This recipe is from Delia Smith’s Summer Collection.
This one is a stunner. It’s also dead easy to make and slices like a dream – a lovely, fresh-tasting, summer dessert. It’s important to have two tins because the terrine needs to be weighted while it is setting. In testing, I have found that it is necessary to add the smaller amount of jelly at the end to avoid spillage when weighting, as it’s this weighting that makes the terrine easy to slice.
Serves 6 – 8
- 425ml Rose wine
- ½ cup caster sugar
- ⅓ cup all-bran cereal
- 125g light polyunsaturated margarine, melted, cooled
- 1 cup buttermilk
- 2 eggs lightly beaten
- 1 teaspoon vanilla essence
- ¾ cup frozen raspberries, thawed
- 1 tablespoon Demerara sugar
Preheat oven to 200˚C or 180˚C fan forced. Line a 12-hole 1/3 cup capacity muffin pan with paper cases. Sift flour and cinnamon into a large bowl. Add caster sugar and cereal. Stir to combine. Make a well in the centre. Whisk margarine, buttermilk eggs and vanilla together in a jug. Pour into well, and using a wooden spoon, stir until just combined. Fold through raspberries.
Spoon mixture into prepared muffin pan and sprinkle with Demerara sugar. Bake for 15 to 210 minutes or until a skewer inserted into the centre of one comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.