Ingredients

Step by step

1. For the jam, put a few small plates or saucers in the freezer ready to test the set.
2. Take a square of muslin (or a clean J-cloth that has been sterilised in boiling water) and snip open the tea bags, emptying the tea leaves onto the material. Bring the corners together to make a loose pouch and tie tightly with string. Put in a large heavy-based pan with the plums, 150ml water and the cinnamon. Bring up to the boil, reduce the heat and simmer, uncovered, for 40-45 minutes, stirring occasionally, until the plums are very soft and pulpy and the liquid has reduced.
3. Add the sugar and stir over a low heat until it has dissolved. Add the lemon juice, bring to a rolling boil and boil rapidly for 5-7 minutes. Remove from the heat, put a spoonful of the jam on the frozen plate and test for the setting point by gently pushing the jam with your finger. If it wrinkles on the surface, it is ready. If not, boil for a further 2 minutes and test again. Discard the tea and cinnamon and pour the jam into hot, sterilised jars, seal and leave to cool.
4. For the cakes, preheat the oven to 190°C, fan 170°C, gas 5. Grease and base-line two 20cm sandwich tins.
5. Beat together the butter, sugar, eggs, self-raising flour, baking powder and milk until you have a smooth batter. Divide the mixture evenly between the tins, using a spatula to level out the surface.
6. Bake for 20-22 minutes until springy to the touch. Cool in the tins for 5 minutes then turn out onto a wire rack to cool completely.
7. For the buttercream, beat the butter until creamy then gradually add the icing sugar. Finally, beat in the vanilla extract and milk.
8. Spread the buttercream over one sponge then spread over about 225g of the plum jam. Take care not to spread too far to the edges. Sandwich the second sponge on top and finish with a dusting of icing sugar.