Erbowle

• 1 lb/450 g bullaces (or damsons)
• ½ pt/300

Simmer the fruit in the wine for 10–15 minutes until tender, then rub both fruit and wine through a sieve.

Stir the honey, ginger and rice flour into the pulp and simmer, stirring continuously, to produce a smooth, thick maroon mixture.

Pour into a dish, allow to cool, and garnish with a sprinkle of salt and white comfits.