LOVE LOCAL
STRAWBERRY & BLACKBERRY CRUMBLE
This elegant recipe looks beautiful served in individual glass dishes. The key is cooking the crumble and the compote separately and then bringing them together at the end.
Serves 6
50g muscovado sugar 65g ground almonds 50g plain fl our 50g cold butter 200g strawberries 200g fresh blackberries 12g caster sugar Juice of 1 lemon 2 tbsp rosewater 2 tbsp elderfl ower water Fresh cream for serving
1 To make the crumble, pour the muscovado sugar, ground almonds and fl our into a roomy bowl and mix well. Rub in the butter until a lumpy, crumbly dough starts forming.
2 Place the crumble mixture on a baking tray that has been lined with baking parchment. Bake for 20 mins, then set the crumble aside to cool.
3 Slice the strawberries into small pieces and then place in a saucepan with the blackberries, caster sugar and lemon juice.
4 Place on a medium heat and keep mixing to form a soft compote syrup, mashing the berries with a wooden spoon. This should take around 8 mins. Take off the heat to cool slightly and mix in the rosewater and elderfl ower cordial.
5 To serve, place the strawberry compote syrup at the bottom of a serving cup or plate, and sprinkle the crumble on top. Serve with fresh cream.
www.berryworld.com 42 | THE WEST COUNTRY FOODLOVER
It’s all about the pud...
Head Chef of The Castle Hotel, Taunton, Liam Finnegan, talks perfect puds and decadent desserts...
I am married to an English woman who is all about puddings. Naturally, classic British food is an unavoidable part of my life. For me, as a chef, British puddings off er lots of fl exibility and diversity according to the season and who you’re serving. For example, a late summertime crumble can be made with soſt fruits, such as
strawberry and blackberry, and as we move into Autumn, you'd classically use apple. At T e Castle, we have our own orchard with 10 diff erent varieties of apples and it's always a joy to select the pick of the crop for our kitchen to experiment with. In any professional kitchen,
cooking the so-called classics is tough because it's so subjective. Every family has their own secret recipe or special twist on a traditional recipe. A prime example of this is trifl e: with or
BLACKBERRY & COCONUT STEAMED PUDDINGS
Forget about steamed puddings that take hours, get the same comfort from these individual pudds that take just 30 minutes.
Serves 4
200g blackberries 50g caster sugar 1 tbsp cornfl our 2 tbsp water
FOR THE SPONGE 100g butter, at room temperature 100g caster sugar 100g self-raising fl our 50g desiccated coconut 2 eggs
1 Lightly butter 4 x 250ml metal pudding moulds and line the bases with a circle of non-stick baking paper.
2 Add one-half of the blackberries to a small saucepan, then add the sugar, cornfl our and water, and mix together. Cook, stirring for 3–4 mins, until the blackberries are soft and the sauce is thick. Add the remaining blackberries and leave to cool.
3 To make the sponge, put all the ingredients into a bowl and beat together until smooth.
4 Spoon the blackberry mixture into the bottom of the pudding moulds then spoon the sponge on top and level the surface.
5 Loosely cover the top of each mould with a square of buttered foil then cook in the top of a covered steamer for 30–35 mins until the sponge is well risen and can be lightly pressed with a fi ngertip and the mixture will spring back.
6 Loosen the edges of each pudding with a round-bladed knife, turn out onto plates, remove the lining paper and serve immediately with custard or cream.
www.seasonalberries.co.uk
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