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Member recipe

Mrs Bobkins Plum Pastry

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Serves 7

This is a lovely warm winter pudding, plums in a pastry case with a hint of winter spice and vanilla in the plum sauce.

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  • Ingredients
  • • 375g Puff Pastry ready rolled
  • • 7 plums
  • • 200g golden caster sugar
  • • cinnamon stick or 1 tsp ground cinnamon
  • • Vanilla pod, split and seeds scraped from the middle


    1. • Cut the plums in half, remove one half, remove and discard the stone and slice the remaining half.
    2. • Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
    3. • Slide the fruit into the syrup. Bring the pan to the boil, and then let it simmer for 5-10 mins, depending on the ripeness, until the plums are soft. Leave to cool slightly then remove the half plums.
    4. • Mash into the syrup the remaining sliced plums and bring back boil and reduce the liquid by half until very sweet and sticky like jam and leave to cool.
    5. • Line 2 baking trays with greaseproof paper
    6. • Roll out the pasty and cut 11cm circles from the pastry and place onto the greaseproof paper; make a score in the pastry 1cm from the edge to mark out an inner circle.
    7. • Place the whole plum in the centre of the circle and some of the jam on top retain any excess jam for serving.
    8. • Place in a hot over 200/220 for 15 mins or until the pastry is cooked.
    9. • Add the extra jam and serve with double cream

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