Damson fool recipe with a walnut brittle

Plentiful from August to October, damsons are a sweet treat that are ideal for enjoying in a tempting pudding. Our delicious damson fool is one you’ll find hard to resist.

Serve alongside a crunchy walnut brittle for an extra treat. Walnuts are one of our wellbeing favourites – and for good reason. Packed with vitamins, minerals and healthy fats, these super little nuts are also a fantastic vegetarian source of omega-3. Omega-3 is needed for a number of body functions, including heart, brain and eye health. Find out more about omega-3 in our fascinating podcast with Professor Simon Dyall here.

What’s more, you can get ahead with your prep for this pudding – perfect if you’re having guests over. Make the brittle up to two days in adance. Just make sure you keep it in an airtight container. You can also make the damson fool the night before and keep it in the fridge.

Not got any damsons to hand? This works just as well with plums.

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Ingredients

  • 370g damsons (or 6 plums)
  • 2 tbsp soft brown sugar
  • 115ml water
  • Lemon juice to taste
  • 300g whipping cream
  • 30g icing sugar, sieved
  • 2 organic egg whites, beaten to stiff peaks

For the brittle

  • 300g golden caster sugar
  • 200g chopped walnuts
  • 2 tsp ground cinnamon

Method

  1. Line a large baking sheet with parchment and cut another sheet the same size. Melt the sugar for the brittle in a heavy-based saucepan on a medium heat, giving it a stir every now and then, until it starts to turn liquid and goes a deep caramel colour.
  2. Stir in the walnuts and cinnamon over a gentle heat until the walnuts are coasted in caramel. If it’s clumpy, keep going, it will become smooth.
  3. Carefully pour onto the baking tray. Cover with the other sheet of paper, roll out until about 1cm thick all over and leave to cool. Break into pieces by hand or by giving it a bash with a rolling pin.
  4. Stone the damsons and put the fruit in a saucepan with the sugar and the water. Bring to the boil and simmer for about 15 minutes, until the fruit breaks down.
  5. Push the pulp through a sieve, getting as much through as possible, just leaving the skin behind. Allow to cool and add some lemon juice to taste.
  6. Whip the cream and icing sugar in a bowl until it makes soft peaks.
  7. In a seperate large bowl, whip the egg whites until firm, then carefully fold in the sweetened cream.
  8. Swirl the purée through the creamy mixture and spoon into four small glasses. Chill in the fridge for at least half an hour. Serve with pieces of the brittle.