2 oz/55 gr/1/4 cup) superfine sugar/castor sugar (You can use granulated sugar that you have placed in the blender and buzzed a couple of times to make it finer but not a powder. Leave blender lid on until the sugar dust settles.)
6fl oz/175 mls/3/4 cup) double cream
Grated lemon rind - about 1/2 lemon
1/2 teaspoon vanilla extract
Prepare your plums by cutting them in half and removing the stones.
Place the plums in a bowl with the Kirsch or plum brandy and mix gently.
Take your pre-cooked pastry shell and brush the bottom with raspberry jam.
Beat the eggs and sugar until well mixed.
Add the cream, lemon rind, vanilla essence, and any juice from the plums.
Place the plums with the cut side down in the pastry case.
Pour the egg mixture over the plums.
Bake in a pre-heated oven at 180C/350F/Gas 4 for about half an hour until golden.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!