Sample Recipes from The Summer Fruits Cookbook

TAYBERRY AND NECTARINE TOFFEE PUDDINGS – Serves 4

• 4 nectarines, stoned
• 100g, 4oz tayberries
• 50g, 2oz butter
• 50g, 2oz caster sugar
• 2 tbsp double cream
• 50g, 2oz brown breadcrumbs
• 25g, 1oz brown sugar
• 15g, ½oz plain flour
• ½ tsp mixed spice

These are delicious little puddings made in ramekins suitable for a family supper or for a supper party. You could use raspberries and peaches instead of the tayberries and nectarines.

Cut the nectarines into small chunks. Place the butter, sugar and cream in a small saucepan and heat gently until the butter is melted and the sugar dissolved. Spoon half this mixture into the base of 4 ramekin dishes and top with the chopped nectarines and some tayberries. Mix together the breadcrumbs, brown sugar, flour and mixed spice. Spoon some over the fruit. Lay the rest of the nectarines and tayberries over the breadcrumb mixture and drizzle over the rest of the buttery mixture. Bake in a preheated oven at gas mark 4, 180°C (350°F) for 30 minutes. Cool slightly before serving with whipped cream.

STRAWBERRY AND KIWI FRUIT LEMON SYLLABUB – Serves 4 – 6

• 225g, 8oz strawberries
• 4 kiwi fruit, peeled
• 6 meringues, crushed
• 150ml, ¼pt double cream
• 2 tbsp crème fraîche
• 5 tbsp sweet white wine
• 3 tbsp lemon curd

Strawberries and kiwi fruit go rather well together. Kiwi fruit are an excellent source of vitamin C.

Slice the kiwi fruit and arrange in the bottom of a serving dish. Chop the strawberries and mix gently with the crushed meringues. Scatter on top of the kiwi fruit. Whisk the cream, crème fraîche, wine and lemon curd together until thick. Spoon on top of the strawberries and chill before serving.