For Autumn’s bumper harvest
Why berries are so good
CHOOSING different fr fruits, depending on what is available, gives this recipe a love lovely variation in flavour every time y you prepare it. Try black cherries o or a little rhubarb for a change. The fruits will not all fit into the basin. I like to serve some extra in a bowl. Approx 1.2kg (2lb 1 12oz) mixture of summer fruits. For example: 175g (6oz) blackcurrantsblackcur 175g (6oz) redcurran redcurrants 225g (8oz) blackberrie blackberries 350g (12oz) raspberries 350g (12oz) small strawbe strawberries 225g (8oz) caster sugar 2-3 tablespoons creme de c cassis liqueur 8 slices of medium sliced bread (a day or two old is best) crusts rem removed TO PREPARE AHEAD Can be made up to 2 days ahead and kept in the fridge. Freezes well in the basin after weighting overnight for up to 3 months. You will need a 1.2litre (2 pint) pudding basin lined with clingfilm. Measure the blackcurrants into a wide saucepan, add the sugar and cook gently over a low heat, stirring until the sugar has dissolved and the juices begin to run out. Add the redcurrants and cook for another couple of minutes. Stir in the remaining fruit and cassis and cook for a minute. If time allows leave the mixture to sit for 30 minutes so all the juices mingle. Cut a round of bread to fit neatly into the base of the prepared pudding basin and on the top. Cut the remaining slices to fit neatly around the sides of the basin (do not overlap the bread). Dip the bread into the fruit mixture so that it soaks up the juices and arrange the red slice of the bread touching the basin. Spoon the fruit and remaining juices into the basin and cover the surface, loosely, with another piece of bread. Put a side plate of sauce on top and sit a can or jar on top to act as a weight. Leave the pudding in the fridge to chill for a minimum of 8 hours or overnight. To serve, remove the weight and place and invert the pudding onto a serving plate. Remove the basin and cling film and serve in wedges with cream or creme fraiche. stir over a low heat until the sugar is dissolved.Add the sponged gelatine and stir to dissolve. Remove from the heat and stir in the raspberries. Pour half the mixture into the loaf tin. Leave the remainder in the saucepan and keep at room temperature and chill the loaf tin in the fridge until set for about an hour. Once just set, pour the remainder of jelly from the saucepan into loaf tin and transfer to the fridge for another 2 hours or until firm.This is done in two batches so the raspberries are suspended in the middle of the jelly. Turn upside down on to a board, remove the clingfilm and cut into thick slices. Serve with creme fraiche or Greek yogurt. A FANTASTIC flavour combination – the mint and the blackberries go perfectly together for a fruity twist on a classic cocktail. Makes two. YOU’LL NEED: 20 blackberries 160ml water 4tsp sugar 12 whole mint leaves plus extra to serve The juice of one lime 100ml white rum Ice, for shaking A splash of soda water METHOD Put the blackberries, water, sugar, mint and lime in a cocktail shaker and mash with the end of a rolling pin.
Add the rum and some ice and shake well.
Put the extra mint leaves and some ice into a glass and sieve in the cocktail adding a splash of soda water. Garnish with lime wedges, mint and blackberries by scattering on the cocktail. CREDIT: www.berryworld.com NUTRITIONIST Rob Hobson, of Healthspan, says: “Berries can be one of your daily servings of fruit and veggies. “They are a good source of fibre, reducing cholesterol and the risk of heart disease, diabetes and bowel cancer. “Berries are also packed with vitamin C – 100g of raspberries and gooseberries supply over half of your daily intake of vitamin C, needed to produce collagen that keeps you skin nice and supple as well as insuring healthy blood vessels and cartilage for healt healthy joints. “Antio “Antioxidants in berries h help to protect the body from disease. Raspberr Raspberries are an excelle excellent source of pota potassium – good for healthy blood pr pressure.”