What can I do with 2lbs of plums?

Punky

I think you can remove stones and freeze if you've got too many - please can an OS expert confirm?

I've got so many plums on my tree this year that 2 branches have broken!

Recipees very welcome - last year I made a lot of crumble!!

betterbargains4u

I've just made 3lbs of plum jam from the first picking and got lots more to pick.
Husband doesn't really like plum crumble.
Has anyone got any more recipes?

rainbowrisin

This comes to you untested, but I've dug it out and think it sounds lovely.
You need plums, butter or marg, brown sugar and slices of bread (any sort).
Grease a pie dish and sprinkle with sugar.
Line dish with bread
Layer chopped up plums over the bread, cut side uppermost. Sprinkle with sugar. Layer more bread, plums and sugar.
Finish top with slices of buttered bread, butter side uppermost.
Cover with greaseproof and bake gas3-4 / 325 - 350F (That's about 160-180 c). Remove paper after 30 mins.
Turn pudding out and serve with cream or custard.

Plums stewed in sugar, water and some brandy are meant to be really nice, but again, I haven't tried it personally.

I've made plum jam, plum crumble, plum tart and plum wine, and I know my gran used to bottle plums, with spectacular results.
Generally we just gorge on them until we get monstrous belly upsets:eek:

MoJo

Made this yesterday - and it's all gone - between 2 of us! Oink!

Plum Gingerbread Pudding

Mix 700g plums (halved & stoned) with 175g caster sugar (I didn't use so much sugar) and put into greased ovenware dish.

Warm 50g butter with 75g black treacle and 25g golden syrup.
Add 5tbsp milk and a beaten egg and leave to cool.

Sieve 100g plain four and mix with 25g granulated sugar, 1 tsp mixed spice, 1 tsp ground ginger and ½ tsp bicarb.

Blend well with the cooled treacle mixture and pour over fruit.
(It's quite runny and runs down in between the fruit but does cover it - it rises during baking too)

Bake at 325F/170C Gas Mark 3 for 1¼ hours.
(My oven's fan assisted and I found that after 45mins it was done)

Serve hot with custard or cream.

It's real rib-clinging stuff and soooo comforting!
A bit like Parkin but much lighter and the plums set it off a treat.
And mine bubbled up so it had toffee round the edges (Which we fought over with spoons!)

betterbargains4u

rainbowrisin wrote:

This comes to you untested, but I've dug it out and think it sounds lovely.
You need plums, butter or marg, brown sugar and slices of bread (any sort).
Grease a pie dish and sprinkle with sugar.
Line dish with bread
Layer chopped up plums over the bread, cut side uppermost. Sprinkle with sugar. Layer more bread, plums and sugar.
Finish top with slices of buttered bread, butter side uppermost.
Cover with greaseproof and bake gas3-4 / 325 - 350F (That's about 160-180 c). Remove paper after 30 mins.
Turn pudding out and serve with cream or custard.

Plums stewed in sugar, water and some brandy are meant to be really nice, but again, I haven't tried it personally.

I've made plum jam, plum crumble, plum tart and plum wine, and I know my gran used to bottle plums, with spectacular results.
Generally we just gorge on them until we get monstrous belly upsets:eek:

I would love to know your recipe for plum wine, please.

QueenB.

I found some little plums the other day whilst out fruit picking, much smaller than usual but tasty and ripe and i will be making a plum and apple crumble with those, hoping it works out ok as the apples are tinned.

MoJo

Just remembered, I found a recipe for plum, orange and walnut preserve in my books the other day (I also have a glut of plums this year!) but I haven't tried that yet.

chickadee

My mum was given a bagful of plums this week. She always passes them on to me as I love making jam. I made this today. It is delicious, I just tried it on some oatcakes. Mmmmmmmmm


Plum Jam
Use any kind of plums for this jam.
Ingredients
1.4 Kilogram Plums, washed (3 lb)
450 ml Water (3/4 pint)
1.4 Kilogram Granulated sugar (3 lb)
15 Gram Butter, optional ( 1/2 oz)

Method
Makes 2.3 kg (5 lb)

Put plums into a saucepan and add water. Bring to the boil, cover pan and reduce heat. Simmer gently until fruit is tender, about 10-20 minutes.

Add sugar and stir until dissolved. Bring jam to the boil. Boil briskly for 10-15 minutes until setting point is reached. Remove stones with a perforated spoon as soon as they rise to the surface. Draw the pan away from the heat. If you wish, stir in butter to disperse any scum. Pot and cover.

Penelope_Penguin

Hello, Delia's Plum and Soured Cream Flan, is a great favourite in our house. We had crumble and custard for the second time this week last night, and will have this at the weekend.

http://www.deliaonline.com/recipes/plum-and-soured-cream-flan,1189,RC.html

Penny. x

rainbowrisin

betterbargains4u wrote:

I would love to know your recipe for plum wine, please.

Sorry, we moved house a bit ago and a lot of stuff is still in boxes, including the wine book...will have concerted look tomorrow, and will do my level best to get it to you then. I do remember it doesn't matter if the plums are a bit rotten or over-ripe, so hopefully you will still be able to make use of it.
Rainbowrisinxxx