Damson syllabub

Serves 6

200g damsons 100ml cold water 1 tbsp honey 600g double cream 4 tbsp icing sugar 2 tbsp brandy squeeze of lemon juice

Place the damsons in a large saucepan and add the water and honey. Simmer, covered with a lid, stirring occasionally, for 2-3 mins until soft. Push the fruit and cooking liquid through a sieve into a bowl by stirring and pressing with the back of a large mixing spoon. Discard the skins and stones and leave to chill for 30 mins. Reserve 2 tbsp of the puree in a separate bowl. In a large bowl, whip the cream with an electric whisk for 4 mins until it is just thick and leaves a trail. Sift in the icing sugar and fold in. Mix through the brandy and the squeeze of lemon juice. Swirl the damson puree through the cream, then divide between six glasses. Top with a drizzle of the reserved puree and serve.