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Plum betty

Plentiful and cheap, plums are full of flavour and goodness, so why not make them into a comforting pud?

  • Prep: 20 mins
    Cook: 55 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 253
  • Carbohydrates 41
  • Saturated Fat 6
  • Sugar 30
  • Protein 3
  • Fat 10
  • Fibre 4
  • Salt 0.28

Nutrition per serving

  • Calories 253
  • Carbohydrates 41
  • Saturated Fat 6
  • Sugar 30
  • Protein 3
  • Fat 10
  • Fibre 4
  • Salt 0.28

Ingredients

  • 200g wholemeal bread, torn into chunks
  • 85g butter, melted
  • 85g demerara sugar
  • 1 tsp cinnamon
  • 1¼kg plums, quartered and stoned
  • 2 tbsp caster sugar
  • 1 tbsp cornflour
  • yogurt, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Whizz bread to chunky crumbs in a food processor. Spread over a large baking tray and bake for 10-12 mins, stirring now and then until evenly crisp. Scrape into a bowl and stir in the butter, sugar and cinnamon. Reduce oven to 160C/140C fan/gas 3.

  2. Put the plums, sugar and cornflour into a large lidded pan. On the heat, stir for 1-2 mins until the cornflour is incorporated. Add 200ml water, cover and simmer for 15-20 mins.

  3. Layer up the plums and crumbs in an ovenproof dish, finishing with a layer of crumbs, and bake for 20 mins.