I had a lot of fun making this, not least because it involved picking the first raspberries, loganberries, strawberries, redcurrants and blackcurrants from the garden. It was a pudding for some very dear friends who came to visit last weekend, and we devoured it immediately.
Picking currants can be a bit fiddly, and it is best to harvest an entire stalk of the berries, rather than picking them individually, which can damage them. When I’m picking blackcurrants, I cut off the whole branch as this prunes the bush at the same time and saves me a lot of fiddly picking.
Loganberries are a super-duper-flavoured cross between a blackberry and a raspberry. They have a much tangier flavour than a raspberry, and are fuller-bodied as well. I love eating them raw for a tang-tastic sensation, but they are great in these summer fruits mixes as they add a little edge.
150ml elderflower cordial
200g raspberries and loganberries
200g blackcurrants and redcurrants
A handful of rose petals (optional)
50g caster sugar
8 sheets leaf gelatine
1. Mix the cordial with the water and dissolve the gelatine sheets in it, according to the instructions given on the gelatine packet. When the mixture is heated, add the sugar.
2. Leave the mixture to cool completely. Meanwhile, chop any of the larger strawberries into halves or quarters and arrange all the fruit in a loaf tin.
3. Pour the mixture into the loaf tin, and add rose petals if you wish as well. Leave overnight in the fridge (or, if you’re in a hurry as I was, in the freezer for three to four hours) until the jelly is solid.
4. When you are ready to serve, briefly immerse the bottom of the loaf tin in hot water, and invert onto a plate. Scatter with surplus berries and rose petals.