900 g ripe plums; halved and stoned
50 g caster sugar
50 g unsalted butter
150 g brown breadcrumbs
40 g soft brown sugar
225 g natural set yogurt
150 ml whipping cream; whipped
fresh fruit; to decorate
Yield: 4-6 servings
Cook plums with 3 tablespoons water and caster sugar until soft. Drain and puree. Cool. meanwhile, melt the butter, add the breadcrumbs and brown sugar. Cook until crisp, stirring constantly. Cool. Stir three quarters of the yogurt into the fruit puree. Arrange alternate layers with breadcrumbs in a glass dish. Finish with breadcrumbs. Mix remaining yogurt with cream and spread over the top. Decorate with fruit and serve.