Gypsy Toast with Roasted Plums and Clotted Cream
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4 slices of white bread, cut thinly
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4 eggs
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50ml/2 fl oz milk
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1 tsp cinnamon
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2 tablespoons vegetable oil
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75g/2.6oz unsalted butter
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10 plums firm fleshed (Victoria, Opal, Marjory)
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75g/3 oz Demerara sugar
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25ml/1 fl oz marsala wine
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2 tsp icing sugar
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1 small tub of clotted cream
Step 1 - Preheat the oven to 220c/425f/gas 7
Step 2 - Halve the plums and remove stones, place in a roasting tray cut side up. Sprinkle with cinnamon, marsala and put a small knob of butter into the cavity left by the stone. Dredge the tops with the sugar and leave for 30 minutes to marinate (do use all of the sugar as plums can be quite sour otherwise). Place the plums into the oven and roast for 20-30 minutes until the tops are bubbling and glazed.
Step 3 - In a bowl, whisk the eggs with the milk, cinnamon and half the icing sugar. Soak the bread in the mixture until sodden. Melt the remaining butter with the oil at a medium heat and fry the bread until golden brown on both sides.
Step 4 - To serve, dust with icing sugar, spoon plum halves on top with the buttery sweet plum juice and finish with a dollop of clotted cream
Serves Four
Recipe from The Borough Market book