6 Angelina plums (Te Mahanga)
1/2 loaf brioche (Gilbert's Fine Food)
1/2 cup ground hazelnuts (Hazelnut Estate)
1 tsp cinnamon
1/4 cup light muscovado
Juice of one lemon
25gm butter
3 eggs (Agreeable Nature)
1/2 cup of milk (Holy Cow)
Fresh mint
Preheat Oven to 180 degrees C.
Grease a large muffin tin, cut the bread into 6 disks and place in the bottom of each muffin round. Halve and destone the plums, slice and fan out, placing each plum on a bread disk. In a mixing bowl add the eggs, milk, sugar & cinnamon, and mix. Pour the mixture evenly into each round. Whizz up the remaining bread, and melt the butter and hazelnuts, then sprinkle over the plums. Bake in the oven for 20 minutes.
Serve with freshly cut mint.
Recipe by: Amy Dougherty
