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Strawberry Trifle

May 7, 2013 by Leave a Comment

This really is a trifle for that special occasion as it is ‘made from scratch’ and involves many steps, a recipe for the strawberry crisps, strawberry jelly and Pavesini biscuits is at the end the post.  Alternately, you could simply purchase a sponge cake, Swiss Roll or Lady Fingers, a pack of strawberry jelly crystals and custard from the deli – the recipe then is easy and quick.

Strawberry Sponge Roll (or Lady Fingers/Pavesini biscuits)
Strawberry jelly (recipe at end of post)
Trifle Custard
1 tbsp vanilla bean paste or natural vanilla extract
570 ml double cream
6 large fresh egg yolks
1 rounded tbsp cornflour, sifted
50 grams golden caster sugar (or amount to taste)
Cream Topping
600 ml double cream – chilled
1 vanilla pod, split and seeds removed (or vanilla bean paste or vanilla extract)
2 tbsp unrefined icing sugar, sifted
Decoration
55 grams dark and milk chocolate curls
Strawberry crisps

Cream is easier to whip when chilled – place the bowl and whisk or beaters into the freezer for one hour before use, ensure the cream is well chilled.

Vanilla Custard

  1. Place the vanilla bean paste and cream into a saucepan over a gentle heat, warm to just below simmering point while stirring constantly with a whisk.
  2. Whisk the egg yolks with the sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
  3. Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
  4. When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
  5. This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool.
  6. Remember the custard continues to thicken while it cools.

Cream Topping

  1. Put the cream and vanilla seeds into a bowl and whip until thickened, sift in the icing sugar and continue whisking until it forms soft peaks.
  2. Cover with clingfilm and chill.

To assemble

  1. To finish the trifle, lay the sponge, 2.5cm thick slices, over the bottom of the dish.
  2. Drizzle over the jelly then chill until set.
  3. When set, pour in the cooled egg custard, cover with cling film (it must touch the custard to stop a skin forming), return to the fridge for an hour.
  4. Remove the cling film and make the cream topping, spread over the top, refrigerate until ready to serve, decorate with chocolate curls and strawberry crisps. (I like crushed original Cadbury´s flake).

Strawberry Crisps

115 grams large fresh strawberries

  1. Preheat the oven to 110ºC, 230ºF.
  2. Line a baking tray with silicone paper
  3. Slice the strawberries very thinly using a mandolin if possible.
  4. Blot with kitchen paper and then arrange on the tray.
  5. Place in the lower third of a preheated oven for 1 hour then turn the crisps over and leave to dry out until crisp, but not browned, this may take about another hour.
  6. Turn off the oven and leave the crisps to cool completely in the oven.

Strawberry Jelly

540 ml cold water
200 grams unrefined caster sugar
2 tbsp strawberry liqueur
460 grams fresh strawberries, rinse then remove the calyx
10 grams powdered gelatine
2 tbsp cold water

  1. Make a simple syrup by placing the sugar and water into a saucepan, bring to the boil then continue boiling for 5 minutes, leave to cool.
  2. Finely chop the berries, put into a large basin, pour over the sugar syrup, cover with a clean cloth and leave to infuse for half an hour.
  3. When cool, press through a fine sieve to remove the pulp and seeds, add the liqueur at this stage, discard the residue remaining in the sieve.
  4. Place the two tablespoons of cold water into a dish, sprinkle the powdered gelatine over the water then leave for 5 minutes without stirring.
  5. Warm one cup of the strawberry sugar syrup, add the gelatine and water, simmer very gently over a low heat until the gelatine has dissolved (do not allow it to boil), stir into the remainder of the syrup, pour into a mould or glass trifle dish and leave to set in the fridge. If using in a trifle, pour over the sponges and allow to set.

