• Serves 4
  • 4 thick slices of bread from a brioche loaf
  • 12 ripe plums
  • Caster sugar
  • Clotted cream to serve

Preheat the oven to 200C (400F, Gas mark 6). Place the brioche slices on a baking sheet.

Halve the plums and remove the stone. Arrange the plum halves flat side down on the brioche.

Dredge with caster sugar and bake for about 15-20 minutes until the plums are just starting to collapse. Serve immediately with a spoonful of clotted cream, delicious.