This is a classic South African (from the Western Cape to be precise) plum-based pudding with a juicy layer of cooked plums topped with a crispy cinnamon bread-based crumble.
Prep time 20 minutes/Cook time 20 minutes/Serves: 4
Ingredients:
For the topping:
4 slices wholemeal bread, crusts removed
4 slices white bread, crusts removed
60g (1/4 cup) light muscovado sugar (or light brown sugar)
½ teaspoon ground cinnamon
Pinch of salt (for both the topping and filling)
50g (1/4 cup) unsalted butter, melted
For the filling:
10 South African plums, halved, pitted and roughly chopped (any red-skinned yellow fleshed plums will do)
3 tablespoons granulated sugar
1 teaspoon cornflour (cornstarch)
1 teaspoon lemon juice
½ teaspoon vanilla extract
Method:
Pre-heat your oven to 200°C (180°C fan/400F/gas mark 6).
To prepare the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the muscovado or light brown sugar, cinnamon and salt. Add the melted butter, stir well to combine, then set aside.
To prepare the filling: In a medium bowl, combine the plums, sugar, cornflour, a pinch of salt, lemon juice and vanilla extract.
Spoon the plum filling into a deep rectangular or square baking dish and cover with an even layer of the topping.
Transfer to the centre of your pre-heated oven and bake until the plums are tender and look juicy around the edges of the baking dish, and the topping is golden-brown (about 20 minutes).
Serve warm or at room temperature.
