Ingredients

• 225ml/8fl oz milk
• 225ml/8fl oz double cream
• 3 free-range egg yolks
• 50g/1¾oz caster sugar
• 4 brioche slices
• approximately 2cm/¾in thick
• 2 tbsp sunflower oil
• 3 tbsp caster sugar
• 4 tbsp clotted cream
• to serve
• 6 plums
• halved and stoned
• 1 tbsp caster sugar
• 125g/4½oz caster sugar
• 25g/1oz butter
• melted
• 75ml/2½fl oz double cream

Directions

• To make the custard
• heat the milk and cream in a heavy-bottomed saucepan. Meanwhile
• whisk the egg yolks and sugar together in a large bowl until pale and thick. When the milk and cream are just below boiling point
• remove from the heat and slowly pour into the yolk mixture
• whisking constantly. Return the custard to the pan and place over a low heat
• stirring
• until thickened.
• To make the pudding
• pour the custard into a baking tin and add the brioche slices. Push the slices down with your fingers so the custard soaks in. Cover and set aside.
• To make the plums
• preheat the oven to 200C/180C Fan/Gas 6. On a baking tray lined with baking paper
• lay out the plums
• cut-side up
• and sprinkle each one with the sugar. Bake for 15 minutes
• or until the sugar caramelises and the fruit softens. Take the plums out but leave the oven on.
• Meanwhile
• to make the caramel
• place the sugar in a saucepan with a tablespoon of water. Cook over a medium heat
• gently swirling the pan
• until the sugar dissolves to a light brown caramel colour. Turn off the heat and stir in the butter and cream to create a smooth sauce. Set aside.
• Return to making the pudding. Heat the oil in a frying pan. Take each slice of brioche out of the custard
• allowing the excess to drip off. Fry each slice on both sides until golden brown
• then transfer to a baking tray. Sprinkle sugar over each slice and bake for 10–12 minutes. The slices should be caramelised on the outside but remain soft in the middle.
• Serve the brioche slices with the roasted plums
• clotted cream and a drizzle of caramel sauce on top.