Classic plum pie with custard

Classic plum pie with custard

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 20 mins Cook: 45 mins

More effort

Serves 8

This traditional favourite is an ideal post-Sunday lunch pud

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal681
  • fat41g
  • saturates19g
  • carbs75g
  • sugars42g
  • fibre0g
  • protein9g
  • salt0.77g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 900g plum, stoned and thickly sliced
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 140g golden caster sugar, plus extra
  • tsp ground cloves
  • 1 heaped tbsp cornflour
  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500g pack shortcrust pastry
  • 1 egg, beaten, to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the custard

  • 4 egg yolks
  • 85g caster sugar
  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250ml double cream
  • seeds scraped from 1 vanilla pod

Method

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
alwallgbr
11th Apr, 2009
4.05
Left out the ground cloves. In future I'll use much less sugar in the custard, it was overpoweringly sweet

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?