1 kg (2 lb) ripe plums, about 9–10 plums depending on size, halved and pitted
1 teaspoon vanilla extract
2 tablespoons soft light brown sugar
custard, to serve (optional)
150 g (5 oz) unsalted butter
150 ml (1/4 pint) golden syrup
1/2 teaspoon salt
200 g (7 oz) rolled oats
25 g (1 oz) flaked almonds
To make the topping, gently melt the butter, golden syrup and salt in a saucepan. Remove from the heat and stir in the oats and almonds.
Meanwhile, cut the plums into quarters, or smaller if large. Place in an ovenproof dish and sprinkle over the vanilla extract and sugar.
Pile the topping over the plums, allowing some of the fruit to poke through. Place in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 25 minutes or until the topping is golden and the plums have softened. Serve with custard, if using.