Deeply yummy pudding, this. We used the first of the damsons, on sale in Oxford's Covered Market - worrying reports in the papers this weekend that this fruit is in decline. We stewed them and seived them to remove the stones, and then mixed the sweetened puree with halved and stoned Opal plums, and a handful of brambles from our own garden. Topped with delicious sugary, buttery breadcrumbs taken from a Tiger Top Pain de Mie loaf, this was just the most sumptuous, winey, rich, fruity dessert, perfection with some chilled pouring cream. Well done, Nigel - a corker of a recipe!