English
日本語
한국어
简体中文
繁體中文
Italiano
español
Deutsch
Русский
Here is a picture of them just growing in the countryside where anybody may pick them.
If you look closely you can see the little red raspberries on the canes in the front right of the picture.
I used to help my family go out and pick these wild in the countryside in the summer holidays. This was an important summer task. Then we would make them into jam to save for the autumn and winter. We would have some fresh raspberries as well, perhaps with cream.
If you have a lot of raspberries and want to use them up, then you can even make them into a fruit crumble.
This was one of my favourite summer puddings. To make it, you gently simmer the raspberries in a pan. You can add sugar if you like, but they are already sweet and juicy. The you prepare the crumble mixture by rubbing together flour and butter - some people add sugar to this mixture as well. Then you place the raspberries in an oven dish and sprinkle the crumble on top in a thick layer. Finally bake the dish in a moderately hot oven for about twenty five minutes.
You can serve this raspberry crumble with cream or ice cream or custard if you like.
If you enjoyed this column, you could read this column on British baking, or try my Scottish food lesson
By Wild Raspberry (Rubis idaeus) by Anne Burgess, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=126326045
By Raspberry patch by Richard Webb, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=138368927
Comments (0)