LUMPY BUMPY PLUM PIE

Using fresh plums in season, this is an easy early autumn pie. I like Victoria plums as they have the best flavour and colour when cooked. Use a round ovenproof dish that is not too deep and roll the pastry thinly, so it cooks evenly. The pastry has icing sugar added, which helps it to mould over the plums to give the bumpy shapes.

Serves 6-8

l 25g (1oz) cornflour l 100g (4oz) caster sugar l 900g (2lb) plums, halved and

stoned l 1 egg, beaten

l Custard, cream, crème fraîche or ice cream, to serve

For the shortcrust pastry l 225g (8oz) plain flour l 75g (3oz) icing sugar l 100g (4oz) butter, diced l 1 egg, beaten l You will need a 28cm (11in)

shallow, round ovenproof dish

To make the pastry, measure the flour, icing sugar and butter into a food processor. Whizz until the mixture resembles breadcrumbs.

Add the egg and whizz again until the pastry just comes together (it will be a soft dough). Shape into a ball, wrap in clingfilm and place in the fridge to chill for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6.

Place the cornflour and sugar in a bowl and mix.

Arrange the plums cut-side down in the dish and sprinkle the cornflour and sugar mixture over the top.

Roll out the chilled pastry fairly thinly and trim to a neat round about 2cm (¾in) bigger than the dish. Carefully lift the pastry and place over the plums, loosely tucking in the edges.

Brush the top of the pie with the beaten egg and bake in the oven for 40-45 minutes, until lightly golden. Leave to cool slightly before serving with custard, cream, crème fraîche or ice cream.