A refreshing and delicious drink, Black-berry Bounce may be served hot or cold.
2 ½ pints cooked, strained blackberry juice
8 oz. sugar
10 fl. oz. brandy
Pour the blackberry juice into a large saucepan and add the sugar. Stir with a wooden spoon and cook over low heat until the sugar is dissolved. Raise the heat and bring to the boil. Boil for 5 minutes, stirring occasionally. Skim off any scum that rises to the surface of the juice.
Allow to cool for 10 minutes and stir in the brandy. Serve hot or cold.
This simple summer dessert is particular favourite with children.
1 lb. blackberries
1 fl. oz. water
6 oz. sugar
10 fl. oz. double cream , chilled
Put the blackberries, water and sugar in a medium-sized saucepan. Cover the saucepan and stew the blackberries over low heat for 30 minutes or until pulpy.
With the back of a wooden spoon, rub the blackberries through a strainer into a bowl. Leave to cool.
Put the chilled cream into a bowl and beat it with a wire whisk until it begins to thicken and stiffen.
Fold the blackberries into the cream. Pour the blackberry fool into individual dessert glasses or one serving bowl. Put in the refrigerator to chill for at least 1 hour before serving.
Rum-flavoured chocolate and a creamy vanilla custard, Black Bottom Parfait is a mouth-watering dessert.