Photography by Rebecca Lewis
Portable puddings mean you can enjoy your dessert whenever you fancy – so start saving your jam jars now
Serves 6
300g fresh cherries, destoned
2 tbsp maple syrup
1 lemon, juiced
180g mixed nuts
1 tsp ground cinnamon
1 tbsp chia seeds
1 tbsp hemp seeds
1 tbsp pumpkin seeds
1 tbsp honey
450g natural yogurt
15 passion fruits
100g dark chocolate chips
12 edible flowers, optional
6 empty jam jars to serve
1 Heat the cherries, 1 tbsp of the maple syrup and the juice of half of the lemon in a small pan over a medium heat. Stir gently for 5 mins until the start to soften, then set aside to cool.
2 Meanwhile, place the nuts, cinnamon and seeds in a blender and blitz until they’ve formed a crumble-like consistency. Add the honey and give it another quick blitz to combine.
3 Place a layer of the nut crumble (using up half the mix) into the base of each jam jar, then add a layer of natural yogurt.
4 Cut and scrape out 12 of the passion fruits and divide equally between the jams jars, followed by another layer of natural yogurt.
5 Finally, add a layer of the cherry compote and top with the rest of the nut crumble.
6 Cut the last three passion fruits in half and top each jar with one half along with a couple of edible flowers.
This recipe is from our feature ‘A Lovely Arrangement’ in our June issue, a menu for a picnic surrounded by spring blooms. It also includes recipes for Rye Bread & Smoked Salmon Floral Squares, Summer Rolls, Edible Flower Salad, Pea & Goat’s Cheese Quiche and Lavender Lemonade. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.
Buy this month's The Simple Things - buy, download or subscribe