Pavesini Biscuits

150 grams plain white flour
30 grams cornflour
13 grams unrefined caster sugar
3 medium eggs – 160 grams of eggs, with shells (medium eggs are 53 to 63 grams each)
1 tsp pure vanilla extract or vanilla bean paste
Dusting – 20 grams sifted icing sugar

  1. Preheat oven to 180ºC, 355ºF or gas mark 4; line two baking trays with baking parchment
  2. Whisk the eggs and caster sugar until light and creamy, the mixture should leave a trail when the whisk is lifted out.
  3. Sift the flour and cornflour into the bowl, add the vanilla extract, then fold in using a metal spoon with sharp edges.
  4. Transfer the dough to an icing bag with a narrow plain nozzle.
  5. Pipe onto a baking tray lined with parchment, the Pavesini should be rather narrow and quite long.
  6. Chill for ten minutes then dust with sifted icing sugar.
  7. Bake for 5 minutes, reduce temperature to 150ºC (300ºF, gas mark 2) and cook until they begin to colour.
  8. Carefully transfer to a wire rack and allow to cool.
Filed Under: Baking, Christmas, Hob, Jelly, Trifle Tagged With: , , ,

Meringue Roulade with Blueberry and Lavender Cream Filling

April 19, 2013 by Leave a Comment

I love the combination of bilberry/blueberry, lavender and fresh lemon. My preference is to make this lovely roulade using lavender sugar, and wild bilberries rather than blueberries as the flavour is more intense, or richer.

The roulade is made with a soft meringue using only 25 grams of caster sugar per egg white, the filling is a mascarpone cream mixed with the berry and lavender compote. You can use all double cream or a combination of cream and crème fraîche. If using frozen bilberries in the compote allow them to thaw first, discard the water.

Blueberry and Lavender Compote
1/2 tsp cornflour mixed to a slurry with 1 tsp cold water
55 grams golden caster sugar
30 ml lemon juice
1/2 tsp dried lavender blossoms for culinary use (alternately use lavender sugar)
2 cups fresh (or frozen) bilberries or blueberries
Meringue
5 large fresh egg whites – at room temperature
1/4 level tsp cream of tartar
125 grams golden caster sugar
1 level tbsp cornflour
To dust the greaseproof paper – 35 grams unrefined icing sugar, sifted
Filling
170 ml mascarpone cheese – chilled
170 ml double cream – chilled
To serve
250 grams fresh berries – bilberries, blueberries or strawberries
Unrefined icing sugar – sifted

Blueberry and Lavender Compote

  1. Sift the cornflour into a large saucepan, mix to a slurry with the cold water, stir in the sugar with the citrus juice and lavender.
  2. Add the berries, stir and cook, while stirring, over a medium-low heat until the berries burst and begin to thicken then transfer to a bowl and allow to cool completely.

Preparation

  1. Preheat oven to 190°C, (375ºF, gas mark 5).
  2. Place a glass or metal bowl and whisk or beaters into the freezer for the cream filling.
  3. Brush a 38 cm by 25 cm Swiss roll tin with melted butter, line with non stick baking paper, allowing a 2 to 3 cm overhang at both long ends.

Meringue

  1. Whisk the egg whites (in a clean dry grease free bowl) until frothy, sift in the cream of tartar, whisk until soft peaks form.
  2. Gradually add the caster sugar – one tablespoon at a time – beating well between each addition.
  3. Sift cornflour over the meringue, gently fold in using a metal spoon.
  4. Spread meringue over prepared tray, bake for twelve minutes, or until just firm and pale golden in colour.
  5. Meanwhile, place a 40 cm long piece of baking paper onto a work surface, sift with the icing sugar.
  6. Carefully turn the meringue out onto the paper and peel off the baking paper – allow to cool completely before filling.

Filling

  1. Whisk the mascarpone cheese and double cream until soft peaks form, add the compote and gently swirl through the cream to create a marbled effect.
  2. Spread over the meringue, leaving a one centimetre border on all sides.
  3. Starting with a short end facing, roll up the meringue – Swiss roll style – using the paper as a guide.
  4. Wrap paper firmly around the meringue roulade to secure and place – seam side down – onto a tray.
  5. Chill in the fridge for two hours.
  6. Remove baking paper and place onto a serving platter – top with berries and lightly dust with sifted icing sugar before serving.
Filed Under: Baking, Compote, Hob, Meringue Tagged With: , ,

Baked Chocolate Philadelphia Cheesecake

March 25, 2013 by Leave a Comment

A simple but tasty milk chocolate cheesecake using Chocolate Philadelphia; this recipe is not complicated but well worth the effort. This cheesecake is more suited to the person who loves milk chocolate rather than the flavour of a dark chocolate.

