Sticky Toffee Plum Pan Recipe

50 g/2 oz butter
225 g/8 oz/1 cup light brown sugar

15 ml/1 tbsp lemon juice
A few drops of almond essence (extract)

4 thick slices of bread, crusts removed, cubed
450 g/1 lb ripe plums, stoned (pitted) and quartered
Creme fraiche, to serve

Method:

Melt the butter in a large frying pan (skillet). Add the sugar, lemon juice and almond essence and stir until the sugar has melted. Fold the bread gently through the toffee mixture until evenly coated. Add the plums, stir gently, then cover and cook over a gentle heat for about 5 minutes until the plums are soft. Serve hot, or cool then chill before serving with creme fraiche.