Celebrate harvest by trying a new recipe from 'Entertaining Angels', the new recipe book from the Parish of Ashtead. Copies are available from the St George's Christian Centre for £5. All proceeds will go towards the centre. Why not tickle your tastebuds with:
1½ boxes of trifle sponges
1.3kg/3lb cooking apples450g/1lb blackberries
175g/6oz redcurrant jelly
110g/4oz granulated sugar
65ml/2½fl oz water
Stew the rest of the ingredients until pulpy.
Spoon into basins until full.
Gently press fruit down with a saucer on top and put a weight on it, such as a storage jar of sugar.
Top up with the fruit until the sponge linings have absorbed the juice (Sometime there may be some fruit over).
Next place polythene over the basins, tie securely and freeze.
To serve, invert like a jelly onto a shallow dish with a raised edge.
Allow 2-3 hours to defrost inside the basins to keep the shape.
Just before cutting and serving, dust with caster sugar.
