Happy Hallowe’en everyone! We’re celebrating tonight with spicy pumpkin soup, rich beef in Guinness and cinnamon plum tart-how’s that for late autumn on a plate? Later on, when it’s spooky and the shadows are long and eerie, we will light a small outdoor fire to toast marshmallows and see who is brave enough to run around the garden in the dark....

This is a recipe of my mum’s- it’s fairly quick and easy and always gets an enthusiastic welcome!

Cinnamon Plum Tart

6oz plain flour

3oz butter, chopped into small cubes

Half a pint cream/sour cream

3 egg yolks

1oz caster sugar

½ teaspoon mixed spice

1 lb dessert plums

2oz brown sugar

Teaspoon cinnamon

Heat the oven to 180C/gas mark 4. You need a tart tin with removable base- about 21cm.

Make the pastry by lightly rubbing the butter into the flour until you have something resembling fine breadcrumbs. Then bring together with some ice cold water- just a few drops at a time, trying not to overwork the pastry with your hands. Roll out the pastry on a well floured board and line the tart tin. In a jug mix the cream, egg yolks, caster sugar and mixed spice. Wash and halve the plums, taking out the stones. Pour the cream mix into the uncooked pastry lined tart tin and lay the plums in, cut side up. Put into the oven and cook for about 25-30 minutes. Then take out and sprinkle on the brown sugar and the cinnamon. Turn up the oven temperature to 200C/gas 6 and continue cooking for a further 20 minutes approx. until the tart is lightly golden and the custard is set. 

These lovely photos are from a recent trip to Castle Ward near Strangford Lough. It was such a lovely day spent in great company with family and included a hearty picnic in the sunshine followed by a big walk-bliss!