Here is the recipe I promised to post. Turkish breads (Borek) were also discussed – that recipe can be found in my blog page post of September 23rd 2024. (Just use the search bar to find this.)

Any others you would like, let me know and I will post them immediately.

Worcestershire Sauce

This is quite a large recipe, however if preferred it can be easily halved but in that case, reduce cooking time to 1½ to 2 hours. (Mind you, if you make the larger batch, a bottle of the sauce given to friends or family is always much appreciated).

You can use more fruit if you like, up to 3kg even.

The sauce can be made with other fruits besides the plums specified here – for instance apricots (very nice), peaches, cherries or apples to name but a few.

It’s a good idea to shut the doors to bedrooms when making the sauce as the (delicious) aroma permeates the whole house as it’s cooking.

Ingredients

1.5kg plums (any sort)

5 litres dark malt vinegar

125g garlic cloves, peeled

125g fresh ginger root, bruised and sliced

125g salt

750 brown sugar

1.3kg treacle

60g whole cloves

30g allspice berries

1 teaspoon cayenne pepper

Method

Combine all ingredients in a very large pan and bring to the boil, stirring occasionally. 

Reduce heat to a simmer and cook for 3 hours or until slightly thickened.

Strain through a sieve and the pour into warm, sterilised bottles and seal immediately.

The sauce is ready to eat in a month.

Store in a cool, dry, dark place for up to 2 years.