Woman_and_Home_Feel_Good_Food_-_October_2019

64 woman&home PASSIONATE ABOUT FOOD

Thesedarkblueberrieshavevery

high antioxidant levels.

Serves 10 to 12 • Readyin 45 mins,

plus cooling and assembling

fortheroulade:

4 largeeggwhites

250ggoldencaster sugar

1tspcornflour

1tspwhitewinevinegar

½tspgroundcinnamon

½tspvanillaextract

forthefilling:

300mldoublecream

75gcrèmefraiche

2tbspicingsugar,plusextratodust

4tbspcassis(blackcurrant liqueur)

300gblackberries

youwillneed:

33 x 23cmSwissrolltin, lined with

baking parchment

1 Heattheovento170C/Gas3.To

maketheroulade,whisktheegg

whiteswithanelectricwhiskuntil

stiff, then gradually beat in the sugar

TIP

Raspberries

wouldalsobe

delicious

here

GLUTEN FREE

There’sa goodreasonthisis

known as a modern British classic...

Serves 6 • Ready in 1 hr 10 mins

200gpitteddates,finelychopped

1 leveltspbicarbonateof soda

100gbutter,softened

125gdarkbrown muscovado

sugar,sifted

2 mediumeggs

150gself-raisingflour

½tspvanillaextract

whippedcreamorcrème fraiche, to

serve(optional)

forthetoffeesauce:

60gbutter

90gdarkbrownmuscovado sugar

150ml double cream

1 Heatovento180C/Gas4.Putthe

pitteddatesandbicarbonateof

sodaina bowlandpourin200ml

boilingwater.Leavefor5 mins.

2 Putthebutterandsugarin a bowl

and,usinganelectricwhisk,beat

untillightandfluffy.Beatin theeggs,

thenfoldin theflourandvanilla.Beat

in thedatesandspoonthemixture

into6 largedariolemoulds,well

butteredanddustedwithflour.Put

ona bakingtrayandbakefor 40 mins.

Leavein thetinstocoolfor 10 mins.

3 Forthesauce,putthebutter,sugar

andcreamina panovera medium

heatandstiruntilthesugardissolves.

Leavefor5-10minstothicken.

4 Turnoutthepuddingsandspoon

oversaucewithwhipped cream or

crèmefraiche.

Perserving:Cals500,Fat 24g, Sat

fat 14.5g, Carbs 64g

Stickytoffee

pudding

untilsmoothandglossy.Mixthe

remainingingredientsina separate

bowluntilcombined,thenlightly

whiskintotheeggmixture.Spoon

intothetinandsmooththetop.

2 Bakefor 25 mins.Meanwhile,lay

a largepieceofbakingparchment

fatontheworktopandsprinkle

lightlywithicingsugar.Whencool

enoughtohandle,turnthemeringue

outontothepaper.Peeloffthe

liningparchment.Leavetocool.

3 Tomakethefilling,whipthe

doublecreamuntilsoftpeaksform.

Beatinthecrèmefraicheandicing

sugar.Ina separatebowl,mixthe

cassiswiththeblackberries.Spread

thecreammixtureoverthecooled

meringue,thenscatteroverthe

berriesevenly.Rolluptheroulade

fromoneoftheshortersidestothe

other,usingthebakingparchment

tohelpyou.Leaveinthefridgefor

atleast3 hrs.Whenready to serve,

dustwithicingsugar.

Perserving:Cals245-204,Fat

10-9g, Sat fat 8-7g, Carbs 28-23g

Blackberry roulade