Name: Blackberry, yoghurt and orange blossom fool
Ingredients: 540g blackberries, cut in half; 45g caster sugar; 1 tsp finely grated lime zest; 1 tsp orange blossom water (optional); 50g jumbo oats, 30g blitzed finely in food processor; 20g plain flour; 40g wholemeal spelt flour (or regular wholemeal flour); ¼ tsp bicarbonate of soda; ¾ tsp flaked sea salt; 40g demerara sugar; 45g unsalted butter, melted; 2 tsp golden syrup; 2 tsp double cream; 255ml double cream; 255g greek-style yoghurt; 45g icing sugar; 1½ tsp vanilla bean paste; 2 tsp finely grated lime zest

New

Dessert Easy

Serves 6

Prep 10 min

Cook 1 hr (including mamaceration)

This is an easy, simple summer pudding that’s quite quick to put together. Get ahead by making the crumble up to three days in advance (keep it in a well-sealed container). Feel free to swap the berries for another fruit, and use creme fraiche instead of yoghurt, if you like.

Ingredients

FOR THE BLACKBERRIES
540g	blackberries, cut in half
45g	caster sugar
1 tsp	finely grated lime zest
1 tsp	orange blossom water (optional)
FOR THE OAT CRUMBLE
50g	jumbo oats, 30g blitzed finely in food processor
20g	plain flour
40g	wholemeal spelt flour (or regular wholemeal flour)
¼ tsp	bicarbonate of soda
¾ tsp	flaked sea salt
40g	demerara sugar
45g	unsalted butter, melted
2 tsp	golden syrup
2 tsp	double cream
FOR THE CREAM FILLING
255ml	double cream
255g	greek-style yoghurt
45g	icing sugar
1½ tsp	vanilla bean paste
2 tsp	finely grated lime zest

Method

Put the berries in a bowl with the sugar, lime zest and orange blossom water, if using, and leave to macerate for an hour while you get on with everything else.
Heat the oven to 170C (150C fan)/325F/gas 3. Mix the first six ingredients for the crumble in a medium bowl. Pour over the melted butter, golden syrup and cream, and stir to combine. Transfer to a medium oven tray lined with greaseproof paper, then bake for 18 minutes, until golden. Leave to cool, then roughly break into a fine crumble with the back of a spoon.
Meanwhile, make the filling. Put the cream, yoghurt, icing sugar and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment and whisk for three to four minutes, until the cream mix has medium peaks that hold their shape (alternatively, whip it by hand). Fold in a teaspoon of the lime zest, then refrigerate until ready to serve.
To assemble the dish, spoon 30g of the cream mix into six small 9cm high x 6cm wide glasses. Top each one with 30g macerated berries and 10g oat crumble, then repeat the layering twice more, so you have three layers of each component, finishing with the crumble on top. Sprinkle over the remaining teaspoon of lime zest and serve at once.