30 minutes and then put it out to bring it to the room temperature. [being impatient I did this only for about 5 minutes, and it was fine.]

Meanwhile, preheat the oven to 190 C. Grease the base of 23 cm round slice tin or 20cm square tin and line with the baking paper.

Split the dough evenly in half [no need to be obsessive and weigh it, a good eyeball is fine!] Roll out the the first half of the dough on a floured surface, to fit the tin. Put it to the bottom of the tin. Spread over the stoned and sliced plums and sprinkle them with caster sugar [I didn't think extra sweetness was needed and didn't, and it was lovely, sweet with a slightly tart tang]. Roll out the other half of dough to the same size, and put it over the plums. Press the side down.

Bake for about 30 minutes [mine took longer!]. Cool in the tin and before serving dust with the icing sugar [I didn't dust, and we survived!].

(Thanks Ginny for baking on the home front while I'm away for a month.)