SUMMER BERRY TART
Serves 10
For the sweet pastry
- 250g (9oz) plain flour, plus extra for dusting
- 125g (4½oz) butter
- 50g (1¾oz) icing sugar, plus extra for dusting
- 1 egg, beaten
- Grated zest and juice of ½ a lemon
For the filling
- 250g (9oz) Greek yoghurt
- 400g tin condensed milk
- 4 eggs
- Grated zest and juice of 2 limes
For the topping
- 50g (1¾oz) Greek yoghurt
- 250g (9oz) berries
To make the pastry, put the flour, butter and icing sugar in a food processor and whizz until it resembles fine crumbs. Add the egg, lemon zest and juice and pulse a few times to bring together.
On a lightly floured surface, roll out the pastry and use to line a loose-bottomed, deep, 23cm tart tin. Prick all over with a fork and chill for 15-30 minutes. Preheat the oven to 190°C/fan 170°C/gas 5.
Line the pastry case with non-stick baking paper, then fill with baking beans or uncooked rice. Place the tin on a baking sheet and bake for 10-15 minutes.
Take out the paper and beans or rice and cook for 5 more minutes until the pastry is crisp and dry. To make the filling, put the yoghurt, condensed milk, eggs, lime zest and juice in a bowl and beat until smooth.
Turn the oven down to 160°C/fan 140°C/gas 3. Pour the filling into the pastry case (still on the baking sheet) and bake for 35-40 minutes or until just set, with a slight wobble, and lightly coloured. Cool.
For the topping, spread the yoghurt over the filling, scatter with berries and sift a little icing sugar over.
Matthew Jukes’ wine pairing: Best with berries
NV Lyme Bay, Sparkling Rosé £30, lymebaywinery.co.uk
Made using top-quality grapes from Crouch Valley and Martins Lane vineyards, both in Essex, this 100 per cent pinot noir sparkler is a fruit-driven and heady style, and it would love to be matched with this berry explosion of a dish.
PUMPKIN PIE SCONES
Makes 10
- Vegetable oil, for greasing
- 500g (1lb 2oz) self-raising flour, plus extra for dusting
- 2tsp baking powder
- 125g (4½oz) soft light brown sugar
- 1tsp ground cinnamon
- ¼tsp grated nutmeg
- 100g (3½oz) butter, diced
- 125g (4½oz) grated fresh pumpkin or tinned pumpkin purée (from supermarkets)
- 1tsp vanilla extract
- 3tbsp milk
- 1 egg, beaten
- 200g (7oz) condensed milk
Preheat the oven to 200°C/ fan 180°C/gas 6 and lightly oil a baking sheet. Put the flour, baking powder, sugar, spices and butter in a food processor and whizz until it resembles fine crumbs.
Or, place in a large mixing bowl and rub in the butter with your fingertips. Add the pumpkin and vanilla and mix.
Using a fork, mix the milk and egg in a jug. Take out 1tbsp and set aside for glazing the tops.
Mix in the condensed milk. Make a hollow in the pumpkin mixture and gradually pour in the liquid, adding enough to form a soft but not sticky dough (you may not need all the liquid).
Turn out on to a lightly floured surface and roll out to 3-4cm thick.
Using a 7cm round cutter, stamp out the scones and transfer to the baking sheet. Re-roll the trimmings to make more scones.
Brush the tops with the reserved egg mixture, then bake for 18-20 minutes until risen and springy to the touch; a sharp knife inserted into the side should come out clean. Leave on a wire rack to cool slightly before serving.
Wine pairing: Perfect with pumpkin
2021 Camel Valley, Bacchus Dry £16.95, camelvalley.com; £17.25, fortnum andmason.com; £15.50, thewinesociety.com
From a producer that’s a mainstay of the English wine scene, this elderflower and nettle-soaked beauty cuts through the pumpkin, nutmeg and cinnamon with élan.
CRANBERRY AND ORANGE CAKE
Serves 10 – 12
- 185g (6½oz) dairy-free baking margarine
- 300ml (10fl oz) soy milk
- 1tbsp white wine vinegar
- 300g (10½oz) self-raising flour
- 1tsp baking powder
- 1tsp ground ginger
- 1tsp ground cinnamon
- 225g (8oz) caster sugar
- Grated zest of 1 orange, juice of ½
- 70g (2½oz) dried cranberries
- 50g (1¾oz) icing sugar
For the frosting
125g (4½oz) dairy-free baking margarine, softened
250g (9oz) icing sugar
½tsp almond essence
Toppings (optional)
- 200g (7oz) icing sugar
- Juice of 1 orange
- 60g (2¼oz) caster sugar
- 60g (2¼oz) dried cranberries
- Candied orange peel, to decorate (see recipe in the Spectacular Citrus Cake)
Preheat the oven to 180°C/fan 160°C/gas 4. Grease three 20cm sandwich tins and line the bases with non-stick baking paper.
Melt the margarine over a low heat then set aside. Put the soy milk in a jug, add the vinegar, stir well and leave to thicken.
