I have a quick terryaki sauce.

1/3 cup soy sauce

3/4 cup light brown sugar.

Combine in a skillet, bring to a boil, then reduce to a simmer. Let it reduce to the consitancy you like.

You can add garlic, citrus (I usually use orange juice), ginger, scallion (Green/Spring onion), crushed red pepper flakes, or just about any Asian flavor to the last few moments of reduction to give it a bit of extra flavor you might want.

Store in an air tight container/jar. Use as needed.

Yesterday my neighbour Anne gave me some fresh plums.

I made a plum and stem ginger crumble.. best ever.. to die for.

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15 plums washed dried, halved, kernals removed and placed on bottom of baking dish.

Sprinkle with 2 desert spoons of demerara sugar.

Take 3 cubes of stem ginger, slice finely and place evenly over plums.

Take 3 teaspoons of stem ginger syrup and drizzle over the plums.

1 teaspoon ground cinnamon, sprinkle over evenly.

In a mixing bowl put 40g flour + 60g butter + 60g demerara sugar + 20g fine porrige oatmeal + 20 g ground almonds. Rub this mix until it is fine breadcrumb texture. Pour evenly over plums, press down gently.

Bake at 200°C for 40/45 minutes.

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Allow to cool for good 15 minutes, or your mouth gets burnt!

Serve with ice cream, cream or custard.