Damson and Apple Tansy

This English pudding recipe dates back to the 15th century. It takes its name from tansy, a bitter tasting herb which was once popular for flavouring sweets - it now describes a buttered fruit puree with eggs and breadcrumbs.

Preparation time - 15 minutes
Cooking time - 40 minutes
Chilling time - 1 hour

Ingredients for 4 people:
1/2 lb damsons
1/2 lb cooking apples
2 oz unsalted butter
4 oz caster sugar
2 egg yolks
4 level dessertspoons of fresh white breadcrumbs
1/4 pint double cream
1 dessertspoon lemon juice

Wash the damsons. Peel and core the apples. Melt the butter in a saucepan with 2 1/2 fluid oz cold water. Cover with lid and boil the fruit over low heat until soft, stirring from time to time.

Remove the pan from the heat and rub the fruit through a coarse sieve. Return the puree to the pan andstir in sugar to taste. If the puree is thin, cook it over low heat until it has reduced slightly and thickened to a dropping consistency.

Take the pan off the heat and blend in the beaten egg yolks and the breadcrumbs. Stir the mixture over low heat until quite thick, then leave to cool.

Whisk the cream lightly and fold it into the cooked puree. Sharpen to taste with lemon juice. Spoon the mixture into serving glasses and chill in the fridge for 1 hour. Before serving, whipped cream may be piped over the tansy.

Thanks to Rob Hallows (aka Mr Culpeper) on Plot 5b