120 grams digestive biscuit crumbs
30 grams dark chocolate – finely grated
50 grams unsalted butter – melted
Filling
480 grams chocolate Philadelphia
100 ml double cream or crème fraîche
2 large fresh eggs, beaten
20 grams plain white flour – sifted
Decoration
2 tbsp organic cocoa sifted with 2 tbsp unrefined icing sugar

  1. Preheat oven to 200ºC, 390ºF, gas mark 6.
  2. Brush the base of a 18 to 20 cm springform cake tin with melted butter. Place a round piece of greaseproof paper (24 cm in diameter) over the base of a springform tin, fit the spring form side over the paper, brush the side and paper with melted butter.

Crust

  1. Crush the biscuits to fine crumbs, add the grated chocolate and warm melted butter, stir until combined.
  2. Transfer to the prepared tin, pressing into the base until even and quite firm.
  3. Bake in the centre of the preheated oven for five minutes, remove and transfer to a wire rack to cool.
  4. Reduce oven temperature to 170ºC, 340ºF, gas mark 3.

Filling

  1. Put the chocolate Philadelphia into a blender, add the sugar and process at full speed.
  2. Gradually add the eggs, two tablespoons at a time, with the motor running.
  3. Mix the flour with a little cream until smooth, gradually stir in remaining cream then slowly pour into the blender – with the motor running.
  4. Blend until smooth and lump free; pour over the biscuit base.

To finish

  1. Bake for approx. 45 minutes, or until set around edges with a slight “wobble” in the centre.
  2. Turn off the oven, leave for 60 minutes with the door ajar then remove, run a knife around the edge and remove the springform side, cover and chill in the fridge for a minimum of one hour, preferably overnight.
  3. When ready to serve, slide off the baking paper onto a serving plate and lightly dust with the sifted cocoa and icing sugar.
Filed Under: Baking, Cheescake, Easter Tagged With: , , , ,

Rhubarb Cheesecakes with Fembat´s Black Gingers

March 23, 2013 by Leave a Comment

Lovely cheesecakes with a slightly different crust using Fembat’s Black gingers and forced Rhubarb, in this case from the Wakefield Triangle.

Rhubarb/Simple Sugar Syrup
200 grams caster sugar
100 ml cold water
100 grams forced (pink) rhubarb, trimmed and thinly sliced
Fembat Black Ginger Crust
100 grams Fembat´s black gingers
50 grams unsalted butter, melted
10 grams very finely chopped crystallised ginger (optional)
Rhubarb Filling
Fruit – 70 grams forced rhubarb, sliced; 2 tbsp cold water; 20 grams unrefined caster sugar
4 grams gelatine sheets soaked in cold water, remove and squeeze out excess
90 grams Mascarpone
90 grams soured cream or crème fraîche
60 grams golden caster sugar
90 grams double or single cream, whipped

Brush four 10 cm wide – fairly deep – ramekins with melted butter.

Simple Sugar Syrup

  • put the sugar and water into a saucepan
  • stir until the sugar dissolves, allow to cool for 30 minutes.
  • Meanwhile, prepare the crust and filling.

Crust

  • crush the biscuits in a large place bag using a rolling pin, add the melted butter and ginger
  • stir to combine then divide between the moulds, press down evenly, chill in the fridge

Filling

  • put the rhubarb into a saucepan with two tablespoons of cold water and twenty grams of sugar, place over a medium heat, bring to the boil, reduce heat and cook for five minutes or until soft
  • add the gelatine, mix and leave to cool
  • beat the Mascarpone, soured cream and sugar until smooth
  • fold in the rhubarb and leave to cool
  • when cool, fold in the whipped cream and spoon over the biscuit crusts, cover and chill until ready to serve

Syrup/Rhubarb

  • stir the syrup and return to a medium heat, bring to the boil, cook for five minutes before adding the rhubarb, reduce heat and simmer for five minutes
  • remove from the heat and pass through a fine sieve set over a bowl
  • return the syrup to the saucepan and cook for two minutes to thicken then allow to cool – do not allow the mixture to set
  • drizzle over the cheesecakes and serve with crème fraîche or lightly whipped double cream
Filed Under: Cheescake, Unbaked Tagged With: , , , ,

Philadelphia Cheesecake with Lemon Shortbread Crust

March 20, 2013 by Leave a Comment

A delicious cheesecake with a lemon shortbread crust and an easy filling, served with a fresh mixed berry purée.

