Ingredients
- 50g dried breadcrumbs
- 50g light muscovado sugar, plus 1 tbsp
- 25g crystallised ginger, chopped
- 1 egg white, lightly beaten
- 300g puff pastry
- 600g plum, halved and stoned
- clotted cream or ice cream, to serve
Method
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Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
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Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.