The blackthorn plant bears tiny, round plum-like fruit known as sloes. It is native to Europe and Western Asia and has naturalised widely elsewhere. Blackthorn is one of the most abundant hedging ...

Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin. Sloes are too bitter and sour to eat raw, but taste superb when preserved.

They’re the perfect additional to cosy-season puds. Think plum and sloe-gin crumble, served with a big jug of homemade custard. How about spiced plum cake covered with a cloud of swiss-meringue ...

They’re the perfect additional to cosy-season puds. Think plum and sloe-gin crumble, served with a big jug of homemade custard. How about spiced plum cake covered with a cloud of swiss-meringue ...

Sloe berries are actually a type of wild plum that grown on blackthorn trees, hence they are also known as blackthorn berries. Sloe berries are too sour to be eaten raw so they are commonly used to ...

Reserve a tablespoon of pork fat from the pan. To make the sauce, stone the sloes using your fingers or a cherry stoner (alternatively, stone them after cooking, which is messy but easier).

78.7 x 108.8 cm. (31 x 42.8 in.) ...