Damson Roll
The full, sharp flavour of damsons and the sweet, moist spiciness of the roll are an excellent partnership, which is further enhanced by serving with cool whipped cream or creme fraiche or strained Greek yogurt.
INGREDIENTS:
SPICED ROLL:
115 G/4 oz PLAIN FLOUR
1 TSP BICARBONATE OF SODA
1 TSP, MIXED SPICE
1 TSP VERY FINELY CHOPPED
FRESH ROOT GINGER
70 G/21/2 OZ UNSALTED
BUTTER, DICED
2 TBSP GOLDEN SYRUP
2 TBSP BLACK TREACLE
1 EGG, BEATEN
150 ML/5 FL OZ SWEET wnrrE
WINE OR WATER
CASTER SUGAR, FOR SPRINKLING
FILLING:
900 G/2 LB DAMSONS, HALVED
AND STONED
55 G/2 OZ SUGAR
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter a Swiss roll tin, then line the base with greaseproof paper and butter the paper.
To make the filling, gently cook the damsons with the sugar in a covered saucepan until the juices run. Using a slotted spoon, transfer the damsons to a non-metallic sieve and press them through. Leave to cool.
0 To make the spiced roll, stir the flour, bicarbonate of soda and spices together. Form a well in the centre.
Gently heat together the butter, syrup and treacle until evenly mixed. Stir in the egg and wine or water. Slowly pour into the well in the spiced flour, gradually drawing the flour into the liquid using a balloon whisk.
Beat until smooth, then pour into the tin and sprinkle with a fine layer of caster sugar. Bake for 12-15 minutes until springy to the touch.
Sprinkle a sheet of greaseproof paper with caster sugar. Turn the spiced roll onto the paper and carefully peel off the lining. Quickly spread the damsons over the cake. Starting at a narrow end, roll up like a Swiss roll and serve warm.
