In season berries
The Australian Women's Weekly Food|Issue 77 2021
Celebrate the summer berry season with these sweet showstoppers.

The night before Christmas frozen ice-cream cake

PREP TIME 20 MINUTES (+ FREEZING) SERVES 8

800g square dark fruit cake

550g frozen mixed berries

1 litre (4 cups) good-quality vanilla bean ice-cream

2 tablespoons brandy or rum

½ teaspoon ground nutmeg

1½ teaspoons finely grated orange rind

¼ cup (40g) dry-roasted almonds,

chopped coarsely

10 vanilla flavour mini meringue drops

1 Grease a 20cm springform pan; line base and side with baking paper, extending the paper 3cm over edge of the pan.

2 Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Trim remaining slices to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.

3 Remove ½ cup frozen red berries; cut any strawberries in half. Press cut strawberries and red berries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.

4 Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and nuts until combined. Spoon one-third of the ice-cream mixture into the pan. Scatter with one-third of reserved fruit cake; smooth surface with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.

5 Before serving, transfer to a serving plate. Top with remaining berries and the meringues.

Blueberry & orange fools

PREP TIME 10 MINUTES SERVES 4

185g blueberries

1 tablespoon caster sugar

2 teaspoons finely grated

orange rind

¼ cup (60ml) orange juice

2 cups store-bought custard

6 sponge finger biscuits

1 Combine 125g of the blueberries, the caster sugar, half the orange rind and the orange juice in a small frying pan over high heat; bring to the boil. Reduce heat, then simmer, stirring occasionally, for 3 minutes or until blueberries soften slightly and the liquid thickens slightly.

2 Fold the remaining orange rind into the custard. Spoon three-quarters of the blueberry mixture onto the custard; do not stir.

3 Spoon custard mixture into four 1/3 -cup (160ml) glasses. Top with remaining blueberry mixture, the sponge finger biscuits and the remaining blueberries. Serve immediately.

There’s nothing quite like an abundance of fresh, luscious berries to signal the arrival of summer.

Varieties

Strawberries, blueberries, raspberries, blackberries, red and white currants.

Purchasing

Look for plump and boldly coloured fruit as this is a good indicator of ripeness. Check the underside of the punnet to ensure there’s no fuzzy white mould or soft spots. Strawberries are particularly fragrant when perfectly ripe, so follow your nose when choosing.

Storing

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM THE AUSTRALIAN WOMEN'S WEEKLY FOODView All

Plum perfection

Showcase these sweet, succulent plums in our delicious summer bakes.

3 mins read
The Australian Women's Weekly Food
Issue 78 2022

Barbecue banquets

Aussie summers are for gathering around the barbie with family and friends - and fabulous food.

7 mins read
The Australian Women's Weekly Food
Issue 78 2022

Summer treats

These drool-worthy desserts, created in our famous Test Kitchen, are deceptively simple to make and so much fun to eat.

6 mins read
The Australian Women's Weekly Food
Issue 78 2022

In season sweet corn

The versatility of this vegetable will a-maize you! First grown by American Indians, it is a variety of sweet maize, perfect for soup, quiche and to create a umami blast of flavour on the barbecue.

7 mins read
The Australian Women's Weekly Food
Issue 78 2022

cook the cover

Peach & pork burger with smoky nectarine relish

2 mins read
The Australian Women's Weekly Food
Issue 78 2022

A toast to summer

Our delicious drinks are a mid-summer night’s dream, so raise your glasses!

1 min read
The Australian Women's Weekly Food
Issue 78 2022

cake of the month Mango & coconut tres leches cake

With mango, coconut, berries and cream, this traditional Mexican milk cake is fit for a fiesta!

2 mins read
The Australian Women's Weekly Food
Issue 78 2022

Authentically Aussie

Celebrate everything that bakes Australia great with these iconic recipes.

4 mins read
The Australian Women's Weekly Food
Issue 78 2022

5 ways with MAYONNAISE

Once you’ve got the hang of it, you’ll be surprised by how easy it is to make mayonnaise at home – and just how much better it tastes than store-bought mayo.

1 min read
The Australian Women's Weekly Food
Issue 78 2022

4 ways with CHARGRILLED VEGETABLES

The grill isn’t just for cooking meat!

2 mins read
The Australian Women's Weekly Food
Issue 78 2022
RELATED STORIES

HOW TO MAKE GRADIENTS

James Gurney demonstrates how to get your colors to change gradually throughout your picture

5 mins read
International Artist
December 2021 - January 2022

Familiar things

MASTER PAINTERS OF THE WORLD

3 mins read
International Artist
August - September 2021

Creating Emphasis

Working from dark to light colors, Pamela Hamilton’s pastel paintings feature the smallest and brightest marks at the focal point

6 mins read
International Artist
August - September 2021

Off the Board

Animals come to life in intricate detail through the boldness and versatility of Melissa Helene’s scratchboard art

4 mins read
International Artist
August - September 2021

Try a speedy STYLE UPDATE

Have fun with these simple but creative ideas that’ll ring the changes in your home without turning into a full redo

4 mins read
Style at Home
February 2022

Baked to perfection

Up your hosting game with Emily Ashbourn’s marble-effect DIY cake stand

3 mins read
Mollie Makes
Issue 138

Girl about town

Indulge your inner fashionista and sew Maryana Volkova’s modern heirloom doll

5 mins read
Mollie Makes
Issue 138

HERO TO ZERO

Embrace low-waste living with Eilidh Weir’s

3 mins read
Mollie Makes
Issue 138

Expert's choice - Snowdrops

There is a huge range to choose from, with varying sizes, markings and prices

2 mins read
Gardeners World
January 2022

Curiouser and curiouser

Plants are among the oldest inhabitants of earth and in that time they have managed to evolve some amazing ways to survive, as Anne Swithinbank explains

6 mins read
Amateur Gardening
December 18 - 25, 2021