Preheat the oven to 100ºC. I am lucky enough to have a very powerful blender, a Vitamix, which meant that I didn't have to skin the plums. Otherwise, make crosses on the top of each plum, with a knife, and leave them for 30 seconds in boiling water. The skin should come off easily. Remove the stones.

With a powerful blender, pulse the flesh, then add agave, honey or maple syrup. You can use sugar but honey or agave means that there is less chance of crystallisation than with sugar. You also have the choice of putting in less sweetener or none at all.

Prepare a flat baking tray with a Silpat silicone mat. With a spatula, spread out the plum purée to about 1/4 inch or 1/2 cm thick. You want it thin enough to dry out but not so thin that you do not have a 'rollable' leather. Make sure you can't see through the purée and remember it will contract as it dries.

To one sheet I added citric acid to get that fizzy sour flavour, on another I added freeze dried raspberries. I scattered black sesame seeds over the pulp for a final sheet. I also tried black poppy seeds. I put the fruit in a low oven, 100ºc for several hours. I kept checking hourly. It's hard to say exactly how long it will take but you could put it in for 2 or 3 hours on 100ºc then turn the oven off and leave it overnight to dry out.

When it's sufficiently dried out, carefully peel the leather off the silicone sheet and place it onto parchment paper. Cut it into strips and roll it. This is also a perfect lunchbox snack for schoolchildren.