Fish & Shellfish
Puddings & Desserts
This weekend I had a jar of lemon curd and a jar of stem ginger to use up, so I started making some crunchy, oat-topped slices to eat with a cup of tea. Once they were out of the oven, it occurred to me that they’d make a really good dessert too. There were a couple bananas in the fruit bowl that were about to go past their best as well, so I quickly made some frozen yogurt with them, popped down to the village shop for some raspberries, drizzled it all with a little syrup from the stem ginger jar and a new pud was born! I’ll definitely be making it again - next time hopefully with home-grown raspberries.
If you would like to do the same, you can find my Banana Frozen Yogurt recipe here: acooksplot.com/2018-04-15-banana-frozen-yogurt
Stir together the caster sugar, baking powder, flour, salt and lemon zest then whizz in a food processor with the butter and egg until they forms a crumbly mixture. Put half of it in a 9 x 13in baking tin, lined with lightly greased baking parchment or foil. Dot all over with lemon curd and scatter with the chopped stem ginger. Add the oats and flaked almonds to the remaining sugar and flour mixture and tip evenly over the lemon curd and ginger, then bake at 170C (fan oven) for half an hour lightly browned. Cool in the tin for 5 mins, then mark into slices with a sharp knife but don't take it out of the tin until it's cold or it will be too crumbly to cut properly.