| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 900 |
g |
Redcurrants |
| 4 |
|
Heads mint |
| 225 |
g |
Caster sugar |
| 175 |
g |
Plain flour |
| 1 |
pn |
Salt |
| 90 |
g |
Unsalted butter |
| 30 |
g |
Hazelnuts; chopped (or |
|
|
; cobnuts) |
INSTRUCTIONS
Preheat oven to 220C/400F/gas6 - you will need to butter a 11/4 litre
ovenproof dish with a wide top.
Strip redcurrants from stems and put them in a dish. Wash mint leaves,
strip from stems and scatter over redcurrants. Sprinkle 140g of caster
sugar over the fruit. In a mixing bowl rub the butter into the flour and
salt until it resembles fine breadcrumbs.
Stir in the remaining sugar and the chopped hazelnuts. Working from the
outer edges towards the middle (which helps to prevent the juices rising up
over the topping from the sides and spoiling it) spoon the topping evenly
over the fruit.
When it is spread evenly, firm the crumbs down with the back of the spoon
and then mark lines across with a fork to help make the top crispy.
Bake for 30-35 minutes until the top is crispy and golden brown and
redcurrants tender. Serve hot or cold with custard or creme fraiche.
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