Instructions: Butter the sides and base of a 225mm ovenproof dish or cake tin (not loose bottomed!)

Sprinkle the brown sugar over the base of the tin.

Cut the plums in half and remove the stones.

Lay them on the base of the prepared tin cut side up.

Set aside.

Prepare the pastry.

Sieve the flour and salt together in a bowl stir in the sugar.

Rub in the butter until the mixture resembles fine breadcrumbs.

Bind the mixture together with the egg yolks.

Use some cold water to bind the mixture if needed.

Roll to a circle slightly larger than the dish used for the plums.

Moisten the edge of the circle and fold over the excess pastry to form a ridge. Turn pastry over and place it on top of the plums.

Press down lightly.

If time allows chill for half an hour to allow the pastry to rest.

Bake directly on the floor of the roasting oven for 30 to 40 minutes until the fruit is bubbling around the sides.

Allow to sit for 5 minutes before turning out onto a plate plum sides uppermost. The plums should be glazed with the sugar syrup.

Serve warm or cold.

Plums are delicious in Autumn and are useful for all sorts of desserts. This makes an attractive dessert both for Saturday lunches or even for supper parties. The plums can of course be interchanged with apples.

Makes 6

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