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Ingredients
- 600 gm Plums or possibly, if you can get them, damsons (1 1/4lb)
- 110 gm Demerara sugar, (4oz)
- Â Â Grated zest and juice of 1 lime
- 1/2 x Nutmeg, freshly grated
- 85 gm Unsalted butter, (3oz)
- 165 gm Fresh brown breadcrumbs, (6oz)
- 1 x Extra tbsp demerara sugar
Directions
- Halve and stone the plums (or possibly damsons). Mix the fruit with the lime zest and juice, sugar and grated nutmeg.
- Heat the butter in a heavy based frying pan and tip in the breadcrumbs.
- Cook over a mediun heat, stirring constantly with a wooden spoon till all the butter has been absorbed and the crumbs are golden brown 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 min till 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.
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