Janet Street-Porter’s favourite recipes

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Damsons are very small but in­tensely flavoured and the juice is the most won­der­ful shade of pink. Fu­ture Forests near Bantry in Cork sell a va­ri­ety of dam­son trees.

Serves 4 500g (1lb 2oz) damsons 150ml (5fl oz) el­der­flower cor­dial 2 egg yolks A few drops of vanilla essence 50g (2oz) golden caster sugar 2tsp corn­flour 150ml (5fl oz) whole milk 150ml (5fl oz) dou­ble cream

Place the damsons and the el­der­flower cor­dial in a saucepan and sim­mer for 10-12 min­utes or un­til soft­ened. Re­move the stones – yes, this is ar­du­ous, but nec­es­sary! Al­low to cool.

Pre­pare the cus­tard by beat­ing the eggs, vanilla, sugar and corn­flour to­gether in a jug un­til well mixed.

Heat the milk in a small saucepan to just boil­ing and pour into the jug and mix. Re­turn to the saucepan and heat gen­tly, stir­ring all the time for 8-10 min­utes or un­til the cus­tard thick­ens. Leave to cool.

In a glass bowl, gen­tly add the cream and cus­tard to the dam­son mix­ture and swirl gen­tly to get a mar­ble ef­fect –do not stir vig­or­ously as you want the colours to swirl into each other. Care­fully spoon into chilled glass dishes and re­frig­er­ate un­til ready to serve.

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