Plum Nut Flan

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

This easy pudding is useful for those first plums that appear in the shops, which are too hard and sour to eat raw. Apples can be used, outside the plum season. The flan base is moist, nutty and rich, with a hint of ginger.


  • 4 oz (100 g) softened butter or soft margarine, plus extra for greasing
  • 4 oz (


Preheat the oven to the first setting. Butter a 9½-10-inch (24–25 cm) ovenproof flan dish. Whisk the butter or margarine with the caster sugar and a pinch of salt until fluffy. Whisk in the two eggs one by