Damsons, sweet wild plums, are in season now so enjoy them in this easy-to-make, crunchy dessert.
Cooking time:30-40 mins
- 2tbsp caster sugar
- 500g (1lb) damsons
- 750ml carton of luxury vanilla ice cream
- 200g (7oz) good lemon (or ginger)-flavoured biscuits (we used Grand Duchy of Cornwall lemon biscuits), lightly crushed
- 900g (2lb) loaf tin, lined with cling film
- Heat the sugar with 4tbsp cold water in a pan and, when it dissolves, bring to the boil and add the damsons. Simmer for 5-10 mins, until the fruit is softened. Take off the heat, cool for a few minutes, then sieve out the stones and skins to make a smooth purée. You should have about 350ml (12fl oz) purée.
- Spoon the ice cream into a large bowl and soften it slightly, but don’t let it melt. Stir in the biscuits and half the damson purée to create a marbled effect. Reserve the rest of the purée in a plastic tub.
- Spoon the ice-cream mixture into the prepared tin, wrapping the cling film over the top. Freeze the covered mixture for 4-5 hrs, or overnight, until firm.
- To serve, remove the ice cream from the freezer about 10 mins before serving. Dip the
- base of the tin in hot water for a couple of seconds, if necessary. Turn it out on to a plate, remove the film and cut it into slices. Serve with the remaining purée (thawed, if frozen).
- Seal the spare purée in a tub and freeze. Use the purée, or the damson and lemon crunch, within 3 months.
Extra info: Damsons are tiny, wild plums with purplish skin, yellow flesh and a small stone – you can find damson trees in hedgerows, thickets and at the edge of woodlands. They’re at their best in September/October when they’re just sweet enough to eat raw, but they also make great wine and cordials – and a gin to rival sloe gin. Also good for chutney, jam and jellies.Per serving: 210 calories; 8g fatFeature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.