Ingredients

50 g (2 oz) unsaturated spread 175 g (6 oz) fresh white breadcrumbs
750 g (1/2 lb) ripe plums, halved and stoned 100 g (3/2 oz) soft brown sugar
finely grated rind and juice of 12 lemon 250 ml (8 fl oz) fresh orange juice
Plums are an ideal fruit to use for a charlotte since they become soft and juicy when they are baked and so blend into the bread. Temperate fruits such as apples and stoned fruit such as plums, peaches, nectarines, grapes and citrus fruits have a lower glycaemic index (GI) than tropical fruits such as mango...

Instructions

1.Grease the base and sides of a shallow baking dish with a little of the unsaturated spread. Cover the base with some of the breadcrumbs.
2.Place a layer of plums in the dish, sprinkle with some of the sugar and a little lemon rind and juice. Dot with more spread.
3.Continue with these layers until all the ingredients are used up, finishing with a layer of breadcrumbs and dotting with spread.
4.Pour over the orange juice and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 40-45 minutes until the top is golden brown and the plums are tender.
5.Serve straight from the baking dish. Serve with low-fat custard or natural fromage frais or yogurt, if liked.

Plums are an ideal fruit to use for a charlotte since they
become soft and juicy when they are baked and so blend
into the bread. Temperate fruits such as apples and stoned
fruit such as plums, peaches, nectarines, grapes and citrus
fruits have a lower glycaemic index (GI) than tropical fruits such as mango and pineapple. This means that plums are a
good choice for helping to keep the whole glycaemic index
of the diet relatively low.

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