Plum, Toffee And Almond Pudding


50 g/2 oz/1 cup butter or margarine 225 g/8 oz/1 cup light brown sugar 15 ml/1 tbsp lemon juice

5 thick slices wholemeal bread, crusts removed, cut into 2.5 cm/1 in squares, 450 g/1 lb ripe plums, halved and stoned (pitted)

50 g/2 oz/1/2 cup flaked almonds Greek-style plain yoghurt

Melt the butter or margarine in a large heavy-based frying pan (skillet). Add the sugar and lemon juice and heat, stirring, until the sugar melts. Add the bread cubes and fold into the toffee to coat completely. Take care not to break up the bread too much. Add the fruit. Cover with foil or a lid and cook gently for about 5 minutes or until the plums are tender. Stir again gently, then sprinkle with almonds and serve with Greek-style yoghurt.
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