Mrs Bobkins Plum Pastry

Method

• step 1

  âÃÂâ Cut the plums in half, remove one half, remove and discard the stone and slice the remaining half.

• step 2

  âÃÂâ Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.

• step 3

  âÃÂâ 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.

• step 4

  âÃÂâ 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.

• step 5

  âÃÂâ Line 2 baking trays with greaseproof paper

• step 6

  âÃÂâ 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.

• step 7

  âÃÂâ Place the whole plum in the centre of the circle and some of the jam on top retain any excess jam for serving.

• step 8

  âÃÂâ Place in a hot over 200/220 for 15 mins or until the pastry is cooked.

• step 9

  âÃÂâ Add the extra jam and serve with double cream