Get baking with Lincolnshire produce this month for Mother’s Day

Mother's Day treats from Belvoir Fruit Farms EMN-140703-180306001
Mother's Day treats from Belvoir Fruit Farms EMN-140703-180306001

What better way to make your mum feel loved and appreciated this Mothering Sunday than with a day of R&R and indulgent treats.

Belvoir Fruit Farms has put together three great recipes using its delicious cordials that are bound to put a smile on her face.

There’s Gingerbread with Ginger and Orange Drizzle, perfect with an afternoon cup of tea, Almond Crunch topped Rhubarb Crumble, a fruity finale to Mothering Sunday Roast, and Raspberry and Rose Pavlova, a showpiece for any table.

For more information visit www.belvoirfruitfarms.co.uk

Raspberry and Rose Pavlova

Makes 6 individual pavlovas or 1 large one

Ingredients

For the pavlova:

5 egg whites

290g caster sugar

1½tsp cornflour

1½ tsp lemon juice

For the ice cream:

100g raspberry purée

250ml double cream

120g sugar

100ml Belvoir Raspberry & Rose Cordial

100g Greek yoghurt

For the raspberry and rose sauce:

40g raspberry purée

100ml Belvoir Raspberry & Rose Cordial

1 punnet fresh raspberries

Method

1 For the pavlova: grease two baking trays with oil and sprinkle with caster sugar. Using an electric whisk, whisk up the egg whites until they form peaks. Gradually whisk in the sugar until the mix becomes glossy and stiff. Finally add the cornflour and lemon juice. Divide the pavlova mix into 6 rough rounds on your baking trays. Spread the mix out a little and smooth the top to give a flattish finish. For that extra finish, pipe a few rosettes around the edge of the pavlovas. Place in a cool oven (120°C /Gas mark ½) and cook for about 1½ hrs. The pavlova should be hard on the outside but soft in the middle.

2 For the ice cream: boil the cream and sugar together. Remove from the heat, add the cordial and raspberry purée, cool and add the Greek yoghurt. Using an ice-cream machine, churn the ice cream. Allow to harden in the freezer. Alternatively, transfer to a shallow tray and freeze, whisking every couple of hours with an electric whisk until completely frozen to give the ice cream a creamy texture.

3 For the sauce: crush a handful of raspberries in a bowl with the back of a fork. Mix in 40g raspberry purée and 100ml cordial.

4 Place the pavlovas on a plate and press the centres of the pavlovas down slightly. Place some raspberries in the centre, followed by a ball of ice cream. Spoon over the sauce and decorate the plate with more raspberries.

Top Tips:

1 To save time, use good-quality bought raspberry or vanilla ice cream.

2 Both the ice cream and pavlova can form a separate dessert drizzled with your favourite Belvoir cordial.

3 The pavlovas will keep for a couple of days in an airtight container.

Almond Crunch topped 
Rhubarb Crumble

Serves 6

Ingredients

800g pink rhubarb, trimmed and washed

6tbsp Belvoir Rhubarb and Strawberry cordial

1tbsp cornflour

150g plain flour

50g ground almonds

75g butter

50g demerara sugar

75g amaretti biscuits

Method

1 Preheat the oven to 180°C/Gas Mark 4. Cut the rhubarb into 5cm/2in lengths and place in a large ovenproof dish. Mix the cordial and cornflour to a smooth paste then pour over the rhubarb.

2 Place the flour, almonds, 
butter and demerara sugar in a food processor and pulse until lumpy crumbs form. Add the 
amaretti biscuits and pulse again until they form small lumps.

3 Scatter the crumble mixture over the fruit and press down lightly with a spoon. Bake for 25 mins or until the fruit is tender and topping is golden. Serve hot with custard or warm with cream