PUDDING HEAVEN
WE LOVE… TIRAMISU pg51 //MATCHA MERINGUE PIES pg54 //STRAWBERRY MILK JELLY pg57
Recipe by arcticicedcoffee.co.uk
Arctic caramel bread and butter pudding
SERVES 4-6
45g (1½oz) butter
10 slices of raisin bread
3 free-range eggs 300ml (10fl oz) double cream
1 carton of Arctic Iced Caramel Coffee
3 tbsp demerara sugar
1 Butter the raisin bread and cut the slices in half, diagonally. Lay the slices in an ovenproof baking dish so that the corners overlap.
2 Beat the eggs in a bowl or large jug well combined. Pour all over the bread.
3 Preheat the oven to 180°C/Gas Mark 4. Allow the pudding to soak while the oven heats up.
4 Sprinkle the sugar thickly over the top and bake for 35-40 minutes until the centre of the pudding has a wobble but there’s no runny liquid.
Tip Serve with cream, if you like.
Recipe by www.berryworld.com
Strawberry meringue roulade with mascarpone
SERVES 8
vegetable oil, for brushing the tin
6 free-range egg whites
300g (10½oz) caster sugar
80g (3oz) flaked almonds
400g (14oz) mascarpone
1 tbsp heaped icing sugar
300g (10½oz) BerryWorld strawberries
1 Preheat the oven to 200°C/Gas Mark 6 and place the oven rack quite near the top. Line a standard Swiss roll baking tin, or a shallow baking tray with baking parchment and brush with oil.
2 In a big, clean bowl, whisk the egg whites until they are quite stiff. Add the caster sugar slowly and continue whisking until the meringue mixture is stiff and shiny, forming peaks.
3 Spread the meringue mixture in the Swiss roll tin and sprinkle the flaked almonds evenly on top. Bake in the oven for 8 minutes, then lower the oven temperature to 160°C/Gas Mark 2½ and bake until golden brown, approximately another 8 minutes.
4 Once cooked, remove the meringue from the oven and turn it almond-side down on a large, clean sheet of baking parchment. Peel off the paper from the base and leave to cool completely.
Whisk the mascarpone cheese and the icing sugar until stiff. Spread the mascarpone cream and three-quarters of the strawberries, sliced into halves lengthways, evenly over the cold meringue. Use the sides of the parchment to roll the roulade onto a platter. Keep the
