8 English plums, halved and stoned
2 tbsp light brown muscovado sugar
1/2 tsp ground cinnamon
300ml soured cream
2 tbsp demerara sugar
Heat the oven to 220 degrees. Arrange the plums in the base of a gratin dish to make a tight fitting single layer. Mix together the brown sugar and cinnamon and sprinkle over the plums. Bake for 20-25 minutes until tender and golden.
Spoon the soured cream over the top and sprinkle with demerara sugar. For a crunchier sugar stopping, you could place the dish under a hot grill until the sugar melts.
Too sweet for my taste; I think if I make it again, I will reduce the amount of sugar by half.