Archive for June, 2011

Serve: 4  Prep: 35 minutes Cook: 25-30 minutes


  • 200 grams plain white flour
  • a pinch of salt
  • 120 grams butter
  • 50 grams castor sugar
  • 1 egg
  • 2 cups Sujon Frozen Blackcurrants
  • 1/8 cup of plain white flour
  • 1/2 cup of caster sugar
  • a little extra beaten egg

Sweet Pastry:

  • Sift the first measure of flour and salt into a large bowl or food processor.
  • Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
  • Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
  • On a lightly floured bench knead the mixture until it forms a smooth ball.
  • Handle as little as possible to prevent the pastry from becoming hard when baked.
  • Cover with plastic wrap and refrigerate for 20 minutes.


  • Preheat the oven to 180°C
  • On a lightly floured board carefully roll out half of the pastry until it’s approximately 5mm thick.
  • Line a small 20cm pie dish with the pastry. Roll out the second half of the pastry to form the lid.
  • Just before adding the Sujon blackcurrant to the pie base, toss them together with the 2nd measure of flour and caster sugar. Pile the floured Sujon blackcurrants into the pie base.
  • Wrap the lid over the rolling pin and carefully unroll over the top of the pie.
  • Trim off the excess pastry, seal the edge by crimping the pastry sides using a fork or pinching between your forefinger and thumb.
  • Make small slits or holes in the lid with a small knife for air to escape.
  • With a pastry brush, lightly coat the top with a little extra beaten egg.
  • Bake for 25 to 35 minutes or until the pastry is gorgeously golden.

This pie is delicious served with a scoop of ice-cream or whipped cream

Find your nearest Sujon Frozen Berries stockist here:

*The frozen berries that Sujon stock include: raspberries, blackcurrants, blueberries, gooseberries, boysenberries, strawberries, cherries, cranberries, redcurrants, blackberries, mixed berries,

Purchase Sujon Blackcurrant Powder Direct

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This Rhubarb Chutney is nice served with steamed vege’s or smeared over meat in salads and sandwiches.

You will need….

• 3 cups Sujon Frozen Rhubarb

• 4 teaspoons olive oil

• 4 tablespoons soft brown sugar

• 1 red onion diced

• 2 tablespoons balsamic vinegar

• Salt & Pepper


• In a pan sauté onion until soft and golden, sprinkle sugar and cook until onions caramelise.

• Mix Sujon Frozen rhubarb in the pan and gently heat until rhubarb becomes tender and just holds it shape.

• Stir in vinegar and heat for a few more minutes.

Serves: 8

Preparation time: 20 minutes

Cooking time: 1¼ hours

• 4 large egg whites
• 225g caster sugar
• 2 tsp cornflour
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 450g frozen blackcurrants
• 2 tsp cornflour
• 3 tbsp caster sugar
• 300ml double cream
• 200g crème fraiche

Photo: Courtesy of UK Blackcurrant Foundation



  1. Preheat the oven to 130C
  2. Line a baking sheet with non-stick parchment paper and draw a 23cm/9″ circle, turn the paper over.
  3. Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Fold in the vanilla and vinegar.
  4. Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
  5. Bake in the oven for 1¼ hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
  6. While the meringue cooking, put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.

Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool. When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then fold in half of the blackcurrants. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup… And there you have it a beautiful dessert!