By September the farm shops throughout Kent should be abundant with orchard fruit. Apples and pears make up a large part of the Garden of England’s crops, but I have to admit it’s the plums that really get me excited. Maybe it’s the variety of jewel-like colours or the heady perfume, but I think it’s the versatility that inspires me the most. Sweet or savoury, fresh or dried, they really do work in a huge variety of recipes, as I hope my selection proves.
Baked Plum Chutney
The beauty of this chutney is that there is no need for heavy based pans or sugar thermometers - you simply place all the ingredients into a baking dish and pop the lot in the oven. You can even sterilise your jars at the same time. Make now for Christmas (if you can keep your hands of it until them) and it will be perfect with cold meats or a cheese board.
Makes one average jam-jar
Ingredients
400g plums, washed, stoned and quartered
100g red onion, chopped small
150ml red wine vinegar (or a mix of red wine and balsamic)
100g soft dark-brown sugar
1 heaped teaspoon wholegrain mustard
1 Cinnamon stick
2 Star anise
Method
Preheat oven to 220C
Put all the ingredients into an oven-proof dish that's large enough for you to be able to spread them out as a single layer.
Give everything a good mix and then bake for around 40 minutes.
Check, and as long as the juices are beginning to look syrupy you’re done. If not, allow another 5-10 minutes.
Remove the cinnamon and star anise.
Pack into a sterilised jar once cool enough to handle (can still be warm), cover the top with a disc of greaseproof paper, seal and refrigerate. Keeps for a few months.
![Plum and Cinnamon cake]()
Plum and Cinnamon cake (Image: Julie Friend)
Plum and Cinnamon cake
I have seen variations on this cake attributed to Germany, Austria and Poland. All I know is that for a few years I worked around the corner from a Polish Patisserie in Primrose Hill, London. At least once a week (ok, maybe more) I would treat myself to a cake from here- depending on the season it would be either apple or plum. I absolutely loved it and, even though the slice always looked huge, I bravely made it through - every single time.
Serve with coffee mid-morning, or warmed with cream as a dessert.
Cuts into 12 sensible-sized or 9 large pieces
Ingredients
For the topping
65g salted butter
65g plain flour
65g soft brown sugar
1 heaped teaspoon powdered cinnamon
Icing sugar to serve
For the base
125g salted butter, softened
125g soft brown sugar
2 large eggs
125g plain flour
1 tsp baking powder
1 tsp vanilla extract
1 heaped teaspoon powdered cinnamon
For the plum centre
Approx. 350g plums, stoned and each cut into 6 pieces
2 heaped tablespoons of soft brown sugar
1 tablespoon powdered cinnamon
Method
Preheat oven to 180C
Make your topping first, so it’s ready to go. Put all the ingredients into a food processor and whizz until you have a rubbly, crumble texture (you can do this with your fingers in a bowl, but the butter will need to be room temperature). Leave to one side.
For the base, put all of the ingredients into a stand mixer (or bowl with hand beater) and whisk until combined and you have a light-coloured batter.
Spread the batter onto a lined 20cm-square tin.
Toss the plum slices together with the cinnamon and sugar and lay them evenly over the cake batter base.
Sprinkle the crumble mixture over the top – it might be quite lumpy so break it up into little pieces so that you have a good, even covering but some of the plums are still exposed.
Bake at 180C for around 50-55mins until a dark golden colour.
When cooled, sprinkle generously with icing sugar and cut into squares.
Pork and prunes in cider
This popular dish from Northern France is quick to prepare and so comforting. I baked mine in the oven, but you could use a slow cooker – high for around 4-5 hours would give a similar result.
Serves 4
Ingredients
2tbsp olive or rapeseed oil
500g pork shoulder, chopped into large chunks (or shoulder steaks, chopped)
6 shallots peeled and cut in half
Salt and pepper
1 tbsp plain flour
250ml stock (chicken or vegetable)
450ml cider (I used a medium cider as a little sweetness really helps the dish)
About 12 soft dried prunes (stoned)
1 bay leaf
100ml double cream
2 Tsp Dijon mustard
A few fresh sage leaves, shredded
Method
Preheat oven to 180C
For the casserole, ideally start with a (lidded) pan that can be used on the stove as well as in the oven, but you could transfer from a frying pan if necessary. On a medium high heat put the oil into the pan and add the pork and shallots. Fry off for a few minutes until everything has a golden brown colour on it. Season with a generous pinch of salt and pepper.
Sprinkle over the flour and coat everything.
Add the stock, cider, prunes and bay leaf and stir together. Put a lid on the pan and bake at 180C for 90 minutes.
Remove from the oven and put back onto the hob on a medium heat. Add the cream, mustard and sage leaves and allow to gently bubble away for a few minutes until it has thickened slightly to make a good sauce. Adjust seasoning if necessary. Serve with rice or mash.
