Damson Plum Pudding Recipes

DAMSON PLUM PUDDING

Steps:

• Preheat oven to 350F and grease an 8 x 8 baking pan.
• Cream butter and sugar together until light and fluffy.
• Add eggs and plum pulp.
• Mix well.
• Sift dry ingredients together and add alternately with milk.
• Pour into prepared pan and bake for 20 or 30 minutes.
• Cut into suares and serve with sauce.
• Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.

DAMSON PLUM CONSERVE

Steps:

• Pit plums, cover with water and cook until soft.
• Add raisins, orange pulp and sugar.
• Cook until smooth and thick.
• Add nuts and cook for an additional 12 to 15 minutes.
• Pour into hot, sterilized jars and seal.

DAMSON CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the damsons into a pan with the sugar, butter and sloe gin if using (or a splash of water if not) and heat gently until the damsons start to give off their juices. Tip into the base of a large shallow gratin dish (about 25cm long) and stir through the apple slices.
• Put all the crumble ingredients into a food processor with a pinch of salt, and using the pulse button, whizz until the mixture just starts to clump together. Don't whizz for too long or the mixture will stick together too much. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
• Scatter the crumble over the damsons and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream. Remember to warn everyone about the stones!

DAMSON PLUM NECTAR

Steps:

• Wash and pick over the plums.
• Put them in a kettle with the 2 quarts of water.
• Bring to a boil and boil for 15 minutes, stirring regularly.
• Put them through a food mill, or press in a strainer to extract as much juice as possible.
• Return the pits and skins to the kettle, and add the apple cider.
• Bring to a boil and boil for another 10 minutes or so.
• Strain again, into the same pot with the rest of the juice.
• Discard the skins and pits.
• Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
• When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
• Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
• Bring to a boil.
• When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
• (Generally, boil lids for 5 minutes).
• Return 7 jars to the canner and process for 10 minutes.
• Remove and repeat with the remaining jars.
• To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
• Also good with ginger ale or maybe even white wine.