Base
125g butter
1/2 cup Chelsea White Sugar
1 egg
grated rind 1 lemon
2 cups self-raising flour
1 x 425g can whole plums in syrup

Topping
60g butter
4 tablespoons Chelsea White Sugar
6 tablespoons flour

Base:
Cream butter and Chelsea White Sugar. Add egg, grated lemon rind and flour and mix well. Pour into well-greased or paper-lined slice or sponge-roll tray and spread out evenly. Cut plums in half and remove stones. Arrange plum halves over pastry base, pressing gently into the mixture.

Topping:
Mix together all the topping ingredients then sprinkle over plums. Bake for 30-45 minutes at 180C. Cool in tin before cutting into slices.