Love ripe, rich, well-rounded flavours? This sticky slice is just the ticket.
Base:
| |
| 250g (9oz) | plain flour
|
| 125g (4½oz) | Stork packet
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| 675g (1½lb) | plums, halved and stones removed
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| 100g | pack blanched hazelnuts, halved
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| 55g (2oz) | demerara sugar
|
| |
Filling:
| 200g | pack cream cheese
|
| 55g (2oz) | caster sugar
|
| 1 | lemon rind, finely grated
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| 2 | tablespoons lemon juice
|
| 3 | tablespoons milk
|
Method:
- Start by preheating your oven to 200°C, 400°F or gas mark 6.
- Then sift the flour into a large mixing bowl, add the Stork and rub together into a fine breadcrumby mixture.
- Add 2 – 3 tablespoons of cold water and mix into a firm dough.
- Knead the dough softly on a lightly floured surface, roll it out and pop it in the bottom of a shallow, 9 inch square tin.
- Pop the plums on top, mix the other filling ingredients together and spread on top of the plums.
- Sprinkle with the hazelnuts and sugar, and bake for 30 – 35 minutes.
- Now just slice and enjoy.
| Per serving | GDAs for average adults* |
|---|
| Calories | 398 | 20% |
| Sugars g | 24.1 | 27% |
| Fat g | 20.6 | 29% |
| Saturates g | 5.2 | 26% |
| Salt g (based on sodium) | 0.53 | 9% |
*Guideline Daily Amounts (GDAs) based on values for women
