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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Mascarpone

Honey-baked pear breakfast crumble


You'll need

300 gm honey 80 ml (1/3 cup) mandarin juice 1 tbsp lemon juice 1 vanilla bean, scraped seeds only 1 cinnamon quill 8 beurre bosc pears, peeled, cored and cut into wedges To serve: thick natural yoghurt   Bread and oat crumble 70 gm crustless wholemeal bread, cubed 40 gm rolled oats 30 gm demerara sugar ½ tsp ground cinnamon 80 gm butter, melted and cooled

Method

  • 01
  • Simmer honey, juices, vanilla seeds and cinnamon in a large deep-sided frying pan over medium-high heat until well combined and syrupy (7-8 minutes). Add pears and simmer, turning occasionally, until caramelised (10-15 minutes). Divide pears and pan juices among 4 buttered shallow 1½ cup-capacity ovenproof dishes and set aside.
  • 02
  • Meanwhile, for bread and oat crumble, preheat oven to 160C. Spread cubed bread in a single layer on an oven tray and bake until dry but not coloured (5-6 minutes). Remove from oven and cool. Increase oven to 180C. Coarsely crumble bread with your fingers into a small bowl, add oats, sugar and cinnamon and mix to combine. Drizzle over melted butter and mix well with your hands to evenly coat dry ingredients. Scatter over pear mixture in dishes, then bake until bubbling and golden (10-15 minutes). Serve immediately with natural yoghurt.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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