Approx. 50 g (2 oz) butter
175 g (6 oz) fresh white breadcrumbs
3/4 kg (1 1/2 lb) ripe fresh plums, halved and stoned
100 g (4 oz) soft brown sugar
Finely grated rind and juice of 1/2 lemon
225 ml (7 1/2 fl oz) fresh or diluted orange juice
175 g (6 oz) fresh white breadcrumbs
3/4 kg (1 1/2 lb) ripe fresh plums, halved and stoned
100 g (4 oz) soft brown sugar
Finely grated rind and juice of 1/2 lemon
225 ml (7 1/2 fl oz) fresh or diluted orange juice
method
1. Brush the base and sides of a shallow baking dish with some of the butter.
2. Cover the base with some of the breadcrumbs. Put a layer of plums in the dish, sprinkle with some of the sugar and a little lemon rind and juice. Dot with more butter.
3. Continue with these layers until all the ingredients are used up, finishing with a layer of breadcrumbs and dotting with butter.
4. Pour over the orange juice and bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 40 to 45 minutes or until the charlotte feels tender when pierced with a skewer and the top layer of breadcrumbs is golden-brown.
5. Serve straight from the baking dish.
2. Cover the base with some of the breadcrumbs. Put a layer of plums in the dish, sprinkle with some of the sugar and a little lemon rind and juice. Dot with more butter.
3. Continue with these layers until all the ingredients are used up, finishing with a layer of breadcrumbs and dotting with butter.
4. Pour over the orange juice and bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 40 to 45 minutes or until the charlotte feels tender when pierced with a skewer and the top layer of breadcrumbs is golden-brown.
5. Serve straight from the baking dish.
serving amount
serves 4 to 6.
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