Lemon Shortbread Crust
120 grams plain white flour
30 grams cornflour
Pinch fine sea salt
100 grams softened butter
50 grams unrefined caster sugar
1 tsp finely grated lemon zest
Filling
450 grams Philadelphia light
100 ml crème fraîche
150 grams unrefined caster sugar
1 lemon – finely grated zest and juice
1 sachet gelatine – 3 tbsp water
100 ml double cream, lightly whipped
To serve
250 grams puréed fresh berries – strawberries, bilberries, raspberries (any/all)
Unrefined icing sugar, amount to taste

Method – Shortbread

  1. Preheat oven – temperature – 150ºC, 300ºF or gas mark 2 and brush a 20 cm spring form cake tin with melted butter.
  2. Using a pestle and mortar, pound the sugar and lemon zest until the sugar is infused with lemon.
  3. Cream butter and lemon sugar until pale and creamy.
  4. Sift the flour and cornflour into the bowl with the creamed mixture, mix well.
  5. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base then gently smooth out using the back of a dessert spoon.
  6. Pierce the base with the tines of a fork, cover with clingfilm, chill in the fridge for 30 minutes.
  7. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  8. Remove from oven, put onto a cooling rack and leave until completely cool before filling.

Berry Purée

  1. Put all the fruit into a blender, process until smooth – press through a fine sieve to remove the seeds, sift in a little icing sugar (optional), stir until combined then cover the bowl with clingfilm, chill in the fridge until ready to serve.

Filling

  1. Put the cream cheese and crème fraîche into a large bowl, mix until smooth.
  2. Add the sugar, lemon zest and juice; mix until well blended.
  3. Dissolve the gelatine with the water in a bowl set over a saucepan of hot water, while stirring add to the mixture then fold in the lightly whipped double cream.
  4. Scrape into the baking tin, spreading evenly over the base, cover the tin with clingfilm and chill until set.
  5. Serve with the berry purée.
Filed Under: Cheescake, Shortbread Crust Tagged With: , , , , , ,

Passion Fruit Mess with Madagascan Vanilla West Country Yoghurt

March 4, 2013 by Leave a Comment

150 ml chilled double cream
150 grams ASDA Extra Special Madagascan Vanilla West Country Yogurt – chilled
4 tbsp lemon cheese or curd (or amount to taste)
4 meringue nests
4 fresh passion fruit (golden, if available)

  1. Whip the cream until medium stiff peaks form then gently (and briefly – creating a marbled effect) stir in the yoghurt and lemon curd.
  2. Crumble the meringues and fold into the cream and yoghurt mixture with the sieved pulp of two passion fruit.
  3. Spoon into chilled stemmed glasses, drizzle remaining passion fruit pulp over the top and serve immediately.
Filed Under: Meringue Tagged With: , , ,

Thick Chocolate Trifle Custard

March 3, 2013 by Leave a Comment

So … why have I posted a recipe for a thick custard suitable for making trifle – because it is so good. Try serving it with a simple vanilla flavoured baked pudding. I like it with sliced bananas and sometimes use it in my Manchester Tart – the one with bananas in a pastry case covering some berry jam, custard spooned over the top totally covering the bananas then covered with lightly whipped cream and grated chocolate.

Alternately … make a simple trifle using sponge/pound or Madeira cake, diced, drizzled with a little rum or brandy, then top with berries or cherries. Pour over the cooled custard and cover with clingfilm – leave overnight (or make in the morning and leave until evening) for the flavours to develop then light whip some double cream, flavoured with liqueur or vanilla, spoon over the top and decorate with chocolate shavings or crumbled Cadbury flake bars.

115 grams (4 oz) Hotel Chocolat dark chocolate drop (of any good quality dark chocolate)
360 ml (1 and 1/2 cups) double/heavy cream
360 ml (1 and 1/2) cups) whole/full fat milk
8 large fresh egg yolks
85 to 115 grams natural brown sugar
5 level tbsp Green and Blacks organic cocoa – sifted (or any brand of Dutch processed cocoa)
1 tbsp cornflour – sifted

  1. Melt the chocolate in a heat proof bowl set over a saucepan containing around 3 cm barely simmering water, ensuring the bowl does not come in contact with the water. When melted stir until smooth then put to one side.
  2. Warm the milk and cream until bubbles appear around the outside edge of the pan, immediately remove from the heat.
  3. Sift the cocoa and cornflour into a large heatproof bowl, add the eggs and sugar then whisk until well blended.
  4. When the cream and milk come to temperature slowly pour over the egg mixture, while whisking until combined.
  5. Stir in the melted chocolate before returning the custard to the rinsed out saucepan.
  6. Do not allow the mixture to boil otherwise it may split – while stirring continuously with a wooden spoon, cook over a medium-low heat until the custard thickens to coat the back of the spoon (this should happen when the mixture comes to the simmer); immediately pour into a bowl and cover with clingfilm ensuring it comes in contact with the custard – to stop a skin forming.
  7. The custard will thicken and darken as it cools – chill in the fridge until ready to use.
Filed Under: Hob Tagged With: , , , ,

