Plums and damsons are ripening and I'm busy cooking and freezing the fruit. This year I'm not bothering to remove the stones before cooking, it is a laborious task and hard on the hands, the acidity of the fruit bites into my thumbs!
Instead I'm cooking most of the fruit in the oven until the stones separate easily from the flesh. When put through a sieve I have a rough mash that can be used for jam or chutney or sweetened as a dessert.
Melt an oz of marg with 2oz sugar and spread onto the base of a non-stick pan. Cram in as many slices of plum as you can and then top with a Victoria sandwich cake mixture of 4oz each marg and sugar, creamed. Add two eggs and 4oz flour. Slacken with a little milk if the mixture is thick. Bake for about half an hour. Invert the pan onto a plate and serve. Good hot or cold (with a dollop of cream!)
The weather continues to be mixed and we are making good use of the little conservatory/greenhouse between downpours.
But the steamer chair is ever ready outside for when the sun shines!
We had the same tomato experience here. We bunged dozens of seedlings in the ground and called them the wild tomatoes, they are prolific and delicious. Being slapdash has its advantages,
ReplyDeleteSlapdash - moi?!
DeleteThat upside down plum cake looks delicious. The conservatory looks a pleasant spot to relax.
ReplyDeleteThe little conservatory is one of the best additions that we've made to this house. (It is completely out of action throughout the winter months apart from being used as a spill-over fridge around Christmas and New Year!)
DeleteMmmh... I love plums and damsons, but so far this season I have only had the pleasure of eating plum cake once, home-made by O.K.'s mother.
ReplyDeleteWhen my parents still had their allotment, we had plums and damsons in abundance.
Victoria plums are my favourite, eaten straight from the tree!
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