Preheat oven to 350\u00b0F. Lightly grease a 7x11 inch baking dish.
Arrange plums in prepared dish. Add reserved syrup. Sift custard powder over top. Set aside.
Sift cake mix and cinnamon into a bowl. Prepare cake following package instructions. Fold in coconut. Spoon evenly over fruit. Bake for 25-30 mins.
Dust with powdered sugar. Serve hot with heavy cream or ice cream.
Remove pits from plums and place in an 8-cup baking dish. Combine remaining ingredients, except the 10x sugar, in a blender. Blend until smooth.
Pour batter over plums and bake 30 minutes at 350\u00b0.
Coat surface with 10x sugar (sifted) and reheat.
This can be made with cherries, peaches, apples and other fruits.
Also good served with whipped cream.
Preheat your oven, 200C/400F/Gas Mark 6.
Butter both side of each slice of brioche and place them on a baking tray.
Place the plums, skin side down, on the brioche.
Place a tiny drop of butter on each plum and dust with sugar.
Bake until brioche is slightly toasted, 10-12 minutes.
Serve warm or hot, to make it extra special serve with a little pouring cream.
ans pork and beans or baked beans.
Stir beans into
br>To make the poached plums, combine 2 cups water and
emperature to 400\u00b0F. Place plums in single layer on baking
Heat oven to 350 degrees.
Grease a 3 qt baking dish and then layer plums, peaches, pears and apricots.
Drain the pineapple reserving the juice. Place the pineapple over the fruit.
In a small saucepan, combine the brown sugar, butter cinnamon, cloves and 1/2 c pineapple juice. Cook and stir over medium heat until sugar is dissolved and butter is melted.
Pour over the fruit and bake uncovered for 20-25 minutes, until heated through.
Grease 23cm spring form tin.
Process biscuits.
add butter and process til just combined.
Press into tin.
Refrigerate about 20 mins.
Heat over to slow.
Drain plums in large bowl
Reserve juice for syrup.
Halve plums and remove the stones.
Combine rest of ingredients except almonds.
Beat 5 mins til sooth, thick.
Pour into tin.
Place plums on top.
Top with almonds.
Bake in slow oven about 50 - 60 minutes.
Cool in oven with door ajar.
Pit the plums and chop in a food processor. Measure 4-cups.
In a pan combine the 4-cups chopped plums, lemon juice and water.
Stir-in the dry pectin.
Bring to a boil and boil for one minute.
Add the sugar.
Bring back to a boil and boil hard for a full minute.
Ladle into sterilized jars. Adjust caps.
Water bath process 8-minutes.
Yield: 4-5 half pints and a taster for the fridge.
et.
For the rosewater plums, add sugar and 2 tbsp
efore cooking.).
To roast plums, place the fruit skin side
Place plums, water, lemon juice, and butter
Wash and dry plums.
Place them in a stone jar or bowl.
Boil vinegar, sugar and spices together for 10 minutes.
Pour over plums.
Cover and let stand overnight.
Drain off the liquid and bring to a boil.
Add to plums and cook until plums are clear, but not broken.
Pack in clean, hot Ball jars, filling with pickling syrup.
Seal immediately.
The plums should retain their color and should be firm and plump in appearance.
or a dressing.
Brush plums with oil; season with salt
ntil bubbles form.
Add plums, cut side down and cook
emperature.
To cook the plums and make the sauce:
ver melted butter. Place sliced plums over batter into baking pan
Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
Wash fruit.
Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
Place fruit in a single layer on baking sheet (s).
Sprinkle with about 1/2 cup of vanilla sugar.
(Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
Serves 8-10.
Cut plums in half and remove pit.
To make the toffee plums, place all ingredients, except plums, in a saucepan