"Start with the jam. Put the plums, ginger and sugar in a wide saucepan, give them a good stir and leave to macerate for 30 minutes. Put a saucer in the freezer you'll use this later to test the jam is done. Bring the plum mixture to a boil, turn down to a simmer and leave to cook for 15-18 minutes, until the fruit is well softened."
"Make a well in the centre, pour in the milk, water, egg and softened butter, and knead on medium-low for seven to eight minutes, until smooth and a little tacky but not sticky. Transfer the dough to a lightly greased bowl, cover and prove in a warm place for an hour or two, until nearly doubled in size. Knock out the air, then turn out the dough on to a lightly floured surface."
Ripe plums are stoned, chopped and macerated with minced fresh ginger and caster sugar for 30 minutes, then boiled and simmered 15–18 minutes until softened. Jam doneness is tested on a frozen saucer by checking for wrinkles when pushed. The jam is cooled in a shallow dish. Dough ingredients include strong white bread flour, sugar, instant yeast, salt, lukewarm milk and water, an egg and softened butter, plus icing sugar for glazing. Dry ingredients are combined, wet ingredients added, and the dough is kneaded seven to eight minutes until smooth and tacky. The dough proves until nearly doubled, then is knocked back and turned out onto a floured surface.
Read at www.theguardian.com
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