Summer Falls into Autumn Pudding

9. Cut into slices and serve with the remaining sauce and some pouring cream.  I was really pleased with the way the pudding cut and held together, it may have been the pear which helped to hold it all together.


I am entering this for Four Seasons Food   a  blog event featuring seasonal ingredients like the blackberries and pears that I have used here. This month the theme is 'Sliding into Autumn'. Four Seasons Food is run by Delicieux and Eat your Veg



I'm also adding my Summer Falls into Autumn Pudding for  Shop Local a new blogging challenge from Elizabeth's Kitchen as it features Chilli Raspberry Jam from local producer Galloway Chillies.
Galloway Chillies produce a range of delicious chilli jams and the Hot Chilli lemon Citrus has recently been awarded a gold star by the Guild of Fine Food at the Great Taste Awards.

Labels: Autumn Pudding, blackberries, blackcurrants, Brambles, chilli jam, Four Seasons Food, Galloway Chillies, Pears, raspberries, Raspberry Chilli Jam, Shop Local, summer pudding

posted by Janice @ 20:41 5 Comments

Mixed Berry Jam

It was time to clean out the freezer, it was getting beyond a joke, the drawers were difficult to open and I spotted some frozen green goo in the bottom of one of them,  I thought my ice cream maker had burst and leaked but it hadn't so I'm not sure quite what that was, but it's gone now!  As part of my 'storecupboard empty' campaign I had been trying to use up things in the freezer and not fill it full again until I had cleaned it out.

Down near the bottom of the freezer were several boxes of berries.  Blackcurrants from the garden, blackberries from the hedgerow, a few redcurrants (that had been there for about three years!) and half a pack of cranberries from I bought and froze in December. I decided it was time to clear them out and make a mixed berry jam.

Labels: blackberries, blackcurrants, cranberries, jam, No Waste Food Challenge, redcurrants, storecupboard empty

posted by Janice @ 18:00 4 Comments

Chocolate and Berry Pavlova

Doesn't that look fabulous?  I can confirm that not only was it totally delicious, it wasn't difficult to make.  The recipe comes from a new book 'Make it Easy' by Jane Lovett published by New Holland Publishers.

Jane describes Make it Easy as "A book for the home cook with the emphasis on get-ahead, easy, seasonal recipes with a contemporary twist"  The  book starts with useful top tips, notes on presentation, do's and don'ts and some general notes.

There are nine chapters: soups and starters, fish & shellfish, meat, poultry, weekend lunches, vegetables and salads, desserts, quick nibbles & drinks, bits, bobs & basics.  There are so many great dishes in this book and they come with 'Get Ahead' tips showing you how far you can prepare before the meal.  This is an ideal book for anyone who new to  entertaining or is concerned about which dishes to make and getting their dishes to the table on time!  You can wow your guests with Vietnamese Herby Chicken with Nutty Green Rice Salad or Salmon en Croute with Lime and Coriander Sauce

Even if you don't do much entertaining, there are some great recipes to eat with the family, like the Quick Creamy Smoked Haddock Saffron and Chive Risotto and Spicy Sausage, Lamb and Bean Bake.


However, I was drawn to one particular dessert, not only because it contains some of my favourite flavours, but also because it fits perfectly with the July 'We should Cocoa' challenge which requires a combination of Blackcurrants and Chocolate.

Chocolate and Berry Pavlova

Serves 8-10

4 egg whites
a pinch of salt
280g caster sugar
1 tsp cornflour
1 tsp cocoa powder plus extra for dusting
1 tsp vanilla essence
1 tsp white wine vinegar
500g frozen mixed berries (I used frozen blackcurrants and redcurrants and fresh raspberries)
50g good quality plain or white chocolate
425ml double cream
Icing sugar for dusting

Preheat the oven to 140C (275F), gas 1 and line a flat baking sheet with foil or baking parchment.  Whisk the eff whites with a pinch of salt until stiff, then add 225g of the sugar, a tablespoon at a time, whisking it in well between each addition.  The mixture will be very thick and shiny.  When all the sugar is incorporated add the cornflour, cocoa powder, vanilla essence and vinegar and whisk well again.


Pile the mixture onto the lined baking sheet and mould it into a flattish round shape, roughly 20-25cm across and 4cm deep.  Make a dip in the middle using a metal spoon.  Cook for 45 minutes, then turn the oven off leaving the pavlova inside until cold, without opening the door.   Carefully peel off the foil.


Put the frozen berries into a non-reactive pan with the rest of the sugar.  Warm gently over a low heat, just until the fruit has thawed, trying not to break it up.  Tip into a sieve over a bowl and leave to drain for 15 minutes or so.  Pour the juice back into the pan and boil fast, giving it the odd stir, until it has reduced to a syrupy consistency and just coats the back of the wooden spoon.  Leave to cool.  It will thicken up much more when cold.


Melt the chocolate in a small bowl suspended over a pan of hot water or in a microwave and carefully brush over the inside of the pavlova.  Dust the outside with cocoa powder, then icing sugar (I forgot to do this!)

Whip the cream lightly into soft peaks and spoon into the centre of the pavlova.  Mix the berries and the sauce together (this is when I added the fresh raspberries) and spoon over the top.



Get Ahead

The pavlova can be made several weeks in advance,wrapped tightly in clingfilm and kept somewhere cool and dry.  The chocolate can be brushed over a few days in advance.  Make the fruit compote several days in advance and keep the fruit and sauce covered separately in the fridge, or freeze.  Only mix together just before using.  The cream can be whipped as early as you like on the day but should be under whipped as it will thicken up whist in the fridge. 

Hints and Tips
Leave out the cocoa if you prefer and the chocolate too.
Cracks don't matter at all and most of them can be concealed by the filling if you so wish

I've never brushed chocolate on my pavlovas before, but it is absolutely brilliant and really adds to the rich, earthy flavours of the berries without overpowering them.  I would highly recommend this recipe and will be bookmarking more recipes in Make it Easy  which is available through a popular on line bookshop for £14.99.

As I said earlier, this is my entry for the July 'We should Cocoa':   Chocolate and Blackcurrants which is hosted this month by Choclette at Chocolate Log Blog

 Disclaimer: This is a sponsored post. I was not required to write a positive review and any opinion expressed is my own.

Labels: blackcurrants, chocolate, dessert, Entertaining, Jane Lovett, Make it Easy, meringue, pavlova, raspberries

posted by Janice @ 20:15 21 Comments

Low Fat Blackcurrant 'Cheesecake'

In the bottom of the ramekin, is a gingersnap cookie, soaked in a little orange juice to soften it.  On top of that is two tablespoons of 0% Greek Yogurt and then the blackcurrant sauce.  There was just enough sweetness in the cookie and the sauce to offset the sharpness of the blackcurrants.  I'm not saying I wouldn't rather have the full fat version but this was not bad at all.

Labels: Blackcurrant Swirl Cheesecake, blackcurrants, greek yogurt

posted by Janice @ 22:36 4 Comments

Summer Pudding

There are many recipes for summer pudding on the web, so I'm not going to post one as I didn't actually use one lol!  I've make a summer pudding at least once a year, usually about this time when all the soft fruit is available, I suppose I've been making summer pudding for about 25 years and I love that combination of sweetness and sharpness with the soft fruit soaked bread -mmmm!

Labels: blackcurrants, raspberries, strawberries, summer pudding

posted by Janice @ 21:58 8 Comments