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    Foil-baked Strawberries with Pimm's and Clotted Cream

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    Foil-baked Strawberries with Pimm's and Clotted Cream

    This summery dessert combines three classic English ingredients and is ideal for gently cooking over the embers of the barbecue.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    • 800g strawberries, washed and hulled
    • 50g caster sugar
    • 150ml Pimm's No.1 Cup
    • 4 tbsp Rodda's Cornish Clotted Cream
    • ½ x 100g pack Jules Destrooper Almond Thins, to serve


    1. Preheat the oven to 170°C, gas mark 3, or prepare the barbecue - the coals need to be cooling by the time you cook the parcels. Cut 4 double-thickness foil squares, each about 25cm x 25cm.
    2. In a bowl, mix the strawberries with the sugar and Pimm's. Divide the strawberries evenly between the foil squares. Begin to fold the edges up to make a parcel before spooning in the remaining Pimm's. Close each parcel, sealing the edges tightly.
    3. Place on a baking sheet if cooking in the oven, or directly onto the barbecue rack. Cook for 25-30 minutes, or until the fruit is hot and starting to soften but still holding its shape. To serve, either transfer the strawberries to a plate or place the whole parcel, opened up, on the plate and top with a generous spoon of clotted cream. Enjoy with a couple of almond thins.

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    Cook's tips

    The parcels can be made to the end of Step 2 and kept in the fridge for up to 12 hours. Try using other seasonal English summer fruits, such as raspberries or redcurrants.


    Average user rating

    4 stars