Posted 23rd Apr 2016
This St George's Day (23rd April) whip up one of these classic dessert recipes that showcase the best of English produce
Raspberry, Apricot & Almond Cake
100g dried apricots, chopped
1 orange, zest and juice
75g unsalted butter, cut into cubes
75g malt extract
100g almond butter
3 medium eggs
100g self-raising flour
100g ground almonds
½ teaspoon baking powder
1 teaspoon vanilla essence
25g almonds, flaked
125g double cream
1 tablespoon agave syrup
½ teaspoon icing sugar
1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line 2 round tins with baking paper.
2. Place the apricots and orange juice in a pan, bring to a gentle simmer and cook covered over a low heat for 10 minutes until the apricots are softened and slightly broken down. Pour into a food processor and blitz until smooth. Add the butter and pulse until the butter has combined with the apricots and you have a thick purée. Pour the mixture into a bowl.
3. Beat the malt extract, almond butter and orange zest into the apricot mixture with an electric hand whisk, then beat in the eggs, adding one at a time and a spoonful of the flour after each. Beat in the remaining flour with the ground almonds, baking powder and vanilla essence. Divide the mixture between the cake tins and sprinkle 150g of the raspberries onto one of the cakes with the flaked almonds, leaving the other cake plain. Press half of the raspberries into the cake mix, leaving the other half sitting on the top. Place into the oven and bake for 15-20 minutes, until just golden and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool on a wire rack.
4. Beat the mascarpone, double cream and agave syrup in a bowl with a spoon until it can stand on its own in thick peaks. Spread onto the cake without the raspberries, then top with the remaining fresh raspberries. Top with the other cake and sprinkle with icing sugar to serve.
Recipe courtesy of www.pottersherbals.co.uk
Pear & Blueberry Crumble
6 tablespoons agave syrup
150g Kellogg's Ancient Legends Granola
1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.
2. Peel and dice the pears and place them in a small pan with the agave syrup. Cover the pan and bring to the boil, simmer for 3 minutes until the pears are almost tender.
3. Add the blueberries and cook for a further 2 minutes until they are soft and the juices have started to run.
4. Remove the fruit from the heat and transfer to an ovenproof dish. Sprinkle the granola over the top, packing it down lightly.
5. Bake in the oven for 10 minutes until piping hot.
Tip: Serve hot or cold with Greek yoghurt.
Recipe courtesy of www.kelloggs.co.uk
Elderflower & Raspberry Trifle
900ml double cream
6 large egg yolks
2 tablespoons caster sugar
230ml elderflower cordial
300ml dessert wine
250g sponge fingers
75g meringue, roughly broken
2 tablespoons almonds, flaked
1 lemon, zest
1. Pour 600ml of the double cream into a saucepan and bring to the boil. As soon as it begins to boil, turn off the heat.
2. In the meantime, beat the egg yolks with the caster sugar and 30ml of the elderflower cordial until pale and creamy. Pour the mixture into the just boiled cream and stir over a low heat for 20 minutes. The mixture will start to thicken. Immediately transfer to a cold bowl and continue to stir out the steam. Leave the custard to stand.
3. Put 370g of the raspberries in a small pan with the remaining elderflower cordial and simmer until the raspberries appear syrupy.
4. Pour the dessert wine into a bowl and soak the sponge fingers in it until all of the wine has been absorbed. Carefully place the sponge fingers into the bottom of a serving bowl, pressing them down slightly. Scatter the remaining raspberries over the top of the sponge fingers, followed by the raspberry syrup and then the custard.
5. Whip the remaining cream into stiff peaks and fold in the meringue. Blob the cream in spoonfuls all over the top of the trifle and then smooth with a spatula. Sprinkle over the almond flakes and lemon zest, cover in clingfilm and place in a fridge for 4 hours to set.
Recipe courtesy of www.belvoirfruitfarms.co.uk
Gooseberry Meringue Tarts
375g shortcrust pastry
165g caster sugar
2 tablespoons cornflour
4 medium eggs, whites and yolks separated
75g unsalted butter
100g gooseberry yoghurt
115g icing sugar
1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Lightly grease the tart cases and line with pastry. Chill the pastry for 10 minutes in the fridge to prevent it from shrinking. Meanwhile, cut out a sheet of parchment paper to the same size as the tarts, crumple and place inside the tart cases. Pre-bake with baking beans for 20 minutes, or until the pastry is crisp and lightly browned.
2. To make the filling, add the gooseberries together with 50g of the caster sugar and 250ml of water in a pan and simmer until the fruit is soft. Drain the liquid off and reserve the gooseberries. Use the liquid to make a paste with the cornflour and stir this on the heat until it thickens. Beat in the egg yolks and butter. Allow to cool slightly and add the yoghurt, then stir. Add the gooseberries and stir again. Pour the mixture into the tart cases.
3. Beat the egg whites until stiff. Add the remaining caster sugar in three stages on full mixer speed. When the caster sugar is all incorporated, fold in the icing sugar with a metal spoon or spatula.
4. Pipe or spoon the meringue on top of the filling and bake at the reduced heat of 150°C/130°C Fan/Gas Mark 2 for 30-40 minutes until lightly browned and crisp.
Recipe courtesy of www.rachelsorganic.co.uk
60ml date syrup
60ml rice bran syrup
750g mixed berries
6 slices day old white bread
1. Gently heat the syrups in a large saucepan, then tip in the mixed berries. If using strawberries, don't heat them, they will just need adding in when you build the pudding. Stir the mixed berries so that they are coated in the syrup. Cook gently for 5-8 minutes until the mixture is juicy, but the fruits are still intact.
2. Put a large sieve over a bowl and tip the fruit in so that the juices drain through. Prepare the bread by cutting off the crusts. Keep 1 slice whole and cut the others in half diagonally.
3. Line a pudding bowl with clingfilm, leaving a long overhang. Dip the whole piece of bread into the fruit juice just to coat it and lay it in the bottom of your bowl. Dip 7 bread triangles into the fruit juice and use them to line the sides of the bowl, overlapping slightly so they fit snuggly together.
4. Fill the bowl with fruit, adding the strawberries if you are using them and top with the remaining pieces of bread dipped in juice. Keep any remaining juice to serve. Gather the clingfilm tightly over the top and set a plate on top of it with a weight to press everything together. Chill in the fridge overnight.
5. When ready to serve, remove the weight and plate and unwrap the clingfilm. Put your serving plate on top of the bowl and upturn the pudding onto your serving plate. Gently pull the clingfilm to loosen and release the pudding from its bowl discarding the clingfilm. Pour over the remaining juices to serve.
Tip: Add a sprig of mint to garnish and serve with a dollop of crème fraîche.
Recipe courtesy of www.meridianfoods.co.uk
Chocolate & Raspberry Eton Mess Ripples
300ml double cream
2 tablespoons icing sugar
3 Gü chocolate ganache mini puds
16 mini meringue shells, broken into quarters
1. Whip the double cream and icing sugar together to form firm peaks.
2. Stir the pots of ganache to soften the mixture slightly, then add into the cream with the raspberries and meringue. Stir to combine the ingredients, spoon into bowls and serve.
Recipe courtesy of www.waitrose.com