175 g (6 oz) fresh strawberries, hulled and halved
50 g (2 oz) caster sugar
1/2 teaspoon ground cinnamon
2 tablespoons water
125 g (4 oz) fresh raspberries
4 thick slices of Madeira cake
2 tablespoons icing sugar
Melt the butter in a heavy-based saucepan and cook the plums over a medium heat, stirring occasionally, for 2 minutes. Add the strawberries, caster sugar, cinnamon and measurement water and cook, stirring occasionally, for 2 minutes until the fruit is tender. Stir in the raspberries.
Meanwhile, heat a griddle pan over a high heat. Dredge the cake slices on one side with half the icing sugar and cook, icing sugar-side down, for 1 minute until warm and scorched in lines, then dredge the other side with the remaining icing sugar and cook on that side for 1 minute.
Serve the cake slices with the warm compote spooned over.