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    Sugared Plums on Brioche

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    Sugared Plums on Brioche

    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.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 1


    • 1 thick slice Continental Classics Butter Brioche
    • 25g unsalted butter, softened
    • 25g Waitrose White Marzipan, softened
    • 2 plums, halved and stoned
    • 25g caster sugar
    • 1 tbsp flaked almonds
    • Crème fraîche or Waitrose Extra Thick Double Cream, to serve


    1. Preheat the oven to 180°C, gas mark 4. Place the bread on a baking sheet. Using a fork, cream half the butter and the marzipan together, then spread it over the bread.
    2. Roll the plums in enough of the sugar to coat them and arrange on the bread base. Sprinkle over the almonds, then dot with the rest of the butter and sprinkle with the remaining sugar.
    3. Cook for 20-25 minutes, until the bread base is well browned and the plums are tender and juicy, but not collapsed. Serve with crème fraîche or Waitrose Extra Thick Double Cream.

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    Cook's tips

    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.


    Average user rating

    5 stars