Blog

  • Apple and Blackberry Cake

    Serves 16-20

    Ingredients

    • 300g IQF Blackberries defrosted
    • 300g Bramley Apples Slices defrosted
    • 175g butter,
    • 300g plain flour
    • 284ml whipping cream
    • 225g golden caster sugar
    • 3 eggs

    Total time required: 1 hour 5 minutes

    Preparation time: 15 minutes

    Cooking time: 50 minutes

    Method

    1. Turn on the oven to 200’C, gas 6. Grease roasting tin (30x20cm) with butter and set aside.
    2. Place cream and butter into a saucepan and bring to the boil, immediately take off the heat and set aside.
    3. Whisk sugar and eggs until they thicken and turn pale.
    4. Place the cooled butter/cream mixture into the eggs and fold in the flour to form a smooth mixture.
    5. Place batter into the pre
    CONTINUE READING
  • 'Cheats' Raspberry and Blackcurrant Ice-cream

    Serves 24

    Ingredients

    • 500g British Economy Raspberries defrosted
    • 400g British (Organic) Blackcurrants defrosted
    • 250g sugar
    • 3 litres of vanilla ice-cream

    Total time required: 15 minutes + freezing

    Preparation time: 15 minutes

    Method

    1. Place the blackcurrants and sugar into a saucepan and place over a medium heat. Heat gently for 5 minutes until the skins just start to break and juice releases. Add the defrosted raspberries and heat for 2 minutes.
    2. When the mixture has cooled, slightly push through a fine sieve until all the pulp is extracted - leaving pips and skin behind.
    3. Stir the fruit sauce into 3 litres of slightly defrosted vanilla ice cream.
    4. Return to freezer. 
    CONTINUE READING
  • Blackcurrant Smoothie

    Serves 1

    Ingredients

    • 200g British (Organic) Blackcurrants defrosted
    • 1 small ripe banana
    • 200ml apple juice
    • 2 tbsp plain yoghurt

    Total time required: 10 minutes

    Preparation time: 10 minutes

    Method

    1. Press the defrosted blackcurrants through a fine sieve to remove the pips and skin.
    2. Place the blackcurrant juice,banana, apple juice and yoghurt into a blender and whizz until smooth.
    3. Pour into a glass and serve.
    CONTINUE READING
  • Blackcurrant Cordial

    Serves 8

    Ingredients

    • 400g British Blackcurrants defrosted
    • 250g caster sugar
    • 250ml water
    • 1 lemon – zest and juice

    Total time required: 30 minutes

    Preparation time: 15 minutes

    Cooking time: 15 minutes

    Method

      1. Place the blackcurrants, sugar and water into a saucepan and heat until sugar is dissolved, stirring occasionally.
      2. Once sugar has dissolved bring the mixture to a gentle simmer, simmer for 5 minutes.
      3. Add the juice and skin of the lemon and bring the syrup back to a simmer for a further 5 minutes.
      4. Let the cordial cool and pass through a fine sieve.
      5. Pour the cordial into sterilised bottles, cool and keep refrigerated until needed.
      6. Serve diluted to taste with spa
      CONTINUE READING
    1. White Chocolate & Raspberry Cheesecake

      Serves 8

      Ingredients

      • 500g British IQF Raspberries defrosted
      • 150g crushed digestive biscuits
      • 75g melted butter
      • 400g white chocolate
      • 65g butter
      • 500g cream cheese
      • 50g caster sugar
      • 180ml whipping cream

      Total time required: 30 minutes + chilling

      Preparation time: 30 minutes

      Method

      1. Mix together the crushed biscuits and melted butter. Press into a springform tin (approximately 23cm) base.
      2. Place the chocolate and butter into a heatproof bowl set over a pan of simmering water and melt, set aside to cool.
      3. In another bowl whisk together the cream cheese, sugar and whipping cream until you reach a smooth consistency.
      4. Stir the chocolate mixture into the cream mi
      CONTINUE READING
    2. Rhubarb Chutney

      Serves 8 - 12

      Ingredients

      • 600g frozen Rhubarb
      • 500ml Cider Vinegar
      • 200g Golden Caster Sugar
      • 8 chopped dates
      • 2 tsp grated ginger
      • 2 cardamom pods

      Total time required: 30 minutes

      Preparation time: 5 minutes
      Cooking time: 20 - 25 minutes

      Method

      1. In a large saucepan heat the cider vinegar and caster sugar until the sugar has dissolved.
      2. Add rhubarb, dates, ginger and cardamom pods.
      3. Cook for 20 – 25 minutes or until the rhubarb has completely broken down and the liquid has reduced to a thick chutney. Season with salt.

