Damson apple tansy

Serves 6

700g damsons 400g Bramley or cooking apples, cored and grated 100ml cold water 2 eggs, separated 150g plain flour 150g caster sugar 1 tsp baking powder 1 tbsp unsalted butter cream, to serve

Reserving a few for decoration later, place the damsons in a large saucepan and pour over the water. 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. Preheat the oven to 190°C/gas mark 5. In a large mixing bowl, mix together the apples, egg yolks, flour, sugar and baking powder until completely combined and creamy. In a separate large bowl, whisk the egg whites with an electric whisk for 3 mins until frothy and thick. Gently fold them into the apple mixture until completely combined. Heat a 25cm round, non-stick ovenproof frying pan on a medium heat, then add the butter. When the butter has melted, add the apple mixture to the pan. Cook for 3-4 mins, then add the damson puree, swirling around on the top to make patterns. Top with the reserved damsons, halved. Cover with a lid and cook on a low heat for 5 mins, then place in the oven for 15 mins. Allow to cool for 5 mins before transferring to a plate. Serve with cream.