250g Self Raising Flour
90g Chelsea White Sugar
60g Butter
2 Tablespoons Milk
250g Plums, stoned and sliced
250g Apples, peeled, cored and sliced
Chelsea Caster Sugar
Cinnamon

1 : Place the flour and Chelsea White Sugar in a bowl and lightly rub in the butter.
2 : Add enough milk to make a stiff paste.
3 : Roll dough out to 5m thick and line a greased swiss roll tin.
4 : Arrange the plums and apples on top of the pastry.
5 : Sprinkle with Chelsea Caster Sugar and cinnamon and bake in an oven preheated to 200oC for 25 to 30 minutes. Cut into slices when cool.