- 8 plums, halved and stoned
- 200 g butter
- 4 T caster sugar
- 1 lemon, juiced
- 1 vanilla pod, split and seeds scraped out
- 200 g blueberries
- 100 g Demerara sugar
- 4 sheets phyllo pastry sheets
- 100 g raspberries
- Custard or cream, for serving
Preheat the oven to 200°C.
Arrange the plums on a baking tray, scatter with 100 g cubed butter, the caster sugar, lemon juice and vanilla seeds. Roast for 10 minutes.
Meanwhile, place the blueberries and 50 g sugar in a small saucepan and just cover with water. Simmer for 5 minutes, or until the blueberries burst.
Melt the remaining butter and brush onto the phyllo pastry. Place on a baking tray lined with a silicone baking mat or baking paper. Arrange the hot plums in the centre of the pastry and bring the edges towards the centre of the pie, scrunch the edges together and sprinkle with the remaining sugar.
Spoon over the blueberries and syrup, dot with raspberries and bake for 15–20 minutes, or until golden. Serve with cream or custard (how to make the perfect custard here).