Ingredients

• 8 thin slices crusty white bread
• 2oz unsalted butter, softened
• 9oz strawberries
• 2 tbsp caster sugar (finer ground sugar)
• fresh ground black pepper (optional)

Directions

1. Lightly butter the bread. Hull the strawberries and slice fairly thickly (about 1/8in slices).
2. Arrange the strawberry slices on the bread as close together as possible without overlapping. Sprinkle lightly with caster sugar and add a few twists of black pepper if using.
3. Place a round of buttered bread on top to complete the sandwich and cut into halves or quarters.

Variation To make a summer tea-time treat into an indulgent pudding, spread the bread thickly with clotted cream (instead of the butter) and be a bit more generous with the caster sugar.

For a real treat at tea-time during the summer, serve these unusual fruity sandwiches – children will love them and served with a cup of Earl Grey adults will too!

Ingredients

• 4 ounces semisweet chocolate
• 1 1/2 ounces unsweetened chocolate
• 10 tablespoon butter at room temperature
• 1/2 cup plus 2 tablespoons sugar
• 3 large eggs
• 1/2 cup and 2 tablespoons flour
• 1 1/2 tablespoons cocoa
• 3/4 teaspoon baking powder

Directions

Butter 6 custard cups. Melt chocolate in a double boiler, add butter and sugar and stir until well mixed. Transfer to a mixing bowl. Add eggs, flour, cocoa, and baking powder. Beat until mixture thickens to mousse consistency (about 8 minutes). Divide into dishes and freeze at least 3 hours. May freeze up to 3 days before serving.

Preheat oven to 375 degrees. Bake until edges are set, center is still moist and surface is shiny (15-18 minutes). Do not overbake. Cool 10 minutes. Invert on a plate and serve with whipped cream.

Serves 6