Using Damsons Instead Of Plums?

[Cmitchell]

Hi Folks,

I have made this recipe before,
http://www.bbc.co.uk/food/recipes/plum_pudding_cake_75784
very successfully with plumbs, however have just been given a large bagful (760g) of damsons. I have just eaten a half of one (and stopped when hubby said "You'll have stomach ache - look it's green inside!") and it wasn't as sour (?) as I had imagined it would be. So as you can predict I am asking can I cook this same recipe with these? Should I put them in a brown ripening bag? Should I rinse them and sit them on a plate on the garden wall in sunshine to ripen them (hubby's suggestion) or should I use them as they are and just alter the recipe by adding more sugar to account for more sourness (scared about doing this because baking is chemistry and I know you shouldn't really "mess with" amounts otherwise you can bu**er it up!)

Many thanks in advance.

All suggestions gratefully received!

Kindest Regards

Mitchell

[mindmonkey]

When you add sugar to the damsons you will end up with more "juice". The recipe will most probably end up being wetter.