The Recipe Book: Fortnum & Mason
Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.
The Cook Book by Fortnum & Mason is available to purchase now in-store and online.
750g seasonal berries
110g caster sugar
½ vanilla pod
Grated zest of ½ orange
1-2 tablespoons rosewater
7-8 slices from a large white loaf (crusts removed)
Fresh, unsprayed rose petals, to decorate
Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.
Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.
Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.
To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.
The Knickerbocker Glory
Diced fresh pineapple
Diced fresh strawberries
A scoop of strawberry ice cream
A scoop of vanilla ice cream
Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.
Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.
Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.
Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.
Fortnum & Mason
181 Piccadilly, St. James’s, London W1A 1ER