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Yorkshire Recipes
by Annie Stirk
Serves 4
Preperation time 15 minutes
Cooking time 15 - 20 minutes
Ingredients:
Blackberry liqueur/framboise (optional)
85g/3ozs light muscavado sugar
good pinch ground cinnamon
25g/1.75ozs toasted chopped hazelnuts
225g/8ozs Blackberries - fresh or frozen
2 egg whites
Method
1. Pre-heat the oven to 190C/375F/Gas Mark 5
2. Heat a small frying pan. Sprinkle in the nuts and cinnamon. Stir occassionally until toasted and crispy. Remove from Heat. Cool
3. Whisk the egg whites until stiff. Whisk in half the sugar and fold in the rest until the mixture is glossy
4. Gently fold in the toasted nuts and half the blackberries into the meringue. Place a few blackberries at the base of 4 small ramekins. Pile the meringue mix on top. Bake for 15 - 20 mins until golden brown. Dust with icing sugar
5. Drizzle a little liqueur over the fruit at the base of the ramekin dishes if required
