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