The plums are ripe here in Norway now so it’s time to use as much of them as possible while they are still fresh before starting to conserve them. Victoriatoast is a great way to use the mature plums. Serve this delicious dessert with cold cream or yogurt.
Cooking time: Approx. 25 min.
Should not be frozen.
1 slice of white bread
1 tablespoon butter or margarine
2 large mature, sweet plums, preferably Victoria plums,
but other varieties can be used as well
2 tablespoons sugar; preferably demerara
A pinch of ground cinnamon
A little cream or yogurt for serving
 Cut the crust off the white bread slice. Melt the butter and brush both sides of the slice with the butter. Make sure to brush all the way to the edges. Place the bread slice in a large cup or bowl so that it is bent into a bowl like shape with the four corners pointing up. Place it in the oven at 200° C / 390 F until it is crisp and golden. (Alternatively, the white bread slice can be fried in the butter in a frying pan over low heat until it is golden and crispy.)
 Rinse the plums in the meantime. cut them in two and remove the stones. Put the plums in a small saucepan. Sprinkle with the sugar and cinnamon. Drip with two tablespoons of water. Cook slowly and let the plums simmer until they are tender, about 5 minutes. Do not cook them for so long that they fall apart.
 Put the crouton (the fried slice of white bread) on a plate. Place the plums on top and drip with the juice from the saucepan. Server right away with a little cream or yogurt.
 For two servings: Use double amount of all ingredients.