Berries in Muscat Wine
Ripe berries, such as
- Late raspberries
Hull or stalk the berries and weigh them.
For every 500g fruit, use 1 cup sugar.
Pack the mixed berries into clean jars, sprinkling the layers with sugar as you pack.
When the fruit reaches the neck of the jar, fill up with the wine.
Cover and seal.
Store in a cool place.
Serve with crème fraiche or thick creamy Greek yoghurt.
Blueberry and Passionfruit Jam
3 punnets blueberries
3 cups water
Juice of one lemon
Boil the water and blueberries until tender.
Measure the mixture and return to pan.
Add lemon juice and 3/4 cup sugar for every cup of blueberry mixture.
Bring to the boil stirring constantly and boil until setting point is reached.
Stir occasionally to prevent sticking.
Towards the end of cooking add the passionfruit pulp.
Pack and seal.
Blueberry Hot Cakes
1 cup flour
1tsp baking powder
2 size 6 eggs
1 tbsp oil
1 punnet fresh blueberries, rinsed and dried - can use frozen blueberries, slightly thawed
Place flour, baking powder, eggs and oil in a bowl.
Add enough milk to make a smooth batter, consistency of whipped cream.
Fold in the blueberries, mixing to distribute evenly.
Heat a large heavy frying pan over low/medium heat. Grease lightly. Cook like pikelets.
Serve dusted with icing sugar and a few extra blueberries mixed with icing sugar.
1 1/2 cup Blueberries
2 cup flour
4 tsp baking powder
1/2 tsp salt
1/2 cup sugar
75 g butter
3/4 cup milk
1 tbsp sugar
1/2 tsp cinnamon
Mix the flour, baking powder,salt and sugar together.
Melt the butter in a saucepan, add milk and the egg, mix to combine.
Add the fruit and liquids to the dry ingredients, mix to just combined. Be careful not to over mix.
Pour into a 12 muffin pan. Mix together the sugar and the cinnamon and sprinkle over the muffins.
Bake at 200°C for 12-15 minutes.
Cool for 5 minutes in the pan then remove onto a cake rack.
2 dsp red jam
1/4 cup red wine
1/2 tsp cinnamon
11/2 cups fresh or frozen blueberries
2 tsp cornflour
Heat the jam, wine and cinnamon until it boils.
Stir in the blueberries.
Bring to the boil again and thicken with the cornflour mixed with a little extra wine.
Serve over pancakes, ice cream, steamed pudding etc.
To serve with meat, add 2 tsp French mustard and 1-2 tsp wine vinegar.
Wholemeal Blueberry Cake
1 cup sugar
1/4 cup oil
2 tbsp lemon juice
2 tsp lemon rind
1 cup flour
1/2 cup wholemeal flour
1 tsp baking powder
1/2 tsp baking soda
1/4 ground almonds
1 1/2 cup blueberries
Place sugar, oil, lemon juice and rind in a bowl. Beat
Add eggs and mix in.
Sift dry ingredients and add to mixture and mix all ingredients together.
Pour half the batter into a baking paper lined 20cm ring tin.
Mix the almonds and blueberries together and scatter over the mixture in the tin. Spread the rest of the batter on top.
Bake at 180°C for 1 hour or until top of cake springs back when lightly pressed.
Wild Autumn Pudding
10 slices day-old bread serves 6
150g caster sugar
1kg mixed berries - for example
Rinse a 700g pudding bowl with cold water.
Trim the crusts from the bread. Line the bowl with the bread cut into strips or wedges where appropriate. Press firmly against the sides.
Heat the water and sugar to make a syrup for a few minutes.
Add the fruits and stir together for 2-3 minutes in the hot syrup.
Remove from the heat and strain off about 150ml of the fruit juices.
Put the fruit and the rest of the juices into the lined bowl. Place the rest of the bread slices on top.
Cover with a plate, putting a weight on the plate to press it down. Stand the bowl on another plate in the refrigerator and leave for several hours or overnight.
Boil the reserved juices hard until syrupy, then leave until cold - several hours or overnight.When ready to serve, invert the pudding on to a serving dish and pour the reserved juices over it.
Serve with cream or thick yogurt.