A friend in the village has a tree loaded with very small plums and invited us to help ourselves.
I don’t know what variety they are but they’re about the size of a large cherry.
They are slightly sharp, not quite sweet enough to eat like cherries, but are excellent when cooked. The only problem is the stones. Plums make a delicious pudding but the stones take the edge off the pleasure of them I think and more so when the fruit is small and the number of stones even greater. (I also love damsons but the zillions of little stones definitely spoil a damson pie or crumble for me!)
With over a pound of them in the bowl I decided to try using my pink cherry stoner. It worked a treat and I whistled through the whole bowlful in no time at all. (I put the egg in the picture so you could gauge the size of the plums.)
I decided to use some of them for a favourite recipe by Mary Berry and the rest went into the freezer.
The base is made from slices of brioche and a basic ready sliced brioche loaf from the supermarket is ideal. It creates a slightly cakey base that has a definite patisserie style to it. (If a brioche loaf is not available you can use brioche finger rolls.)
You can see how the brioche turns into a nice cakey base.
I made it with rhubarb, which you can see here.
It was very good when I accidentally made it upside down - see here.
It was delicious when I made it using apples as per Mary Berry's original recipe - see here.