Long considered Britain’s favourite summer fruit and as vital a part of Wimbledon as the tennis rackets and balls, the strawberry is apparently about to lose its crown to raspberries. A report just released by British Summer Fruits claims that the tangy pink berry is set to become one of the UK’s fastest growing soft fruits and production has soared 275% in a decade.
I am thrilled to see our raspberry bush producing fruit this year - admittedly we've only had about ten berries so far but that's already 90% up on last year ! I love the soft squishiness of raspberries, like biting into a little pillow of sweetness, and the sharp, tangy juice which instantly wakes up your taste buds. I remember eating loads of raspberries straight off the bushes when playing in my nan's garden too so the taste always brings back happy memories of carefree childhood summers.
Needless to say, I drooled in anticipation when I saw the lovely raspberry-themed recipes that Tate & Lyle sent over today. I thought you might like them too.
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Raspberry and Almond cake
INGREDIENTS
175g polyunsaturated spread
175g Tate & Lyle Fairtrade Caster Cane Sugar
2 large eggs
1 tsp grated orange zest
175g self–raising flour
100g ground almonds
Few drops vanilla extract
225g raspberries
2 tbsp flaked almonds
Tate & Lyle Fairtrade Icing Cane Sugar, for dusting
HOW TO MAKE THIS RECIPE
Pre-heat the oven to 180°C/Fan160°C/Gas mark 4. Grease a 20Cm (8”) loose-bottomed cake tin and line the base with parchment paper.
Put the spread, 175g Tate & Lyle Fairtrade Caster Cane Sugar, eggs, orange zest and flour into a large bowl with the ground almonds and vanilla extract. Using an electric mixer, beat together until smooth and creamy. With a rubber spatula gently fold in the raspberries.
Turn into the tin and carefully level. Scatter over the flaked almonds and bake for 45-50 minutes. Test with a skewer, if it comes out clean then remove from the oven. Leave the cake to cool for 20 minutes before removing from the tin.
Dust with Tate & Lyle Fairtrade Icing Cane Sugar before serving.
TIP: Butter can be used if preferred, but it must be very soft to use it in this method. Try 2 chopped peaches or 175g blueberries in this recipe for a change.
Raspberry Ripple Meringues
INGREDIENTS
FOR THE RASPBERRY PURÉE
75g (3oz) raspberries
10g (½oz) Tate & Lyle Fairtrade Icing Cane Sugar
FOR THE MERINGUES
295g (10½oz) Tate & Lyle Fairtrade Golden Caster Cane Sugar
5 large egg whites, about 150g (5oz)
You will also need 3 large baking trays lined with parchment paper.
HOW TO MAKE THIS RECIPE
Pre-heat the oven to 180°C/Fan160°C/Gas mark 4. Grease a 20Cm (8”) loose-bottomed cake tin and line the base with parchment paper.
Put the spread, 175g Tate & Lyle Fairtrade Caster Cane Sugar, eggs, orange zest and flour into a large bowl with the ground almonds and vanilla extract. Using an electric mixer, beat together until smooth and creamy. With a rubber spatula gently fold in the raspberries.
Turn into the tin and carefully level. Scatter over the flaked almonds and bake for 45-50 minutes. Test with a skewer, if it comes out clean then remove from the oven. Leave the cake to cool for 20 minutes before removing from the tin.
Dust with Tate & Lyle Fairtrade Icing Cane Sugar before serving.
TIP: Butter can be used if preferred, but it must be very soft to use it in this method. Try 2 chopped peaches or 175g blueberries in this recipe for a change.
Raspberry and Rosewater Jam
INGREDIENTS
1kg raspberries
1 kg Tate & Lyle Fairtrade Jam Cane Sugar, warmed in oven
3 tbsp rosewater
HOW TO MAKE THIS RECIPE
Put the raspberries into a preserving pan or large heavy casserole and simmer in their own juice for 5 minutes, stirring from time to time until soft.
Stir in the Tate & Lyle Fairtrade Jam Cane Sugar and continue to stir until the sugar has dissolved. Boil rapidly for approximately 15 minutes or until setting point is reached. To test the jam, remove the pan from the heat while you are testing to prevent over-cooking. Either use a thermometer and when it registers 110ºC, the jam will be ready or alternatively, you will need two chilled saucers. Drop a teaspoon of the jam onto the sauce and push a finger across the jam. If the surface wrinkles it has reached setting point. If not, boil for another 5 minutes.
Take the pan off the heat, remove any froth with a slotted spoon then stir in the rosewater. Leave to stand for 15 minutes.
Meanwhile prepare the pots, they must be thoroughly clean. After washing they can be put in a low oven to dry and keep warm.
To fill the jars, transfer the jam to a jug and pour into the jars to within 1cm from the rim. Cover with a waxed disc then seal with cellophane or a screwtop lid. Finally label the jars.
TIPS: For best results, store jams in a cool dark place. Frozen raspberries can also be used to make this jam, just tip them into the pan and allow a little longer for them to defrost and the juices run.
These recipes were made using Tate & Lyle Sugars, for more delicious recipes and further information visit www.tasteandsmile.com
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I love raspberries but this has given me some brilliant ideas for doing more with them. Thank you!
ReplyDeletegreat ideas... now it's time to visit the local farm to go a picking for some raspberries.
ReplyDeletemy favourite fiuit!
ReplyDelete