December 21, 2011

Mill’s Meals Christmas Special Part III

The proof is in the pudding.

Nobody likes Christmas pudding. It’s a burden on our taste buds for the sake of tradition. So to hell with it, this year we’ll eat and be merry about it. In the third and final part of Mill’s Meals Christmas Special, our resident cook Milly Cundall offers a mouth-watering alternative in a rustic plum tart with sponge, caramel, cream and all the things that taste nice!

See Mill’s Meals Christmas Special Part I here and Part II here.

For more recipes, visit millycundall.com and for bite-sized bulletins follow @mildilla

Film: Stevie Rees

Ingredients:

Caramel: 275g caster sugar, 150ml water.

Tart: 900g plums, 150g soft butter, 175g caster sugar, 200g Self-raising flour, 3 large eggs, 1Tsp vanilla extract.

1 x 10″ saute pan, Terracotta dish or cast-iron frying pan.

Pre-heat oven to 170C/325F

Double cream to serve.

Tip: When making caramel, once the sugar dissolves don’t stir it. When it turns rich golden brown remove from the heat to prevent it turning red and becoming burnt.

christmas crackers

Mill’s Meals Christmas Special Part III

The proof is in the pudding.

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