PLUM BABY FOOD RECIPES RECIPES

Steps:

• Stone plums, then crack half the stones* and tie them in a piece of muslin. Tie spices in another piece of muslin. Put muslin bags, plums, sugar, salt, ginger, vinegar and chilli (if using) into a large non-reactive pot and bring to a boil, stirring until sugar has dissolved. Cook steadily for 20 minutes until plums have collapsed. Remove muslin bags and press all juices back into sauce.

  Pass sauce through the coarse disc of a food mill and return to rinsed-out pan. Boil steadily for a few minutes until sauce is as thick as you would like it. For a super-smooth sauce use a blender. Remember to only place a small quantity in the flask at a time as the steam will force the lid off and you can burn yourself. (Remember, too, that the sauce will thicken further when it is cold and it ought to be pourable.) Pour into hot, sterilised bottles or jars, seal and label. Leave for at least a week before using.

  Makes 2 litres.

  * To crack plum stones, place them in a teatowel and give them a moderately hard whack with a meat mallet. Alternatively, use a hammer but be gentle lest the result is fragments, rather than pieces.

   

  This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

   

Steps:

• Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
• Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
• Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
• To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.