#FoodieFriday It's Plum Season
Worcestershire is famous for its produce and one of the Counties key exports is the Plum!
Normally celebrated during August, the town of Pershore celebrates the prestigious purple fruit with a month of events and celebrations. Sadly, this year, the festival has been cancelled but is scheduled to return 28th August 2021.
With a bumper crop expected for 2020 – this weeks Foodie Friday is sharing with you, ways to use the versatile fruit…Yummy!
- 1 ½ lb English plums – fresh or canned, stoned and chopped
- 8 oz self raising flour
- 4 oz butter
- 2 oz soft brown sugar
- 2 tbsps golden syrup
- 2 eggs
- 2 tsps mixed spice
- Caster sugar
- Cream together butter, sugar, syrup until fluffy and light.
- Beat in eggs one at a time; fold in flour, spice, plums and milk.
- Place in greased and lined 7” tin.
- Bake at 175°C/ 350°F/ gas mark 4 for 1 ¼ – 1 ½ hours until firm to the touch.
- Cool and dust with caster sugar.
- 4lb plums
- 1 gallon boiling water
- 4 lb sugar
- Yeast (prepared)
- Cut up plums, cover with boiling water and stir.
- Leave in covered bowl for 4 days, stirring daily.
- Strain, add sugar and yeast until all sugar is dissolved.
- Pour the liquid into demi-john, insert air-lock and leave for at least 6 months, preferably a year.
- Bottle and leave for 1 month before drinking.