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Plums

August 22, 2011

This new, and now-favorite, pudding came about by accident.

A tray of new red and yellow plums had been relegated to the back of the fridge for the crime of tasting rather sour. I pulled them out on a whim while making supper one day, chopped them in quarters, then tossed them in a pan with a generous sprinkling of caster sugar and a few squeezes of a lemon. We ate supper, chatted, and then I suddenly remembered the plums. Luckily, they were happily bubbling on the stove and looked quite appealing.

The children demanded that we try them immediately and suggested putting them on top of Greek yoghurt. We were unanimous in our love of these plums, and especially liked the effect of them being quartered: it made them look more interesting, almost jewel like.

Method

1. Cut the plums in half, remove the stone, and then cut into quarters. Place in a heavy bottomed pan.

2. Sprinkle caster sugar generously over the top of the plums.

3. Cut a lemon in half and squeeze it 2-3 times over the plums and sugar.

4. Simmer over a low heat for about 15-30 minutes.

5. Pour into a glass Kilner jar and seal. Leave to cool and then store in fridge for a maximum of 5 days.

Serve over Greek yoghurt

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