Practically the last indigenous fresh fruit of the year, plums will be in most shops over the next few weeks, and offer a real taste of autumn.

There are lots of ways to cook with plums; for example, try making a crumble or a simple compote to be spooned over hot porridge in the morning.

This recipe first appeared on our menu almost 20 years ago, when it was a firm favourite with our guests in the Wine Epergne Restaurant. It’s now on Thornton’s menu, where it is served with a choice of ice creams.

The crème patissière element of the dish is the base for a lot of sweet soufflé’s and also for fillings for tarts. Most recipes will need about half the amount I’ve given here, but it’s best to make it in larger quantities. You can refrigerate the rest for up to three days. You’ll need an ice cream machine to make the ice cream; otherwise, use a good quality bought chocolate ice cream with a high cocoa content.

Plum tartlet with chocolate ice cream and lemongrass sauce

Ingredients, serves eight
600g tart pastry
14 ripe plums (slice about ten plums and dice the flesh of the remainder)
Crème patissière
Chocolate ice cream
Lemongrass sauce
Tart pastry (pâte sucrée)
250g soft butter
18oz caster sugar
3-4 vanilla pods
2large free range eggs, beaten
500g plain flour
Two pinches of fine sea salt

Tartlet method
1. Beat the butter and sugar together in a bowl using a hand-held electric mixer until the mixture is smooth and creamy.
2. Slit the vanilla pods down the middle, scoop out the seeds and add them to the mixture.
3. Turn the mixer down to a slow speed and add the beaten eggs until the mixture completely binds.
4. Sift the flour and salt together in a separate bowl. Keep the mixer on the slowest speed as you add the flour and salt to the creamed butter and sugar in little amounts, until the mixture becomes a crumbly dough.
5. Turn mixture out on to a lightly-floured cool surface and knead it until it’s smooth (should only take a few kneads). Be careful not to overwork it and don’t allow it to get too soft.
6. Cut the dough into eight batches and wrap in cling film. Refrigerate for 30 minutes.
7. Remove the dough from the fridge and knead it again gently for a few minutes. Roll the pastry out on a lightly floured surface using quick, gentle strokes, taking care not to use too much pressure.
8. Line eight tartlet moulds with pastry and set aside.

Crème patissière
350ml milk
150ml double cream
75g caster sugar
1 vanilla pod
1 large free range egg
3 large free range egg yolks
40g cornflour

Method
1. Put the milk and cream in a saucepan with one tablespoon of the sugar and the vanilla pod, and bring to the boil slowly.
2. Whisk the egg, egg yolks and remaining sugar together in a bowl until creamy.
3. Sift a third of the cornflour into the bowl and whisk thoroughly. Make sure the mixture remains a smooth consistency. Sift in and whisk the rest of the cornflour in two batches.
4. When the milk and cream is almost at boiling point, pour a third of it on to the egg mixture, beating well. Remove the vanilla pod. Return the egg mixture to the pot, whisking all the time as you let the mixture simmer gently for about three to four minutes.
5. Make sure the mixture is smooth and cooked through, then remove from heat and pour into a bowl. Cover and allow to cool, then place in the fridge until ready to use.

Chocolate ice-cream
Ice cream machine
500ml of cream
500ml of milk
10 egg yolks
Seeds of 1 vanilla pod
125g icing sugar
125 71 per cent dark chocolate
125g 62 per cent chocolate
25g 71 per cent of grated
chocolate chips
1 tsp cocoa powder

Method
1. Mix the egg yolks, vanilla seeds and icing sugar in a bowl with a spatula.
2. Line the bottom of a pot with a drop of water and add the milk and cream, then bring the mixture to the boil. Pour half of the liquid into the egg yolks and mix well with a spatula. Pour the egg mixture back into the pot and return to the heat.
3. Cook the mixture over a medium heat until you see the first bubble, then remove from the heat. Be careful not to allow it to boil as it will separate.
4. Chop the chocolate into small pieces and add to the liquid along with the cocoa powder. Stir with a spatula until the chocolate has melted. Do not use a metal spoon.
5. Place the pot into a bowl of iced water and allow to cool.
6. Place your mixture into an ice cream machine and when the ice cream is almost set, add the chocolate chips. Remove and place into a sterilised container, cover and freeze.

Lemongrass sauce
500ml water
250g caster sugar
1 vanilla pod
4 sticks of lemongrass (whole)
1 slice of ginger
20g unsalted butter
Juice of two lemons

Method
1. Place all the ingredients, except the butter, into a stainless steel pot and bring to the boil. Cook until the liquid reduces by two-thirds, then remove from the heat and pass through a fine sieve.
2. Heat the sauce again in a stainless steel pot over a medium heat until it boils, then fold in the butter and remove.

To assemble the dish
1. Put about a tablespoon of crème patissière into each tartlet mould and divide the chopped plum among the moulds. Arrange slices of plum in a circle on top.
2. Bake in an oven heated to 175C for about ten minutes.
3. Plate with a spoonful of ice cream on top of the tart, pour a little warm lemongrass sauce over, and serve.