Favourite recipes for damsons?

[Gidget]

and want to share? I have a bag and am thinking of making a crumble with almonds.

[Marmora Man]

Damson Gin (or brandy / rum / vodka, but NOT whisky) - lasts longer than a crumble (takes longer too) but delicious.

Fill a wide mouth jar (Kilner good) two-thirds full with good clean & ripe damsons (some people "prick" them to break the skin. Fill to the top of the jar with granulated sugar. Add spirit to the top of the bottle ? roughly 250 ml (one-third of a bottle). Seal and give it a good shake. Place in a dark cupboard. Turn and shake the bottle once a day until the sugar has dissolved, Leave for as long as you can (three months minimum but longer would be better).

[Michael Palaeologus]

When making Damson Gin or Vodka, freeze and defrost the damsons beforehand. This breaks the flesh down and helps the flavoring of the liquor. It also avoids the pain of pricking each damson.

[Gidget]

Sounds interesting. Perhaps I should get some of that non-Peckham gin to try. How would you drink it when it's ready? On the rocks?

[Marmora Man]

Good damson gin or sloe gin is close to high alcohol port - drink neat and UNICEF would be my recommendation.

[civilservant]

UNICEF?

[Marmora Man]

UNICEF = un iced if it weren't for auto text!

[Gidget]

So, any non alcoholic recipes?

[civilservant]

thanks, MM! (un-furrows non-botoxed brow)

[absentminded]

I know it should be made with apples, but Eve's pudding is delicious with damsons. Serve with a blob of thick cream, yum!

[Gidget]

I made a cake in the end. I think most fruit cakes, as in German kuchens, not dried fruit, can be made with interchangeable fruits. Am going to experiment with pears, and some different plums.