Name: Classic plum pie with custard
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 900g plum stoned and thickly sliced; 140g golden caster sugar plus extra; tsp ground cloves; 1 heaped tbsp cornflour; flour for dusting; 500g pack shortcrust pastry; 1 egg beaten, to glaze; 4 egg yolks; 85g caster sugar; 250ml milk; 250ml double cream; seeds scraped from 1 vanilla pod

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Classic plum pie with custard

Classic plum pie with custard

James Martin

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Serves 8

More effort

Prep: 20 mins

Cook: 45 mins

A star rating of 3.6 out of 5.13 ratingsRate

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This traditional favourite is an ideal post-Sunday lunch pud

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

900g plum

stoned and thickly sliced
140g golden caster sugar

plus extra
tsp ground cloves
1 heaped tbsp cornflour
flour

for dusting
500g pack shortcrust pastry
1 egg

beaten, to glaze

For the custard

4 egg yolks
85g caster sugar
250ml milk
250ml double cream
seeds scraped from 1 vanilla pod

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Nutrition: per serving

kcal681
fat41g
saturates19g
carbs75g
sugars42g
fibre0g
protein9g
salt0.77g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
step 2

For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
step 3

Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

Recipe from Good Food magazine, October 2008

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A star rating of 3.6 out of 5.13 ratings

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