I have one to many cook books. Some are decorative coffee table books. Others make for great bed time reading. There are some which remain on my bookshelf unused and then there are those in storage.
I do however have a few favourites, those that are dog eared, stained and splattered. And if there is a cookbook that fits this description, it’s Rosie Birkett’s delicious debut book, A Lot on her Plate, which has been my book of choice this year.
Imaginative, seasonal recipes that are also practical whether your cooking for two or for friends, this book is a must. What’s more there is not a spirilised corgette or sweet potato brownie in sight. This is good food, that tastes sublime.
It’s been my go too book for so many occasions I can vouch for so many of the recipes.The parsley, bacon and broad bean risotto is great for dinner parties and I can’t tire of Rosie’s fig and gorgonzola salad as well as her warm salad of roasted aubergine and broccoli -in fact we had this tonight with grilled chicken!
But one recipe which caught my attention and I just had to try was the blueberry, basil and almond pudding pie. A bizarre combination of ingredients you might think. I thought so too. However it really does work.
Blueberry, Basil & Almond Pudding Pie…
1. Preheat the oven to 180c and grease a 20cm cake tin with butter. Place 5 basil leaves on the bottom of the tin aswell as 380g of blueberries.
2. Combine 20g of plain all purpose flour sifted, with 1/2 tsp. of baking powder, 90g of ground almond and 90g of whole almonds blitzed in the food mixer.
3. In a different bowl whisk 60g of caster sugar and 4 eggs until frothy and then fold in the flour and almonds, ensuring you keep as much air in the mixture as possible.
4. Pour the mixture on top of the blueberries, leave to settle for a few minutes and then cook for 35-45 minutes.
5. Using a palette knife around the edge of the tin, loosen the pudding. Leave to stand for a few minutes, put a wire rack on top of it and then flip it upside down to cool.