Damson Fool with Hazelnut Shortbread

Serves: 6

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Total Time: 45

Prep Time: 30

Cook Time: 15

• 450 gram(s) damsons
• 3 tablespoon(s) golden caster sugar
• 1 tablespoon(s) sloe gin (optional)
• 1  vanilla pod
• 300 ml (½ pint) semi-skimmed milk
• 3 medium egg yolks
• 1 tablespoon(s) cornflour
• 142 ml pot double cream, lightly whipped
• For the shortbreads
• 100 gram(s) (3½oz) butter, softened, plus
• extra to grease
• 50 gram(s) icing sugar, sifted
• 1 medium egg yolk
• 175 gram(s) plain flour, sifted
• 25 gram(s) hazelnuts, finely ground

Method

1. First, make the shortbread: preheat oven to 180ºC (160ºC) mark 4. Cream butter and icing sugar until soft and fluffy. Beat in egg yolk. Stir in flour and nuts with a fork and bring together to form a dough. Shape into a rough disc; wrap in clingfilm; chill for 10-15min.
2. Roll out the dough to a 3mm (1/8in) thickness on greaseproof paper. Stamp out 20-25 rounds with a 5cm (2in) cutter. Put on a greased baking sheet. Chill for 30min. Bake for 12-15min until light golden. Cool on a wire rack.
3. Put the damsons into a pan with 2tbsp sugar and 2tbsp water. Cook gently for 10min until the fruit softens. Push the pulp and juice through a sieve. Discard the skins and stones. Add sloe gin if using. Set aside.
4. Using a knife, slit open vanilla pod and scrape seeds into a pan. Pour in milk and add pod. Bring to just below the boil. Leave to infuse for 20min.
5. In a bowl, mix together the egg yolks, remaining sugar and cornflour to form a paste. Remove vanilla pod from milk and gradually add milk to the paste, stirring to blend. Rinse pan. Return mixture to pan and put over a low to medium heat. Cook for 2-3min, stirring, until the custard thickens. Strain into a bowl, cover with clingfilm, then set aside until cold.
6. Reserve 6tbsp damson purée. Fold remaining purée and cream into custard. Divide among six 250ml (9fl oz) cups or wine glasses. Garnish with a swirl of purée. Serve with shortbreads.
7. Cook's Tip... Store leftover biscuits in an airtight tin for up to seven days.

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