A Durrell family feast: Burfi fudge

By Weekend Reporters

Published: | Updated:

From rich plum cake to succulent seafood pasta, a deliciously funny new book reveals the recipes that the real Louisa Durrell served up on Corfu.    

The recipe uses condensed milk, an ubiquitous feature of kitchens of the Raj from the mid-19th century onwards.

The recipe uses condensed milk, an ubiquitous feature of kitchens of the Raj from the mid-19th century onwards.

Gerry has described how Louisa mixed a quantity of Indian chocolate fudge known as burfi as a treat for the children and for their friend Theo Stephanides to take home.

The recipe uses condensed milk, a ubiquitous feature of kitchens of the Raj from the mid-19th century onwards. 

For Louisa it replaced the often difficult-to-acquire fresh milk and satisfied the Durrellian sweet tooth.

Makes 16-20 squares

  • 300g (10½oz) granulated sugar
  • 3tbsp cocoa powder
  • ¼tsp salt
  • 397g tin of condensed milk
  • 50g (1¾oz) butter, plus extra for greasing
  • 1tsp vanilla essence

Combine the sugar, cocoa and salt in a pan. 

Add the condensed milk and mix well. 

Set the pan over a medium heat and stir with a wooden spoon until it boils, around 5 minutes.

Remove from the heat and wipe around the inside of the pan to prevent sugar crystals forming above the mixture. 

Add the butter and vanilla and beat for 5 minutes to incorporate, until the mixture thickens.

Pour into a greased 18cm-square tin and allow to cool and firm up for a few hours or overnight. 

Cut into bite-sized pieces to serve.

Adapted from Dining With The Durrells by David Shimwell, published by Hodder on 31 March, £16.99. Order a copy for £13.59 until 30 March at mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15

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