This traditional pudding is such a treat – enjoy!
500 g, halved and pitted
1 medium, juice and zest of
1 teaspoon(s), level
25 g, melted
White bread, sliced
7 slice(s), medium, crusts removed
- Preheat the oven to Gas Mark 4/180°C/350°C.
- Put the plums into a saucepan with the orange zest, orange juice and cinnamon. Add 5 tbsp water, then simmer without a lid until the plums are tender – about 10 minutes. Sweeten to taste with powdered sweetener. (Some plums are sweeter than others, so will need less sweetener).
- Brush a 15cm (6 inch) straight-sided baking dish or cake tin with melted butter. Brush the rest of the butter lightly over the slices of bread. Place one slice in the base of the dish or tin, reserve one for the top, then fit the rest of the slices around the sides, easing them into place and cutting them to fit so that there are no spaces. Spoon in the plums and place the remaining slice of bread on top, folding the bread around the sides over to enclose the plum filling.
- Bake for 30-35 minutes. Cool for a few minutes, then serve.