This season’s plums are a beautiful base for this lovely homemade Worcestershire sauce. Store it for years and it gets better as it goes!


  • 1.5kg plums

  • 12 cups brown malt vinegar

  • 80g garlic crushed. No need to peel.

  • 80g salt

  • 2 cups golden syrup

  • 500g brown sugar

  • 60g ginger root, bruised

  • 45g cloves

  • 15g whole allspice

  • 1 teaspoon cayenne

Combine all ingredients in a large pot. Bring to the boil and then reduce heat and simmer for 3 hours, stirring occasionally, squashing the plums in the process.

Strain the mixture through a colander, pressing down to push through some of the plum pulp. Pour into warm sterilised bottles and seal immediately.