Yield: 1 servings
|600 grams||Plums or; if you can get|
|; them, damsons (1|
|110 grams||Demerara sugar; (4oz)|
|Grated zest and juice of 1 lime|
|½||Nutmeg; freshly grated|
|85 grams||Unsalted butter; (3oz)|
|165 grams||Fresh brown breadcrumbs; (6oz)|
|1||Extra tbsp demerara sugar|
Halve and stone the plums (or damsons). Mix the fruit with the lime zest and juice, sugar and grated nutmeg.
Melt the butter in a heavy based frying pan and tip in the breadcrumbs.
Cook over a mediun heat, stirring constantly with a wooden spoon until all the butter has been absorbed and the crumbs are golden in colour.
Layer the fruit and crumbs in a buttered, oven proof dish finishing with a layer of crumbs. Press down with the back of a spoon to compact the topping and then fork up and sprinkle on the remaining sugar.
Bake in centre of the pre-heated oven for about 45 minutes until the plums are cooked and the top is crispy and brown. You will need to test the plums with a skewer.
Serve with clotted cream and a scraping of nutmeg.
Converted by MC_Buster.
Per serving: 628 Calories (kcal); 70g Total Fat; (98% calories from fat); 1g Protein; 2g Carbohydrate; 186mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.