Sour Cream And Plum Flan

• for the shortcrust pastry
• 225 g flour
• 1 pinch salt
• 125 g butter
• 3 -4 tablespoons water
• for the filling
• 3 egg yolks
• 2 tablespoons muscovado sugar
• 1 1/4 cups sour cream
• for the topping
• 2 tablespoons demerara sugar
• 1/2 teaspoon mixed spice
• 500 g plums, halved and pitted

1. Make the shortcrust pastry: sift the flour and salt into a bowl. Rub in the butter cut into small pieces until the mixture resembles fine breadcrumbs. Add the cold water and mix to a dough. Chill for 15 minutes before using to line a 24cm flan tin.
2. Preheat your oven to 200u0b0C.
3. Mix the filling ingredients together.
4. Place the plums cut side up onto the flan case. Pour the filling on top.
5. Put into the oven for 20 minutes.
6. Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230u0b0C for another 20 minutes until golden on top.
7. Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.

shortcrust pastry, flour, salt, butter, filling, egg yolks, muscovado sugar, sour cream, topping, demerara sugar, mixed spice

Taken from www.food.com/recipe/sour-cream-and-plum-flan-273353 (may not work)