We are fortunate not only to have damson trees in the garden, but also to live in an area of the country where they grow abundantly in the hedgerows. So this time of year is a particularly purple hued season for us.
This recipe was inspired by a demonstration at the 2013 Ludlow Food Festival by our friend, Marcus Bean and has been modified as a gluten free version of a traditional favourite.
I have used my own damsons, but any plum variety would work just as well. I can gather cherry plums, bullaces, Marjorie Seedlings and damsons between home at the Workshops.
400g damsons
320ml single cream
3 egg yolks
100g sugar
200g chestnut flour
100g pistachios
120g butter
70g sugar
Poach damsons in 100ml water until just soft.
Pour the cream into a milk pan and heat gently.
Meanwhile whisk the egg yolks and sugar together and add 1 tsp vanilla extract.
Whisk in the hot cream, return to the pan and stir continuously until the sugar has dissolved.
Place the stoned damsons in an ovenproof dish and strain the custard over the top.
Cook in a low oven, 170ºC for around 30 minutes - until the custard is just set, a little wobble is a good thing.
Chop the pistachios very finely and put into a mixing bowl with the chestnut flour.
Chop the butter, add to the flour and rub in until the mixture resembles coarse breadcrumbs.
Stir in the sugar.
Tip the mixture into an oven proof frying pan or prospector pan
When the custard is cooked, remove from the oven and turn up the heat to 200ºC
Put the crumble mix in the oven, after 10 minutes cooking, give it a stir and return to the oven for a further 5 minutes.
© Netherton Foundry Shropshire 2015
www.netherton-foundry.co.uk
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