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)
Ingredients:
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
2
eggs
100g
ground almonds
1
tbsp amaretto liqueur – or similar – we used kosher for Passover triple sec
Method:
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.