- 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.