Plum Custard Bake
Updated: Nov 12, 2020
Plums are such a beautiful fruit. This time of the year is the best time to be eating them. I've used some British Plums for this recipe, and the flavours and colours work so wonderfully with the custard and sweet milk bread.
Here are some tips to get the best bread for this recipe!
Use a free standing mixer to knead the dough. It is a wet dough and it will be really difficult to knead by hand!
Go easy on the flour. When rolling the dough or working it on a table, make sure not to add too much flour, it will dry the dough out and will effect the ratio of ingredients.
Don't kill your yeast. Make sure the milk isn't too hot, anything above body temperature will kill the yeast and will result in a lack of rising.
Make sure the ingredients are room temperature. This will ensure everything will be mixed properly together and will result in a smooth and even dough.
You will need a 9 inch x 13 inch tin
For the Dough:
415g Strong White Flour
40g Caster Sugar
6g Dried Yeast
For the Custard:
1 tsp. Vanilla Extract
2 egg yolks
125g Butter, softened
Plus 1 egg for an egg wash
1. Firstly, the dough. In a small pan, melt the butter and add the milk. Heat until body temperature. Make sure it isn't too hot otherwise you will kill the yeast.
2. In the bowl of a free standing mixer, place the flour, salt, yeast, sugar, eggs and warm milk and butter. Using the dough hook, mix until it has all come together. Keep the machine on a medium speed for about 5 minutes. The dough should have all come together, it should be tacky and very elastic. This is when it is ready to be proved.
3. Place the dough in a bowl, cover with cling film or a clean tea towel. Leave for about an hour, until it has doubled in size.
4. Now, line the tin with baking paper, covering the base and sides. Once the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface, knocking out the air. Using a rolling pin, roll the dough into a rectangle and place into the lined tin. Using your fingers to press the dough into the corners of the tine until the dough is evenly distributed between the tin. Leave to prove for another hour.
5. Now for the custard. In a small pan, place the milk and cream. Bring to the boil. In a bowl, whisk together the egg yolk, vanilla, sugar and flour until well incorporated and smooth.
6. Once the milk is boiling, add 1/3 of the hot mixture, into the egg mixture. Whisk together. Add another 1/3 of the hot milk and whisk again until all combined. Pour all back into the pan with the remaining 1/3 of the hot milk. Place the pan onto a medium heat. Continue to whisk and bring back to the boil. Take off the heat once the cream has been boiling for about a minute. Pour into a clean bowl or container and leave to cool. (Tip: Make sure it is no more than lukewarm when you add to the dough)
7. Before you assemble everything, preheat the oven to 175 degrees celsius (fan). Slice the plums, using a sharp knife. Slice in half, remove the stone, then slice thinly the plums and set aside once you are ready for them.
8. Once the dough has been proved and ready to bake, pour the cooled custard on top of the dough, spreading around the dough, making sure to leave a 1 inch gap at the edge around the whole dough. Now arrange the sliced plums down the cake, in four rows. Fill until you have no more space on the dough and have run out of sliced plums!
9. Break up the one egg for the egg wash and brush lightly around the exposed parts of the dough. Making sure it is all covered in the egg wash so that it will become nice and golden brown.
10. Place in the oven for 30 minutes or until the bread has turned into a lovely dark golden brown.
11. Leave to cool on a wire rack. Best served warmed and on the day it's made, but will last for a couple days in the fridge!