Raspberry Flake

Name: Raspberry Flake
Ingredients: caster sugar for sprinkling; 350 g/12 oz raspberries; 3 tablespoons very cold water; grated rind and juice of 1 orange; ½ teaspoon salt; 225 g/8 oz strong plain flour; 300 ml/½ pint double cream; 175 g/6 oz butter from a 225 g/8 oz block frozen butter; 1 teaspoon icing sugar

Preparation info

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This impressive-looking pudding is simply raspberries and cream sandwiched between two circles of orange-flavoured flaky pastry, which is easy to make. Alternatively you can use strawberries.

Ingredients

300 ml/½ pint double cream
350 g/12

Dessert
Vegetarian

Method

To make the pastry, sift the flour and salt into a bowl and add the orange rind. Put a grater into the bowl on top of the flour. Hold the frozen block of butter at one end in a cloth and grate off three-quarters (175 g/6