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Orange Curd and Plum Puddings Recipe

Orange Curd and Plum Puddings Recipe - 4 servings


700 g plums, stoned and quartered

2 tablespoons light brown sugar

Grated rind of 1/2 lemon

25g butter, melted

1 tablespoon olive oil

6 sheets filo pastry

1/2 x 411g jar luxury orange curd

50g sultanas

Icing sugar, to decorate

Half-fat-thick-set Greek yogurt, to serve


Preheat oven to 200oC/400oF/Gas Mark 6. Lightly oil a 20.5cm/8 inch round cake tin. Cook the plums with 2 tablespoons of the light brown sugar for 8-10 minutes to soften them, remove from the heat and reserve. Mix together the lemon rind, butter and oil. Lay a sheet of pastry in the prepared cake tin and brush with the lemon rind mixture. Cut the sheets of filo pastry in half and then place one half sheet in the cake tin and brush again. Top with the remaining halved sheets of pastry brushing each time with the lemon rind mixture. Fold each sheet in half lengthwise to line the sides of the tin to make a filo case. Mix together the plums, orange curd and sultanas and spoon into the pastry case. Draw the pastry edges up over the filling to enclose. Brush the remaining sheets of filo pastry with the lemon rind mixture and cut into thick strips. Scrunch each strip of pastry and arrange on top of the pie. Bake in the preheated oven for 25 minutes, until golden. Sprinkle with icing sugar and serve with the Greek yogurt.

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