      The chutney will keep in a sterilised jar for three months in a cool dark place.

      Delicious with cheese or as a condiment with curry.

      CONTINUE READING
    3. Simple Blackcurrant Ice Cream

      Serves 10

      Ingredients

      • 400g British (Organic) Blackcurrants defrosted
      • 175g sugar
      • 150ml water
      • 550ml double cream

      Total time required: 20 minutes + cooling, churning & freezing

      Preparation time: 20 minutes

      Method

      1. In small batches place the defrosted blackcurrants through a sieve and press until the pulp is extracted – leaving the pips and skin behind.
      2. Place sugar and water in saucepan over a medium heat stirring until sugar crystals have dissolved, then let it come to the boil and boil for 3 minutes exactly. Remove from the heat.
      3. Whip cream until it just begins to thicken – be careful not to over whip.
      4. Stir sugar syrup into fruit pulp, then fold cream into fruit mixture until thoroughly
      CONTINUE READING
    4. Organic Blackcurrant Jam

      Makes 450ml (1-2 Jam jars)

      Ingredients

      • 300g (Organic) Blackcurrants defrosted
      • 300g sugar - granulated or caster
      • 1 lemon – juice only
      • 250ml water

      Total time required: 1 hour 30 minutes

      Preparation time: 30 minutes
      Cooking time: 30 mins – 1 hour

      Method

      1. Place the fruit into a saucepan and cover with 250ml water and bring to the boil. Simmer for 20 minutes, or until the blackcurrants are tender and the liquid has nearly evaporated.
      2. Add the sugar and juice of the lemon bring to the boil and cook until the jam reaches 105°c on a sugar thermometer.
      3. Leave to cool for a few minutes and pour into clean, sterile jars and seal immediately.
      CONTINUE READING
    5. Apple and Blackberry Crumble

      Serves 4 - 6

      Ingredients

      For the filling

      • 300g frozen British Bramley Apple Slices
      • 150g frozen British IQF Blackberries
      • 60g demerara sugar
      • 60g butter

      For the topping

      • 160g plain flour
      • 80g butter
      • 80g demerara sugar

      Vanilla ice cream, to serve.

      Total time required: 34 minutes

      Preparation time: 10 minutes
      Cooking time: 20-30 minutes

      Method

      1. Preheat the oven to 220°c/gas mark 7.
      2. Place the apples into a pan with the butter and gently cook until the apples soften.
      3. Add the sugar – stirring gently until dissolved.
      4. Add the blackberries.
      5. To make the topping, lightly rub the butter into flour and sugar until cr
      CONTINUE READING
    6. Blueberry Muffins

      Makes 12 Muffins

      Ingredients

      • 250g frozen British Blueberries
      • 300g plain flour
      • 225g sugar
      • ¾ tsp salt
      • 3 tsp baking powder
      • 120ml vegetable oil
      • 2 medium eggs
      • 150ml milk
      • 2 tsp vanilla extract

      Total time required: 40 minutes

      Preparation time: 20 minutes
      Cooking time: 20 minutes

      Method

      1. Preheat oven to 200C/400F/Gas 6
      2. Sift flour and combine with sugar, baking powder and salt. Mix thoroughly to ensure baking powder and salt are evenly dispersed.
      3. In a separate bowl mix vegetable oil, eggs, milk and vanilla extract. Whisk until combined.
      4. Add ‘wet’ mixture to ‘dry’ mixture and use a fork to combine. Do not over mix.
      5. Fold in frozen blueberri
      CONTINUE READING
    Page