Why oh why do cookery writers think a recipe that uses a half kilo of plum is good to use up any surfeit? Particularly this year? We had a cold winter and plum trees, particularly Victoria plums need a period of dormancy.
My Victoria plum is groaning with plums. Thankfully my husband has discovered the joy of making chutney and my youngest is making jam. I have done crumble, made plum gin, frozen bags of it, used them in barter, and still the tree is full. I need recipes that call for 5 pounds or more.
And plums are not my favourite fruit...but as the tree has produced so many, I feel a duty to use them up.