Ingredients (Serves 4)

• 15g/1/2oz butter
• 200g/7oz caster sugar
• 6 plums
• Juice of 1/2 a lemon
• Juice of 1/2 an orange
• 1 x 250ml pot double cream

Place the butter and sugar in a small pan and stir over a gentle heat until they have melted together to form a caramel.

Wash the plums, cut each one in half and remove and discard the stones. Add the plums to the pan, cut-side down, and cook for about 5 minutes. Turn the plums over, add the lemon and orange juices to the pan, then cook for a further 2 minutes until the fruit has softened.

Remove the pan from the heat, place the plums on a warmed plate and serve with double cream.