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    Diamond Jubilee strawberry crumble crunch

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    *mandatory

    Diamond Jubilee strawberry crumble crunch

    “I have designed this indulgent pudding especially for the Queen’s Jubilee weekend, which coincides with the beginning of the British strawberry season. It makes me proud to be British! The quantities below are for eight people but they can easily be doubled or tripled if you are planning a street party. The crumble, compote and cream can be made in advance but don’t assemble the puds until the last minute or the meringue and crumble will go soft.” Heston

     

    Serves: 8

    Ingredients

    For the crumble:

    50g golden caster sugar
    65g ground almonds
    50g plain flour
    Pinch of salt
    50g essential Waitrose
    Unsalted Butter

    For the strawberry and rose compote:

    400g strawberries, washed and hulled (200g chopped, 200g quartered)
    120g fruit sugar
    20ml vodka (optional – omit if cooking for children)
    Juice of 1 lemon
    1 tsp rosewater
    20ml elderflower cordial

    For the marbled cream:

    160ml essential Waitrose whipping cream
    400g Waitrose Organic Wholemilk Natural Live Bio Yogurt

    To serve:

    60g broken meringue pieces
    Sprinkling freeze-dried strawberries

    Method

    1. Preheat the oven to 160ºC, gas mark 3.

    2. To make the crumble, place the sugar, almonds, flour and salt in a food processor and pulse a couple of times to mix through. Add the butter and pulse until lumps of dough are formed. If you don’t have a food processor, rub the ingredients together by hand. Spread the crumble on a tray lined with baking paper and place the tray in the preheated oven for 20–30 minutes or until golden brown. When cooked, remove the crumble from the oven and allow to cool.

    3. While the crumble is cooking, make the strawberry and rose compote. Put the chopped strawberries into a pan with the fruit sugar and allow to stand for 15 minutes to macerate. Add the vodka (if using) and lemon juice. Place the pan over a medium heat, bring to the boil and allow to cook for approximately 6 minutes or until the strawberries have broken down and a thick syrup has formed. Remove the compote from the pan and place in a bowl over iced water to cool. Once completely cold, add the rest of the strawberries, rosewater and elderflower cordial. Stir to combine.

    4. For the marbled cream, whip the cream to medium peaks and fold the yogurt into the whipped cream. Add 2 tbsp strawberry and rose compote and fold through to create a ripple effect.

    5. To assemble, place the remaining compote into a large glass serving bowl and top with a layer of the marbled cream. Sprinkle with meringue pieces and crumble and finish with freeze-dried strawberries.

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    Heston recommends

    Any leftover crumble is delicious sprinkled on summer fruits with a spoonful of yogurt.

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