insideKENT Magazine Issue 79 - October 2018 | Page 124

FOOD+DRINK
Warming SEASONAL RECIPES cont.
Raspberry Brioche Pudding (8)
www.berryworld.com
Ingredients:
• 45g butter
• 10-12 slices brioche
• 300g raspberries
• 125g sugar
• 4 eggs
• 500ml double cream
• 300ml milk
• 1 orange, zest only
Method:
1. Butter the brioche and cut the slices in half diagonally. Lay half
of the slices in the bottom of a large ovenproof baking dish so
that the corners overlap.
2. Mash half of the raspberries with 3tbsp of sugar and spread
over the brioche. Arrange the rest of the slices over the crushed
raspberries then scatter over the remaining whole raspberries,
tucking them in between the slices and nestling in any crevices.
3. Beat the eggs in a bowl or large jug then beat in the remaining
sugar, cream, milk and orange zest until well combined. Pour
all over the brioche.
4. Heat the oven to 150°C fan and allow the pudding to soak
while the oven comes up to heat.
5. Once hot, cook for 35-40 minutes so that the centre of the
pudding has a wobble but there’s no runny liquid.
Strawberry and Rhubarb Crumble (6)
www.berryworld.com
Ingredients:
• 500g rhubarb
• 100ml water
• 100g golden caster sugar
• 1tbsp Stones ginger wine
• 250g strawberries
• 75g butter
• 175g self-raising flour
• 1/2 tsp ground ginger
• 60g demerara sugar
• 1 Crunchie chocolate bar, crushed
Method:
1. Preheat your oven to 180°C.
2. Trim and cut the rhubarb and place half of it in a saucepan
with the golden caster sugar, the water and the ginger wine;
simmer gently until syrupy.
3. Halve the strawberries the place all the fruit and rhubarb syrup
into a baking dish.
4. To make the crumble, put the butter and flour into a bowl and
rub with your fingers until it resembles bread crumbs. Stir in the
sugar, ginger a nd the crushed Crunchie bar and sprinkle
generously over the fruit.
5. Bake for 30 minutes until golden and bubbling.
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