Suitable for vegetarians Base 75g butter
50g soft brown sugar
100g porridge oats
1 egg yolks
Filling 10 ripe dessert plums, stoned and halved
225g curd cheese
3 eggs, separated
few drops of almond essence
100g caster sugar
30g plain flour
150ml double or whipping cream
Sour or whipping cream and toasted almonds to decorate
Method:
Melt butter and sugar over low heat and mix in oats and egg yolk. Spread evenly over the base of a greased, loose-bottomed 18-20cm cake tin. Put in the fridge to cool for at least a couple of hours.
Arrange 14 plum halves over the chilled base. Soften the cheese in a mixing bowl and whip in the egg yolks, almond essence, half the sugar, flour and cream.
Whisk egg whites until stiff and then add the remaining sugar. Fold gently into the cheese mixture. Spoon into tin and level surface.
Bake in a pre-heated oven, Gas Mark 3/160C for around an hour and a half, or until firm. Leave in the oven to cool for an hour after turning off the heat and opening the door. Ease carefully out of the tin and decorate with cream, plum halves and almonds.
Go to What to Buy for details about organic dairy products.
