Ingredients

Steps

• Line a 33x23cm Swiss roll tin with baking parchment and preheat the oven to 50°C.
• Simmer plums in 200ml water in a covered pan over medium heat for 15 minutes.
• Mash the fruit and stir in the sugar and lemon juice.
• Cook the mixture uncovered for 10 minutes while stirring until thickened.
• Purée the mixture until completely smooth using a stick blender.
• Spread the purée into the tin and bake for at least 10 hours until leathery.
• Cool the leather, cut into 3cm strips with a pizza cutter, and roll up tightly.