Mark Greenaway Recipe: Jam Jar

Mark Greenway's jam jar
Mark Greenway's jam jar
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This dessert started out through necessity. When we first opened the restaurant, I had used up my entire crockery budget on plates and, looking about for alternatives, I came across the jam jars.

At that point I had a dessert in mind which used marmalade as the main ingredient, so it made perfect sense. Since then, this dish has never been off my menu. The original version was marmalade, although this recipe uses strawberries and raspberries, so feel free to adapt.

The raspberries I use for this dish come from Perth, grown on a farm called Blacketyside. The owners, from Northern Ireland, arrived 20 years ago to find five acres of strawberries and five acres of raspberries. In 1993, they began to sell the fruits from a small stall at the bottom of the road, hoping to entice passing drivers. Now there’s a farm shop which I recommend if you’re looking for some soft fruits.

Raspberries are one of my favourite fruits as they bring back memories of when I used to go berry picking with my family. There are still lots of farms around Edinburgh which let you pick your own fruits, with Craigies in South Queensferry a 20-minute drive from town. Kids will love it and if it keeps them occupied then I’m sure you will too!

Remember, you can keep raspberries in the freezer for 12 months, meaning you have an (almost) fresh supply throughout the year.

Now I don’t expect all of you to have jam jars at home, so this dish can be made in a small bowl or cup. It’s a great dessert for a dinner party, as it gives everyone their own small dish.

• Did you know: In the late 1950s, raspberries were transported from Scotland to Convent Garden market by train. This became known as the Raspberry Special.

INGREDIENTS

• A batch of your favourite vanilla ice cream

• Rice pudding

• 140g pudding rice

• 500ml full fat milk

• 1 vanilla pod with seeds scraped out

• 70g caster sugar

Method

Put all of the ingredients into a heavy based saucepan;

Simmer gently for 30 minutes or until the pudding rice is tender. If the rice becomes a little dry just add more milk or double cream;

Keep warm until needed or it can be stored in the fridge and heated up later with a little cream or milk.

Fruit compote

• 100g fresh Scottish raspberries

• 150g fresh Scottish strawberries

• The zest of 1 lemon

• 50g caster sugar

Method

Melt the sugar in a non-stick pan until a light caramel is achieved;

Add the raspberries and mix well, be careful as the sugar will be extremely hot;

Add the strawberries and lemon zest;

Mix well to break all the fruit down;

Cool for at least 45 minutes until completely cold.

Raspberry and strawberry cream

• 100g fresh Scottish raspberries

• 100g fresh Scottish strawberries (cut into small dice)

• 200ml double cream

• 50g icing sugar

Method

Add all the ingredients together and whip until a soft peak is formed;

Put into a piping bag until needed.

To build the jam jar

Spoon your vanilla ice cream into the bottom of the jam jar and return to the freezer;

Once ready to serve, place a small amount of compote on top of the ice cream;

Spoon the hot rice pudding on top of the compote;

Pipe the cream on to the top of the rice pudding;

Serve immediately.

At the restaurant we use the upturned lid to serve a matching flavoured sorbet, this can be home-made or you could cheat a little and buy one.