Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Plum & ginger tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 50g dried breadcrumbs
- 50g light muscovado sugarplus 1 tbsp
- 25g crystallised gingerchopped
- 1 eggwhite, lightly beaten
- 300g puff pastry
- 600g plumhalved and stoned
- clotted creamor ice cream, to serve
Nutrition:
- kcal238
- fat11g
- saturates5g
- carbs33g
- sugars17g
- fibre2g
- protein4g
- salt0.49glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
step 2
Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.
