Serves 4

Ingredients

Part one

• 140g/5oz butter
• 115g/4oz unrefined brown sugar
• 55g/2oz chopped walnuts
• 55g/2oz chopped hazelnuts
• 12 plums
• 2 peaches

Part two

• 280ml/10fl oz milk
• 2 eggs
• 195g/7oz unsalted butter
• 280g/10oz unrefined brown sugar
• 280g/10oz self raising flour
• 1 teaspoon nutmeg
• 2 teaspoons mixed spice
• 2 teaspoons bicarbonate of soda
• 115g/4oz chopped walnuts
• 115g/4oz chopped hazelnuts

Part three

• 225/8oz mascarpone
• Zest and juice of 1 orange
• 115g/4oz chopped pineapple
• 2 tablespoons grand marnier

Instructions

1. Preheat oven to 180C/350F/Gas mark 4
2. Chill a stir-fry pan in the fridge.
3. Mix sugar, butter and nuts in Part one (above) together, and then press them into the base and just up the sides of the pan.
4. Stone the plums and peaches, cut them into segments and lay on the butter mixture. Return the pan to the fridge.
5. Whisk the eggs and milk together.
6. Cream together the sugar and butter in Part two (above), and then stir in the whisked milk and egg mixture.
7. Stir in the remaining ingredientsin Part two (above).
8. Pour the mixture over the fruit.
9. Bake in the oven for one hour.
10. Turn out onto a plate to serve.
11. Mix together the mascarpone, orange zest and juice, pineapple and Grand Marnier and serve as an accompaniment to the cake.

Specific conditions:
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 1045 kcal; Protein: 16g; Fat: 68g (of which saturates: 28g); Carbohydrate: 95g; Fibre: 5g.

Cancerbackup thanks Brian Turner for contributing this recipe.