Heat oven to 200C/180C fan/gas 6.
Mix together the breadcrumbs, sugar,
ginger and egg white. Roll out the pastry
and cut into a 35cm round. Transfer to
a large baking sheet, then use a fork to
spread the crumb paste over the centre
of the pastry to within 7cm of the edges.
Cover with the plums, cut-sides up, and
sprinkle with 1 tbsp sugar.
Flip the pastry over the plums to create
an edge, pleating or pinching it together
with your fingers to keep in place. Bake
for 20-25 mins until the pastry is crisp
and golden. Cool for 5 mins on the baking
sheet, then slide onto a large, flat serving
plate or board. Serve warm cut into
wedges with clotted cream or ice cream.