Summer season fruit pudding recipes | Jane Baxter

Ricotta limoncello cake with gooseberry and strawberry compote (pictured above)

Prep 20 min
Cook dinner 1 hr
Serves Eight

500g ricotta
1 tsp vanilla extract
Three tbsp limoncello
Grated zest of 1 lemon
200g caster sugar
100g unsalted butter, softened
Three eggs
150g plain flour
1 tsp baking powder
Three tbsp lemon curd

For the compote
300g gooseberries, topped and tailed
1 sprint elderflower cordial
Three tbsp caster sugar
150g strawberries, hulled and halved

First make the compote. Put the gooseberries, elderflower and sugar in a saucepan and prepare dinner over a low warmth for about 5 minutes, or till the gooseberries soften and begin to pop. Stir within the strawberries, flip off the warmth and depart to chill – style simply earlier than serving, and add further sugar if required.

Warmth the oven to 180C (160C fan)/350F/fuel four. In a meals processor, beat the ricotta, vanilla, limoncello and lemon zest till mixed, then switch to a big bowl.

Cream the sugar and butter in a meals processor till pale, then add the eggs one after the other, mixing in every till effectively mixed earlier than including one other. Sift within the flour and baking powder, blitz as soon as, then tip into the ricotta bowl. Add the lemon curd, fold every thing collectively, then spoon right into a lined, 24cm springform tin.

Bake for 40-45 minutes, till calmly browned on high and a skewer comes out clear. Go away to chill, then lower into slices and serve with the fruit compote.

Raspberry gratin

Jane Baxter’s raspberry gratin.

Prep 5-10 min
Cook dinner 20 min
Serves Eight

Three egg yolks
100g sugar
100ml framboise, or different raspberry liqueur, or brandy
400ml double cream
600g raspberries
2 tbsp icing sugar

Put the egg yolks, sugar and half the booze right into a metallic bowl. Carry a pan of water to a delicate simmer, then set the egg bowl over it (make certain the bottom of the pan doesn’t contact the water) and whisk repeatedly for about 5 minutes, till the combination has thickened. Switch to a clear bowl and refrigerate.

Whip the cream and the remainder of the booze to smooth peaks, then fold into the cooled sabayon.

Put the raspberries right into a gratin dish and warmth a grill to its highest setting. Pour the sabayon over the berries, sift the icing sugar on high, then grill for a couple of minutes, or till the highest has caramelised to a golden brown (alternatively, you should use a blowtorch).

Blackcurrant custard pavlova

Jane Baxter’s blackcurrant custard pavlova.

Jane Baxter’s blackcurrant custard pavlova.

Prep 15 min
Cook dinner 2 hr
Serves Eight

For the meringue
250g caster sugar
125g (about 4) egg whites
1 pinch salt
2 tsp cornflour
1 tsp white-wine vinegar
2-Three drops vanilla extract

For the blackcurrant compote
400g blackcurrants
150g caster sugar
2 tbsp creme de cassis (or brandy)

For the custard
2 egg yolks
1 tsp caster sugar
½ tsp cornflour
150ml single cream
2-Three drops vanilla extract
300ml double cream

Warmth the oven to 180C (160C fan)/350F/fuel four. Line an oven tray with baking paper, scatter the sugar over it, and bake for 5 to seven minutes. Whereas the sugar is heating up, in a clear metallic or glass bowl, whisk the egg whites and salt to stiff peaks (and the bowl may be held the wrong way up over your head with out something falling out). Don’t over-whisk.

Take the tray out of the oven and switch the warmth all the way down to 120C (100C fan)/250F/fuel ¼, and – depart the door open so it cools it down rapidly. Whisk a few third of the recent sugar into the egg whites for 3 minutes, then whisk in the remainder a tablespoon at a time, till thick and shiny. Fold within the cornflour, vinegar and vanilla. Spoon the meringue on to an oven tray lined with baking paper (put a small blob of combine underneath every nook, to assist it stick with the tray). Bake for 30 minutes, cut back the warmth to 100C, bake for an hour extra, then flip off and depart to chill within the oven.

In the meantime, make the compote and custard.Combine half the fruit, half the sugar and all of the booze, and depart to macerate for a minimum of an hour. Carry the remainder of the fruit and sugar and 100ml water to a boil, simmer for 10 minutes, then move by a nice sieve. Combine into the soaked fruit and depart to chill.

For the custard, whisk the egg yolks, sugar and cornflour. In a saucepan, deliver the cream and vanilla to a boil, then pour on to the egg yolks and whisk. Tip again into the pan and prepare dinner on a low warmth, stirring consistently, till simply thickened. Pressure and depart to chill.

Whip the cream to smooth peaks, then unfold excessive of the cool meringue. Swirl the compote into the custard, to create a ripple impact, spoon on high of the cream and serve.

Cherry clafoutis

Jane Baxter’s cherry clafoutis.

Jane Baxter’s cherry clafoutis.

Prep 10-15 min
Cook dinner 45 min
Serves 6-Eight

For the cherries
50g unsalted butter
900g cherries, stoned
100g caster sugar
1 pinch floor cinnamon
1 orange, juiced, zest finely grated

For the batter
four eggs, separated
200g caster sugar
125g floor almonds
1 tbsp rice flour
1 tsp vanilla extract
½ tsp almond extract
250ml creme fraiche
Icing sugar, for dusting

Warmth the oven to 190C (170C fan)/375F/fuel 5. Soften the butter in a frying pan till foaming, stir within the cherries, sugar, cinnamon and orange zest and juice, and prepare dinner for 10 minutes, till the cherries are tender and the juices have diminished and thickened. Pour right into a shallow, ovenproof pudding dish.

Beat the egg yolks with the caster sugar till gentle and creamy, then combine within the almonds, rice flour, vanilla and almond extracts, and creme fraiche.

In one other bowl, beat the egg whites with a pinch of salt till smooth peaks type, then fold into the batter.

Pour the batter over the fruit and bake within the sizzling oven for about 25 minutes, till set. Mud with icing sugar and serve instantly or at room temperature.

Jane Baxter is a chef, author and co-founder of meals and occasions enterprise Wild Artichokes in Kingsbridge, Devon.