Pudding Baking Puddings

Ben Tish’s Saffron and Bay Custard Tarts with Sticky Blackberries Recipe

This is a very sophisticated dessert - taking the classic pud to the next level with sweet, sticky blackberries.

20 minutes plus chilling time prep, 50 minutes plus cooling time cook

Serves 6-8 slices

Ingredients

Olive oil for greasing the tin

1 large free-range egg, beaten, for an egg wash

For the ma’amoul pastry

200g plain white flour

65g icing sugar

50g fine semolina flour

200g unsalted butter, chopped

1 tbsp orange blossom water

1 tsp ground cherry kernels (mahlab)

For the sticky blackberries

100ml pomegranate juice

25g caster sugar

3 black peppercorns

1 cinnamon stick

Grated zest of ½ unwaxed orange

200g blackberries

For the saffron and bay custard

300ml double cream

4 fresh bay leaves

A large pinch of saffron threads

3 large free-range egg yolks and 1 large free-range egg, beaten together

2 tbsps caster sugar

Method

1 Preheat the oven to 220°C/Fan 200°C/Gas Mark 7.

2 Put the onion and one half of the garlic bulb in a deep roasting tin. Rub the chicken with olive oil, then season all over and inside the cavity with salt and pepper. Place one rosemary sprig, the lemon half and the remaining garlic bulb half in the cavity. Place the chicken on the onion and garlic and transfer the tin to the oven. Roast the chicken for 30 minutes, or until the skin has started to brown nicely and caramelise.

3 Reduce the temperature to 180°C/Fan 160°C/Gas Mark 4. Scatter around the grapes and remaining rosemary sprigs, and pour around the wine and half the stock. Continue roasting for a further 45 minutes, or until the chicken is cooked through – it should be crisp and golden on the outside and the juices should run clear when the thigh is pierced.

4 Transfer the chicken to a rimmed plate, cover with kitchen foil and leave to rest for 15 minutes. Do not turn off the oven.

5 Meanwhile, strain all the juices from the roasting tin into a saucepan and put the grapes back in the tin and return to the oven. Roast for a further 5 minutes, or until they are sticky and begin to caramelise.

6 Add the remaining stock to the saucepan and boil for 10 minutes, or until the juices have reduced and thickened. Serve the chicken with the sticky, sweet grapes and the sauce for pouring over at the table.

Recipes extracted from Mediterra by Ben Tish, published by Bloomsbury. Photography by Kris Kirkham.