1

Pit and slice the plums. Put them in a pan with the apple juice, a strip of orange zest (use a potato peeler) and the cinnamon or mixed spice. Simmer gently over a low-medium heat for 8-10 minutes, until tender.

2

Meanwhile, finely grate 1 teaspoon of zest from the orange and set aside. Peel the orange with a sharp, serrated knife, removing all the pith, then cut the flesh into segments and set them aside. Put the grated zest into another small pan with the low-fat spread and heat gently until melted. Remove from the heat, stir in the muesli and set aside.

3

Remove the strip of zest from the pan containing the plums. Stir the orange segments into the plum mixture, then divide the fruit between 4 ramekins or heatproof dishes.

4

Preheat the grill. Spoon the muesli mixture on top of the fruit and sprinkle ½ teaspoon Demerara sugar over each portion. Grill for 2-3 minutes until the muesli is golden and crisp, then serve with the custard.