Sift the flour, baking powder and spices into a large bowl, then stir in the caster sugar and orange zest. Make a well in the centre and pour in the melted margarine, the curdled soya milk and the cranberries and stir until well mixed.
Divide the mixture between the three tins and bake for 20-30 minutes or until risen and springy to the touch; a skewer inserted into the centre should come out clean.
Mix the icing sugar in the juice of half the orange until dissolved. Prick the warm cakes all over with a skewer and pour a third of the drizzle over each. Leave to cool.
To make the frosting, using an electric mixer, beat the margarine, icing sugar and almond essence together on low speed until smooth. Increase the speed and beat until light and fluffy, adding a drop of water if the mixture seems too thick: it should have the consistency of whipped double cream.
Remove the cakes from the tins. Place one cake on a plate and spread with a third of the frosting.
Put a second cake on top and spread with another third. Add the third cake and spread the remaining frosting over all three layers (this should be a thin layer).
For the toppings, if making, sift the icing sugar into a bowl and add the orange juice, a little at a time, until you have a thick, smooth icing. Pour over the top of the cake, letting it run down the sides, and leave to set.
Put the caster sugar in a small saucepan, add 4tbsp water and bring to the boil. Add the cranberries and simmer gently for about 10 minutes, until the syrup is thick and reduced and the cranberries are soft.
Leave to cool. Prepare the candied orange peel, then sprinkle the cranberries and peel over the cake to finish.
Wine pairing: Superb with sponge
2020 Boco by House Coren £26, housecoren.co.uk
Made using the same method as prosecco, this is a sensational sparkler. The winery’s William Coren told me this wine’s name came from the Sussex dialect word ‘boco’, derived from the French ‘beaucoup’, meaning ‘a lot’ – which is how much you’ll enjoy drinking it with this cake!
SPECTACULAR CITRUS CAKE
Serves 8
- 170g (6oz) butter, softened
- 170g (6oz) caster sugar
- Grated zest of 1 orange
- 3 eggs, beaten
- 170g (6oz) self-raising flour
- ½tsp baking powder
For the orange syrup
- Grated zest and juice of 1 orange
- 55g (2oz) caster sugar
For the filling
- 70g (2½oz) butter, softened
- 150g (5½oz) icing sugar
- 4tbsp lemon curd
For the candied orange peel
- 1 orange, rind peeled in thin strips (avoiding the pith)
- 55g (2oz) caster sugar
- 6tbsp water
Preheat the oven to 190°C/fan 170°C/ gas 5. Grease two 20cm sandwich tins and line the bases with non-stick baking paper.
Put the butter and sugar in a bowl and beat until light and fluffy. Add the orange zest.
Gradually beat in the eggs, beating well after each addition and adding a spoonful of the flour with each addition to stabilise the mixture. Sift the remaining flour and the baking powder over the cake mixture and gently fold in until smooth.
If needed, add a little orange juice so the mixture has a dropping consistency.
Divide equally between the tins and gently level the surface. Bake for 20-25 minutes until well risen and the tops spring back when gently pressed.
Leave to cool in the tins for 5 minutes, turn out, peel off the lining paper and leave on a wire rack to cool completely.
To make the syrup, mix the orange zest and juice with the caster sugar and stir until dissolved. To make the filling, simply beat the butter and icing sugar together until light and fluffy.
For the candied peel, put the orange rind, sugar and water in a saucepan, bring to a simmer and cook for 5-7 minutes. Drain.
Place one of the cakes on a serving plate or board (if the top is domed, take off a slice to make it flat). Brush half of the orange syrup over the sponge.
Spread the filling over the sponge, followed by the lemon curd. Put the second cake on top, brush with the remaining orange syrup and decorate with the candied peel.
Wine pairing: Luscious with lemon
2017 New Hall Vineyard, Purlai Gold, Limited Edition £17.50, half bottle, newhallwines.com
Made from bacchus and schönburg grapes and seasoned in chestnut barrels, this is a lush, pear juice-soaked, sensual sweetie of rare distinction. It’s a heavenly accompaniment to the Spectacular Citrus Cake.
WHITE CHOCOLATE, ROSE AND RASPBERRY BLONDIES
Makes 9
- 150g (5½oz) butter
- 100g (3½oz) white chocolate, broken into pieces
- 200g (7oz) caster sugar
- 2 eggs
- 1tsp rosewater
- 200g (7oz) plain flour
- 70g (2½oz) raspberries
To finish
- 40g (1½oz) raspberries
- 40g (1½oz) white chocolate, broken into small pieces
Preheat the oven to 180°C/fan 160°C/ gas 4 and line a 20cm square baking tin with non-stick baking paper.
Put the butter, white chocolate and sugar in a large saucepan over a low heat until the chocolate has melted and the sugar has dissolved, stirring regularly. Leave to cool for 5-10 minutes.
Once the chocolate mixture has cooled slightly, beat in the eggs one by one, followed by the rosewater, and mix thoroughly. Sift the flour over the mixture and fold through until combined.
Add the raspberries and fold until rippled through. Pour the mixture into the lined tin and top with the remaining raspberries and white chocolate.
