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Welcome to West Green Fruits
Pick Your Own fruit in Hartley Wintney, Hook, Hampshire, RG27 8LP


Makes 6


For the creams:

6 egg yolks

75g caster sugar
150mls sweet white wine
450mls double cream
grated nutmeg

For the Topping:

200g redcurrants
100g caster sugar


This is a favourite recipe of one of our customers, Roberta Walker. It makes an excellent dinner party pudding and looks stunning.

To prepare the creams

  1. Pre-heat your oven to 140/150C, if fan assisted, or 180C if a conventional oven. Put 6 ramekin dishes ready in a roasting tray, or similar, for later.
  2. Whisk together the egg yolks and sugar. Continue to whisk and add in the wine, followed by cream.
  3. Pour the mixture through a sieve and then divide equally between ramekin dishes. Dust the tops of the mixture lightly with nutmeg.
  4. Pour hot water into the roasting dish to come 2/3 of the way up the side of the ramekin dishes. Bake for 50-60 minutes until just set and slightly wobbly.
  5. Remove and chill.


For the topping:

Place the redcurrants and sugar in a small saucepan and simmer gently for 5-10 minutes until soft. Press the fruit through a sieve and chill.


To serve:

Either place the redcurrant sauce on top of the creams or by the side of the dishes on a plate. Decorate with whole redcurrants.


  • 8 slices of white bread (or possibly more dependent upon basin shape and size), crusts removed.
  • 100g caster sugar
  • 7 – 800g soft fruit (mixed) eg blackberries, strawberries, raspberries, tayberries, tummelberries, blackcurrants and redcurrants
  • Cream, Creme Fraiche or Yogurt to serve

This is based on a friend’s recipe and as is my wont is not very purist in its method. However, it works and is yummy, and more to the point doesn’t collapse!

The recipe might seem a bit involved, but honestly and truly it only takes minutes to put together and can then be left in the fridge overnight so that for parties it is only a matter of tipping it out and eating it.

Prepare the sliced bread by removing the crusts. Bread that is a little stale is ideal for this but not essential.

Put the fruit and sugar in to a large pan and stir to coat the fruit with the sugar. Place the pan onto a very low heat and gently bring to simmering point, stirring all the time until the sugar is dissolved. Simmer gently for a few minutes to poach the fruit until it is soft.

Pour the fruit into a sieve over a bowl so that the drained juice is retained. Any left over once you have made the pudding can be used as a sauce for serving.

Take a 2 pint pudding basin, or similar bowl, and lightly grease the sides with an invisible smear of butter. Put a little square of grease proof paper in the very bottom of the basin to help when you tip the pudding out. You can now line it with the bread slices.

I like to make sure that one side of the bread is soaked with juice. Thus, I put some juice on to a plate or flat dish and then place each slice of bread, on one side only, into the juice before fitting it into the basin. Place the juiced side of the bread against the wall of your basin, starting with one piece on the bottom of the basin.

I then place whole pieces of bread round the basin, making sure to overlap well with the bottom piece of bread. This will leave triangular shaped gaps between each piece which I then fill in at the end. It is important to make sure the pieces overlap well so that they do not separate when you finally tip the pudding out of the basin to serve.

Once the basin is completely lined tip the drained fruit into it and make sure it has packed in well. I then add a little of the juice if I think it looks a little too well drained, but not too much!

To seal the pudding off place un-soaked bread over the top of the fruit so that again the seam between the wall of bread and this final layer across the top will also seal properly. I then pour a little juice over this final layer so that the bread is nicely soaked and coloured with the juice.

Find a saucer or plate that sits nicely on the top of your pudding without touching the sides of the basin. Push it gently down on the pudding – a little juice will probably seep up round the edges. Place a can of beans or similar on the saucer to keep it all weighted down. Chill for several hours.

