Heat the oven to 180°C/200°gas mark 6. Mix together the breadcrumbs, sugar, ginger and egg white to form a paste.
Roll out the puff pastry and cut into a 35cm circle. Transfer to a large baking sheet, and then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place.
Bake for 20-25 minutes until the pastry is crisp and golden brown.
Remove from the oven and leave to cool for 5 minutes on the baking sheet, slide onto a large flat serving plate or board, cut into wedges and serve warm.
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