Archive for April, 2011

Serves: 8
Preparation: 25 minutes
Cooking Time: 45 minutes

• ¾ cup cream
• 125g unsalted butter, chopped
• 1 ½ tsp grated orange rind
• 1 tsp vanilla essence
• 2 eggs
• 2/3 cup caster sugar
• 1 1/3 cups self raising flour
• 2 apples – peeled and cored
• 1 cup Sujon Frozen Blueberries
• Icing sugar

• Grease a 19cm x 30cm baking dish
and line with baking paper
• Melt butter and cream in a saucepan. Do not boil. Remove from heat and let stand for 10 minutes. Stir in orange rind and vanilla essence.
• Beat eggs and sugar in a bowl until thick and pale. Slowly beat in the cream mixture and add sifted self raising flour. Fold mixture.
• Slice apples thinly the fold into the mixture with frozen berries.
• Spoon into the baking dish and cook for 1800c for about 40-45 minutes.
• Let dish stand for 5 minutes before slicing and dusting with icing sugar.

Tip: This dish is great served with whipped cream or ice cream!


Sujon Berryfruit Bistro

-Making the Most of the Best Berries In The World!
New Zealand chefs, caterers and bakers are amongst the best and most innovative in the world; always looking for new innovations and exciting new food ideas.

Some New and Classic Berry Ideas from the team at Sujon®

Berries adds both a spritzy zing and beautiful colour. If a health focus is your thing: berries are a must!

And the frozen berries help keep the Smoothie cool in more ways than one.

Fruit Salad-
A sprinkle of berries adds magic to any fruit salad mix: bright purples, blues, blacks and or reds to create visual excitement.

Green Salads too!
Berries don’t have to start at dessert: with their cleansing acid-sweet bite and brilliant colours they work wonderfully well with green salads and especially with salty cheeses.

An exceptionally versatile summer salsa.

Latin American salsas (chopped uncooked ‘sauces’) go great with NZ casual cuisine: try one of the Sujon berry varieties with finely diced red onions and chopped mint, skinned seeded tomatoes and balanced with caster sugar and white wine vinegar: Perfect with cold meat cuts and especially grilled meats of all types.

A delicious treat!


Berries and Chocolate is the new magic-Muffin ‘mix’. Try low-acid berries with white chocolate and tart berries with dark chocolate.




A baked pudding based on a simple pancake batter that’s made brilliant with berries! Fold frozen berries into the batter, bake and serve warm with cream or icecream. Great for a summer night: perfect for a light but warming winter dessert.

Cheeseboard Comfit
Berries simmered with citrus juice and thickened with a little arrowroot is the perfect cheeseboard partner: different berries with different cheeses: an amazing cheeseboard conversation piece!


Makes approximately 30 slices

  • 300g Butter
  • 1 ½ cups cocoa
  • 6 eggs
  • 2 ½ cups caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup self raising flour
  • 250g dark chocolate chips
  • 500g Sujon Boysenberries
  • 50g icing sugar


  • Defrost Sujon Boysenberries overnight in the fridge in a container or in the microwave before preparing this dish.
  • Preheat oven to 1700c.
  • In a saucepan melt the butter and cocoa together. Remove the pan from the heat.
  • Whisk eggs, sugar and vanilla essence. Fold the egg mixture into the cocoa mixture, add flour and mix well.
  • Pour the mix into a 20 x 30cm slice tin lined with non stick baking paper. Place Chocolate chips and Sujon boysenberries on top of the mix.
  • Bake for 30-40 minutes.
  • Allow brownies to cool then dust with icing sugar.

Tip:  Nice served warm with a Sujon raspberry on top and a side of icecream!