1 kg (2.2 lb) plums stoned (seeded)
2 tbsp (25 g) 1 oz sugar
300 ml water
175 g wholemeal breadcrumbs
1/4 cup (50 g) 2 oz Demerara (raw) sugar
1/2 stick (4 Tbsp) 50 g butter
2 tbsp (25 g) 1 oz sugar
300 ml water
175 g wholemeal breadcrumbs
1/4 cup (50 g) 2 oz Demerara (raw) sugar
1/2 stick (4 Tbsp) 50 g butter
To serve
2/3 cup (150 ml) 1/4 pt fresh double cream, (heavy cream) whipped
1 tbsp (15 ml) flaked almonds, optional
1 tbsp (15 ml) flaked almonds, optional
method
1. Place the plums, sugar and water in a saucepan and cook until soft, cool.
2. Mix the breadcrumbs and sugar together. Melt butter in a pan, add the crumb mixture and fry until crisp, cool. Layer the plums and crumbs alternatively in a foil dish.
3. To freeze, cover, place in a polythene bag, seal, label and freeze.
4. To serve, uncover and reheat from frozen in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5 for 30 minutes. Cover the top thickly with whipped cream and decorate with almonds, if liked.
2. Mix the breadcrumbs and sugar together. Melt butter in a pan, add the crumb mixture and fry until crisp, cool. Layer the plums and crumbs alternatively in a foil dish.
3. To freeze, cover, place in a polythene bag, seal, label and freeze.
4. To serve, uncover and reheat from frozen in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5 for 30 minutes. Cover the top thickly with whipped cream and decorate with almonds, if liked.
serving amount
serves: 6
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