For pudding, there will certainly be some plums or damsons left over. Serve them with these Greek almond biscuits (kourambiedes), the recipe for which I found in a book called Greek Cuisine by Myrsini Lambraki, which we picked up on holiday in Crete this year.
You will need:
120g butter
120g caster sugar
180g ground almonds
1 egg yolk
1 egg white, beaten stiff
1tsp brandy or rum
Drop of vanilla essence, if you’re not using vanilla sugar
¼ tsp ground cinnamon
120g self-raising flour
Icing sugar for sprinkling
METHOD: Cream together the butter and sugar until pale and fluffy. Beat in the brandy and egg yolk until incorporated. Fold in the ground almonds and cinnamon, then the beaten egg white until it is completely incorporated, followed by the flour. At this point I found I had a dough that was not quite stiff enough to roll out, and panicked a bit. But don’t. Form it into a ball, wrap in clingfilm and leave to rest in the fridge for half an hour. Preheat the oven to 180C/gas mark 6, then on a heavily floured board, with a floured rolling-pin or your hands, quickly flatten the dough to about 2cm thick, cut into small circles and, if you like, cut these circles in half and form into crescent shapes, then bake for 20-25 minutes until golden. Cool the kourambiedes on a rack and, when cool, dredge thickly with icing sugar.