Plum and almond baked custard





Ovenproof dish 25 x 30 cm / 10 x 12″
Ice cream, cream, yoghurt or crème fraîche to serve.


  1. Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark. Butter the ovenproof dish.
  2. Stone the plums. I do this by halving them and then and cutting round the stone. Place cut side up in the baking dish and scatter over the flaked almonds.
  3. Measure the cream and milk out in a measuring jug, add the eggs, sugar and salt and mix well. Then, while continually stirring to keep the sugar mixed, pour this mixture over the plums and flaked almonds.  Put the dish in the oven for 30 – 35 minutes until lightly browned on top.
  4. When cooked, remove from the oven and sprinkle over 14g / ½oz sugar before serving.