© Photography by Joff Lee
Soft sponge soaked with a little fruit juice topped with warm plums and a creamy mix of crème fraîche and berries.
Serves 6
Preparation time: 15 minutes
Cooking time: 10 minutes
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Method |
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6 ripe plums, halved and stones removed
200ml (7fl.oz) water
55g (2oz) caster sugar
6tbsp Carnation Condensed Milk Light
200g carton low fat crème fraîche
350g (12oz) fresh or frozen mixed berries, defrosted
300g pack Madeira cake, cut into 12 slices
2tbsp brandy
To finish:
toasted flaked almonds
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1. Place the plums in a saucepan with the water and add the sugar, cover and gently poach for 10 minutes until tender. Remove the plums and reserve the cooking liquid. Continue to boil the liquid until reduced by half.
2. Stir together the condensed milk and crème fraîche and fold in the mixed berries.
3. Divide the cake slices equally onto 6 serving plates.
4. Stir the brandy into the cooking juices and evenly drizzle over the cake slices.
5. Top with the plums then the fruit mixture. Serve scattered with the toasted flaked almonds.
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