WE LOVE… BANOFFEE MERINGUE NESTS pg43 // SUMMER PUDDING pg45 // KIWIFRUIT TRIFLE pg49
Made with just three ingredient
For the chocolate pots, see page 51
Barbecue Jerk pineapple with chocolate rum sauce
SERVES 6
For the jerk pineapple
½ apineapple, cut into large chunks a good sprig of thyme – leaves picked
1 red chilli (use a scotch bonnet if you dare), deseeded and finely chopped
3 tbsp brown sugar ¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground nutmeg a large pinch of salt
100ml (3½fl oz) ginger beer
For the chocolate rum sauce
100g (3½oz) dark, good quality chocolate, broken into small pieces
100ml (3½fl oz) single cream a large shot of white rum a pinch of salt coconut ice cream, to serve
1 For the pineapple, mix together all the ingredients, apart from the pineapple, then add the pineapple and coat completely.
2 Heat a barbecue or large pan (preferably non-stick) and cook the pineapple for a few minutes on each side, until nicely charred and caramelised.
3 For the sauce, Put the cream into a small, heavy-based pan and heat until just boiling. Remove from the heat and stir in the chocolate until it’s melted into the cream. Stir in the rum until you have a glossy sauce.
4 Drizzle the chocolate sauce over the pineapple and serve with coconut ice cream.
Elderberr y & vanilla sponges
MAKES 5
150g (5oz) butter, softened
125g (4½oz) golden caster sugar
2 large free-range eggs, beaten
25g (1oz) ground hazelnuts or almonds
75g (2¾oz) self-raising flour
1 tsp baking powder
1 tsp vanilla extract
100ml (3½fl oz) elderberry cordial (see below) crème fraîche, to serve (optional)
For the cordial
500g (1lb 2oz) elderberries, stalks removed
10-15 cloves
2cm (¾in) piece of fresh ginger, roughly chopped
1-2 cinnamon sticks
4 star anise
350g (12oz) dark brown sugar
1 For the cordial, place the berries in a saucepan and add enough water to just cover them. Crush the berries with the back of a spoon, add the spices and bring to the boil. Simmer with a lid on for 20 minutes.
2 Pour the mixture through a sieve, mashing to ensure you extract all the juice. Clean the pan and return the sieved elderberry juice to the pan, adding the sugar. Place over a medium heat and stir, then simmer for 10 minutes before allowing to cool. Store in a sterilised bottle.
Keeps for 6 months in the fridge.
For the sponges, preheat the oven to 180°C/Gas Mark 4 and grease 5
