Name: Baked plum tart
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4-6
Cuisine: British
Ingredients: 100��/3½�ǳ� butter, cut into pieces, plus extra for greasing; 300��/10½�ǳ� self-raising flour, sifted; 50��/1¾�ǳ� caster sugar; 1 orange, zest and 2 tsp juice; 150ml/¼ pint of milk; 700g/1lb 9oz plums, stoned and halved; 50��/1¾�ǳ� butter; 50��/1¾�ǳ� demerara sugar; 2 tsp ground cinnamon

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4-6
Dietary: Egg-free Nut-free Pregnancy-friendly Vegetarian

Delicious cinnamon-baked plums atop a cobbler-style base.

By Clare Auger

From Country Show Cook Off

Shopping list

Ingredients

butter: 100��/3½�ǳ� butter, cut into pieces, plus extra for greasing
self-raising flour: 300��/10½�ǳ� self-raising flour, sifted
caster sugar: 50��/1¾�ǳ� caster sugar
orange: 1 orange, zest and 2 tsp juice
milk: 150ml/¼ pint of milk

For the topping

plums: 700g/1lb 9oz plums, stoned and halved
butter: 50��/1¾�ǳ� butter
demerara sugar: 50��/1¾�ǳ� demerara sugar
cinnamon: 2 tsp ground cinnamon

Method

Preheat the oven to 180C/350F/Gas 4.
Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required).
Tip the mixture into the prepared tin and smooth the surface.
For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum.
In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice.
Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy.