There’s shortcake, then there’s THIS shortcake! It’s comfort food for sure and this recipe produces a shortcake that is light and rich, sweet and sharp all at the same time … it’s glorious. 

Makes 8-10 slices 

• 8-10 plums, chopped to yield 2 cups
• 3 tbsps sugar
• 2 tbsps cornflour
• 1 Tbsp vanilla essence
• Pastry
• 230g unsalted butter
• 1 cup caster sugar
• 2 medium eggs
• 2 ½ cups (or 370g) plain flour
• 2 tsps baking powder

1. Preheat oven to 170 C and place a tray in to heat up. Grease and line a 24cm tart tin, with a removable base, or similar.
2. Place plums into a bowl and sprinkle with sugar, vanilla and cornflour. Set aside while you make pastry.
3. Pastry: Cream the butter and caster sugar in a mixing bowl until light and fluffy. Add the eggs and beat well. Add sifted flour and baking powder and mix until combined then turn out onto a floured bench, kneading briefly (use a light touch) until a soft dough is formed. Divide dough into two, flatten each to a disc and place in the fridge for 15-30 minutes to firm up.
4. Remove pastry from fridge and roll out on well-floured bench to line the bottom of the tin making sure pastry is a nice thin layer - just patch it up if it tears. Spoon fruit into the pastry-lined tart tin.
5. Roll out second piece of pastry and place on top of fruit, sealing the edges.
6. Remove excess pastry with a sharp knife and lightly brush pie top with egg wash or milk.
7. Bake for 45-55 minutes until pastry is deep golden brown.
8. Remove from oven and serve, warm or cold, with yoghurt or whipped cream.