PLUM FOR BABY RECIPES

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.

Steps:

• 1 Place pork in a shallow glass dish. Brush with 1 tablespoon of the mustard. Sprinkle with dukkah. Heat a chargrill pan or barbecue grill over medium-high heat. Spray pork with oil. Add pork to grill; cook, brushing with another tablespoon of mustard occasionally, for 3 minutes each side, or until browned and just cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes. Slice. Add limes to grill; cook for 2 minutes, or until browned. Transfer to a plate.
• 2 Meanwhile, combine the peaches, cucumber, the plums, rocket, parsley, shallots and the feta in a bowl. Whisk remaining mustard with the lime juice and garlic. Add mustard mixture to peach mixture; toss to combine. Season with cracked pepper.
• 3 Spoon peach salad onto a large serving platter. Top with pork. Serve with grilled limes.