Fresh Sinnington Raspberry Stack with Lavender Shortbread


Preparation info

  • Dessert - Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

Fresh raspberries, cream and lavender, together with some sunshine, is all you need for this dish. Visually, this is also stunning and is a good pudding for large parties as it can be prepared beforehand (however, it needs to be kept cool). Just wait until you smell the shortbread baking, it fills the kitchen with such a wonderful aroma.


Lavender Shortbread

  • 225 g plain flour
  • 150 g cornflour
  • 225 g butter
  • 110 g caster sugar
  • 60 ml lavender flowers


    Cream the butter and sugar until pale and fluffy. Slowly add the flours and the lavender; you can do this in a mixer or by hand. When the dough is coming together, roll it into a ball and chill for 20 minutes. Roll the pastry out and cut into rounds or any chosen shape. Bake until only slightly colouring at 180°C/gas mark 4 for about 15 minutes.

    Assembling the Stack

    Whip 250 ml of whipping cream with 40 g icing sugar and add the seeds from 1 vanilla pod, beat until stiff. Pipe a rosette of cream in the middle of your shortbread and arrange the raspberries around the cream. Place another piece of shortbread on top of that and do the same as the last layer. Dust the top with icing sugar. Serve with a little sauce of berries or pouring cream.