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Auntie Doreen’s Gingerbread: Raspberry & Orange Tart by Val Stones

Our lovely baking expert Val Stones’ Auntie Doreen introduced her to this delightfully easy summer pudding. She was a doting farmer’s wife, up at 6am baking, making, and hoovering. She made the tart’s base with digestive biscuits; over the years Val replaced these with ginger biscuits and often makes the port infusion in advance.

Serving suggestions and timings:

  • Serves: 8-12
  • Preparation for the port infusion: 1 hour
  • Preparation for the base: 10 minutes
  • Chilling: 40 – 60 minutes
  • Assembly: 10 minutes
  • Jelly setting: 3 hours
  • Chantilly cream: 10 minutes

Ingredients:

For the port infusion:

  • Outer zest of an unwaxed orange (pared / peeled not grated)
  • 1 cinnamon stick
  • 6 cloves
  • A small piece of fresh root ginger, peeled
  • 200ml port
  • 75ml water

For the jelly:

  • 175ml freshly squeezed orange juice
  • 1 x 5oz pack of raspberry jelly

For the biscuit base:

  • 280g ginger biscuits
  • 120g unsalted butter, melted
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger

For the filling:

  •  200g fresh raspberries (save 50g for decorating)

For the Chantilly cream:

  • 500ml double cream
  • 1 tablespoon of dried milk powder
  • 1-2 heaped tablespoons of icing sugar
  • 1 teaspoon of vanilla extract or vanilla paste
  • 1 teaspoon of ginger extract
  • 1 teaspoon of ginger syrup (from a jar of ginger in syrup

Method:

  1. Place the orange zest in a saucepan with the spices, port and water
  2. Gradually heat up to allow the spices to impart their flavours. When it looks near boiling, remove the pan from the heat and leave to infuse for about an hour
  3. Strain out and discard the spices
  4. Heat the infused port to almost-simmering point, then whisk in the cubes of jelly until they’re completely dissolved
  5. Strain into a glass measuring jug and make it up to exactly 570ml with the freshly squeezed orange juice. Set aside to cool
  6. Butter a 23cm loose bottomed tin
  7. Put the ginger biscuits in a plastic food bag then crush to crumbs using a rolling pin, or blitz in a food processor
  8. Transfer to a bowl, add the melted butter and mix thoroughly until the crumbs are completely coated
  9. Tip into the prepared tin and press firmly down into the base to create an even layer that’s 1-2cm thick. Chill in the fridge for 40-50 minutes to set firmly
  10. Remove the tin from the fridge. Place the raspberries upright on the biscuit base and gently spoon the cooled jelly over the top. Chill in the fridge at least 3 hours (or overnight, covered with clingfilm)

To make the Chantilly cream:

  1. Chill your mixing bowl and beaters before making the cream. Use a stand or a hand electric mixer if you have one
  2. Place the double cream in the bowl with the dried milk and let stand for a minute to allow the powder to dissolve in the cream
  3. Beat the cream on medium power for 1 minute
  4. Add the icing sugar and any flavour extract, then beat on medium until the cream begins to form floppy peaks
  5. Gradually add any cordial or liqueurs in a steady stream and beat on slow until blended. Then, beat on medium until the cream forms slightly firm peaks
  6. For a flavoured cream, fold in lemon or lime curd, fruit purée or crushed fruit. If you intend to pipe with the cream, leave about one third without fruit added as this will block the piping nozzle

Place in the fridge until it’s time to serve

To assemble:

  1. To remove the tart from the tin, place the base on top of a tin can, then gradually pull the sides of the tin down. Use a cake slicer to slide the tart onto a serving plate, removing the tin base if you can (if not, serve on the base)
  2. Swirl cream around the tart or serve as it is with cream on the side

 VAL’S TOP TIP: This is a lovely recipe for individual puddings in sundae glasses. Simply use the same layers of biscuit, fruit, jelly, and cream.

This summery, scrummy bake is best eaten within a day or two. Enjoy!

In search of more delicious recipes? Check out all of Val’s baking secrets she has shared here.

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