Berry Blog

We love berries. We eat them every day. Sometimes we cook them, sometimes we eat them straight out of the packet. This blog is our way of sharing and showing off some of the ways we use our berries. We've prepared the recipes in our test kitchen - which doubles as our staff kitchen. We hope you enjoy these recipes and ideas as much as we do.

Orchard Gold Super Fruits Berry Curd

 
Curd is an amazing thing. Both sweet and sour, creamy and fruity, it can really add some wow factor to a standard baked good! We made our berry curd with our Orchard Gold Super Fruits Mixed Berries. The blackcurrants in this mix are quite a sour berry, so it balances perfectly with the sweeter blueberries and sugar in the curd. As curd is quite a sweet thing, we paired it with a plain scone, but we know it would taste good - maybe even better- with some vanilla ice cream!
 
Berry curd with scones




Orchard Gold Super Fruits Berry Curd
3 1/2 cups Orchard Gold Super Fruits Mixed Berries
2/3 cup white sugar
1 Tbsp cornflour
2 Tbsp lemon juice
3 eggs
1 Tbsp butter
 
1. Defrost the berries in the microwave, then place the berries in a blend and blend until smooth. To ensure a smooth curd, remove the seeds by pressing the puree through a fine mesh sieve over a medium bowl. Throw the seeds out. You'll need a cup of seedless puree; anything extra can be kept in the fridge for another day.
2. In a saucepan, whisk together sugar and cornflour then stir in the puree, lemon juice and eggs. Over a medium heat, bring the puree to a boil, whisking constantly. Once at a boil, reduce the heat and simmer for 1 minute, or until the curd is thick. 
3. Once thick, remove from heat and whisk in the butter. Leave to cool slightly, before spooning into a container to cool further in the fridge. Refrigerate overnight before using.
 
Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 
 
 
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Raspberry and Chocolate Pudding Cake

Written by Trisha on June 27th, 2014.      1 comments

Here's one of our all time favourites - it's based on Nigella Lawson's Chocolate Raspberry Pudding Cake from her first book "How to Eat".  This is a very runny mixture and it can leak through the bottom of the tin.  We recommend you line the base and sides with baking paper to prevent any leaks from the tin ... easier than cleaning the oven later, as we had to!!!  

RASPBERRY CHOCOLATE PUDDING CAKE
Ingredients:
185g self raising flour
30g cocoa powder
250g unsalted butter
1 tablespoon liqueur (raspberry or other)
95g caster sugar
95g dark brown sugar
250g dark chocolate
185ml black coffee and 185 ml water (or 370ml water with 2 teaspoons instant coffee)
2 eggs, lightly beaten
250g Orchard Gold raspberries

Raspberry and Chocolate Pudding Cake 1
Method:
Preheat the oven to 180oC. Butter a 22-23cm spring-sided cake tin and line the base and sides with one piece of baking paper - to prevent leaks.
Sift the flour and cocoa powder together in a bowl and set aside.  
In a heavy-based saucepan place the butter, liqueur, sugars, chocolate, coffee and water and stir over a low heat until everything is melted and is glossy, smooth and thick.
Stir this mixture into the sifted flour and cocoa.  Beat well until all smooth and glossy, then beat in the eggs. This will be runny - its meant to be! The chocolate sets as it cooks and then cools.
Pour about half the mixture into the prepared tin, cover with the raspberries, then pour the rest of the mixture over the top. If necessary poke the raspberries back down under the cake batter.
Put into the preheated oven and bake for 50-55 minutes. It will still be moist when cooked so a skewer will not come out clean.  When it is cooked the top will be firm and probably slightly cracked. Remove from the oven and put on a rack. Leave in the tin for 15 minutes, then turn out.  
Dust with a little icing sugar, serve with raspberry compote and ice cream or creme fraiche.

Other Orchard Gold berries can be used in this recipe - try Orchard Gold Super Fruits (blueberries, blackcurrants and raspberries) or Orchard Gold Blueberries.

 

1 Comments

Frances says ...
Love your recipes. Thanks for the warning to line the tin!
Email me when new posts are made to this blog

Raspberry and Chocolate Pudding Cake

Written by Trisha on June 27th, 2014.      1 comments

Here's one of our all time favourites - it's based on Nigella Lawson's Chocolate Raspberry Pudding Cake from her first book "How to Eat".  This is a very runny mixture and it can leak through the bottom of the tin.  We recommend you line the base and sides with baking paper to prevent any leaks from the tin ... easier than cleaning the oven later, as we had to!!!  

RASPBERRY CHOCOLATE PUDDING CAKE
Ingredients:
185g self raising flour
30g cocoa powder
250g unsalted butter
1 tablespoon liqueur (raspberry or other)
95g caster sugar
95g dark brown sugar
250g dark chocolate
185ml black coffee and 185 ml water (or 370ml water with 2 teaspoons instant coffee)
2 eggs, lightly beaten
250g Orchard Gold raspberries

Raspberry and Chocolate Pudding Cake 1
Method:
Preheat the oven to 180oC. Butter a 22-23cm spring-sided cake tin and line the base and sides with one piece of baking paper - to prevent leaks.
Sift the flour and cocoa powder together in a bowl and set aside.  
In a heavy-based saucepan place the butter, liqueur, sugars, chocolate, coffee and water and stir over a low heat until everything is melted and is glossy, smooth and thick.
Stir this mixture into the sifted flour and cocoa.  Beat well until all smooth and glossy, then beat in the eggs. This will be runny - its meant to be! The chocolate sets as it cooks and then cools.
Pour about half the mixture into the prepared tin, cover with the raspberries, then pour the rest of the mixture over the top. If necessary poke the raspberries back down under the cake batter.
Put into the preheated oven and bake for 50-55 minutes. It will still be moist when cooked so a skewer will not come out clean.  When it is cooked the top will be firm and probably slightly cracked. Remove from the oven and put on a rack. Leave in the tin for 15 minutes, then turn out.  
Dust with a little icing sugar, serve with raspberry compote and ice cream or creme fraiche.

Other Orchard Gold berries can be used in this recipe - try Orchard Gold Super Fruits (blueberries, blackcurrants and raspberries) or Orchard Gold Blueberries.

 

1 Comments

Frances says ...
Love your recipes. Thanks for the warning to line the tin!