Brush a 9u201d square or round pan (I used a 11u201d by 7u201d rectangular pan) really well with butter and keep aside.

Put the melted butter and sugar in a large bowl and beat until light and fluffy. Add the egg and beat well, scraping the sides down. Beat in the vanilla extract as well till mixed well.

In another bowl, whisk together the flour, baking powder, salt, allspice and the powdered almonds. Now add this mixture in two lots, alternating with the milk also in two lots, beating enough to combine everything together.

Scrape the batter into the buttered baking tin and lightly smooth the top. Arrange all the plum wedges randomly on the top (do not press them down) and then evenly sprinkle the 2 tbsp granulated sugar over this.

Bake at 180C (350F) for about 35 to 40 minutes or until the top starts turning golden at the edges and a skewer pushed through the centre comes out clean or with moist crumbs. Let the Buckle cool in the pan for about 15 to 20 minutes. Then unmould carefully and cool on a rack. Cut into 10 rectangular pieces and serve.