Did you know the blueberry is a super food? Research suggests they help prevent cancer, they have bundles of vitamin c and k and also contain fiber, plus a boot load of other micro-nutrients so there is no doubting these juicy berries of deliciousness are good for you. Saying that, I have probably outweighed any nutritional benefit by suspending them in cream cheese sugar and double cream, all slathered over a rich buttery biscuit base of sublime decadence. This is a rich pudding for special occasions or a treat, it’s topped with a toasted hazelnut praline which gives it a sweet nutty crunch. Go on make it, you know it makes sense.
For the base:
- 200g digestive biscuits
- 100g melted unsalted butter
For the filling:
- 400g full fat plain cream cheese
- 300ml double cream (use jersey cream if you can get it)
- 1tbsp vanilla extract
- 100g caster sugar
- 100g blueberries (buy 200g as you will need 100g for the glaze)
For the praline:
- 50g toasted chopped hazelnuts
- 40g caster sugar
For the blueberry glaze:
- 100g blueberries
- 75ml cold water
- 30g caster sugar
- 1 gelatine leaf
You will also need a deep 20cm loose bottomed cake tin and baking parchment.
1. First make your biscuit base. Place the digestive biscuits into a food processor and pulse until like breadcrumbs, then add the melted butter and mix well. Line the base of your cake tin with a circle of baking parchment and add the base mix, press down until you have a nice even base. Place in the fridge for about 45 minutes or until your ready to make the filling. Whilst you are waiting for the base to set you can make the praline. Simply place the sugar and toasted hazelnuts into a pan on a medium heat, slowly mix the sugar with the nuts until the sugar has dissolved and turned a golden brown. Tip mixture onto a baking sheet and spread flat. Place in the fridge until needed.
2. Once your base has set you can make the filling by mixing the cream cheese with the caster sugar, add the vanilla and double cream and briefly whisk until it’s all combined. Lastly add 100g of blueberries and gently fold into the mix. Place the mix on your biscuit base and spread evenly then place back in the fridge for about 1-2 hours until set.
3. To make the blueberry glaze add the 100g blueberries, sugar and water to a pan and bring to the boil then turn down to a gentle simmer for about 5 minutes until berries start to soften. Be careful not to go too far as you want the berries whole. Tip out into a bowl and leave to cool to room temperature.
4. Once the cake has set spoon over the blueberry glaze, making sure the berries are nicely distributed over the top. Place back in the fridge to set for about 2 hours. Once the jelly has set remove from the cake tin on to your preferred serving dish. This can be quite tricky to do, it’s easier if you take your time and not try and rush it out.
Tip: Place the base of the tin on top of something heavy that is smaller than the base (I use my pestle and mortar) then begin teasing the outer ring downwards to release the cake.
5. Just before serving take your praline and place in a bowl and smash it into pieces with the end of a rolling pin or something heavy, you want a mix of big and smaller pieces for texture. Then sprinkle over your finished cake. You might not need all of the praline, but it does keep in the fridge and it’s great sprinkled over ice cream.