Floyd's food: Fruit Idiot

By
Imogen Corke
Added
07 May, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute Press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's fruit idiot.

Fruit Idiot

Why?

A quick (and truly idiot-proof) summer pudding. The ideal way to finish a meal.

The prep

I used raspberries and blueberries for the soft, unnamed fruit. The only thing I had to plan in advance was that it had plenty of time to cool once the fruit had softened before I could assemble it with the cream.

The cooking 

I liked the idea of the puree creating a ripple effect through the cream, but it blended in so quickly that the visual appeal wasn’t there for long.

The verdict 

Rich but tasty - a few spoonfuls of this are plenty. If you have extra puree, I’d suggest serving more of it on the side to cut through the cream. 


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