The final back catalogue damson recipe …

The pleasure of roasting and freezing your treasure trove of roasted damsons now comes into its own.

There are recipes on the blog for a traditional Summer Pudding and an Autumn version too.

This is another great way of using the fruit either freshly roasted or from your freezer. As a guide 1kg of roasted damsons will give you 870g of fruit and delicious syrup – perfect for a roasted damson or harvest pudding - “harvest” sounds appropriate.

Harvest Pudding

Equipment

1 litre (1¾ pint) basin

plain sided cutter slightly larger than the

base of the basin – measuring 6cms in diameter

cling film and a drop of vegetable oil to wipe

the basin

Ingredients

870g of freshly roasted damsons or from your

freezer stash – defrosted

Madeira cake

I use inexpensive supermarket own brand cake

weights vary – you'll need approximately 10 slices of cake

I'd err on the side of caution and use two cakes if they weigh

265g – the cake should be sliced lengthways into quarter

inch slices and neatened at the edges

Wipe the basin with a drop of vegetable oil – use a sheet of kitchen roll, then line the basin with the cling film, ensuring that it overlaps the basin.

Cut out a circle of cake for the base and place it in the bottom of the basin. Line the rest of the basin with sliced Madeira cake, overlapping the cake which will give you a great looking pudding when turned out.

Spoon the roasted damsons into the cake lined bowl. Top with slices of cake to cover completely. Fold the cling film over the pudding to seal.

Place a slightly smaller plate or saucer on top of the basin and weigh down with a jar. Fridge it for 12-24 hours.

To serve, remove the jar and plate, unwrap the cling film and cover the basin with a large plate or bowl. Invert the pudding and peel off the cling film.

Photo guide up next!