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This recipe and the rice pudding are by my head baker and pastry chef, Justin Piers Gellatly. It never fails to amaze me how pastry chefs take a fruit, in this case the damson (but you could use the deepest purple plums if damsons are not available), and before you know it, you have got this magical wobble: incredible fruity alchemy. Serve with whipped cream and madeleines.
Makes: 600 ml
Set liquids are, like soups, best matched with fortified wines. Delicate, fragrant tawny port would be perfect.
Typical values per serving:
This recipe was first published in Mon Sep 01 01:00:00 BST 2008.