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Line a pudding basin with day-old white bread, crusts removed, and also cut two circles of bread, one for half way up the basin, another for a lid. Heat 250g blueberries and 250g blackberries with about 125g sugar until just simmering. Cool. Stir 250g raspberries into the cooled fruit. Put just under half the fruit mixture into the lined basin, fit in the smaller bread circle, pour in the rest of the fruit then cover with bread lid. Put a saucer or small plate on top, weight it and leave overnight in the fridge.

Un-mould the pudding (put a plate over it then turn it upside down).

This is wonderful with raspberry sauce: Puree raspberries then sieve them and stir in a little sugar and lemon juice. You can use the sauce to coat parts of the bread that the juice has not reached. Serve with cream.

1 x approx 23cm sweet short pastry shell (ready unrolled, unbaked)
¾ cup sugar
500g frozen or fresh blueberries
1 ½ tablespoons arrowroot
1 teaspoon each grated lemon rind and lemon juice
¼ cup light cream
1 teaspoon ground cinnamon
1 egg, separated
200g Bouton d’or Ricotta

Preheat oven to 190ºC. Place blueberries in a bowl with ½ cup sugar, arrowroot and cinnamon and stand for 15 minutes. Place ricotta in a food processor with cream, lemon rind, juice, egg yolk and remaining sugar. Process until smooth. Beat egg white until stiff and fold into cheese mixture. Place blueberries on the base of the pie shell and top with cheese. Bake at 190ºC for 15 minutes then reduce heat and bake for about 45 minutes until set. Serve warm or cold.


Lemon Mousse:

1 ½ teaspoons gelatine
½ cup strained lemon juice
¼ teaspoon salt
240ml cream, softly whipped
1/3 cup castor sugar
3 eggs, separated
finely grated zest of 1 lemon

Dissolve the gelatine in the lemon juice according to instructions on the packet. Cool to a syrupy consistency but don’t allow it to set. Beat the egg yolks with half the sugar until the mixture is thick and pale. Stir the gelatine mixture and zest into the yolks and set aside. Beat the whites with the salt until they foam. Slowly add the remaining sugar and beat until they form stiff peaks. Whisk ¼ of the whites into the lemon mixture to lighten it then gently fold in the remainder. When they are partially folded in add the whipped cream and fold this through as well. Place in a tightly sealed container (an old ice cream container is ideal) in the freezer. Freeze at least overnight, and up to 5 days. (can be stored tightly covered in the freezer for five days).

Blueberries:

1 tablespoon water
1 teaspoon finely grated lemon zest
3 teaspoons lemon juice
1/3 – ½ cup sugar
¼ cup kirsch
2 punnets blueberries

Place the water, zest, lemon juice and sugar (taste the blueberries and add more sugar if they are not very sweet) in a large heavy-based saucepan over medium heat, stir only until sugar dissolves. Bring to boil, then reduce heat to low and add the kirsch and blueberries. Simmer for 5 minutes (do not allow to boil), stirring carefully from time to time. The gentle cooking and stirring are necessary to avoid breaking up the berries too much. Remove from heat and leave to cool. Refrigerate in a tightly covered container until ready to use. (can be stored in the fridge for three days). A few hours before serving chill 6 tall glasses or goblets in the freezer. When ready to serve, place alternate layers of berries with a little of their juice, and mousse into each glass. Press down gently so no air holes form. Repeat layering until glass is filled. Finish with a scoop of berries. The glasses can be returned to the freezer at this time for a few hours, however, remove from freezer about five minutes before eating. Alternatively you could scoop the mousse into a shallow bowl and spoon the berries over the top.

1 cup flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup sugar
3 tablespoons cocoa
1 ½ cups bran flakes
1 cup milk
1 tablespoon golden syrup
1 tablespoon butter
1 egg
1 teaspoon baking soda
1 cup blueberries
½ cup chocolate chips

Sift flour, baking powder, cocoa and salt into a mixing bowl. Stir in sugar and bran flakes. Melt golden syrup and butter together. Dissolve baking soda in milk. Add to syrup mixture into the bowl, add egg, mixing just to moisten ingredients. Fold in blueberries and chocolate chips. Spoon mixture into well greased deep muffin pans. Bake at 220ºC for 12 minutes or until muffins spring back when lightly touched. Serve warm or cold.

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