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 Damson and Apple Tansy
Tansies originally always included tansy, a bitter-sweet herb which still lends its name to many custard and omelette-type puddings. This combination traditionally used Witherslack damsons which grow south of Lake Windermere.
INGREDIENTS: Cox's Orange Pippin apples - 2 large, peeled, cored and thinly sliced, Damsons - 225 g (8 oz), halved, stoned and quartered, Butter - 15 g (* oz), Sugar - 40 g (1* oz), Ground cloves - pinch, Ground cinnamon - pinch, Eggs - 4, separated, Soured cream or yogurt - 3 tbsp.
COOKING: 1. Put the apples, damsons, butter and half the sugar in a large frying pan.
2. Cook over a gentle heat, until the fruit is softened, stirring continuously. Stir in the spices, then remove from the heat.
3. Beat the egg yolks with the cream and stir into the fruit. Whisk the egg whites until stiff, then carefully fold in.
4. Cook over a low heat until the mixture has set. Sprinkle the top with the remaining sugar, then brown under a hot grill. Serve
immediately, straight from the pan, with soured cream or yogurt.
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