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Raspberry Ripple and Peach Melba Roulade

Summer Puddings

Pudding or Dessert?

The definition of the word “dessert” is a sweet course that is served at the end of a meal. It is usually made up of sweet foods, but can also contain other items, such as herbs and cheeses. The term “pudding” has become synonymous with the term “dessert” in the United Kingdom and a few surrounding countries. However, pudding itself is a dessert dish as well as a savoury dish that is part of a meal. Suet puddings with steak and kidney or mushroom and leek are typical examples.

The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning “small sausage”, referring to encased meats used in Medieval European puddings.

Though not always admitted, some people prefer to use the term dessert as against pudding as this has connotations of class. Using “dessert” is thought to be posher than a homely pudding. This distinction has changed with more traditional recipes making a fashionable comeback in recent times — such as spotted dick, bread and butter pudding and the timeless trifle!

Raspberry Ripple & Peach Melba Roulade

Raspberry Ripple and Peach Melba Roulade

Prep time: 20mins • Cook time: 9mins + 45mins baking peaches • Total time: around 30 mins • Serves 6

For the Swiss roll:

  • 3 large free-range eggs, room temperature
  • Half the weight of the broken eggs in caster sugar
  • Half the weight of the broken eggs in self-raising flour
  • 2tbsp raspberry jam


  • 200ml whipped double cream
  • 100g raspberries
  • 4 peaches, oven-roasted, see recipe below
  • 2tbsp clear honey or maple syrup

Method for oven-roasted peaches

  1. Slice each peach into 8-10 slices.
  2. Put into an oven-proof pan with 2 tbsp water, and cook over a medium heat until just beginning to soften. Do not stir.
  3. Remove from heat and gently stir in 2 tbsp maple syrup or clear honey.
  4. Slow-roast in the oven gas Mark 2/150C for 45 minutes until starting to caramelise.
  5. Remove from oven and if using for the roulade, drain off any excess juice. The excess juice can be used as a coulis to serve with the roulade. These are also delicious served with Greek yogurt.

Method for roulade

  1. Preheat the oven to 200C/400F/Gas 6. Lightly brush the base of a 30cm x 23cm Swiss roll tin with vegetable oil. Cut a sheet of greaseproof paper to fit the base of the tin. Brush the paper with a little more oil, then dust with caster sugar and flour.
  2. Whisk the eggs and sugar in a bowl until pale and fluffy, until pale and thick enough for the mixture to leave a trail when the whisk is lifted. This takes about 5-7 minutes.
  3. Sift half the flour into the mixture and fold in very carefully until no traces of flour are left. Repeat with the remaining flour. It’s important to take your time and do it thoroughly.
  4. Halve the mixture and gently fold the raspberry jam into one half. Spread this gently into the prepared tin and top with the other half.
  5. Bake in the centre of the oven for 7- 9 minutes, until golden and risen and just firm to the touch.
  6. Remove from the oven. Lay a piece of greaseproof paper that is larger than the sponge on the work surface. Dust the greaseproof paper with caster sugar. Turn out the sponge onto the sugar-dusted paper. Peel the paper off the base of the sponge. Roll gently lengthwise and place on a cooling rack.
  7. Once the sponge is cool, unroll it gently. Trim off the edges of the sponge.
  8. For the filling, dot the sponge with the roasted peaches and raspberries, then top with the cream.
  9. Roll the sponge carefully. Drizzle the peach juices over the top and serve.

Brioche summer pudding with an iced custard filling

Brioche summer pudding with an iced custard filling

Prep time: 20 minutes, plus overnight in fridge & freezer • Cook time: 10 minutes • Total time: 30 minutes • Serves 1

For the Summer Pudding:

  • 60g strawberries, halved or quartered if large
  • 60g raspberries
  • 60g blackcurrant jam
  • 1 tbsp crème de cassis or Ribena
  • 3 slices brioche loaf


  • 100ml whole milk
  • 5g caster sugar
  • 7g custard powder
  • 40g double cream
  • 1/2 tsp vanilla essence

Method for Custard

  1. In a bowl mix together the custard powder and sugar adding the milk slowly to make a smooth mix. Heat gently in a pan or in a microwave to make a smooth custard.
  2. Remove from the heat and whisk well. Stir in the cream and vanilla if used and whisk again.
  3. Pour into an ice cube tray. Cover with cling film and put in the fridge.
  4. When completely chilled, place in the freezer for a couple of hours.

Method for Summer Pudding

  1. Place all the fruits, jam and cassis in a saucepan and cook gently over a medium heat for about 4 minutes, until softened but still holding their shape or in a bowl for 2 minutes on medium in a microwave.
  2. Drain over a bowl, reserving the juice and allow to cool slightly.
  3. Cut two large rounds from the brioche slices and three strips to line the bowl. Dip one brioche round into the juice, soak well and use line the base of a small basin. Dip the strips into the juice and line the sides of the bowl. Fill with the fruit and place the remaining soaked round on top.
  4. Cover with clingfilm and place a saucer with a weight, such as a food can, on top and put in the fridge for 4 hours or overnight.
  5. 40 minutes before serving, score a small circle of brioche from the top of the summer pudding, put to one side, and remove a large teaspoonful of the fruit. Pop a cube of iced custard into the hole and replace the brioche.
  6. Invert the pudding onto a plate and spoon the summer fruit onto the top.
  7. Place extra cubes of iced custard around the edge. Leave for 40 minutes at room temperature.