When damsons are in season, I replace the stewed gooseberries with 225g/8oz damsons. Halve and stone the raw damsons, then divide them between the ramekins and sprinkle with 50g/2ozcaster sugar. Bake in a preheated oven, 140°C/275°F/gas mark 1, for 30 minutes.
While the damsons are cooking, prepare the saffron custard. Pour on to the hot damsons, and bake as above. Serve warm or cold.