Steamed damson and apricot pudding with crème fraîche

Buttery damsons under a feather light steamed sponge make a simple but sensational dessert from Brian Turner
By Brian Turner
Steamed damson and apricot pudding with crème fraîche
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium



  • 25 g butter
  • 225 g damsons, stoned
  • 25 g unrefined sugar
  • 100 g unsalted butter
  • 150 g unrefined caster sugar
  • 2 eggs
  • 1 eggs, yolk
  • 200 g self-raising flour
  • 1 tbsp milk
  • 3 tbsp apricot jam

For the cream:

  • 125 ml double cream
  • 1 tbsp icing sugar
  • 0.5 vanilla pods, seeds
  • 2 tbsp crème fraîche


1. Melt the butter in a saucepan and add the damsons. Stir in the sugar and cook for 2 minutes. Leave to cool.

2. Cream the butter and sugar together, and then beat in the eggs and egg yolk.

3. Stir in the flour, and then add the milk.

4. Lightly butter 6 dariole moulds and place half a tablespoon of jam in the bottom of each. Divide the damson equally amongst the moulds, and the fill them up to three quarters full with the pudding mixture.

5. Cover the moulds with greaseproof paper and tie to secure.

6. Steam over hot water for 45 minutes to 1 hour, until springy to the touch.

7. Meanwhile whip the cream with sugar and vanilla seeds, until it forms soft peaks and then stir in the crème fraiche.

8. Turn puddings out and using a warm tablespoon shape the cream on top of puddings

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