Damson & Apple Tansy Heritage Recipe

Tamsin
Apr 17
2 min read

Damson and apple tansy in glasses with a bowl of fresh damsons and a bowl of cream on a pink and white striped tea towel by Miller Honeyman.

In South Cumbria damsons are a local delicacy as we are fortunate enough to have some superb, ancient damson orchards, particularly in the Lyth and Winster Valleys.

I tried out an adaptation of a fifteenth century damson and apple tansy recipe which I found in the book 'Cattern Cakes & Lace, A Calendar of Feasts' by Julia Jones and Barbara Deer.

On reading up further about the history of 'Tansy' recipes it seems that in the past they contained the tansy plant. As this is now considered toxic it is no longer included but that is where the name originates.

I like this dessert very much. It is quite tart but that is characteristic of the flavour of damsons. I think it would be lovely served with a blob of softly whipped cream on top and a shortbread biscuit if you are feeling particularly indulgent!

Makes 4

Ingredients

8oz damsons

8oz cooking applies

2oz butter

2-3oz caster sugar (depending how sweet you like it)

2 egg yolks, beaten

4 dessertspoons of fresh breadcrumbs

1/4 pint of double cream

Method

Wash the damsons and core and slice the applies
Melt the butter in a pan with 2.5 fl oz (60ml) water.
Add the fruit and boil until soft
Remove from the pan and press through a sieve, discarding the stones and residue.
Put the puree back in the pan (off the heat) and stir in the sugar, egg yolks and breadcrumbs.
Stir over a low heat until quite thick.
Leave to cool.
Softly whip the cream and fold in the fruit puree.
Spoon into glasses and chill before eating.