You will need
Cut the crusts off the slice of bread and disgard. Brush both sides of the bread with the melted butter, making sure it is coated right to the edges.
Place the bread in an individual Yorkshire Pudding tin, pressing it down well, but leaving the 4 corners protruding over the edge.
Bake the croute in the oven at 200C/400F/Gas mark 6 for 15 to 20 minutes until crisp and golden brown.
Meanwhile halve and stone the plums, then place in a pan with the sugar and cinnamon. Sprinkle in 1-2tsp water and cook gently for about 5 minutes until the plums are tender and juicy, but still retaining their shape.
When the croute is cooked transfer to a serving plate, spoon the plums in the middle and serve. Can be drizzled with chilled cream or Greek yogurt.
cooking for one or two