- 6 fresh plums, halved, stoned and chopped
- 50g/1¾oz golden caster sugar
- ½ lemon, juice only
- Line a 33x23cm/13x9in Swiss roll tin with baking parchment. Preheat the oven to 50C/120F/Gas ¼.
- Place the chopped plums in a pan with 200ml/7fl oz cold water, cover with a lid and place over a medium heat. Bring to a simmer and cook, covered, for 15 minutes, or until the fruit is very soft.
- Remove the lid and mash the fruit using a potato masher. Stir in the sugar and a squeeze of lemon juice.
- Place the pan back on the heat and cook, stirring continuously for another 10 minutes, or until the mixture has thickened.
- Purée the fruit using a stick blender or food processor, taking care to ensure the mixture is completely smooth.
- Carefully spoon the purée into the prepared tray and level the surface. Bake for at least 10 hours, or until completely set with a leathery texture.
- Allow to cool then carefully lift away from the baking parchment. Run a pizza cutter down the length of the leather to cut into 3cm/1in strips then roll up tightly. Serve immediately or store in an airtight container.