Gooseberry fool is a classic British summer pudding, but have you tried blackcurrant fool? When blackcurrants are in season, it makes a delicious alternative to this easy to prepare dessert. Tart and flavoursome fruit pair well with smooth rich cream. The colour is superb and it makes an attractive end to any meal. It’s particularly good if you’re entertaining as it’s not only indulgent, but can be prepared well ahead.
It’s been a while since I made anything with matcha and when CT bought me a tin of it for my birthday I reckoned it was time to do more than just drink it. This easy recipe for matcha green tea cheesecake pots with blueberries popped into my head and before I quite knew what I was about, they were made.
Prunes and chocolate is a winning, but often overlooked combination. These spiced prune chocolate pots with amaretto are a particularly indulgent way to eat them. They make for a sumptuous dessert and are ideal dinner party fare. With flavours of orange, clove, nutmeg and allspice as well as amaretto, they would also make a good alternative dessert to Christmas pudding during the festive season.
Summer is here at last and not only does it bring light and warmth, it also brings us a wealth of juicy fruit. When you’ve had your fill of fresh berries and stone fruit, you’ll probably be looking for other ways to eat them. This recipe for poached peaches and apricots in a spiced lemon & thyme syrup is simple to make and utterly delectable.
When I posted a picture of this Champagne syllabub with orange rhubarb compote over on Instagram I was overwhelmed by the chorus of ” there’s no such thing as leftover Champagne”. Hmmm! CT and I don’t drink a lot and obviously nor do our friends. We had a little bit leftover from a birthday brunch and I’m so glad we did. These little pots of deliciousness are both luxurious and totally sumptuous.
Recipe for crumbly, chewy almond rye shortbread with a robust but delicious flavour. Unusually, but as the name suggests, this shortbread is made from rye flour and ground almonds. It’s also flavoured with cardamom, although that bit is optional. Tart raspberry cream with whisky compliments it wonderfully well.
A rose by any other name would taste as sweet, to misquote Shakespeare. We have one rose bush in the garden, it’s in a shady spot and rarely produces more than two or three blooms. But what fabulous blooms they are. The rose is red with a heavy scent and it makes fantastic rose syrup. Now I have a dehydrator, I thought I’d have a go at drying rose petals this year.
Unless you’re lucky enough to be somewhere you can pick plums straight off a tree, I usually find that shop bought ones aren’t that ripe and are better cooked. I had some beautiful looking plums in my Delicado48 box, but I’m guessing they must have been in cold storage as it’s hardly plum season now. Roasting, I reckoned was the way to go and as it was a Sunday, we had a roast, the only difference being ours was a plum parfait.
I defy anyone not to find chocolate puddings irresistible. Well how about a chocolate chia pudding that tastes indulgent, but has no dairy or eggs and is pretty much guilt free? Indeed, it has many positive nutritional benefits.
On our last trip to the New Forest to visit CT’s mother, I was given a family heirloom to take home with me: a vintage glass jelly mould. Well, I have to confess I’m not much of a jelly maker and the mould has been sitting in the cupboard in a rather unloved way. But when I got my hands on a mass of cheap strawberries last month, it occurred to me to try making a vegetarian strawberry blancmange.