Choux Buns Filled With Cinnamon-Baked Damsons And Vanilla Cream

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The British Larder


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500 g damsons, stoned and cut into quarters

250 g soft dark brown sugar

2 teaspoons ground cinnamon

160 g unsalted butter

400 ml water

120 g caster sugar, plus 1 teaspoon caster sugar

240 g plain flour

6 eggs, lightly beaten

2 tablespoons toasted flaked almonds

250 ml whipping cream

2 tablespoons icing sugar

1 vanilla pod, split in half lengthways and seeds scraped out

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