Sour Cream And Plum Flan - cooking recipe

Ingredients

for the shortcrust pastry
225 g flour
1 pinch salt
125 g butter
3 -4 tablespoons water
for the filling
3 egg yolks
2 tablespoons muscovado sugar
1 1/4 cups sour cream
for the topping
2 tablespoons demerara sugar
1/2 teaspoon mixed spice
500 g plums, halved and pitted

Preparation

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.
Preheat your oven to 200\u00b0C.
Mix the filling ingredients together.
Place the plums cut side up onto the flan case. Pour the filling on top.
Put into the oven for 20 minutes.
Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230\u00b0C for another 20 minutes until golden on top.
Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.