Flour and Plums

Our day has mainly revolved around these two ingredients.

Plum and Almond Flan

* 500g Asda Ready to Roll Shortcrust Pastry**
* Flour, for rolling out
* 4 level tbsp Asda Apricot Jam
* 125g butter, softened
* 125g caster sugar
* 2 large eggs
* Few drops Asda Extra Special Almond Essence
* 125g ground almonds
* 25g self-raising flour
* 400g plums, halved and stoned
* 50g flaked almonds

1. Steps Preheat the oven to 190C/170C Fan/Gas 5. Roll the pastry out to the thickness of a £1 coin and use to line a 23-24cm flan tin. Trim the edges, then spread jam over the base.
2. Beat together the butter, sugar, eggs, almond essence, ground almonds and flour until evenly mixed. Spread on top of the jam and level the surface.
3. Arrange the plums on top, skin-side up, pressing gently so they're half submerged.
4. Sprinkle the flaked almonds on top. Bake the flan for 35-45 minutes or until the centre springs back when lightly pressed. After 25 minutes, cover with baking paper to stop it browning too much.
From the ASDA magazine.

** I made my own with 8oz of plain flour, 2oz trex and 2oz butter.