Recipe 4:
Fresh Fruit & Mincemeat Strudel
with a madeira cream

Method: Strudel

Heat the oven to 200ºC/Gas Mark 4.

Mix all the fruit and the grated zest together in a bowl

Add the cooking Port as required. Do not make too wet. Add ground almonds and mix well.

Take the filo pastry and lay on a damp cloth. Brush the melted butter on each sheet and pile up the four sheets.

Spread the fruit mixture over the pastry allowing the edges to remain free.

Carefully roll the pastry with the cloth and seal the edges. Place onto a greased baking tray, brush liberally with melted butter and place into pre-heated oven.

Cook for about 25 mins or until golden brown.

When cooked, remove from oven and dust with icing sugar whilst hot.

Serve either whole on serving dish or cut and placeonto plates.

Method: Cream

Carefully mix 1pt fresh double cream with 12g sieved icing sugar and 5fl oz Gourmet Classic Cooking Madeira.

Mix thoroughly but do not allow the cream to get too thick.