Why not try this tasty dessert from Rachel Allen?
- 250 g (9oz) plain flour, plus extra for dusting
- 1 tsp baking powder
- pinch of salt
- 175 g (6oz) caster sugar
- 75 g (3oz) butter, cubed, plus 15g (1/2oz), softened, for greasing
- 1 egg
- 150 ml (5fl oz) milk
- 8 plums, stones removed and flesh quartered
- Preheat the oven to 180°C (350°F), Gas mark 4, and grease the pie plate with the 15g (1/2oz) softened butter.
- Sift the flour, baking powder and salt into a large bowl, add 50g (2oz) of the sugar and mix well. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs.
- In a separate bowl, whisk the egg together with the milk. Make a well in the centre of the dry ingredients and pour in all but 2 tablespoons of the egg/milk liquid. Holding your fingers in a stiff claw shape, work you way round the bowl, mixing the wet ingredients into the dry ones until you have a soft dough.
- Divide the dough in half and dust one half with flour. (Keep the other half under a clean tea towel so that it doesn’t dry out.) On a well-floured work surface, gently roll out this section of dough into a disc the size of the pie plate. Carefully transfer the pastry to the plate and pile the plums on top, leaving about 2cm (3/4in) around the edge free. Scatter 100g (31/2oz) of the remaining sugar over the plums.
- Roll out the other half of the dough in the same way and place over the fruit to cover, pressing down around the edges. Brush the remaining egg/milk liquid over the dough, scatter with the rest of the sugar and bake in the oven for 40–50 minutes or until the fruit is soft when you test it with a skewer and the top of the pie is golden.
26cm (101/4in) diameter ovenproof pie plate / standard oven proof plate.
More by Rachel Allen:
- Milk Ice Cream: A little DIY, A lot of Taste
- Chocolate Meringue Cake: A serious picnic bonus
- Fennel, pink grapefruit, feta salad: Rachel Allen