[loubylou29]

I have a big carrier bag of very ripe  golden plums, they are golden and gone a bit over really, but I want to use them if I can. I have already made loads of jam, pies and crumble, is there any thing else I can do?
I am thinking  I will stew it and freeze it to make crumbel and pie bases through the winter.

[DD.]

I'd suggest more jam! - We were the same, I threatened our tree with a chain saw, as it had done nothing for 3 years!

Seriously, I think stewing them ia a good idea, you can even make jam later on!

[WG.]

Has to be chutney!

[mashauk]

I have a big carrier bag of very ripe  golden plums, they are golden and gone a bit over really, but I want to use them if I can. I have already made loads of jam, pies and crumble, is there any thing else I can do?
I am thinking  I will stew it and freeze it to make crumbel and pie bases through the winter.

I made plum vodka with Victorias, don't know if it would work with others, but worth a try

[muntjac]

i have a load of vickys in the freezer will get round to using them soon i hope  

[Smudgeboy]

I can vouch for this recipe - made it last night - nyumsome!

Nigel Slater's Plum Cake

[gobs]

Plum dumplings

1kg potatoes, cooked in skin, mashed
20-30 dkg flour, depending on potatoes flour content
1tbsp semolina
2 tbsp oil or 3 dkg fat
1 egg
pinch of salt

Make the pasta dough( just kneed together by hands) and roll out to 1/2 cm thick, cut into squares(8x8 cm), put a stoned plum(if small, other wise half) in the middle, dust with sugar and cinnamon. Pull four corners together and gently roll into a ball with floury hands.

Cook in boiling salted water for a minute after the dumplings surficed.

Serve with sweetened semolina, roasted to med brown with a bit of oil. Roll the dumplings in it.

Can be made with peaches, apricots or jam filling.

[splodger]

go for plum cake - it's delish - and keeps for ages -

ask again if you want a recipe - got bad hand - so want to keep typing to min - for mo  

[jacnal]

Plum dumplings

1kg potatoes, cooked in skin, mashed
20-30 dkg flour, depending on potatoes flour content
1tbsp semolina
2 tbsp oil or 3 dkg fat
1 egg
pinch of salt

Make the pasta dough( just kneed together by hands) and roll out to 1/2 cm thick, cut into squares(8x8 cm), put a stoned plum(if small, other wise half) in the middle, dust with sugar and cinnamon. Pull four corners together and gently roll into a ball with floury hands.

Cook in boiling salted water for a minute after the dumplings surficed.

Serve with sweetened semolina, roasted to med brown with a bit of oil. Roll the dumplings in it.

Can be made with peaches, apricots or jam filling.

Gobs, please explain the dkg measurement...

[mushroom]

it has to be g as in grams otherwise erm  :shock:  :shock:

[gobs]

1kg = 100 dkg

You get on your scales 10 lines to a kg. 2lines=20dkg, etc.

[jacnal]

Right. So, please save me from having to do math this morning... 30dkg=0.3kg=30g? Just making sure  

[gobs]

Sorry, wrong answer.

1kg = 100 dkg = 1000g

So,  0.3 kg = 30 dkg = 300 g.

1dkg = 10g.      

[jacnal]

I meant 300g - pah :oops: ! Too early...

Just use grams for me next time    I now get it though! Ta x

[gobs]

If you are trying this, Jac, I don't know how often you cook with semolina, be careful when toasting it, it burns very easily, only add sugar towards the end, once nice and brown.