Raspberry Roulade

Lesley Holdship - Home Economist, Food Stylist & Recipe Writer

…Jack frost nipping at your toes.

Mon, Nov 30 2009

Maybe I am wishful thinking but it is the time of the year when we should be wrapping up in bobble hats and scarves. Highworth bonfire night was an event not to be missed at the beginning of this month but i was not wearing anything too woolly! and I have been able to light my log fire! With both of these come smells and tastes evoking some far distant memory, none more so that the smell of chestnuts. Are there vendors anymore selling roast chestnuts, huddling over the brazier, nurturing their little shiny brown nuggets? Maybe in the heart of fashionable Covent garden or some such, but I cant imagine for a moment in Swindon. Many of us have lost the ability to appreciate simple pleasures. Everyone strives for more and more and many taste buds have been sadly converted to junk food. But the act of roasting some chestnuts over your autumnal fire is satisfying and – quite frankly – delicious. All you need do is forage for a few, prick their little jackets with a fork and throw into the smouldering embers. Leave one untouched and when that explodes you will find the others are cooked to perfection. But if the task of peeling them leaves you daunted, plump for the canned or frozen ones and enjoy the autumn evenings with a terrifically easy pudding.

Crush 18 digestive biscuits. Mix with 100g melted butter and set aside. Place half a can of chestnut puree in a bowl and soften with a spoon. Add a 200g pack of cream cheese, 6 tbsp natural yoghurt and 3-4 tbsp icing sugar. Whisk everything together really well. Layer the ingredients in four individual glasses and finish off with a drizzle of melted 70 percent chocolate. Bliss.

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