• For the topping:
  • 4 slices wholemeal bread, crusts removed
  • 4 slices white bread, crusts removed
  • 60g light muscovado sugar (or light brown sugar)
  • ½ teaspoon ground cinnamon
  • Pinch of salt (for both the topping and filling)
  • 50g unsalted butter, melted
  • For the filling:
  • 10 South African plums, halved, pitted and roughly chopped
  • 3 tablespoons granulated sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract


  1. 1

    Preheat the oven to 200°C, fan oven 180°C, gas mark 6.

  2. 2

    Make the topping: In a food processor, add the bread and pulse until fine crumbs form.

  3. 3

    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.

  4. 4

    Make the filling: In a medium bowl, combine the plums, sugar, cornflour, a pinch of salt, lemon juice and vanilla extract.

  5. 5

    Spoon the plum filling into a deep rectangular or square baking dish and cover with an even layer of the topping.

  6. 6

    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.

  7. 7

    *All information included in this recipe has been provided by South African Stone Fruit. This recipe was created by Reuben Riffel, head chef at Reuben's Restaurant, Franschhoek, South Africa.

Nutritional Details

Each serving provides
  • Energy 1721kj 411kcal 21%
  • Fat 11.9g 17%
  • Saturates 7.1g 36%
  • Sugars 44.7g 50%
  • Salt 1.1g 18%

% of the Reference Intakes

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