750g prepared hedgerow fruits
150ml red wine
5 tbsp golden caster sugar
8 slices day-old sour dough bread
clotted cream to serve
Place the fruit and red wine in a saucepan with 4 tbsp of golden caster sugar. Cook gently for 15 mins until the fruit is soft. Taste, adding extra sugar if it is required.
Remove the crusts from the bread. Spoon a little juice from the fruit into a non-stick 900g loaf tin. Line the base of the tin with slices of bread. Using a draining spoon, add half the fruit. Continue layering the fruit and bread, finishing with a layer of bread. Pour the juice from the pan into the tin. Allow to cool, then chill in the refrigerator for a minimum of 8 hours and a maximum of 24 hours.
Carefully turn out the terrine onto a dish. Slice and serve with the clotted cream.
Other hedgerow fruit recipes in our July/August 2014 issue:
• Hedgerow shortcake
• Steamed chocolate pudding with hedgerow fruit syrup
For back issues click here, or to subscribe to LandScape click here.