To serve, ease a palette knife between the bread and basin, as far down as you can, to loosen the pudding. Place your serving dish over the eased pudding and invert to tip the pudding out onto the plate. You may need to gently shake to release it. Ideally your serving dish will have a bit of a lip so that you can pour some of the left over juice over the pudding for decoration. Serve with cream, creme fraiche or even creamy yogurt (see recipe) and any left over juice from draining.

(with thanks to Waitrose for this one!)

This delicious recipe is easy to make. It can be eaten hot or cold, travels well and uses seasonal summer fruits. Use frozen summer fruits when soft fruits and berries are out of season and cook for five minutes or so more.

Preparation time: 15 minutes 

Cooking time: 45 minutes 

Total time: 1 hour 

Makes: 16 squares 



  • 150g caster sugar
  • 150g plain flour
  • 150g ground almonds
  • 150g butter
  • 1 medium egg
  • 150g raspberries and blueberries



  1. Preheat oven to 180°C, gas mark 4. Place all the ingredients except the fruit in a food processor and mix until it forms a ball.
  2. Divide the mixture in half. Press one half into an 18cm square tin to cover the base. Sprinkle over the fruit. On a lightly floured surface, roughly press out the remaining mixture to the size of the tin. Place into the tin and press down lightly.
  3. Place the torte in the oven for 40-45 minutes, or until golden brown and firm to the touch.
  4. Allow to cool completely before cutting into 16 squares. Then pack the torte tightly into a plastic box, before dusting lightly with icing sugar. Serve with fresh whole strawberries.

(with thanks to Nigella, for this one)




For the filling:

  • 500 grams strawberries (hulled)
  • 50 grams caster sugar
  • 25 grams ground almonds
  • 4 teaspoons vanilla extract


For the topping:

  • 110 grams plain flour 
  • 1 teaspoon baking powder
  • 75 grams cold butter (diced)
  • 100 grams flaked almonds
  • 75 grams demerara sugar
  • double cream (to serve)



  1. Preheat the oven to 200C/gas mark 6/400ºF. Put the hulled strawberries into your pie dish, I use a round ovenproof pie dish approx. 21cm diameter x 4cm deep (approx. 1.25 litre capacity) / 8 inches diameter x 2 inches deep (approx. 1¼ quarts capacity), and sprinkle over them the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.
  2. Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer). When you’ve finished, it should resemble rough, pale oatmeal. Stir in the flaked almonds and sugar with a fork.
  3. Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
  4. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside.


  • 500g rhubarb
  • 1 medium onion, finely chopped
  • 100ml cider vinegar, or white wine vinegar
  • 1cm piece fresh ginger, finely chopped,or 1/4 tsp of dried ginger (be careful!)
  • 200g sugar
  • 1/2 tsp salt

No custard or cream required when eating this rhubarb! Rhubarb chutney is delicious with meat, fish or cheese and with a ‘ploughman’s’ type snack. It keeps for up to a year in sterilised jars, if it lasts that long, and proves popular as a gift.

This recipe makes one 500ml jar of chutney, and if you are intending to store the chutney put your clean 500ml jar into a warm oven whilst you prepare the ingredients.

Trim and wash the rhubarb. Slice rhubarb into quite fine chunks.

Heat the onion, vinegar, ginger, sugar and salt in a large pan. (Do not use aluminium as this will react with the vinegar.) Bring to a gentle boil for 5 minutes.

Add the rhubarb to the pan. Reduce the heat and simmer gently for 15 minutes, or until slightly thickened.

If you’re making the chutney to store carefully add it into your now sterilised jar, a little at a time. This should prevent the hotter chutney causing the cooler glass to shatter.

As with jam either put the lid on the jar now and leave to cool. You can use the chutney cold, in the normal way, or even warm a little through for serving if preferred.

Opening Hours


The Christmas Barn opens:
at the end of November until December 22nd or until we sell out!

We reserve the right to close without notice if necessary

Visit Christmas Barn Website

September 5th - we are now CLOSED for 2020

(We reserve the right to close without prior notice)

Planting strawberries

Getting ready for the new season, planting out the strawberries.


The crop of delicious strawberries.


The girls in their uniform.

Job well done

Job well done!