With Autumn well and truly here, this is the perfect recipe for the plums that are in season right now. Alternatively, you can also make this with apples, then at Christmas time, you can change it up and use mincemeat instead.
340g butter, margarine or vegan alternative
425g self raising flour
115g caster sugar
900g plums – peeled and sliced
15g (2 tbsp) cornflour
2 tablespoons Janda vegan lemon spread (optional)
Heat oven to 180C. Line a swiss roll tin or a tray that is approximately 81/2 x 11 inches with baking parchment.
Prepare your fruit by halving, destoning, and then scalding with hot water. This will make peeling the fruit easier. Once peeled, slice, and then mix in the cornflour. Set aside while you prepare your pastry.
Measure the flour, sugar and semolina into a bowl. Either in a saucepan or the microwave, melt your butter, then pour into the flours and mix thoroughly. While the pastry is soft immediately cover the tin with half the pastry, pressing it down with a spoon. At this point, for a lemon flavour, I spread a thin layer of our lemon spread on. Alternatively, you can grate the zest of a lemon into the fruit mix.
Pour the fruit filling on top, then crumble the remaining on top of the fruit. Bake for 25-30 mins until nicely brown. Remove from the oven and allow to cool completely before cutting into squares or rectangles.