From Second Helpings of Roast Chicken by Simon Hopkinson
Here is another Passover (Pesach) dessert recipe, a totally new one that I have only just discovered. I made it on Friday night for the first time (with help from the wonderful Emma) and everyone went mad for it. Hot berries – is there anything better?
I discovered this recipe as I was using this cookbook to score a game of cards that I was playing with my Mum. We always use cookbooks when scoring card games, with a joker to mark the page - whenever a player (usually me) accumulates points, they have to read out the recipe the joker has landed on.
This recipe was found three points in, in the chapter on almonds. It is always very exciting to find a pesach dessert recipe that doesn’t involve separating eggs and whisking egg whites. It sounded so delicious, and easy to make that I wanted to make it straight away. And I am so glad that I did.
The pudding will go a bit cake-y on the top and a bit custardy on the bottom, stained dark blue and purple with berries. It will sink a bit if not serving immediately, but it doesn’t really matter if it does, it is still really delicious. Simon Hopkinson recommends serving it with cream, but I don’t think it needs it.
Serves 5-6, or 4 if everyone wants seconds (which they probably will)
100g butter or margarine (if you need it to be dairy-free), softened – plus a little extra for greasing the dish
350g blueberries – we used 260g blueberries (that was all we had) and then made the weight up with raspberries. I’m sure this recipe would work very well with other berries too.
100g sugar – plus a little extra for sprinkling on top
100g ground almonds
1 tbsp amaretto liqueur – or similar – we used kosher for Passover triple sec
Preheat the oven to 180 degrees (170 w/fan)
Grease a wide and shallow baking dish with a bit of butter or margarine. ‘Strew’ with the berries.
In a large mixing bowl, beat together the butter and sugar until light and fluffy (this works well with a spoon too). Then add the eggs, one at a time, mixing them in thoroughly. Fold in the ground almonds and the amaretto (or similar).
Spoon the almond sponge mixture over the fruit in the baking dish. Sprinkle with a little extra sugar and bake for 40-45 minutes, until puffed up and firm on the top.