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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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Rhubarb and raspberry cobbler with buttermilk ice-cream


Rumour has it that cobbler is so called for its resemblance to a cobbled street. True or not, it's a worthy winter treat, especially when it's paired with tangy buttermilk ice-cream.

You'll need

750 gm rhubarb, cut into 2cm pieces 400 gm raw caster sugar 250 gm frozen raspberries 30 gm plain flour Finely grated rind and juice of 1½ oranges 40 ml orange liqueur, such as Cointreau   Buttermilk ice-cream 400 ml pouring cream Thinly peeled rind of 1 lemon 6 egg yolks 120 gm caster sugar 2 tbsp lemon juice 200 ml buttermilk   Buttermilk and cinnamon pastry 300 gm (2 cups) self-raising flour 100 gm butter, coarsely chopped 50 gm raw sugar 2 tsp ground cinnamon 185 ml (¾ cup) buttermilk, plus extra for brushing

Method

  • 01
  • For buttermilk ice-cream, bring cream and lemon rind just to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then whisk in lemon juice. Add cream mixture, whisk to combine, then return to pan and stir until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain into a bowl placed over ice, whisk in buttermilk and refrigerate until completely chilled. Freeze in an ice-cream machine and freeze until required. Makes about 1 litre.
  • 02
  • Preheat oven to 180C. Combine rhubarb, sugar, raspberries, flour, rind, juice and liqueur in a bowl and divide among six 250ml ovenproof shallow bowls.
  • 03
  • For buttermilk and cinnamon pastry, process flour, butter, 2 tbsp sugar, 1 tsp cinnamon and 1 tsp sea salt in a food processor until mixture resembles fine crumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 5mm thick, cut out 5cm-diameter rounds with a pastry cutter and arrange over rhubarb mixture, overlapping slightly. Brush tops with a little extra buttermilk. Combine remaining sugar and cinnamon in a small bowl, scatter over pastry and bake until fruit is bubbling and pastry is golden and risen (25-30 minutes). Serve hot with buttermilk ice-cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2011

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