Damsons

High Fell End, was particularly noted for its damsons, along with the Lyth & Winster Valleys. They were very popular in pre-second world war days with the jamming factories. The wholesalers of Lancashire and Yorkshire bought up the crop in Kendal fruit market. All this has finished now because in general jam is being bought in supermarkets instead of being made at home. The jam has a nutty flavour and damsons can be used in sweet as well as savoury dishes, and makes a good chutney.

People still come by car to see the damsoms in blossom in April and May. and to pick in September and October or to buy damsons from the farms. In the last year or two the Westmorland Damson Association has tried to arouse interest in the damsons again, and is doing very well. They now meet regularly in the spring selling damson trees, promoting and advertising the sale of damsons and damson products. They have printed a book(l) from which the following recipe comes.

Witherslack Cobbler

For the base: 2lb ( 1 kilo) damsons, about 8oz of water to cover fruit

For the scone topping:2oz (57g) margarine, 8oz (227g) self raising flour, 1 tsp baking powder, 1oz (28g) sugar, Fresh or sour milk to mix

Stew the damsons, remove the stones and put puree into a greased pie dish.

Mix flour, baking powder and sugar and rub in margerine. Mix dough with 7 tablespoons milk, roll out on to a floured board and cut into small rounds. Place the scones overlapping each other in a ring on the puree, brush with milk and cook for about 30 minutes near the top of a fairly hot oven.

I. A Taste of Damsons by Victoria Barratt. Westmorland Damson Association 1997