Our Pick Your Own strawberries won’t be ready until early July, so in the meantime grab a punnet of our English strawberries from the farm-shop and whip up this delicious dessert!
This recipe is taken from ‘Short & Sweet; The Best of Home Baking’ by Dan Lepard and is the ideal summer pudding for a picnic or BBQ.
For this recipe you’ll need the following, all of which can be found in the farm shop. Sadly we don’t sell ready-made pastry, however we do sell the components to make your own (an additional recipe is featured below!)
- 1/2 quantity sweet shortcrust or almond pastry
- Flour for rolling
- 125ml milk
- 2 tablespoons cornflour
- 1 egg white
- 50g caster sugar
- 1 teaspoon vanilla extract
- 200ml crème fraîche
- 400g strawberries
- Chill the pastry for 30 minutes then roll it out and line a shallow 24cm tart tin.
- Blind bake at 170 degrees celsius for about 30 minutes, until it is golden in colour. Remove the non-stick baking paper and beans halfway through.
- Whisk the milk with the cornflour, egg white, sugar and vanilla in a saucepan until smooth, then heat, whisking constantly, until boiling.
- Remove from the heat, spoon into a bowl and cover with a plate to stop a thick skin from forming as it cools.
- When cold, beat in the crème fraîche and spoon this into the pastry case.
- Destalk the strawberries, slice in half and fan them over the top.
Sweet Shortcrust Pastry
Makes just over 500g (enough for two 20cm tarts or 10-12 mince pies!)
- 250g plain flour
- 50g icing sugar
- Pinch of salt
- 150g unsalted butter, cold but pliable
- 2 egg yolks
- 15ml ice-cold water
- Spoon the flour, sugar and salt into a bowl.
- Break the butter into small pieces and rub this through the flour until it vanishes.
- Stir the egg yolks with the water and mix this into the flour to form a very soft and smooth paste.
- Pat into a flat block, wrap well and chill for at least 30 minutes before using it as it needs time to firm up.