St Clements Cheesecake with Lemon Shortbread or Biscuit Crumb Crust

January 14, 2013 by Leave a Comment

This is a really good unbaked cheesecake combining the flavours of lemon and orange with the option of a lemon shortbread crust or a digestive biscuit and ginger nut crust flavoured with citrus.

Lemon Shortbread Crust
150 grams plain flour – sifted
30 grams cornflour – sifted
120 grams unsalted butter – room temperature
60 grams lemon flavoured unrefined caster sugar
Digestive Biscuit Crust
250 grams digestive biscuits
100 grams ginger nut biscuit crumbs
125 grams unsalted butter – melted
1/2 tsp EACH – finely grated orange and lemon zest (from an unwaxed orange)
Filling
600 ml double cream – lightly whipped
500 grams mascarpone cheese
Finely grated zest and juice of 1 blood orange
Finely grated zest and juice of 1 lemon
1 tbsp Grand Marnier
1 tbsp Limoncillo
2 rounded tbsp (unrefined) icing sugar – sifted
12 gram sachet powdered gelatine
To serve- 1 blood orange

  1. Preheat the oven to 150ºC, 300ºF, gas mark 2.
  2. Brush the base of a 20 to 22 cm springform cake tin with melted butter, place a piece of non stick baking parchment over the base and fit the springform side, brush the paper and side of the tin with melted butter.

Shortbread Crust

  1. Cream the butter and sugar until pale and fluffy, sift the flour and cornflour over the creamed mixture, mix well then wrap in clingfilm and chill in the fridge for 30 minutes.
  2. Roll out on a lightly floured work surface to fit the base of the tin.
  3. Put into the prepared tin and lightly press down into the edges, prick all over then place on the middle shelf of a preheated oven and bake for about 20 minutes, or until a very light gold colour.
  4. Transfer the tin to a wire rack and leave until completely cool before filling.

Digestive and Ginger Nut Crust

  1. Put the butter and citrus zest into a small saucepan set over a low heat, warm just until melted then remove from the heat.
  2. Add the biscuit crumbs, stir until coated in butter, tip into the prepared tin and press evenly over the base, cover with clingfilm and chill in the fridge while making the filling.

Filling

  1. Beat the cream and mascarpone in a bowl until smooth, add the orange and lemon zest plus the sifted icing sugar, mix only until combined.
  2. Pour the orange and lemon juice into a bowl, sprinkle over the gelatine and leave to stand for 10 minutes. Place over a pan of simmering water and heat gently until dissolved.
  3. Beat into the filling along with the liqueurs then transfer into the crust, smooth out the top using a palette knife, cover with clingfilm and refrigerate overnight.
  4. Cut the top and bottom off the blood orange, remove peel and pith, cut out segments from between the membranes (tip – hold over a bowl to catch the juice), halve each segment, sprinkle with a little sugar and stir, cover with clingfilm and chill overnight.

To Serve

  1. Serve the cheesecake, chilled, with either with the fresh orange segments or crystallised citrus peel, recipe below.

Crystallised Citrus Peel

2 organic unwaxed limes
100 grams caster sugar
100 ml cold water
Optional
Replace limes with two medium sized oranges or mandarins, 2 lemons – if using grapefruit, blanch the peel first

  1. Finely pare the peel from both limes, cut into thin strips.
  2. Pour the water into a saucepan and bring to the boil, while stirring constantly to dissolve the sugar.
  3. Add one third of the peel, cook for approximately four minutes then remove using a slotted spoon, roll in caster sugar and put onto greaseproof paper in a single layer.
  4. Repeat step 3 twice.
  5. Leave to dry overnight.
Filed Under: Cheescake, Crystallized Citrus Peel, Shortbread Crust, Unbaked Tagged With: , , , , ,

