So pancake day has come and gone and it was such a busy day. I went to two different houses (a mini pancake crawl), and ate many different pancakes.
The variety of fillings was endless, but here’s a list of the ones I can remember.
- Chocolate syrup
- Toffee syrup
- Mango puree
- White chocolate stars
- Jalapeno sauce
- Fish sauce
- Lea & Perrins
It was pancake day heaven and by the end of the night it was all I could do to waddle to the closest bus stop for home and rest up my fit to burst belly.
But now I’ve firmly decided, as I do every year, that pancakes must be eaten more often and definitely accompanied by the plum syrup I made.
Now I’ve got to say that I didn’t really keep precise track of what I did exactly to make this syrup and it was definately a cooking by taste rather than recipe achievement. But here’s a rough account of all the ingredients.
- 4 plums (cut into small pieces, skin on)
- 50g soft brown sugar
- 250g caster sugar
- 1 inch square piece of gelatine leaf
1. Firstly you’ll want to chop the plums into small pieces, don’t bother to peel off the skin.
2. Put the plum chunks into a pan with about 400ml of water and simmer gently for around 15 minutes.
Simmer the Plum pieces
3. Add the sugar and simmer for another 15 minutes or so. Then have a taste of the liquid mixture – but please, please don’t singe your tongue while doing this. Be smart people! Add more sugar if it doesn’t taste sweet enough, or if the plum taste isn’t strong enough, simmer for longer or add more plum chunks.
4. If it does taste sweet and plummy enough you can go ahead and take the pan off the heat for the next step.
5. Pour the mixture into a measuring jug or bowl, then get a sieve and place it over the saucepan and pour the mixture through the sieve back into the pan
6. Now you’ll get a collection of soft plum flesh in the sieve and you’ll want to use a spoon to stir this, still on the sieve, and try to strain as much of the plum juice out as possible. Don’t force the flesh through the sieve though – you want a syrup, not a puree in the saucepan.
You can now store the plum whatever plum flesh is left in the sieve and use it as a jam, you can even add some sugar or butter to it if you like.
7. Bring the sieve liquid to the boil and reduce until thicker. I reduced mine until a thin coat formed on the back of the spoon and then added a square inch of gelatine leaf to the mixture to make it slightly thicker quicker.
And there you have it – plum syrup and a little side effect of jam!