DAMSON COBBLER

2 lb. damsons

8 oz. self-rising flour

2 tsp. baking powder

3 oz. chilled butter, diced

4 oz. caster sugar, plus 1 Tbs.

Pinch of salt

1 medium egg

4 oz. buttermilk

½ oz. flaked almonds

Spread the damsons over the bottom of a 3-pint shallow ovenproof baking dish and sprinkle with the sugar. Preheat oven to 375°F. Sift flour, baking powder, 4 oz. sugar and pinch of salt into a bowl; add butter and work together until mixture looks like fine bread crumbs. Add egg to buttermilk and bet together well. Add mixture to dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut size spoonfuls of the mixture over the top of the damsons, leaving a little space between each one; sprinkle with flaked almonds and the remaining 1 Tbs. sugar. Bake for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes out clean. Cool briefly before serving with favorite topping.

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