I was out collecting damson a few weeks ago and was wondering what I should do with them other than making the usual damson vodka to go with the sloe gin!
I cam across this recpie in a book I have called the Poachers Cookbook. Its an old desert called a cobbler. It was great but my God they are tart little fellas those damsons!
You will need:
750g Damsons
sugar to sweeten (plenty of this needed!)
Cobbler topping:
125g self raising
pinch salt
25g butter
45ml milk
First make the cobbler topping, sieve the flour salt and sugar into a bowl. Rub in the butter and mix in milk to make a soft dough. Roll out to 1cm thick and cut into 5cm rounds.
Cook the fruit with 1 tablespoon of water until the juice begins to run and the fruit is cooked. Spoon the fruit in a dish and cover with over lapping layers of the rounds of cobbler topping.
Bake in a pre heated oven at 220C for 20 minutes.
Tom has a damson tree in London but they went into a massive pie which we got too drunk to eat after dinner. And then it sat in the oven for the week when you were all in Italy.
ReplyDeleteIt looked lovely though, credit to Dolly.
Felt bad for not having a slice, will have to dig out this recipe next year.
Hehe! Just saw this now, that is indeed what happened. This year there are a lot less damson's on it, I think it needs a bigger pot but I'm reluctant to pot it up too much as we might not then be able to move it.
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