Spiced plum and sour cream swirl cobbler picnic traybake pie
This seasonal plum pie is the perfect addition to any picnic or gathering. Plums are tossed in a sweet spice mix, roasted, then packed into a puff pastry crust with swirls of sour cream. Once cooled, it will portion into easy-to-transport slices that are delicious with a spoonful of ginger maple cream and fresh berries.
Ingredients
Metric
Imperial
For the fruit filling
- 1.25kg plums, stoned and sliced
- 3 tbsp of Demerara sugar
- 1 tbsp of ground cinnamon
- 1 1/2 tsp ground ginger
- 2 oranges, zested, plus 3 tbsp juice
- 3 tbsp of Doves Farm Organic Cornflour
For the sour cream swirl
- 200g of sour cream
- 1 tbsp of maple syrup
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp vanilla extract
For the pastry
- 3 320 g ready‑rolled all butter puff pastry sheets
- flour, for dusting
- 2 tbsp of ground almonds
For finishing
- 3 Freshlay Farms Golden Yolker® eggs, beaten
- 2 tbsp of Demerara sugar
For the ginger maple cream dip
- 100ml of double cream
- 1 tbsp of maple syrup
- 1/4 tsp ground ginger
- 1 pinch of ground cinnamon
Toasted oat berry salad
- 150g of mixed berries, fresh or frozen
- 1 tsp lemon juice
- 1 tsp honey
- 25g of rolled oats, toasted
Equipment
- 20 × 30 cm traybake tin
- Rolling pin
Method
Preheat the oven to 200°C/180°C fan/gas mark 6
Toss the sliced plums with demerara sugar, spices, orange zest, juice and cornflour
- 1.25kg plums, stoned and sliced
- 3 tbsp of Demerara sugar
- 1 tbsp of ground cinnamon
- 1 1/2 tsp ground ginger
- 2 oranges, zested, plus 3 tbsp juice
- 3 tbsp of Doves Farm Organic Cornflour
Spread on a tray and roast for 20 minutes until softened and syrupy. Set aside to cool
Whisk together sour cream, maple syrup, egg yolk and vanilla until smooth. Chill until needed
- 200g of sour cream
- 1 tbsp of maple syrup
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp vanilla extract
Reduce the oven to 180°C/160°C fan
Line a 20 × 30 cm tin with parchment
Overlap two of the pastry sheets together by a few centimetres, and then roll them together, using a splash of water to help them stick if needed. Roll out the joined pastry sheets until they are the thickness of a £1 coin, and big enough to line the base and sides of the tin. Press into the tin
- 3 320 g ready‑rolled all butter puff pastry sheets
- flour, for dusting
Sprinkle the ground almonds over the pastry base. Spoon in half the plums, then swirl through half the sour cream mix. Repeat with remaining plums and cream swirl
- 2 tbsp of ground almonds
Set aside a few tablespoons of egg for glazing, then pour the rest gently over the filling
Set aside a few tablespoons of egg for glazing, then pour the rest gently over the filling
- 3 Freshlay Farms Golden Yolker® eggs, beaten
Cover with the ready‑rolled pastry, seal the edges, brush with egg, sprinkle with demerara sugar and lightly score
- 2 tbsp of Demerara sugar
Bake for 1 hour 20 minutes until puffed and golden. Cool completely before slicing
When ready to serve, whip the cream with maple syrup, ginger and cinnamon to soft peaks
- 100ml of double cream
- 1 tbsp of maple syrup
- 1/4 tsp ground ginger
- 1 pinch of ground cinnamon
For the salad, gently toss the berries with lemon juice and honey, then fold through the toasted oats just before serving
- 150g of mixed berries, fresh or frozen
- 1 tsp lemon juice
- 1 tsp honey
- 25g of rolled oats, toasted
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
