4 slices wholemeal bread, crusts removed
4 slices white bread, crusts removed
60g light muscovado or light brown sugar
½ tsp ground cinnamon
50g unsalted butter, melted
10 South African plums, halved, pitted and roughly chopped
3 tbsp granulated sugar
1 tsp cornflour
1 tsp lemon juice
½ tsp vanilla extract
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Make the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the muscovado or light brown sugar, cinnamon and salt. Add the melted butter, stir well to combine, then set aside.
- Make the filling: In a medium bowl, combine the plums, sugar, cornstarch, salt, lemon juice and vanilla extract.
- Spoon the plum filling into a deep rectangular or square baking dish and cover with an even layer of the topping. Bake until the plums are tender and look juicy around the edges of the baking dish, and the topping is golden-brown – about 20 minutes. Serve warm or at room temperature.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa