Perhaps the most autumnal fruit of all, even in colour, the plum is a dream to work with in the kitchen. Whether it’s baked into a buttery cake, sitting under sweet crunchy crumble or simmered with ...

This should yield approximately 300ml/10½fl oz of juice. Add the crème de cassis, stir well and set aside. Meanwhile, in a bowl, cover the gelatine sheets with cold water. Set aside for five ...