My husband I have plum trees, and this year we got a bumper crop – 16kgs!!! So in an effort to use up the excess this is one recipe I have found
This is a Chelsea sugar recipe
1/2 cup Chelsea white sugar
2 cups self-raising flour
1 x 425g can whole plums in syrup ( I used about 500gms of stewed plums)
6 tablespoons Chelsea white sugar
6 tablespoons flour
Base: Cream butter and sugar. Add egg, grated lemon rind and flour and mix well. Pour into well-greased or paper-lined slice or sponge-roll tray and spread out evenly. Cut plums in half and remove stones. Arrange plum halves over pastry base, pressing gently into the mixture.
Topping: Mix together all the topping ingredients then sprinkle over plums. Bake for 30-45 minutes at 180C. Cool in tin before cutting into slices.