As autumn arrives, the British countryside bursts with ripe damsons, plump for the picking. These small, dark-purple fruits, closely related to garden plums, can be found growing wild along woodland edges and riverbanks. While the ‘Merryweather’ variety can be enjoyed straight from the tree, most damsons are tart and best cooked. When transformed into a range of British autumn recipes such as jams, fruit cheeses, or even damson gin, they produce a complex and intense depth of flavour.
Damsons through the ages
Considered a very British fruit, the origins of the damson are debatable. One theory is that it was first cultivated in the ancient Syrian city of Damascus and introduced to Britain by the Romans. Another is that it arose from wild crosses, possibly in Asia Minor, between the sloe and the cherry plum. Traditionally used in British orchards for hedging and windbreaks, damsons were also valued for their role in local dye and cloth-making industries.
What are the health benefits of damsons?
High in vitamin C, fibre, and iron, damsons offer many health benefits such as aiding digestion, lowering cholesterol and protecting against heart disease. But it is their deep, autumnal flavour and vibrant colour that make them a seasonal favourite for baking, preserves, and homemade spirits. Foraging damsons or picking them from a local market is the best way to savour an authentic taste of the countryside.
Rich damsons and decadent dark chocolate come together in this comforting tea loaf, perfect for sharing with friends or family over a warming brew. This easy bake recipe celebrates the unique flavour and vibrant colour of this seasonal fruit.
Damson and chocolate tea loaf
Ingredients
Serves 10
butter for greasing
500g damsons, stoned and roughly chopped, reserving 2 for decoration (optional)
120g light brown sugar
140g dark chocolate, broken into small pieces
1 egg
240g self-raising flour
pinch of sea salt
1kg loaf tin
baking paper
Method
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the loaf tin.
In a large bowl, sprinkle the damsons with the sugar and leave to stand for 15 mins.
Place the chocolate pieces in a heatproof bowl. Gently simmer a pan of water, then place the bowl on top, taking care not to let it touch the water. Stir occasionally until the chocolate has melted. Remove from the heat and stir further until smooth.
Beat the egg into the damson and sugar mixture, followed by the chocolate, then stir in the flour and salt, mixing thoroughly. Transfer the mixture to the prepared tin and level out the top with the back of a spoon.
Bake for 1 hr until a metal skewer inserted into the middle comes out clean. Allow to cool, then slice and serve, decorated with the remaining damsons (optional).
Try our other damson recipe now!
Chewy, soft and delicious warm from the oven, these indulgent white chocolate cookies are heightened with the addition of sweetly tart damsons
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Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe