Add the remaining caster sugar, a spoonful at a time.

Add the caster sugar and mixed spice to the flour.

Remove from the oven and sprinkle with caster sugar while still warm.

Pour the caster sugar into the bowl with the yolks.

Keep caster sugar in a cool, dry cupboard away from heat or moisture.

Whisk the eggs, caster sugar and coffee in a bowl until well combined.

To make the base, cream the butter and gradually add the caster sugar.

Whisk the eggs together with the caster sugar until they are light and fluffy.

For every 450g damsons, use 225g caster sugar and 70cl gin.

Dust with caster sugar while still warm, then allow to cool slightly.