Hello! I was going to try and do nothing today.
I am not actually very good at doing nothing.
Happily the kitchen that I destroyed yesterday got sorted out though!
Below is the recipe for the Plum-Worcestershire sauce recipe for those that are keen.
Sorry – a mix of imperial and metric measurements – just to keep you on your toes!
Step One – Find a whacking great pot.
3lb dark plums
3lb white sugar
2lb brown sugar
3 X tins of treacle (1 tin 850g)
7 pints vinegar (OK – thats 4.2 litres)
1/2lb garlic (Its ok to put more)(Chop small or whizz-up)
1 oz (30g) white pepper
1 oz allspice
1 oz whole cloves (I only had ground and ended up putting in 8 teaspoons.)(Seemed ok 🙂 )
1/4 oz Cayenne pepper
1/2 oz ground ginger
2 Tablespoons salt
Put everything into your oversized pot together and bring to boil. This took a looooong time for me.
Don’t let it boil over. Really. Don’t.
Let simmer until the stones leave the plums
Strain pips and skin (And whole cloves if you used them)
Reboil for an hour.
Sterilise bottles (a LOT of bottles) in your oven, (I put mine in at 100C/212F) when too hot to touch I take them out and pour the sauce in – pop the lids on and voila! Lasts for ages.
Wonderful in your home made hamburgers/rissoles. I like it in spag. bol. sauce and usually splash some in casserole dishes as well.