Recipes
Search through and try some of these delicious recipes
If you’re looking for delicious recipes that use fresh berries, you’ve come to the right place. We’ve assembled our most loved Love Fresh Berries recipes for you to browse through. If you can’t find a recipe you need, please contact us and we can see if we have what you are looking for.
Check out our new, free downloadable recipe book, Eat Well With Berries, on the activities page
Mini raspberry and chocolate nests
These are fun to make and decorate with small helpers. Perfect for a real tea time treat they can also be made into individual birthday cakes with the simple addition of a candle in the centre of each one.
Makes 12
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Finishing time: 15 minutes
Little oil for greasing
25 g (1 oz) cocoa
3 tablespoons boiling water
175 g (6 oz) soft margarine
175 g (6 oz) caster sugar
150 g (5 oz) self-raising flour
Half teaspoon baking powder
3 eggs
To finish
300 ml (1/2 pint) double cream
100 g (4 oz) white chocolate curls
- (9 oz) raspberries
- Preheat the oven to 180oC, 350oF, gas mark 4. Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.
- Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.
- Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.
- Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.
- Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. Split the cakes in half then sandwich back together with cream, spreading the remainder on top. Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. Arrange on a plate to serve.
Tip
To make chocolate curls, unwrap a block of white chocolate and turn over so the underside is uppermost on a chopping board. Run a swivel bladed vegetable peeler along the edge to make curls. If the curls are very tiny, put the chocolate on a plate and microwave on full power for 10 seconds to soften the chocolate then try again. If it is still difficult microwave once more and then try.