September 2020

As we move into September the change of colours in our hedgerows signals the onset of Autumn, fruits and berries are plentiful offering a free treat for any eager forager ... With this in mind we have chosen “Hedgerow Fruits” as our theme for this months, Baking and Sharing flyer. Enjoy your walks in the countryside gathering what nature has to offer.

Best Wishes

Carol  & Heather


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Baked Fruity Cheesecake

Plum Crumble Tray-bake



  • 75g / 4oz butter
  • 200g/8oz gingernuts


  • 600g cream cheese
  • 100g icing sugarr
  • 3 eggs
  • zest of 1 lemon
  • 100g/4oz icing sugar
  • 1 teasp vanill
  • 3 tabsp sloe gin  Options:  blackberry gin or use fruit juice.


  • 5 plums, stoned
  • 100g/4oz blackberries
  • 3 tabsp sloe gin
  • 100g/4oz sugar
  1. Heat oven 160*C / gas 3. Line base & sides and grease 20cm or 8” round tin
  2. Base Crush biscuits then mix in melted butter. Press firmly into base of tin, chill. –
  3. Filling in a large bowl whisk the cheeses, icing sugar, vanilla and lemon zest until smooth. Gradually add the beaten eggs and the sloe gin. .
  4. Pour mixture into prepared tin and bake for about 45 minutes, until just set leave to cool with oven off and door open.
  5. Topping Cook stoned plums, blackberries, sugar and 100mls water in a pan for 5 mins, cool.
  6. To serve: remove cheesecake from tin, transfer to a plate and spoon on the topping




  • 100g/4oz  butter
  • 150g/6oz plain flour
  • ½  teaspoons cinnamon
  • 100g/4oz demerara sugar
  • 50g/2oz chopped almonds
  • Options: use blackberries instead of plums, walnuts or mixed nuts instead of  almonds


  • 150g/6oz self-raising flour
  • 200g/8ox soft butter or margarine
  • 200g/8oz sugar
  • 4 eggs
  • 50g/2oz ground almonds
  • 1 teasp baking powder
  • 1 teasp cinnamon
  • 1 teasp vanilla
  • 450g/1lb plums / damsons
  1. Preheat oven to 180*c/Gas 4. Grease and line a 20x30cm/12x8” baking tin
  2. Rub together the crumble mix until it just begins to stick together
  3. In another bowl Cream together the sugar and butter, gradually beat in the eggs and vanilla then fold in the flour, baking powder, cinnamon and almonds.
  4. Spread evenly into the prepared tin.
  5. Place the chopped plums over then sprinkle the crumble mix on top.
  6. Bake for 50 mins – 1 hour until lightly browned and firm , cool in the tin
  7. Cut into squares, delicious warm or cold served with cream

Pickled Crab Apples

Blackberry Bombe


  • 1kg granulated sugar, 600mls cider vinegar,
  • 2 strips very thin lemon peel, 4 cloves, 4 black peppercorns,
  • 1teaspoon crushed chilli flakes, 1.5kg similarly sized crab apples,
  • washed and stalks removed.


  1. Put all ingredients except the crab apples into a large saucepan
  2. or preserving pan and heat gently, stirring from time to time,
  3. until the sugar has completely dissolved.
  4. Meanwhile, pack the crab apples into slightly cooled sterilized jars.
  5. Boil the vinegar mixture vigorously for 5 minutes, then strain
  6. over the apples so that they are completely covered.
  7. Screw the lids on the jars immediately.
  8. Variation; Replace the lemon, peppercorns and chilli with 1 teaspoon
  9. allspice berries and a 3-4cm piece of fresh ginger, peeled and bruised.
  10. These delightful little additions will enhance and compliment any cheese or meat platter.


    • 500g blackberries
    • 100g granulated sugar
    • 1 tablespoon water
    • 140mls double cream
    • 140mls single cream
    • 75g broken meringues.


  1. Bramble Puree.  Place the blackberries, sugar and water into a saucepan, cover the pan and cook over a gentle heat until the fruit is soft, and then allow to cool slightly.
  2. Rub the fruit and juice through a sieve.
  3. Measure the puree, you should have just under 1pint, allow this to cool completely.
  4. Measure 280mls of the bramble puree and keep remainder for the sauce.
  5. Whip the creams together until light and fluffy and just holding shape.
  6. Fold in the meringue pieces.
  7. Add the 280mls of bramble puree and very carefully fold into the mixture.
  8. Do not over fold the mixture it should have a slightly marbled effect.
  9. Turn the mixture into a 900ml pudding basin, smooth over the surface then cover and freeze the bombe.
  10. When ready to serve, dip the basin into hot water to loosen it and turn
  11. onto a serving plate.
  12. Spoon a little of the reserved puree over the bombe and serve the rest separately.
  13. If you prefer a slightly softer texture, take the bombe out of the freezer an hour before you need it and put it in the refrigerator.