Sugared plum toasts
publication date: Jul 30, 2007
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author/source: Fiona Beckett
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Serves 1
Vegetarian
Under 15 minutes
Under £1 a head
2 plums
A small slice of butter (about 15g)
1 dessertspoon of caster sugar
A pinch of ground cinnamon (optional but good)
2 thick slices of malt loaf
Greek yogurt or vanilla ice cream to serve (optional)
Stone the plums by cutting round the stone and twisting the two halves of the fruit in opposite directions. (If the plums are not very ripe that may not work - you may just have to hack away the fruit from the stone). Slice or chop into chunks. Heat a small frying pan, add the butter then when the sizzling dies down chuck in the plums. Stir fry them for about a minute and a half then sprinkle over the sugar and cinnamon if using and fry for another minute. Toast the bread and pile the plums on top of the two slices. Top with a dollop of Greek yoghurt if you have some. Or, even better, some vanilla ice cream.
TOP TIPS
* A pinch is the amount of a spice you can hold between your thumb and forefinger - about 1/8th of a teaspoon
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