make-ahead | The Proof of the Pudding


I am really pleased with this new recipe. It’s going to be my festive go-to recipe for whipping up a last minute sweet treat from now on. Basically, it’s a mince pie in disguise, and one that is even easier to make and store (which is really saying something, since mince pies aren’t exactly the trickiest kitchen task and don’t take up an awfully lot of room in the freezer). This mincemeat-packed pastry is the most efficient use of freezer space and can be put together in a matter of minutes. I used shop-bought puff pastry for this recipe because it’s all about convenience, but if you have time on your hands you can always make yours from scratch.

If you’re organised and already have homemade mincemeat ready to use then it will be perfect in this recipe. If not, then you can buy lovely mincemeat in the supermarkets, and we’ll perk it up with some orange zest, fresh pear and obligatory Christmas spirit anyway.

Ingredients (makes 24 pastries) 300g mincemeat 1 orange Splash of brandy 2 ripe pears 1 lemon

500g all-butter puff pastry

Method 1. Preheat the oven to 180C fan/200C/Gas Mark 6. Measure out the mincemeat into a bowl and add the zest of the orange and a splash of brandy. Mix together.


Today we’re talking about a quick, easy, straightforward dessert. The kind that you can rustle together in 20 minutes with just a few simple ingredients, and leave in the fridge until dinner time. This is the ideal dinner party pudding, especially during the summer months when you can get hold of perfectly ripe, juicy strawberries. I may be biased, but I think it’s hard to beat Scottish strawberries. Usually the smallest strawberries are actually the ones with the strongest, sweetest flavour, despite the enticing look of the larger, perfectly-strawberry-shaped fruits.

I loosely based this recipe on one from BBC Good Food (my go-to website for recipe guidance and inspiration). I finally got to use a splash of the delicious elderflower liquor that I was given for my birthday. We only added one shot of the liquor, and actually our strawberries had such an intense flavour that they overpowered the elderflower taste. If I was making this again I would definitely add another shot, but of course this will depend on what type of liquor you are using and how flavourful your strawberries are. My advice would be to taste the fool as you go along, to make sure you get the balance just right.

Ingredients (serves 6) 300g ripe strawberries, plus 100g extra chopped into small pieces 300g Greek yogurt 3 tbsp icing sugar 300ml double cream

1-2 shots of elderflower or fruit liquor

Method 1. Place 300g of your ripest strawberries into a blender and blitz until smooth.


2. Beat together the yogurt and icing sugar.

3. Add the double cream and whip until thick. You want the mixture to form stiff peaks, but not have that over-whipped consistency.

4. Fold through the liquor and most of the chopped strawberries.

5. Very gently fold through the strawberry coulis a little at time so that the mixture is rippled and not completely combined.

6. Spoon the fool into small tumblers or wine glasses, top with the remaining chopped strawberries and chill for at least an hour in the fridge.

We had these little puddings after Sunday dinner, served with amoretti and ginger biscuits. They had a light, but rich consistency and a really intense sweet strawberry flavour. We didn’t actually use all of the strawberry coulis, but it kept in the fridge for the next couple of days and was amazing drizzled over vanilla ice cream or Greek yogurt.