Damson and Apple Tansy

damson and apple tansy

Damson and Apple Tansy

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Tansies originally always included the bitter-sweet herb called tansy, which still lends its name to many custard and omelette-type puddings. This sweet/tart combination with Cox's apples traditionally used the witherslack damsons which grow south of Lake Windermere.
Servings: 4
Calories: 220


  • 2 large Cox's apples peeled, cored and thinly sliced
  • 8 oz damsons halved, stoned and quartered
  • 1/2 oz butter
  • 1 1/2 oz sugar
  • pinch of ground cloves
  • pinch of ground cinnamon
  • 4 eggs separated
  • 3 tbsp fresh soured cream or natural yogurt


  • Put the apples, damsons, butter and half of the sugar in a large frying pan.
  • Cook over a gentle heat, until the fruit is softened, stirring continuously. Stir in the cloves and cinnamon, then remove from the heat.
  • Beat the egg yolks with the cream and stir into the fruit. Whisk the egg whites until stiff, then carefully fold in.
  • 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 natural yogurt.
Calories: 220 kcal
Carbohydrates: 30 g
Protein: 6 g
Fat: 9g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 176 mg
Sodium: 96 mg
Potassium: 261 mg
Fiber: 3 g
Sugar: 26 g
Vitamin A: 627 IU
Vitamin C: 10 mg
Calcium: 44 mg
Iron: 1 mg
Dishes Desserts
Cuisine British
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