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Sugared Plums on Brioche
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With its light, sweet buttery texture, brioche is really useful for making all kinds of puddings. Just toast a slice and top with cooked fruit, add a scoop of home-made ice cream and you have an instant pud. This recipe takes that idea a step further with marzipan and flaked almonds adding a luxurious nutty flavouring.
Vanilla-scented caster sugar is particularly good with this recipe; place a vanilla pod, cut in half, in a jar of caster sugar. Leave for at least three days. Use instead of normal sugar in cakes and puddings.
This recipe was first published in September 2003.