Classic plum pie with custard

• plum↗900g g

  stoned and thickly sliced

• golden caster sugar↗140g g

  plus extra

• ground cloves↗tsp tsp
• cornflour1 tbsp
• flour↗

  for dusting

• shortcrust pastry↗500g g
• egg↗1

  beaten, to glaze

• egg yolks↗4
• caster sugar↗85g g
• milk↗250ml ml
• double cream↗250ml ml
• vanilla seeds↗

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.

2. 2

   For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.

3. 3

   Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.