WE LOVE… BATTENBERG pg54// WHOOPIE PIES p55// DATE LOAF pg57
Summer berry brioche
SERVES 6-8
6 tbsp Bonne Maman Black Cherry Conserve
200ml (7fl oz) pomegranate & raspberry juice
225g (8oz) brioche bread, cut into large bite-sized pieces
225g (8oz) fresh raspberries or blueberries
225g (8oz) fresh pitted cherries
225g (8oz) strawberries, halved or sliced crème fraiche, to serve
1 Put the conserve and juice into a small saucepan and heat together gently until the conserve has melted. Bring to the boil and bubble for 2-3 minutes until lightly thickened and syrupy.
2 Tip all the brioche into a deep, glass serving bowl and pour over the warm syrup. Put a small plate on top, press down and add a weight. Chill overnight.
3 Spoon the fresh fruit over the brioche and top with spoonfuls of crème fraiche before serving.
Cook’s tip: We used pomegranate juice as it’s not too sweet, but any red fruit juice such as blackcurrant or blueberry could also be used with a squeeze of lemon juice.
Chai spiced scones
MAKES 8
260g (9½oz) plain flour 3 tbsp caster sugar
2 tbsp Drink me Chai Spiced Chai Latte Powder
2 tsp baking powder 5 tbsp butter, cold 2 free-range eggs, whisked
20ml (¾fl oz) milk jam and cream, to serve
1 Preheat the oven to 210°C/Gas Mark 6½. In a large bowl, combine the flour, sugar, baking powder and chai powder.
2 Cut the butter into chunks and add to the flour mixture. Use your hands to rub in the butter until the mixture has a grainy consistency. Add the eggs and milk and combine to form a soft dough.
3 Turn the dough out onto a lightly floured surface and cut into 8 pieces with circle pastry cutters.
4 Place the circles of dough onto a baking tray lined with parchment/ baking paper and bake for 15-17 minutes or until golden.
5 Serve with a jam of your choice and some double cream.
Classic Bakewell tart
SERVES 8
