Stewed damsons with shortbread biscuit and grown-up custard

Ingredients

For the base
115g/4oz butter
175g/6oz plain flour, plus extra for dusting
4 tbsp icing sugar
1 free-range egg, yolk only
For the custard
300ml/10fl oz milk
1 vanilla pod, split
1 tbsp cornflour
2 free-range eggs, yolks only
1 tbsp icing sugar
150ml/5fl oz double cream, whipped until soft peaks form when the whisk is removed
For the damsons
100g/3½oz damsons, stones removed
100ml/3½fl oz marsala wine
2 tbsp icing sugar

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the base, blend the butter and flour in a food processor until the mixture resembles breadcrumbs. Add the icing sugar and egg yolk and blend again to combine.
3. Turn out the base mixture onto a clean, lightly floured work surface and pull it together to form a dough ball. Knead the dough lightly for 2-3 minutes until smooth. Roll the dough out into a rough circle and transfer to a baking tray.
4. Bake the dough circle in the oven for 6-8 minutes, or until pale golden-brown. Remove from the oven and, while still hot, cut out a circle from the shortbread using a large pastry cutter or an upturned bowl as a template. Cool on a wire rack.
5. For the custard, heat the milk, vanilla pod and cornflour in a saucepan over a low to medium heat for 4-5 minutes, or until the liquid starts to thicken.
6. In a bowl, whisk the egg yolks and icing sugar until the mixture is pale and fluffy. Gradually pour in the hot milk mixture, whisking continuously.
7. When the custard mixture is well combined, return it to the saucepan and heat over a low to medium heat for 4-5 minutes until the custard is thick enough to coat the back of a spoon, then return it to the bowl and set aside to cool. Once cool, chill the custard in the fridge for 15-20 minutes, then fold the whipped cream into it.
8. For the damsons, heat the fruit, marsala wine and icing sugar in a non-reactive saucepan over a low to medium heat for 4-5 minutes, or until the fruit has softened and the liquid has thickened slightly. Set aside to cool.
9. To serve, place the shortbread disc into the centre of a serving plate and spoon the custard mixture on top. Serve the stewed damsons to one side.