Plum custard crumble slice

This simple and delicious plum crumble slice combines buttery shortcrust pastry, creamy vanilla custard, ground almonds and juicy plums dusted with cinnamon. It’s a crowd-pleasing bake that’s perfect for plum season. The pastry stays beautifully crisp, even beneath the generous layer of custard and fruit, right down to the very last crumb.

Note: If you prefer a thinner custard layer, simply make the custard using 900 ml of milk and 2 sachets of custard powder instead.

Ingredients for shortcrust pastry:

• 375 g plain flour
• 60 g ground almonds
• ½ teaspoon baking powder
• 220 g cold butter, diced
• 200 g caster sugar
• 1 large egg
• a pinch of salt

Place all the pastry ingredients into a food processor, or rub the butter into the dry ingredients by hand before adding the egg. Mix until the dough begins to form coarse crumbs. Transfer the crumb mixture to a bowl, cover with cling film, and refrigerate for 30–60 minutes.

Line a 23 × 33 cm baking tin with baking paper. Scatter half of the chilled crumb mixture into the tin and press it firmly over the base. Refrigerate for another 30 minutes.

Bake at 180°C for 15–18 minutes, or until lightly golden.

Ingredients for vanilla custard:

• 1300 ml milk
• 3 sachets vanilla or cream-flavoured custard powder (each intended for 500 ml milk)
• 12 g vanillin sugar

Prepare the custard according to the instructions on the packet, using the milk listed above. Add the amount of sugar recommended on the packet (approximately 100 g) along with the vanillin sugar. Transfer the cooked custard to a bowl and leave it to cool.

Ingredients for fruit filling:

• 450 g fresh plums
• 1 tablespoon potato starch (or cornflour)
• 1 teaspoon ground cinnamon

Stone the plums. Toss them gently with the potato starch and cinnamon until evenly coated.

Assemble:

Spread the cooled custard evenly over the partially baked pastry base, adding it spoonful by spoonful. Arrange the prepared plums on top, cut side facing up. Sprinkle the remaining chilled crumble evenly over the fruit. If your dough has formed a solid ball rather than crumbs, simply grate it over the top using the coarse side of a box grater.

Bake at 180°C for about 40 minutes. Leave the cake to cool completely – preferably for several hours – so the custard can fully set. Dust with icing sugar before serving, if desired.

Enjoy!