I have worked my way through our plum vodka which we made last year. The recipe is on the blog but having now enjoyed the plum vodka I was left with the plums which had been sitting in the base of the jar. As I had emptied the jar of alcohol it seemed obvious that the plums could now be thrown. Then I ate one. Oooohh! I quite liked its addled steeped lusciousness. Now I could have eaten them on their own and been quite happy but I thought “why not turn it into a pud?”. And do you know this one is quite decadently delicious, – but economic too. Try it with a splash of cream it really will give you a smile! And let’s face facts I have to face Fanny Klunge every morning so I need something to smile about.
1 dst spoon of vanilla paste
100g caster sugar
2 large eggs separated
50g self raising flour
Decanted and de-stoned plums from the plum vodka kilner jar
Preheat oven to 180°C/340°F
Place the sugar, butter, vanilla, and yolks into a mixing bowl and whisk up
Add the flour with the milk
Butter up a baking dish
Place the plums in the base
Whisk up the egg whites till stiff and add to the yolk mixture
Pour the whisked up mixture over the plums
Cook for 40 minutes until it has a light brown topping
Leave to cool for half an hour and then serve with a small drop of cream!
This is a wonderful light English summer pudding originally dating back to the 16th century- and possibly earlier! For the recipe we use damsons to provide a fantastic strong flavour. This year we have had an abundance of plums and damsons and it is logical to use them in this splendid manner. Traditionally gooseberries are used as an early summer choice but they have long since finished, though we did put some in the freezer for an outing later in the year! The origin of the term ‘fool’ is unclear though it is thought by some to come from the french verb ‘fouler’ (to press or crush as in grapes for wine), although others like the Oxford English Dictionary dismiss this idea. Anyway, whatever its origins it is quite delicious as a pud or tea time treat !
200ml double cream
1 tsp vanilla extract
1 dsp icing sugar
1 tsp greek yoghurt
For the damson purée
1) Take a bowl of stewed damsons with the stones removed (-keep some to add to the fool itself)
2) Sieve them into another bowl
3) Add icing sugar to sweeten to taste
Method to make the Damson Fool
1) Place cream in bowl with vanilla and icing sugar and whip till thick
2) Add greek yoghurt and stir in
3) Pour in some of the purée and some of the stewed damsons and stir in lightly. I like the ‘not totally stirred in’ look with its streaks of colour.
4) Spoon into glasses interspersing with the puree to add to the two tone effect