Use a spoon to gently swirl them through the mixture. Bake for 20- 25 minutes until the top is golden and the cake is just set, with a slight wobble.
Remove from the oven and leave to cool in the tin before cutting into pieces.
Wine pairing: Great with chocolate
NV Ambriel, English Reserve (Demi-Sec) £34, ambriel sparkling.com; £33.95, corneyand barrow.com
The delicate Blondies can’t be overpowered with a rich sticky or sweet wine, so I have chosen my favourite English sparkling demi-sec style – Ambriel. It’s a rich, fruity fizz that has immense class and grandeur.
ROASTED BEETROOT, KALE AND BRIE QUICHE
Serves 6-8
- 400g (14oz) beetroot in their skins, scrubbed
- 2tsp cold-pressed rapeseed oil
- 200g (7oz) red onions, roughly chopped
- 100g (3½oz) kale, sliced
- 1 sprig of rosemary, leaves finely chopped
- 250g (9oz) vegetarian Brie, cubed
- 100ml (3½fl oz) milk
- 85ml (3fl oz) double cream
- 4 eggs
For the sweet potato crust
- 400g (14oz) sweet potato, peeled and grated
- 1 egg, beaten
- 50g (1¾oz) vegetarian Cheddar cheese, grated
- A pinch of dried chilli flakes
- Salt and pepper
Preheat the oven to 200°C/fan 180°C/gas 6. Put the beetroot on a sheet of foil, add a splash of water and then wrap the foil to make a sealed parcel.
Bake for 50- 60 minutes until tender. Remove from the oven and leave to cool.
To make the crust, put the sweet potato in a sieve and squeeze out as much liquid as you can. Place the sweet potato in a bowl and mix in the egg, cheese, chilli flakes and a little salt and pepper.
Line the base and sides of a loose-bottomed, deep, 23cm tart tin with non-stick baking paper.
Spoon the sweet potato mixture into the tin and use the back of a spoon to press into an even layer over the base and up the sides. Keep back a little of the mixture to patch any holes after baking.
Bake for 15-20 minutes until the potato is set and beginning to crisp around the edges.
Check for holes or cracks and patch with the reserved potato mix. Lower the oven to 180°C/fan 160°C/gas 4.
Place a frying pan on a medium-high heat, add the oil, then fry the onions for 10 minutes until starting to brown. Put the kale into a pan of boiling water for 5 minutes. .
Drain, refresh in cold water, drain again and pat dry. Rub the skins off the beetroot and cut into bitesized pieces. Pat dry.
Put the beetroot, onions, kale, rosemary and half the Brie in a bowl and stir until mixed. Spoon into the crust.
Whisk the milk, cream and eggs together in a jug and season. Pour over the veg and scatter with the remaining Brie.
Bake for 35-40 minutes or until golden and just set. Leave to cool slightly before removing from the tin and cutting into wedges.
Wine pairing: Brilliant with beetroot
2020 Blackbook Winery, Trouble Every Day Pinot Noir £25, blackbookwinery.com
Made from sustainably farmed fruit and more resonant on the nose than any other English pinot noir, this is a slice of genius. A fabulously balanced wine, its cherry fruit will make your senses sing – and ensure it goes down a storm with this beetroot-themed quiche.
VEGAN MUSHROOM AND SAGE ROLLS
Makes 6
- 150g (5½oz) onions, roughly chopped
- 2 garlic cloves, peeled
- 300g (10½oz) mushrooms
- 215g tin chickpeas, about 130g (4½oz) drained weight
- 150g (5½oz) polenta
- 1tbsp dried sage
- Salt and pepper
- 70g (2½oz) dried cranberries
- 500g (1lb 2oz) vegan puff pastry
- Plain flour, for dusting
Preheat the oven to 200°C/fan 180°C/gas 6. Line a baking sheet with non-stick baking paper.
Put the onions, garlic and mushrooms in a food processor and whizz until finely chopped. Transfer to a large bowl.
National Trust Favourite Recipes: Over 80 Delicious Classics From Our Cafes
Drain the chickpeas – reserving the liquid to glaze the rolls – and rinse. Put the chickpeas in the processor and pulse until roughly chopped.
Add to the bowl with the mushrooms, then add the polenta and sage, season well and mix. Stir in the cranberries.
Roll out the pastry on a lightly floured surface and trim to a 45 x 15cm rectangle. Wet the long edges with a little water.
Spoon the mushroom mixture in a thick strip along the pastry, moulding it to a sausage shape with your hands. Fold the pastry over the filling and press the edges together to seal.
If you like, you can roll the pastry over so that the join is underneath. Cut into six rolls.
Place on the lined baking sheet and score the tops diagonally with a knife, then brush with the reserved chickpea liquid.
Bake for 25-30 minutes until golden and risen. Transfer to a wire rack to cool.
- National Trust Favourite Recipes: Over 80 Delicious Classics From Our Cafes © National Trust 2022, £14.99, is published by Collins on 28 April. To order a copy for £13.49 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Promotional price is valid until 7 May 2022.
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