Janet Street-Porter’s favourite recipes
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.