Halve plums and remove stones.
Peel and cut up apples.
Put fruit in a pan with very little sugar and cook over a slow heat until the fruit is soft, but not sloppy.
If there is too much moisture, the dish will be spoilt.
When fruit is cooked, sweeten and cool.
Line a small basin that will just hold the fruit, with thin slices of bread, from which all crusts have been removed (the bread cut in fingers).
Half fill the dish with fruit, make a layer of bread fingers and add the rest of the fruit.
Cover with bread, place saucer on top and press down well with a heavy weight.
Leave in refrigerator for 24 hours to allow bread to absorb juice of fruit and to get firm.
Turn out very carefully onto dish and decor- ate with whipped cream.
Cut into slices to serve.