Our Favourite Fruit Recipes

Here at Brocksbushes we have been growing our own fruit for over 30 years. 

We grow our own strawberries, raspberries, blackcurrants, redcurrants, gooseberries and also plums!

We have pulled together our favourite fruit recipes, so you can come and pick your own fruit at our farm, then go away and make delicious dishes, desserts and condiments with your very own Brocksbushes home-grown fruit.

Strawberry Cupcakes

Makes 12

Ingredients: 

• 175g self-raising flour
• 115g caster sugar
• 2 eggs
• 100g Greek yoghurt
• 115g butter, melted and cooled slightly
• 100g strawberries, hulled and finely chopped

For the icing

• 300g icing sugar, sifted
• 150g butter, softened
• 2 tbsp milk
• 1 tsp vanilla extract
• pink food colouring
• 6 strawberries, halved, or 12 small whole strawberries

Method: 

1. Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
2. Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
3. Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Brocksbushes Ultimate Pavlova

Serves 6-8

Ingredients:

• 1 x Brocksbushes pavlova base

For the fruit coulis

• 200g raspberries
• 100g redcurrants
• 100g golden castor sugar

For the filling

• 300ml double cream
• 2 tbsp sugar
• 400g strawberries (or a mix of the fruit you’ve picked!)

Method:

1. Place all of the coulis ingredients in a thick bottom pan and cook over a medium heat until the sugar has dissolved and fruit is cooked (5 minutes or so). Take off the heat and sieve for a smooth consistency, then chill.
2. Whip the double cream with the sugar for the filling, until the cream is holding its shape, then you are ready to assemble!
3. Take the pavlova base, drizzle half of the coulis in the bottom then add your cream,
4. Arrange the strawberries or other fruits on top of the cream, then finish with the rest of the coulis!

Mini Strawberry Cheesecakes

Makes 8

Ingredients: 

• 200g shortbread biscuits
• 200g cream cheese
• 200ml double cream
• 6 tbsp icing sugar
• 2 tsp vanilla extract
• 500g strawberry, halved or quartered
• 8 x glass ramekins to serve

Method: 

1. Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
2. In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped.
3. Tip half the strawberries and the remaining icing sugar into another bowl and crush with a fork to a purée.
4. Ripple the purée through the cream and divide between the ramekins.
5. Top each cheesecake with remaining strawberries

Summer Fruit Crumble

Serves 6

Ingredients: 

• 100g plain flour
• 50g rolled oats
• 100g butter, cubed
• 50g light brown soft sugar, plus a little extra if needed
• 60g flaked almonds (optional)
• 3 tbsp ground almonds
• 500g summer fruit or berries (e.g. strawberries, raspberries, blackcurrants, gooseberries etc.)
• ice cream, custard or cream, to serve

Method:

1. Heat oven to 200C/180C fan/gas 6.
2. Put the flour, oats, butter and sugar in a bowl and squash together with your fingers into a crumble texture.
3. Sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking.
4. Stir through the flaked almonds, if using.
5. Sprinkle the ground almonds over the base of an ovenproof dish, then spoon in the fruit. If the berries are sour, sprinkle over a little extra brown sugar.
6. Sprinkle the crumble mix over the fruit and bake for 15 mins.
7. Rest for 5 mins before serving with ice cream, custard or cream.

Strawberry Tiramisu

Serves 8

Ingredients: 

• 4 large egg yolks, cold from the fridge
• 450g mascarpone, cold from the fridge
• 120ml heavy cream, cold
• 75ml honey
• 1 tsp vanilla extract
• 1/4 tsp ground ginger
• 24 lady fingers
• 160g strawberry jam, plus 3 tablespoons
• 150g sliced fresh strawberries
• 2 tbsp Aperol (optional)

Method:

1. In a bowl, beat together the egg yolks, mascarpone, 1/2 of the heavy cream, honey, Aperol (if using), vanilla, and ginger until combined and lightly whipped. Do not beat longer than 2 minutes.
2. In a separate bowl, whip the remaining cream until soft peaks form. Gently fold the whipped cream into the mascarpone cream.
3. Arrange a single layer of the ladyfingers in a 9×9 inch baking dish.
4. Spoon over about half of the mascarpone cream. Dollop 160g strawberry jam over the cream. Then arrange a single layer of sliced strawberries on top.
5. Line the remaining ladyfingers over the berries one by one. Add the cream on top and spread it into a smooth layer. Cover and chill for 2 hours or up to overnight.
6. Before serving, top with the extra 3 tablespoons of jam plus the sliced strawberries.

Strawberry Salsa

Serves 4

Ingredients: 

• Juice and zest from 1 medium lime
• 1 ½ teaspoons honey or maple syrup
• Pinch of fine sea salt
• 350g of strawberries, hulled and diced
• 1 jalapeño pepper, seeded and chopped
• 1/2 small red onion, chopped
• 25g chopped fresh coriander
• Freshly ground black pepper, to taste

Method: 

1. In a large bowl, whisk together the lime juice and zest, honey and salt.
2. Stir in the strawberries, jalapeño, onion and coriander.
3. Add pepper, to taste, and mix well. Adjust the seasonings if need be (you might like a little more lime for acidity, honey for sweetness, or salt if it’s just not quite right yet).
4. Leave to marinate for about 30 minutes.
5. Serve with tortilla chips.
6. Store leftovers in an airtight container in the fridge for up to 3 days.