Plum and Hazelnut Slice
Cooking time30 minutes
Prep time45 minutes
Servings6 portions
Ingredients
- 250g (9oz) plain flour
- 125g (4½oz) Stork packet
- 675g (1½lb) plums, halved and stones removed
- 100g pack blanched hazelnuts, halved
- 55g (2oz) demerara sugar
- 200g pack cream cheese
- 55g (2oz) caster sugar
- 1 lemon rind, finely grated
- 2 tablespoons lemon juice
- 3 tablespoons milk
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Start by preheating your oven to 200°C, 400°F or gas mark 6.
- Then sift the flour into a large mixing bowl, add the Stork and rub together into a fine breadcrumby mixture.
- Add 2 â 3 tablespoons of cold water and mix into a firm dough.
- Knead the dough softly on a lightly floured surface, roll it out and pop it in the bottom of a shallow, 9 inch square tin.
- Pop the plums on top, mix the other filling ingredients together and spread on top of the plums.
- Sprinkle with the hazelnuts and sugar, and bake for 30 â 35 minutes.
- Now just slice and enjoy.
