Mum and Dad most Sundays would cook a roast and around this time of year pudding was almost always a fruit crumble. I love crumbles; apple, rhubarb, blackberry, raspberry, but there was one crumble that none of us really liked and that was damson. In the garden we have several damson trees and every autumn we get inundated with damsons. My mum hates to see the damsons left of the ground going to waste and so much to our disappointment whether we liked it or not we were going to have damson crumble for at least a couple of Sundays on the run. It was always so upsetting cutting into the crumble and seeing the deep red/purple juice and thinking “mmm blackberry crumble” until you put it in your mouth and tasted the tartness of damson and then biting into the occasional stone that had been accidentally missed. Moving away from home meant that my life was damson free, and maybe over that time, it allowed my taste buds to mature a little. I am no longer repulsed by damsons and could go as far as saying that I do enjoy the taste of them. I’ve put together a list of 5 ways of making the most of your damsons:
Damson jam spread on thick, buttery toast or why not give you scones a shake-up and use damson jam instead of strawberry.
Damson gin has a deep fruity flavour and appealing balance of sweet and sour.
Damson jelly and Lamb
I don’t know how I discovered this, but the two go absolutely brilliantly together; move out the way mint sauce!
Damson and Apple Crumble
Of course, I couldn’t leave crumble out. I prefer to add apple with the damsons just to help sweeten the damsons up and reduce the tartness.
Power Damson Porridge
At the moment I’m pimping my porridge with damson coulis, banana and yogurt – delicious and gives you all the energy you need to get through the morning!