Tian of Deeside Forest Fruits

250g raspberries
250g blackberries, plus extra to decorate
125g blackcurrants, (or use a 290g can blackcurrants in juice from Sainsbury’s, drained)
75g caster sugar
4 tbsp blackberry liqueur (from cotswoldcountryliqueurs.com), plus extra for drizzling
12 slices brioche or white bread
Icing sugar, to dust

Method

1. Put all the fruit, sugar and liqueur in a pan over a medium heat and simmer gently for 3-4 minutes, until juicy but the fruit still keeps its shape. Remove from the heat and cool. 2. Lay 4 x 7cm round x 5cm deep metal rings (or ramekins) on a baking sheet lined with cling film. Using a 7cm round, plain cutter, cut out 12 rounds from the bread. Dip 4 into the fruit, so they’re stained with the juice, and lay inside each ring. Spoon over half the fruit, dip 4 more bread rounds into the fruit and lay on top. Repeat with the remaining fruit and bread to make 4 stacks. Cover each with cling film and lay a weight (a jar or can is ideal) on top of each. Chill overnight.
3. To serve, uncover each pudding and run a knife around the inside of each. Transfer to a serving plate and slide off the rings (or upturn the ramekins). Drizzle with extra liqueur, decorate with a few blackberries and dust with icing sugar.

Strawberry Yoghurt Ice Cream

275g/10oz ripe strawberries
100g/4oz sugar
600ml/20 fl.oz of natural yogurt

Method

1. Place the strawberries and sugar in a blender or food processor and process to a puree. Pass through a sieve if desired.
2. Place the puree in a large mixing bowl together with the yogurt and mix well.
3.  Transfer to an ice cream maker and churn for 20 minutes or according to the manufacturer’s instructions.  Alternatively, place the mixture in a rigid freezer proof box and freeze until just beginning to set around the edges. Beat well then return to the freezer until firm (3-5 hours).

Almond and Vanilla Biscuit

375g Softened Butter
375g Caster Sugar
5 Eggs Beaten
375g Ground Almonds
25g Plain Flour

Method

1. Take a bowl and cream together the butter and sugar, gradually add the eggs. Pass the flour and almonds through a fine sieve and add to the mixture. Blend until smooth.
2. Leave to set in the refrigerator.
3. Place your template on the tray and spread a thin layer across the template shape, remove the plastic to reveal the same shape made from the batter. Carry on until you have filled your baking tray.
4. Bake in the oven at 140 degrees C for roughly ten minutes until nicely golden. Remove from the oven and quickly mould them into your chosen shape.