The pudding is so easy to make. No effort at all. Just a bit of rolling, mixing and stoning of plums. You see? Very little effort. So much so, it’s probably a little bit cheeky to accept any compliments at all. But I insist you bask in your glory enormously when you serve it up because juicy plums adorning a pistachio frangipane is possibly the only way to eat them!
500g packet of puff pastry
75g/3oz unsalted, shelled, skinned pistachio nuts
50g/2oz butter, softened
50g/2oz soft brown sugar
450g/1lb ripe plums, stoned and halved
ice cream or clotted cream, to serve
Preheat the oven to 200°C/fan oven 180°C/gas mark 6. Aga 4/3/2-door Grid shelf on floor of roasting oven.
Roll out the puff pastry to a rectangle measuring 35x25cm/14×10 inch. Lay it on a baking sheet and with the back of a knife, score the pastry 2.5cm/1 inch from the edge, all the way around in a straight line. Prick the pastry in the
centre with a fork to prevent it rising during cooking. Chill in the fridge.
Whizz the pistachios in a food processor until they are finely chopped.
Place the butter and sugar in a medium mixing bowl and cream them together. Stir in the egg and nuts.
Spread the nut mixture over the base of pastry, taking it up to the scored line near the edges. Lay the plum halves, skin side up, closely together over the nut mixture.
Bake for 25–35 minutes or until the pastry and fruit are cooked.
Serve with ice cream or clotted cream!