Damsons in a Honey Saffron Custard

Method

When damsons are in season, I replace the stewed gooseberries with 225 g/8 oz damsons. Halve and stone the raw damsons, then divide them between the ramekins and sprinkle with 50 g/2 oz caster 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.

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