Desserts and Puddings

Trader Tom’s organic instant mixed berry ice cream
Ingredients:
2 cups Trader Tom’s organic mixed berries
½ cup icing sugar
½ cup yoghurt, cream or milk
 
Method:
Remove the mixed berries from the freezer and place in a food processor blender.  Leave for 10 minutes to soften slightly.
Process the berries to a puree, add the icing sugar and yoghurt, cream or milk, and blend again until well mixed.
 
Serve immediately in small glasses or bowls.
 
Trader Tom’s organic mixed berry compote
Ingredients:
2 tablespoons cornflour
2 tablespoons water
½ cup fruit juice (e.g. apple, orange, cranberry)
¼ cup caster sugar
Juice of ½ a lemon
2 cups Trader Tom’s organic mixed berries
 
Method:
Mix cornflour and water together.  Place fruit juice, sugar and lemon juice in a saucepan and heat, stirring to dissolve the sugar.  Add the cornflour and water mixture, and bring to the boil, stirring all the time, until the mixture thickens.
Stir in the mixed berries and cook gently for a few minutes, until the berries have thawed.

 
Trader Tom’s organic mixed berry terrine
Ingredients:
3 cups Trader Tom’s organic mixed berries
2 tablespoons powdered gelatine
1/3 cup water
2 cups apple or orange juice
1/3 cup sugar (if required)
 
Method:
Dice the fruit (especially the strawberries) into smaller pieces.
Sprinkle the powdered gelatine on top of the water, leave to swell for a few minutes, then heat the mixture and stir to dissolve the gelatine.  Add the sugar and stir until dissolved. 
Mix in the apple or orange juice.  Place in the refrigerator for approx 2 hours to cool and thicken slightly.
Line a terrine or loaf dish with plastic wrap to make removing the terrine easier.
Remove the fruit jelly mix from the refrigerator and mix in the Trader Tom’s mixed berries.  Pour gently into the terrine dish and return to the refrigerator to set for a few hours or overnight if possible. 
Turn upside down on a serving plate and remove the plastic wrap.  Decorate the terrine with mint leaves and serve with yoghurt, whipped cream or ice cream.
 
 
Trader Tom’s organic mixed berry pudding
Ingredients:
2-3 cups Trader Tom’s mixed berries
100g caster sugar
1 tablespoon water
75g butter
70g caster sugar
1 egg
1 tsp vanilla essence
140g self raising flour
35g ground almonds
½ cup milk
 
Method:
Preheat the oven to 180degC.  Grease or spray 6 ovenproof ramekins or individual serving dishes.
 
Dice the Trader Tom’s strawberries, and mix with the other berries, the castor sugar and water in a saucepan.  Heat over a medium heat and stir gently.  Simmer for 2 minutes.  Remove the berries with a slotted spoon, and place in the base of the ramekins. 
 
Continue to boil the juice until it is thick and syrupy and reserve.
 
Cream together the butter and 70g caster sugar until light and fluffy, then add the egg and vanilla essence and beat well.  Add the flour, ground almonds alternatively with the milk, and beat until the batter is smooth.
 
Spoon the batter on top of the berries and place the ramekins in a baking tray.   Place enough boiling water in the baking tray to come halfway up the sides of the ramekins.  Cover with foil and place in oven.  Bake for approx 50 minutes, or until a skewer inserted into the centre of one of the puddings comes out clean.
 
Remove the cups from the baking tray, allow to cool for a minute, then invert onto a serving plate.  Spoon a little of the reserved syrup over the top and serve with custard or ice cream
 
Trader Tom’s organic mixed berry self saucing pudding
Ingredients:
1 cup self raising flour
½ cup caster sugar
¼ cup white chocolate drops or chips
1 teaspoon vanilla essence
½ cup milk
1 egg
50g butter, melted
1 cup Trader Tom’s organic mixed berries (cut strawberries in quarters)
Icing sugar to dust
Sauce:
½ cup caster sugar
2 tablespoons cornflour
1¼ cups milk
½ cup white chocolate drops or chips
 
Method:
Preheat oven to 180°C.  Grease or spray a 20 cm deep pie dish.
Sift the flour into a large bowl.  Add sugar and chocolate.  In a separate bowl or jug whisk together the vanilla essence, milk, egg and melted butter.  Add to flour and gently stir to combine.  Fold in the mixed berries.  Spoon mixture into the prepared dish and smooth the surface.
 
For the sauce:  combine the sugar and cornflour in a bowl.  Sprinkle over the pudding.  Combine milk and chocolate in a small saucepan.  Stir over a medium heat until the mixture is hot.  Pour gently, over the back of a large metal spoon, over the pudding.
 
Bake 45-50 minutes, or until a skewer inserted into the pudding topping comes out clean.  Dust with icing sugar and serve immediately.
 
Trader Tom’s organic mixed berry crumble
Ingredients:
1 pack Trader Tom’s organic mixed berries
3 tablespoons sugar
3 tablespoons cornflour
Juice and zest from 1 lemon
1 cup rolled oats
1 cup flour
1 cup brown sugar
200g butter, melted
½ cups chopped almonds
 
Method:
Preheat the oven to 180degC.  Grease or spray an ovenproof pudding dish.
 
Combine the mixed berries, sugar, cornflour and lemon juice and zest and mix gently.  Place in the pudding dish.
 
Mix together the rolled oats, flour and brown sugar and chopped almonds.  Melt the butter and mix into the dry ingredients.  Stir well to combine.
Sprinkle over the top of the berries.
 
Bake for 40-45 minutes.  Cool a little before serving with a scoop of ice cream.
 
Trader Tom’s organic mixed berry clafouti
Ingredients:
2 cups Trader Tom’s mixed berries (dice the strawberries)
2 tablespoons liqueur (e.g. grappa, kirsch, optional)
1 cup milk
¼ cup caster sugar
3 eggs
2/3 cup plain flour, sifted
1 tsp vanilla essence
3 tablespoons caster sugar (extra)
 
Method:
Preheat the oven to 200degC.  Grease or spray an ovenproof flan or tart dish, or 6 individual ramekins.
 
Mix together the berries and the liqueur (if using) in a bowl.
 
In a separate bowl whisk the milk, eggs, ¼ cup sugar and flour until a smooth batter is produced.  Add the vanilla essence and mix well. 
 
Pour 1/3 of the batter into the flan dish and bake for 3 minutes until just setting.  Remove from the oven, sprinkle the berries over, then pour the remaining batter over the top.  Sprinkle with the 3 tablespoons caster sugar and bake for 30-40 minutes until set.
 
Serve with whipped cream or ice cream.
 
Trader Tom’s organic mixed berry cobbler
Ingredients:
1 pack Trader Tom’s organic mixed berries
¼ cup cornflour
¼ cup brown sugar
½ tsp nutmeg
Juice of 1 lemon
Topping:
1 cup buttermilk
½ cup brown sugar
½ teaspoon nutmeg
75g butter, melted
1 egg
2 teaspoons vanilla essence
1 ¾ cup flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
 
Method:
Preheat the oven to 180°C.  Grease or spray a baking dish.
 
Chop the strawberries into quarters.  In a bowl combine the cornflour, sugar and nutmeg.  Stir in the mixed berries and lemon juice and toss to coat evenly.  Spread into the prepared baking dish.
 
For the Topping:  Combine the brown sugar, butter, egg and vanilla essence.  Stir in the buttermilk.  Add the flour, baking powder, baking soda and salt.  Stir until just combined.
 
Pour over the berries, spreading out to cover them evenly.  Bake for 30-40 minutes.  Let stand for 5 minutes before serving with whipped cream.