Luscious ripe summer fruits are great on their own, but even better when transformed into a delectable pud or bake.
PLUM JOB
Deceptively simple to make, boozy plum custard tart. page 84
Blueberry loaf cake
RECIPE: HOLLY JADE.
SERVES 10 V Vn DF HANDS-ON TIME 20 MINS TOTAL TIME 1 HR 10 MINS, PLUS COOLING
Jam-packed with blueberries, this simple vegan loaf cake is delicious served for afternoon tea with extra dairy-free yogurt.
270g self-raising flour, plus an extra 1 tbsp to dust 1 tsp baking powder ½ tsp fine sea salt 150g caster sugar 60g dairy-free vanilla or plain yogurt, plus extra to serve 100ml sunflower oil 125g fresh blueberries
For the compote 80g fresh or frozen blueberries 30g caster sugar ½ tbsp cornflour 1 tbsp lemon juice
1 Preheat the oven to 200°C, fan 180°C, gas 6 and line a 900g loaf tin (about 9 x19cm base measurement).
2 In a large bowl, combine 270g flour, the baking powder, salt and sugar.
3 In a separate bowl, whisk together the yogurt and oil with 170ml of cold water until combined.
4 Pour the wet mixture into the dry and mix with a spatula until combined. Place 100g of the blueberries in a small bowl, add 1 tablespoon of water first then stir in 1 tablespoon of flour to coat – this helps to prevent the blueberries from sinking to the bottom of the loaf when baked. Fold them into the cake mixture, then spoon the batter into the prepared tin. Scatter the remaining 25g blueberries over the top.
5 Bake for 45-50 minutes or until golden in colour, springy to the touch and a skewer comes out clean. Place the loaf on a cooling rack and allow to cool completely before decorating.
6 For the compote, place the blueberries in a medium saucepan and sprinkle over the sugar, cornflour and lemon juice. Bring to a simmer over a medium heat, stirring regularly to prevent the mixture from sticking and burning. Once it has thickened up, remove from the heat and allow to cool before using. Spoon over the cooled loaf and serve slices with dairy-free vanilla or plain yogurt.
■ 251cals; 8g fat (1g sat fat); 3g protein; 1g fibre; 41g carbs; 20g total sugars; 0.6g salt
Eton mess ice cream
MAKES 10-12 SCOOPS V HANDS-ON TIME 10 MINS TOTAL TIME 10 MINS, PLUS FREEZING
You don’t need a fancy ice-cream machine for this simple recipe – just some really ripe strawberries and a freezer.
800g ripe strawberries, hulled, plus extra to serve 3 tbsp icing sugar 300ml whipping cream 1 x397g tin condensed milk 100g ready-made meringues, crumbled
1 Purée the strawberries with the icing sugar in a food processor.
2 In a large bowl, whisk the cream and condensed milk together to for
