Damson slump
Damsons will tickle you tastebuds with this recipe - perfect for when they're in season in autumn
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 20 mins
Cook 45 mins
Vegetarian
- Heat the oven to 180C/fan 160C/gas 4. Put the damsons in 4-6 ovenproof dishes (or one large dish) and sprinkle evenly with 150g of the sugar.
- Sift the flour and remaining sugar into a bowl with a pinch of salt. Whisk in enough milk and the butter to make a thick, smooth mixture that will just fall off the spoon. Spoon big blobs over the damsons but don't worry if the fruit is not completely covered - it will bubble through it as it cooks. Bake for 40-45 minutes until the tops are golden. Leave for 20 minutes before serving.
Know-how
You can make one big slump or individual ones. It's better to leave the stones in the damsons than waste hours trying to get them out. Serve topped with plenty of cream.
Per serving
456 kcalories, protein 5.1g, carbohydrate 99.1g, fat 7.1 g, saturated fat 4.3g, fibre 5g, salt 0.71 g
Recipe from olive magazine, October 2005.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4239/
http://www.bbcgoodfood.com/recipes/4239/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1kg damson
- 200g golden caster sugar
- 125g self-raising flour
- 125-150ml milk
- 2 tbsp unsalted butter , melted
Search Good Food
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
8
ratings
Advertisement
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 20 mins
Cook 45 mins
Vegetarian
Ingredients
- 1kg damson
- 200g golden caster sugar
- 125g self-raising flour
- 125-150ml milk
- 2 tbsp unsalted butter , melted
Per serving
456 kcalories, protein 5.1g, carbohydrate 99.1g, fat 7.1 g, saturated fat 4.3g, fibre 5g, salt 0.71 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
12 November 2011
Bonza rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.