This is my Mum's recipe for Brown/BBQ sauce
It says Dark plums but I'm going to give it a go with some cherry plums this week.. A plum is a plum is a plum I say!
Mum's recipe as is so it's imperial (she never really liked metric)
4 - 6lbs Dark Plums (stoned or carefully count plums and remove same amount of stones before liquidising!)
7 pints brown vinegar
1 tin treacle
*4lbs soft brown sugar (for later)
1 teaspoon ground ginger
4 teaspoons ground allspice
3 tablespoons salt
4 oz fresh garlic (or 1 heaped teaspoon granulated garlic + 8 cloves fresh)
1/2 oz ground cloves (2 heaped teaspoons)
1/2 oz ground cayenne
1 oz whole black pepper (tied in muslin parcel)
Boil for about an hour - remove and COUNT stones as they rise or after cooling.
Bamix to chop up skins etc - may need to be put through strainer and bamix solid matter before returning to sauce.
Add 4lbs soft brown sugar
Boil again for about 1/2 an hour
Makes about 10 pints
I usually add a few green apples to help it thicken and set too..
Otherwise super easy sweet - get a sheet of puff pastry, cut it in half, slice a few plums and lay them in the centre sprinkle over some sugar, add a small knob of butter.
Fold into a parcel sprinkle some sugar on the top and bake in a hot oven till golden and puffed.