Archive for the ‘strawberries’ Category

So easy and delicious, this Sujon Berry Custard Cake recipe whips up in a few minutes and it sure to please being moist, sweet and totally addictive! Serve it up with some whipped cream, yoghurt or be totally decadent with your fav icecream 😉


custard-cake4 eggs (whites separated from yolks), room temp

3/4 cup sugar

120g butter, melted

1 tsp vanilla extract

3/4 cup all purpose flour

2 cups milk lukewarm

1 ½ cups *Sujon Frozen Berries – I use raspberries

Icing sugar for dusting cake

Preheat oven to 190 C. Grease and Line 20 x 20cm baking dish with baking paper, OR you can put the mixture into muffin tins for individual serves.

Separate eggs and beat egg whites to stiff. Set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla.  Beat for two mins.  Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.  The batter is very thin at this stage but don’t worry.

Pour batter into baking dish and scatter over raspberries. It will sink into the cake as it bakes.

Bake for approx 60 minutes or until the top is lightly golden and cake doesn’t wobble.

Cool and dust heavily with powdered sugar, ENJOY! 🙂

Thank-you Ross Pettigrew for your wonderful recipe!

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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Strawberries 1kg Bag

Buy your Sujon Strawberries & Rhubarb all year round! Find your nearest stockist here

You will need…
STRAWBERRY & RHUBARB PIE RECIPE - Another article• 2 cups Sujon Frozen Rhubarb
• Granny smith apple, peeled, cored, chopped
• 1/4 cup caster sugar
• 1 1/2 tablespoons cornflour
• 250g Sujon Frozen Strawberries, cut in halves
• Thick vanilla custard or ice-cream, to serve

For the pastry..
• 1 1/2 cups plain flour
• 2 tablespoons icing sugar mixture
• 125g unsalted butter, chilled, chopped
• 1 egg yolk
• 1 tablespoon chilled water

For the crumble..
• 2/3 cup plain flour
• 1/4 cup firmly packed brown sugar
• 75g butter, chilled, chopped
• 1/2 cup dry-roasted hazelnuts, chopped
Make pastry: Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until pastry just comes together, adding more water if necessary. Turn onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 20 to 30 minutes or until firm enough to roll out.

Roll out between 2 sheets baking paper until 4mm thick. Line base and side of a greased 6cm-deep, 20cm (base) springform pan with pastry. Trim excess pastry (side should be about 3cm to 4cm high). Refrigerate, covered, for 30 minutes.

Meanwhile, place rhubarb, apple and sugar in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 4 to 5 minutes or until rhubarb softens.
Place cornflour and 1 tablespoon cold water in a bowl. Blend until smooth. Add cornflour mixture and strawberries to pan. Stir to combine. Return to the boil. Cook, stirring, for 1 minute or until mixture thickens. Remove from heat. Cool.

Preheat oven to 200°C/180°C fan-forced. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 minutes. Remove paper and weights or rice. Bake for 7 minutes or until base is golden. Cool slightly.

Meanwhile, make crumble: Place flour, sugar and butter in a bowl. Using fingers, rub butter into flour until mixture resembles breadcrumbs. Stir in hazelnuts. Spoon strawberry mixture into pastry case. Top with crumble.
Bake for 25 minutes or until golden. Cool for 20 minutes. Serve with custard or ice-cream. YUM ;D

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Sujon 500g mixed berries (3)

You can tuck into our Sujon Mixed berries all year round – YUM 😉


Berry Mix
2 Cups of Sujon Mixed Berries frozen (Blueberries, strawberries, Boysenberries, Raspberries, Blackberries)
5 T water
3 T Manuka Honey
Bring water and honey to the boil and add Sujon Berries and Simmer until Berries are warm

Cream Pat
1 1/4 cups (300 ml) milk 3 large egg yolks
3 T Honey
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornflour


Mix the sugar and egg yolks together.  Sift the flour and cornflour together and add to eggs mixing until you get a smooth paste. Bring the milk and add slowly to egg mixture, whisking constantly to prevent curdling. Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.  Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.  Serve with Sujon Mixed Berries on top… A naughty but nice way to get your servings of fruit for the day 😉


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If you’re looking for something a little different in a dessert then why not try this delicious soup.  It’s something usually reserved for cooler weather, but this soup, served chilled is a great compliment to any summer dinner. Enjoy!

2 cups SUJON Raspberries Frozen
1/2 C SUJON Strawberries Thawed
1 cup orange juice
1 T icing Sugar
1 Pinch Ground Ginger
1 Cup of Yoghurt Natural Sweetened
1 T Bee Pollen to Garnish

In a blender, combine the raspberries, yogurt, orange juice, icing sugar, and ginger. Puree until well mixed. Serve chilled and garnish with strawberries and dollops of yoghurt sprinkled with bee pollen.

This recipe is easy and tastes so good. If you follow the measurements in this recipe, it will make you heaps!

6-8 cups Rolled Oats
1 cup wheat-germ
1/2 cup grape-seed oil
1 cup honey
1 cup bran
1 cup coconut
1/2 cup Sesame seeds
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup dried apricots
1 cup dried dates
1 Tbspn Vanilla Essence
(Can also add walnuts/ cranberries/ raisins)

Combine all dry ingredients (except dried fruit).
Warm oil, honey and vanilla and add to dry ingredients.
Place into roasting dish and bake at 150 degrees Celsius for 30-40 min until golden, turning mixture every 10 minutes.
Then add the dried fruit.
For each serve add your daily serving of SuJon Blackcurrant powder, which is 1 teaspoon.
Then a bit of milk and yogurt, whatever takes your fancy…
Guess what… It’s ready to eat… YUM!

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This drink is full of anthoycanin rich fruits. Anthoycanins help protect against ageing by keeping your blood vessels healthy and preventing the break down of collagen to keep your skin looking good!
Antioxidant Kick Smoothie Mix
Serves 1
1 x Sachet of SuJon Frozen Smoothie Mix

1 cup of water – or orange juice

Whizz together in a blender – or with a stick blender and serve

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Click on the following link for the recipe… Quick & Easy Smoothie

Try it and let me know if you liked it!

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You can purchase SuJon frozen berries all year round in New Zealand from the following supermarkets.  We like to think that we have most bases covered, but if there’s not a supplier in your district and you want one then let us know!


And to the rest of the world, we will be offering berry product online very shortly at so stay tuned on that one!

In the mean time you can follow us on:




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