Redcurrants are beautiful little berries and can be used in trifles, cheesecake, tarts, jellies and ice cream just like any other berry!
This is a light and tangy redcurrant cake with Greek yoghurt. A perfect summer treat on a sunny afternoon in the garden.
This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. A great way to use up the redcurrants in a way that is sure to satisfy those with a sweet tooth. Allow plenty of time for the cheesecake to set if you are making the day of your occasion and have a nice chilled Muscat on hand to pair with it.
What an amazing dish the British summer pudding is – simplicity itself, and as perfect as a midsummer's day. The peaches or nectarines add a slightly different dimension to this version, a marvellous way of eating a nice large portion of ripe fresh fruit, not cooked at all so as to retain all its nutrients.
Make these irresistible tartlets at the height of summer when red berries and currants are in season. The luscious fruits fill tartlet cases made with a light almond pastry and are topped with crisp meringue.
Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.
A wonderful combination of fresh berries and pastry with a creamy filling that is as lovely to look at as it is to eat!
A lovely semolina cake recipe that you can make anytime of year. I have plenty berries in the garden and before the new harvest, I try to use up all of my stocks from the previous year. This recipe comes from my most recent exploits and my husband was very pleased. I hope others find it delicious too!
Beautiful, delicious, and fruity. Friends love the fresh fruit flavours with the vanilla cream and the contrast between the crunchy outer part of the meringue and light fluffy marshmallow centre. The fruit can be varied to your taste, but this is a hit with kids and adults.
This lovely tart uses sweet and tangy redcurrants with juicy pears for a winning combination. The bright red juice of the currants tints the pears and looks most attractive under the pastry lattice. Although redcurrants only have a short season, they freeze well, so put some in the freezer to make a tart later in the year.
Over a cake, a scoop of ice cream, a waffle or even in yoghurt, this red fruit coulis is at the same time sweet and tart - refreshingly delicious.