Raspberries have a very elevated position in my pantheon of memorable tastes. Good raspberries never fail to please, and I can’t remember having eaten a bad one. Although I cook with seasonal food, through necessity as well as desire, the frozen raspberry is irresistible at this time of year. Recently we had been doing the annual sort out of our book shelves, during which operation I had been leafing through the books as we rearranged them. I remembered being particularly taken by a recipe for a raspberry shortcake, but could not remember in which book. A while later I uncovered it in an old and well thumbed copy of Elizabeth David’s “Summer Cooking”. Here is the recipe direct from the book
with quantities in the original avoirdupoids. There was an irony in the resistance to convert to metric weights which cited a dislike of “foreign” ideas, when the traditional lbs and ozs in use were those brought to our isles by Johnny Foreigner in 1066. Here’s what’s left of the shortbread that was made yesterday.