...........Its speaking to me. The simplicity and using up bread. Sourdough is used in the recipe but on the basis that you use bread for summer puddings etc. I thought I would use an unsliced loaf and cut it in thick slices to achieve the same effect. Here's me making use of what I have rather than necessarily going out and buying something. It looks stunning and it necessarily uses up bread that may go to waste and seasonal fruits from the hedgerow.Ingredients:
750g of prepared hedgerow fruits as per the method below
50ml of red wine
5 tablespoon of golden caster sugar
8 slices of day old sour dough bread
clotted cream to serve
Place the fruit and red wine into a saucepan with 4 tablespoon of the golden caster sugar. Cook gently until the fruit is soft. Taste and add extra sugar if too tart.
Remove the crusts from the bread spoon a little juice from the fruit into a non stick 900g loaf tin line the base of the tin with the slices of bread. Using a draining spoon add half the fruit. Continue layering the fruit and the bread finishing with a layer of bread.
Pour the juice from the saucepan into the tin allow to cool and then chill in the refrigerator for a minimum of 8 hours and a maximum of 24 hours,
Carefully turn out the terrine onto a serving dish. Cut into slices and serve with the clotted cream.
Cannot wait to try this.
Catch you soon.