Name: Summer berry terrine
Prep time: 35 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 450-500g/1lb-1lb 2oz plain madeira cake; 1kg mixed berries (include strawberries and red and blackcurrants, if possible); 100g golden caster sugar; 2 tbsp cassis (blackcurrant liqueur), optional; coulis to serve (see 'Goes well with' below)

Home
Recipes
Summer berry terrine

Summer berry terrine

Good Food team

Save recipe

Serves 6

Easy

Prep: 25 mins - 35 mins

Plus cooling and overnight chilling

A star rating of 4.5 out of 5.8 ratingsRate

loading...

A refreshing and colourful dinner party desert

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Blackberry coulis

A star rating of 4.5 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

450-500g/1lb-1lb 2oz plain madeira cake

For the compote

1kg mixed berries

(include strawberries and red and blackcurrants, if possible)
100g golden caster sugar
2 tbsp cassis

(blackcurrant liqueur), optional
coulis

to serve (see 'Goes well with' below)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal403
fat13g
saturates7g
carbs70g
sugars44g
fibre5g
protein6g
salt0.74g

low

Method

step 1

For the compote, hull strawberries and halve or slice if large. Put currants and blackberries (if using) into a pan with the sugar and 3 tbsp water and bring to the boil, stirring. Simmer for 5 mins until softened, add remaining fruits and cook for a couple more mins. Remove from the heat, add cassis, if using, then cool.
step 2

Line the base of a 1kg loaf tin with a long strip of double thickness baking parchment, allowing some overhang at the narrow ends to make lifting easier. Slice the cake into long thin strips to allow for 3 layers. Use offcuts for 'patching'.
step 3

Cover the base of the tin with one layer of cake, trimming offcuts to fit snugly. Spoon in half the fruits with some juice on top. Fit another layer of cake on top, then the rest of the fruits and finally a top layer of cake. Reserve leftover juice to pour over the cake when it is turned out. Press lightly down to squash the fruits into the cake, cover with cling film and put something heavy on top to weight it down. Chill overnight.
step 4

Transfer to a plate, using the paper to help loosen and lift it out. Spoon enough of the reserved juice over to moisten (any left over can be used as a drink with fizzy water). Serve with a bought or homemade coulis or cream.

RECIPE TIPS

MAKING A MINI-PUD

Make baby-size puddings in ramekins, using two layers of sponge and the fruits in the centre.

Recipe from Good Food magazine, August 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now