Classic plum pie with custard

Buy some fresh custard if you don’t want to make your own.

QQServes 8 Prep 20 mins Cook 40-45 mins

Q900g plums, stoned and

thickly sliced

140g golden caster sugar, plus

extra for sprinkling 1/4 tsp ground cloves 1 heaped tbsp cornflour 500g shortcrust pastry flour, for dusting 1 egg, beaten, to glaze FOR THE CUSTARD 4 egg yolks 85g caster sugar 250ml milk 250ml double cream

1 vanilla pod, seeds scraped out

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

2 For the custard, combine the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour over the egg mix, whisking constantly. Put in a clean pan and heat gently, stirring, until the mixture thickens and coats the back of a spoon. Cool quickly, then chill. 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 plum mixture. Roll out the remaining pastry until it’s about 2.5cm bigger than the dish, then drape over the plums. Pinch the edges together well, then make a small hole in the top. Brush with the beaten egg and sprinkle with sugar. This can be assembled up to one day ahead. Carefully place on the hot baking sheet in the oven, and bake for 25-30 mins until golden. Serve hot with the custard.

PER SERVING 681 kcals, protein 9g, carbs 75g,

fat 41g, saturates 19g, fibre 3g, sugars 42g, salt 0.8g