Sour Cream and Plum Flan

for the shortcrust pastry

• 225 g flour
• 1 pinch salt
• 125 g butter
• 3-4 tablespoons water

for the filling

• 3 egg yolk
• 2 tablespoons muscovado sugar
• 1 1/4 cups sour cream

for the topping

• 2 tablespoons demerara sugar
• 1/2 teaspoon mixed spice
• 500 g plum, halved and pitted

Directions

1. 1

   Make the shortcrust pastry: sift the flour and salt into a bowl. Rub in the butter cut into small pieces until the mixture resembles fine breadcrumbs. Add the cold water and mix to a dough. Chill for 15 minutes before using to line a 24cm flan tin.

2. 2

   Preheat your oven to 200°C.

3. 3

   Mix the filling ingredients together.

4. 4

   Place the plums cut side up onto the flan case. Pour the filling on top.

5. 5

   Put into the oven for 20 minutes.

6. 6

   Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230°C for another 20 minutes until golden on top.

7. 7

   Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.