Monday, 22 August 2016
We have gluts of ricotta cheese and duck eggs (the latter caused by the discovery of a stash of eggs recently hidden by the ducks on the allotment). So I invented a recipe to use up some of this surplus. Glut pudding consists of the cheese and eggs along with breadcrumbs, 3 small jars of hedgerow jelly (made last year but it hadn't set properly), redcurrant puree made from the pulp left over from making redcurrant jelly and some raspberries picked in gin - the by-product of making fruit liqueurs.
The ingredients were mixed together, put into baking tins and then baked at 180C for 30-45 minutes.
I was rather pleased with the outcome. Effectively all the ingredients were either gluts or by-products of other recipes.