Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 September 2008.