At the end of each supper club, I serve a petit four and after dinner drink (usually homemade). For September’s supper club, it was a blackberry gin, made with the last of the blackberries from our garden, and mini florentines. To book the next Crystal Palace seasonal supper club, please click here.
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Blackberry gin (needs to soak for 1 week)
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Makes 700ml
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400g blackberries
200g caster sugar
700ml gin
a litre fermenting jar
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Place the blackberries in the fermenting jar and add the sugar. Place the lid on the jar and shake until the blackberries are covered in sugar. Pour in the gin and secure the lid tightly. Shake again. Leave at room temperature for 1 day, then transfer to the fridge.
Shake every day for a week, then strain the gin into a sterilised bottle and seal. Keep in the fridge once opened and drink within two weeks.
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Mini florentines
Makes 14
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25g butter
25g sugar
25g golden syrup
25g plain flour
50g flaked almonds
25g raisins
50g dark chocolate, melted
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Place the butter, sugar, golden syrup in saucepan and melt. Stir in rest of ingredients, apart from chocolate. Preheat oven 180°C. Spoon teaspoonful amounts, spaced out from one another, on to an oven tray lined with baking paper. Cook for 10 mins, then allow to cool on the tray. Brush the flat sides of the florentines with the melted chocolate and place on a wire rack, chocolate side up, to set.
