I love dropping into ABC Radio Melbourne to chat to Clare Bowditch – and her lovely audience – about food. Listen in below as we chat about seasonal plums and how we love to cook them, eat them and pluck them straight from the tree.
Also, try my Plum Syrup Cake recipe and video.
Plums are abundant in late summer and autumn, as we say goodbye to peaches, nectarines and mangoes. There are so many different varieties and colours. I love the pale greengage plums and dark, juicy blood plums. There’s also the new Queen Garnet variety which is dark as midnight and super juicy. It was created by accident in Queensland and is apparently something of a ‘superfood’, even curing rats of obesity.
Some of my favourite things to do with plums:
- my plum syrup cake
- plum clafoutis (baked batter with plums)
- spiced plums with cream or ice cream
- Eastern European dumplings and streudels
- savoury tagines and roasts
- chutney
- jam (I love cinnamon and plum)
- slivovitz
- plum wine
- umeshu (Japanese liquor made from plum-like ume) & umeboshi (pickled plums).
Also, given that I was getting all plummy, I started wondering about the etymology of the expression ‘plum job’ and the background to the Jack Horner nursery rhyme, where he sticks in his thumb and pulls out a plum. Read some musings here.
Looking for more recipes and videos? Head on over to Dani Valent Cooking for cooking inspiration.
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