MASTERCLASS
Pudding of figs, rhubarb, strawberries and blackberries
‘You need to allow 1 hour chilling time for this pressed terrine. Serve with sticks of crystallised rhubarb. You can also try crushed fresh raspberries and mint with rhubarb and serve very cold with a drizzle of lemon and golden syrup’
Reserve some plump, attractive berries and figs for decoration. Cut the rhubarb into 10cm/4in batons
then place in a saucepan with the orange juice – make sure the rhubarb is just covered, adding a little water if necessary. Sprinkle over 125g/4½oz of the sugar then cover with a disc of parchment paper and steam gently then cook over a low heat for 10 minutes. Cut the strawberries and figs into
quarters and place in another saucepan with the blackberries. Cover with water and 50g/2oz of the sugar. Simmer for 5 minutes, uncovered, then remove from the heat and allow to cool for 5 minutes. Drain the rhubarb and the fruits, reserving
both liquors, then mix the reserved liquors together in a pan and bring to the boil for 2 minutes to make a syrup. Leave to cool. Remove the crusts from the bread. Lay the terrine dish on the bread so you can cut the
strips to the exact size. Soak the bread pieces in the fruit syrup then use to line 8 individual terrine dishes. Layer in the fruits and finish with a slice of bread on top. Press firmly and drain off the excess juice that comes to the surface, but don’t squeeze it all out. Apply a small weight and leave overnight. To make the crystallised sticks of rhubarb preheat the oven to 150°C, 275°F, Gas 1. Using a sharp vegetable peeler take long
strips from along the rhubarb. Lay the strips on a baking tray lined with parchment then, with a fine sieve, sprinkle generous amounts of icing sugar over the rhubarb. Bake in the preheated oven for 30 minutes then remove from the oven. Carefully peel the strips from the tray then turn over and leave to dry for 15 minutes. Serve the terrines dusted with icing sugar
and decorated with the reserved berries and figs and sticks of crystallised rhubarb.
SERVES 8
INGREDIENTS For the terrines
225g/8oz strawberries, rinsed and hulled
180g/6½oz blackberries 300g/11oz fresh figs 300g/11oz sticks of rhubarb Juice of 2 oranges
180g/6½oz caster sugar 8-10 slices medium-sliced white bread Icing sugar, for dusting
For the crystallised rhubarb 1 stick of rhubarb Icing sugar for sprinkling
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