Dessert Recipes - Sticky Toffee Plum Pan Recipe

Ingredients

• 50 g/2 oz/1/4 cup butter

• 225 g/8 oz/1 cup light brown sugar

• 15 ml/1 tbsp lemon juice

• A few drops of almond essence (extract)

• 4 thick slices of bread, crusts removed, cubed

• 450 g/1 lb ripe plums, stoned (pitted) and quartered

• Crème fraiche, to serve

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Method:

1. Melt the butter in a large frying pan (skillet). Add the sugar, lemon juice and almond essence and stir until the sugar has melted.

2. Fold the bread gently through the toffee mixture until evenly coated.

3. Add the plums, stir gently, then cover and cook over a gentle heat for about 5 minutes until the plums are soft.

4. Serve hot, or cool then chili before serving with crème fraiche.