* Line and grease a 23cm round cake tin with baking parchment.

* Preheat the oven to 170°C (150°C) fan.

* Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a large mixing bowl.

* In a separate bowl, lightly whisk the eggs and milk together.

* Warm the golden syrup, honey and margarine in a saucepan over a low heat.

* Stir in the sugar and keep on a low heat until the margarine and sugar have melted together.

* Remove from the heat and leave to cool a little before pouring the warm syrup mixture into the bowl with the flour mixture and stirring well. Add the whisked egg mixture and mix again until just combined.

* Transfer to the prepared cake tin and arrange the sliced plums evenly over the surface.

* Bake for about an hour, checking after 40 minutes. Cover with foil if the cake starts to burn.

* Gently melt the jam either in the microwave or in a saucepan set over a medium heat and brush the cake liberally with it.