Caramelised plums with sweet eggy bread

For the custard, pour the cream and milk into a saucepan. Scrape the seeds of the vanilla pod into the pan and add the pod as well. Bring almost to the boil over a medium heat.

While the cream and milk is heating, whisk together the egg yolks, sugar until pale, thick and creamy. Very slowly pour the hot cream mixture onto the eggs, whisking continuously, until all incorporated (don't add the hot cream and milk too quickly or the eggs will scramble).

Return the mixture back into the pan and place over a low-medium heat, stirring all the time with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Remove from the heat, strain through a sieve.

For the butterscotch sauce, place the sugar and water into a heavy based saucepan and over a low heat melt the sugar. Once the sugar has melted, turn up the heat and cook to a deep rich caramel.

Now add the cream and stir well. Cool slightly and add the butter. Finally add a pinch of sea salt and leave to cool completely.

Cut the plums in half and remove the stone. Melt a good knob of butter in a frying pan and add the plums. Sprinkle over a couple of tablespoons of brown sugar and the brandy, then cook gently until the plums start to soften and the butter and sugar caramelises.

For the eggy bread, dip the bread (or brush it) with beaten egg then dip it into brown sugar and then pan fry in unsalted butter.

Serve the eggy bread immediately topped with the plums and drizzled with custard and butterscotch sauce.