Whisky Hot Cross Bun Pudding

Oh I do love a bit of beetroot, with its delicious earthy taste. Leave me alone with a plateful and I’ll literally snaffle it up within seconds.  And as luck would have it it’s currently in season.

I’d never attempted to make it into soup before but this recipe from the Waitrose website looked tempting enough for me to give it a try.  I have adapted it slightly to suit my own taste though, using beef stock instead of the chicken or vegetable that the recipe suggests. Instead of the chive cream, at the time of serving I crumbled some goat’s cheese on top of the soup. I’ve seen some recipes using feta cheese too, which sounds nice, but I do prefer the strength of flavour of goat’s cheese.

As a small aside, I have a friend whose uncle (Uncle Gerald, to be precise) was obsessed with eating beetroot, getting through several jars a week. He carried on with this obsession for quite some time until his skin started to develop a rather dashing purple hue. I kid you not.

Are we allowed to admit that summer is officially over now? Yes? Ok, phew, so I hope you won’t mind if a share a suitably autumnal post with you.

I haven’t been that lucky with blackberries this year. Normally I manage to collect enough for stock up the freezer for months. However, I think foraging seems to be much more popular of late and all my usual hedgerow spots had been relieved of most of their fruit by the time I arrived with my Tupperware pot.

The great thing about blackberries is that they freeze really well and don’t turn into mush like most other berries do. So you can pot up a load to save up for when the weather gets colder. Alternatively you could take your freezing antics to a new level by turning your blackberries into ice-cream!

This recipe is pretty simple but it works a treat as an accompaniment to apple pie and crumble – such a pretty colour too.

You will need

350g blackberries (washed)
200ml double cream
100ml semi skimmed milk
50g caster sugar

1.)Put your blackberries into a blender, blitz until smooth, and then pass the mixture through a sieve to extract all the pips.
2.)Mix your milk, cream and sugar together and then add the blackberry mixture.
3.)Add the mixture into an ice-cream machine and churn for around 30/40 mins.
4.)You can add your finished ice-cream mixture a plastic container and freeze until you’re ready to eat it.

All photography © Heather Elizabeth Wilkinson 2012

Mr Wolfe is a hidden gem tucked away in Montpelier Place, close to Seven Dials and stone’s throw from the madding crowds of Western Road.The coffee served is finest Monmouth and the baked goods are all handmade – orange blossom pistachio cake with mascarpone icing, anyone?Inside it’s quite compact, but like so many places in Brighton, particularly some of the flats in that area, the high ceilings provide a sense of space.

The fact that the owners, Travis and his wife, both have backgrounds in design is completely apparent from the moment you step inside: jet-black interior, a bespoke wooden counter top, chalk menu boards and a generous dose of vintage china. Even the café’s logo is an example of wonderfully executed design.

It’s a joy to find somewhere that offers an escape from the hustle and bustle of the Lanes, and with plenty of personality too.

A massive thanks to Travis and the team for being so lovely and allowing me take so many photographs – I’m still trying to silence my tummy rumbles from editing all the cake pics!

You can check out Mr Wolfe here.

All photography © Heather Elizabeth Wilkinson 2012