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    Raspberry Bliss

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    Raspberry Bliss

    This is an adaptation of 'autumn bliss', a recipe (named after a type of raspberry) from Hugh Fearnley-Whittingstall's River Cottage Year (Hodder & Stoughton; £14.99).

    Serves: 2


    • 24 frozen raspberries
    • 2 medium eggs
    • 2 tbsp caster sugar
    • 2 tbsp double cream
    • 3 tbsp milk
    • 4 thick slices of white bread
    • Butter
    • Sugar
    • Groundnut or sunflower oil


    1. Leave 24 frozen raspberries to defrost for 30 minutes.
    2. Beat together 1 medium egg, 1 medium egg yolk, 1 tbsp caster sugar, 2 tbsp double cream and 3 tbsp milk. Pour into a shallow dish.
    3. Cut the crusts off 4 thick slices of white bread and spread soft butter over each (not to the edges, though). Pile the defrosted raspberries on top of two slices, squashing them together a bit. Sprinkle with sugar and cover with the remaining bread, squeezing the edges together firmly to seal.
    4. Lay these sandwiches in the egg mixture, turning until saturated. Heat 1cm-depth of groundnut or sunflower oil in a frying pan over a medium heat and fry the sandwiches, turning once, until deep golden brown. Drain on kitchen paper, dust with caster sugar and serve straight away.

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