Victoria Plum Pie

Mike Robinson prepares a classic British plum pie with ground almonds and cinnamon, great with dollops of clotted cream
By Mike Robinson
Victoria Plum Pie
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes plus 20 mins to chill
  • Effort: medium


  • 225 g plain or wholemeal flour
  • pinches salt
  • 55 g lard
  • 85 g unsalted butter
  • 2-3 tbsp cold water
  • caster sugar, for dredging

For the filling

  • 675 g small plums, stoned and halved
  • 150 g ground almonds
  • 1/2 tsp ground cinnamon
  • 3 tbsp demerara sugar


1. Preheat the oven to 200C/gas 6.

2. Sift the flour with the salt into a bowl, rub in the lard and butter until the mixture resembles coarse breadcrumbs. Stir in enough water to bind the pastry together, then pat into a flat disc, wrap and chill in the refrigerator while you prepare the filling.

3. Roll out pastry and cut a band from, the same width as the rim of the dish

4. There seems to be a step missing here: I presume the pastry needs to be rolled out and a band of pastry cut out for the side of the pie dish...?

5. Wash the plums and place them with the almonds in a pie dish. Wet the rim and press the band on all the way round. Brush with water and lay over the rolled-out pastry. Trim the edges, press them down firmly and mark with a fork or press into a frilly edge with fingers and thumb.

6. Roll out the pastry trimmings and shape into leaves. Brush the top of the pie with water and decorate with the leaves. Chill until the pastry is firm.

7. Brush the top of the pie with water again and dredge the whole pie with caster sugar. Cut 1or 2 small slits into the pastry top to allow the steam to escape, then transfer to the oven and bake for 25-35 minutes.

8. When cooked, leave to cool slightly before serving in a rustic dish with dollops of clotted cream.

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