Millet Casserole with Plums – Wholemeal

Place millet in a fine sieve. Rinse thoroughly under lukewarm running water so that the millet does not taste bitter. Pour apple juice into a saucepan. Add hisre. Cover and cook on low heat for about 25 minutes.

Pour into a suitable bowl.

Rinse the plums and drain well. Then cut them in half lengthwise with a sharp kitchen knife, remove the seeds and place them in the baking dish. Mix cane sugar and cinnamon, sprinkle over prepared plums.

Rinse apples. Remove the core with an apple corer. Cut apples lengthwise into quarters and slice. Place in a large enough bowl and drizzle with juice of one lemon to prevent them from browning.

Grease a medium sized ovenproof gratin dish. Pour in half of the millet, smoothing it out. Top with two-thirds of the plums, then the apple slices.

Put whipped cream, curd, eggs and pear syrup in a large enough bowl. Add remaining hoirse, stir until smooth.

Slit vanilla bean lengthwise. Scrape out vanilla pulp and stir into curd mixture. Spread curd mixture evenly on top of casserole. Top with remaining halved plums and butter flakes. Bake on the middle shelf for about 40 minutes at 200 °C (hot air 175 °C /gas mark 3) until golden brown. Drizzle the warm casserole with maple syrup, perhaps garnish with lemon balm.

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