I have eaten the plums that were in the icebox

and which you were probably saving for breakfast.

Forgive me they were delicious so sweet and so cold

William Carlos Williams

We have an embarrassment of plums.

They are juicy and sweet...

and after eating far too many, I immediately wanted more, but baked, and with custard...Here's a clafoutis, together with instructions if you fancy it.

Scald some 150ml milk and 150ml whipping cream with a vanilla pod and leave to infuse.

Whisk up four eggs with five tbsp of sugar until paleNow add the infused creamy milk as you whisk

...straining out the vanilla pod

Preheat the oven to 150 and butter an oven-proof dish very generously, sprinkling it with sugar too

Tumble in your plums (I don't bother to take the stones out...too lazy) - and pour over your frothy custard

Put it in the oven for about half an hour (or until it's stopped being wobbly (you want the custard to set)...and you'll get this gorgeousness:

I think this would be good with some ground almonds added to the custard too.

In terms of growing plums - I'm reading up on it now - my tree is VAST, and I quite fancy experimenting with getting a different variety (I don't know what my plum is) and fan-training it against a wall to see if you can grow them in a much smaller space...more of this soon.