Wimberry – the Mountain Superfood
Wimberries are small blue/black berries that grow on low growing shrubs in the acidic upland areas of the National park. Containing large amounts of Vitamin C these superfoods have many traditional medicinal uses and harvesting these delicious little berries was once an important custom in many rural upland areas. Wimberries (Vaccinium Myrtillus) are also called bilberry, blueberry, whortleberry and sometimes huckleberry.
Local Wimberry Trumble
This recipe comes courtesy of Joy and Doug, proprietors of the Traveller’s rest in Talybont –on-Usk. Usually made in June, its sensational cross between a tart and a crumble!
225g Plain flour (or, better still, a 50/50 mix of flour and finely-ground pecan nuts)
50g white caster sugar
10g butter, at room temperature
170g fresh wimberries
50g granulated white sugar
110g plain flour
50g caster sugar, plus a little extra
A little ground cinnamon (if you fancy it)
To make the pastry case, put the flour (or flour/pecan nut mix) and sugar into a large bowl. Mix well and then rub into the butter with the tips of your fingers, remembering to lift the flour out of the bowl to make a light and airy pastry. Add the chilled water a little at a time, until you have a sour dough. Knead for a minute or so, then form into a ball and put in a plastic bad. Refrigerate for half an hour.
In the meantime, preheat the oven to 170oC/gas mark 3 and grease a 20cm pie dish with butter. When the pastry is chilled, roll it out on a floured surface to about 3mm thick and carefully drape it in the pie dish, letting it fall into the edges of the dish. Prick the bottom with a fork and bake blind for 5 minutes.
For the filling, mix the Wimberries with the sugar and spoon into the pastry case. Mix together the ingredients for the topping, rubbing in the butter to make coarse crumbs. Spread it evenly over the fruit, then sprinkle a little extra sugar over the top.
Bake for 20 minutes, or until the top of the trumble is golden and the fruit is starting to ooze through it a little. Leave to cool, and serve with custard, ice cream, whipped cream- or a little bit of all three!
Ref: The Hedgerow Handbook, Adele Nozedar, 2012