Makes 1.5 litres of sauce and approximately 24 straws
1 kg plums
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp dried chilli
1 Tbs fresh ginger, finely chopped
2 cups brown sugar
2 tsp salt
2 1/2 cups white wine vinegar
1 cup self raising flour
1 tsp dried mustard
1 tsp paprika
60g butter, diced
1/2 cup grated tasty cheese
1/2 cup feta, crumbled
1 To make the sauce; halve the plums and remove stones. Roughly chop.
2 Put all the ingredients in a large saucepan or preserving pan. Bring to the boil while stirring until the sugar has dissolved.
3 Continue to cook for a further 30 minutes, stirring occasionally or until the sauce is the consistency you prefer.
4 Pour into hot sterilised jars and seal. This sauce will keep for at least six months.
5 To make the cheese straws; preheat oven to 190C. Grease an oven tray.
6 Sift the flour, mustard and paprika into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in both cheeses.
7 Lightly beat the egg and add to the mixture. Stir until a dough is formed then roll out on a floured surface, approximately 5mm thick. Slice into strips then transfer to the tray and cook for 10-12 minutes or until golden.