Meldreth Matters, August 2022

In praise of … … Raspberries This month I am featuring raspberries. Available from now until the end of September, they are lovely in cakes, ice creams and fruit desserts.

Raspberries are a popular berry with a rich colour and sweet juicy taste.

They are a good source of vitamins, minerals and antioxidants. There are many ways to include them in your diet, such as adding them to smoothies, yogurt, or oatmeal, adding raspberries, grapes, and walnuts to a chicken salad, topping whole-grain waffles or pancakes with fresh raspberries, or blending raspberries with a little water and using the mixture as a fresh syrup for desserts or ice cream sundaes. Here are three recipes to inspire you this month.

Raspberry and Lemon Madeleines Cooking time 10 mins Ingredients 180g plain flour 1 tsp baking powder 2 eggs 80g castor sugar 1 tbsp brown sugar 1 tbsp honey 2½ tbsp lemon zest (about half a large lemon), 1 tsp water 6 tbsp unsalted butter, melted 12 raspberries Method Mix the flour, baking powder and a pinch of salt together in a small bowl. In a separate bowl, whisk together the eggs, white and brown sugar, maple syrup, lemon zest, and water until a smooth mixture is produced. Whisk the dry ingredients in until just incorporated, and then add the butter, whisking until the mixture is smooth and sticky.

Cover your bowl with clingfilm and chill in the refrigerator for at least one hour. Just before placing in the tin, stir in crushed raspberries.

Preheat oven to 180°C. Lightly coat a madeleine pan with butter and 23