|Damsons||1 No, canned (2 12 prune plums or quart)|
|Angostura bitters||1 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
1. Drain the plums and reserve the juice.
2. Pit the plums and chop roughly.
3. Preheat the oven to 425°F before baking
4. In a saucepan, combine sugar, butter and angostura bitters with the reserved plum juice.
5. Boil to make a thick syrup.
6. Pour into a baking dish and set aside.
7. In a large mixing bowl, sift together flour, baking powder and salt.
8. Stir in the sugar and add the shortening and rub with fingertips so that the mixture resembles cake crumbs.
9. Combine the egg and milk, lightly whisking to blend.
10. Add the liquid to the flour mixture, a little at a time, stirring to bring together and bind into a dough.
11. Turn out onto a floured work surface and knead lightly then roll out into a ½ inch thick rectangle.
12. Scatter the chopped plums over the pastry and roll, jelly roll fashion, starting from the longer end.
13. Slice the roll into 1 ½ inch thick slices and place them in the baking dish over the syrup, cut side down.
14. Bake in the preheated oven for 30 to 35 minutes until the pastry in golden.
15. Serve the rolls warm and spoon the sauce over them.