Seasonal

According to Keats, Autumn is 'a season of mists and mellow fruitfulness.' These deliciously succulent heritage plums are bursting with flavour. Created by Anneli Brown, our chef manager at the Royal College of Psychiatrists, this simple recipe combines fruit with brioche and marzipan to make a warm and comforting pudding - perfectly indulgent as the evenings start to draw in.

HERITAGE PLUMS BAKED ON BRIOCHE WITH MARZIPAN & ALMONDS

Serves 6

6 Slices of day old white brioche bread about 2cm/1/2 inch thick

100gms /4 oz unsalted butter, softened

750gms/11/2 lb ripe plums

100gms/4oz caster sugar, preferably vanilla sauce

150g/5oz prepared marzipan

90gms/3.5oz slivered almonds

3 tablespoons Kirsch (optional)

Crème fraiche, to serve

Pre-heat oven 180'C/350'F/Gas 4

Use almost all the butter to spread on the bread on both sides and lay the slices on a baking sheet. Halve and stone the plums and arrange as many halves as will fit on each slice of bread, cut-side uppermost, and dredge with half the sugar. Place a knob of marzipan in each

Plum cavity, scatter over the almonds and the Kirsch, if using.

Sprinkle with a little of the remaining sugar and dot with remaining butter.

Cover with a piece of buttered greaseproof paper and bake for about 40-45 minutes, uncovering and sprinkling with remainder of the sugar halfway through cooking.

The bread should be crisp and golden and the marzipan browned.

Serve warm with crème fraiche