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All photos copyrighted by Samuel Dore www.bursteardrum.net for BSLBT and Hungry Gap Production also Jason Steadman Photography and Rinkoo Barapaga


damson and cobnut crumble with brioche vanilla eggy bread.

Make the best of autumnal produce with this scrumptious pudding using the finest damsons and cobnuts from Ludlow' fruit and nut farm and it will sure go down a treat, this eggy bread will soak up all the lovely damson and whiskey juices to make this the perfect autumn pudding.



For the Whisky flambé Damsons:

- 50g butter

- 50g light brown soft sugar

- 120ml Bourbon whisky, 

- 12 ripe damsons, halved and stoned


For the Brioche French toast:

- 3 Large eggs

- 30g Whole milk

- 1 Vanilla pod, split and seeds removed.

- ½ tsp Caster Sugar

- 4 1-inch slices of brioche bread

- Knobs of butter


For the cobnut crumble topping:

- Large knob of butter

- 50g Porridge oats

- 2 tbsp cobnuts

- Pinch ground nutmeg

- 2tbsp brown sugar

- 1-2 tbsp maple syrup


For the garnish:

- Icing Sugar

- Vanilla soft whip cream


  • FOR THE BRIOCHE FRENCH TOAST: In a bowl, beat together the eggs, milk, vanilla, sugar.

  • Pour the mixture over the brioche bread in a tray and leave for 2 minutes to soak, then flip them and soak the other side of the bread for further 2 minutes.

  • Heat a large skillet on medium- high heat, Add a knob of butter, once melted transfer the bread to the pan to cook until golden brown on one side, gently flip and cook again on the other side the same colour it be approximate about 3 minutes on each side.

  • If they are browning too quickly then turn the heat down.

  • FOR THE WHISKEY FLAMBE DAMSONS: Melt the butter in a deep-frying pan over medium heat. Stir in the brown sugar and butter, once the butter is bubbling, add the Damson halves cut side down and cook them for a few minutes until they go tender but are still holding their shape, turn them over and pour in the whisky to flambé, continue to cook until the sauce around the damsons becomes thick and syrupy.

  • FOR THE COBNUT CRUMBLE TOPPING: Chop the cobnuts finely then toast it in a hot non-stick frying pan until golden in colour, add the butter, once melted add the sugar then the porridge oats, nutmeg and maple syrup and cook until it becomes a crumble texture.

  • PLATE UP: Place the brioche in the centre of the plate, add the whisky damsons on top of the brioche with a good trickle of the buttery, sweet pan juices, top with cobnut crumble then finish with a sprinkle of icing sugar over the top.