St Clement’s Jelly and Cream Desserts

January 8, 2013 by Leave a Comment

Six servings

Cream Pots
2 blood oranges – finely grated zest of 1, juice of 2
2 lemons – finely grated zest of 1, juice of 2
500 ml double cream
100 ml natural golden caster sugar
Orange Jelly
1.5 leaves gelatine
150 ml freshly squeezed mandarin orange juice
Juice 1 lemon
1 tbsp Grand Marnier (or other orange liqueur)
St Clements Chantilly Cream
200 ml/7 fl oz double or whipping cream (well chilled)
1½ tbsp icing sugar, sifted
1 mandarin orange, finely grated zest
1 lemon, finely grated zest

Cream Pots

  1. Put the orange juice and sugar into a small saucepan over a medium-low heat, warm while stirring until the sugar has dissolved then leave until reduced by one third – the mixture should be syrupy, remove from the hob and reserve. Tip – watch carefully, stirring often throughout.
  2. Put the cream, orange and lemon zest into a large saucepan, bring to the boil, boil for two minutes then remove from the hob and whisk in the orange syrup and lemon juice, leave to cool for 15-20 minutes.
  3. Strain into a jug, divide between the ramekins (or stemmed glasses – cocktail or champagne flutes), cover and chill for a minimum of four hours.

St Clements Chantilly Cream

  1. About an hour before you begin, put the whisk or beaters and bowl into the freezer.
  2. Remove bowl and whisk from the freezer, pour in the cream, add the sugar and citrus zest, whisk until soft peaks form.
  3. Cover the bowl in clingfilm and chill until ready to serve.

Jelly

  1. Put the citrus juices into a saucepan, bring to the boil then strain through a muslin lined sieve into a bowl, add the soaked gelatine and whisk until dissolved.
  2. Stir in the Grand Marnier then leave to cool to room temperature.
  3. When completely cool – but before setting point is reached, gently spoon 25 ml of jelly into each ramekin, cover and return to the fridge until ready to serve.
  4. Serve with the St Clements Chantilly Cream or Cornish clotted cream.
Filed Under: Desserts Tagged With: , ,

Bilberry or Blueberry and Lime Bread Pudding

January 6, 2013 by Leave a Comment

The combination of bilberries/blueberries and lime is wonderful, especially so in this bread (or brioche) pudding. It is one of the simplest desserts to make when time is short. For an extract blueberry flavour, serve with a fresh blueberry or bilberry compote.

4 large fresh eggs plus 2 egg yolks
500 ml whole milk
400 ml double cream
100 West Country or Yorkshire clotted cream
85 to 100 grams natural brown sugar
1 tbsp vanilla bean paste or pure vanilla extract
2 level tsp (1 level dessert spoon) finely grated lime zest
350 grams brioche or good quality unsliced white bread
115 grams fresh wild bilberries or cultivated blueberries
60 grams dried bilberries or blueberries
Unsalted butter, softened – for the dish
To serve – chilled thick pouring cream or West Country or Yorkshire clotted cream

  1. If using unsliced white bread, remove the crusts then cut into 1.25 cm cubes, if using Brioche, just cut 1.25 into cubes.
  2. Generously brush a 26 cm by 36 cm glass ovenproof baking dish with softened unsalted butter.
  3. Put the eggs, egg yolks, milk, cream, clotted cream, brown sugar, vanilla and zest into a large bowl, whisk until well blended.
  4. Add the cubes of bread or brioche and dried berries, gently stir until well blended, transfer to the prepared ovenproof dish.
  5. Cover and leave to soak, in the fridge, for 30 minutes.
  6. Preheat oven to 160ºC, 320ºF, gas mark 3.
  7. Bake one shelf above the centre for approx. 50 to 60 minutes or until lightly browned, I prefer the pudding to have a little “wobble” in the centre.
  8. Allow to cool for 5 minutes then serve with thick pouring cream.

Simple Wild Bilberry or Blueberry Compote 

500 grams fresh bilberries (if not available, frozen wild bilberries)
5 tbsp unrefined caster sugar
1 tsp fresh lime or lemon juice

  1. Place half of the berries and all of the sugar into a large saucepan.
  2. Cook, over a medium heat, until the berries begin to burst – around 5 to 6 minutes.
  3. While still hot, strain through a muslin lined sieve set over a bowl – discard sieve contents.
  4. Leave the juice to cool then mix in remainder of the berries and lime or lemon juice.
Filed Under: Baking, Compote, Puddings Tagged With: , , , , , ,
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