Showing posts with label Seasonal Berries. Show all posts
Showing posts with label Seasonal Berries. Show all posts

Tuesday, 1 July 2014

Strawberries And Sandcastles...

It just would not be summer without a trip to the seaside. 

Add just a hint of the beach by serving these bite sized British strawberries, dipped in dark glossy chocolate flavoured with just a hint of orange over a bed of crushed biscuit crumbs or press the mixture into mini buckets or dariole tins for a fun take on a sandcastle.

Serves 6

‘Sand’ Biscuits

  • 225g/8oz gluten free flour
  • Large pinch of fine salt
  • 1 vanilla pod, slit lengthways, seeds scraped from pod
  • 55g/2oz icing sugar
  • 110g/4oz butter, diced
  • 1 egg yolk
  • 2-3 teaspoons water
  • 6 ice cream cones
  • 55g/2oz butter

Chocolate Strawberries

  • 200g/7oz dark chocolate, broken into pieces
  • Finely grated zest of 2 medium oranges
  • 2 teaspoons light olive oil
  • 500g/1lb 2oz strawberries, chilled


  1. To make the sand biscuit, preheat the oven to 180oC/160oC fan assisted/Gas Mark 4. 
  2. Add the flour, salt, vanilla seeds and icing sugar to a bowl or food processor. 
  3. Add the butter and rub in until fine crumbs. 
  4. Add the egg and just enough water to mix to a soft dough.
  5. Roll the dough out between two sheets of non-stick baking paper, slide on to a baking sheet then chill for 20 minutes.

For the strawberries

  1. Add the chocolate, orange rind and olive oil to a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. 
  2. Heat until just melted then stir until smooth.
  3. Strain the chocolate through a fine sieve into a bowl, if liked then dip the strawberries into the chocolate and put on to a tray lined with non-stick baking paper. 
  4. Put in a cool place to set.

Sand castles

  1. Crush the biscuit and ice cream cones into fine crumbs. 
  2. Melt the butter in a small saucepan, mix in 225g/8oz of the crumbs then pack into 6 small buttered mini buckets or dariole moulds. 
  3. Chill 10 minutes then loosen and turn out on to small plates. Scatter extra crumbs on to the plates then arrange the strawberries on top, adding little flags or plastic spoons if liked.

Cook’s tip

Short of time then cheat and use two bars of your favourite brand of flavoured chocolate.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries

Thursday, 26 June 2014

Strawberry And Chilli Nectar...

British strawberries just encapsulate summer.

 Gently cooking fresh strawberries with dried hibiscus flowers, a little chilli and fructose sugar in a sealed bowl over hot water brings out and captures the very essence of summer. Keep the nectar in the fridge or even the freezer and serve ice cold in shot glasses or topped up with prosecco or champagne for a kir style cocktail.

Serves 6


  • 600g/1lb 5oz strawberries, hulled and quartered
  • 30g/1oz fructose sugar
  • 1 red chilli, halved, seeds removed, finely chopped
  • 5g/1/8th oz dried hibiscus flowers


  1. Add the strawberries, sugar, chilli and hibiscus flowers to a large bowl, cover the top tightly with clingfilm then place the bowl over the top of a medium sized saucepan of gently simmering water.
  2. Cook gently for 40-50 minutes.
  3. Allow to cool then chill well. 
  4. Line a sieve with muslin and set over a bowl, add the strawberry mix, tie with string then suspend above the bowl to drain slowly. 
  5. Pour the nectar into a bottle and chill until ready to serve.

Cook’s tip

  • If you haven’t bought fructose sugar before it is sold in small cardboard packs in the supermarket alongside the sugar and sweeteners. 
  • It is a low GI sugar and sweeter than ordinary caster sugar, but don’t confuse it with a sugar substitute or sweetener.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries

Tuesday, 17 June 2014

Strawberry Sandwich...

Strawberry Sandwich anyone!?!

These fab sandwiches in true Alice in Wonderland style are not all that they seem. 

While they may look like white bread spread with butter and filled with salad they are actually made with thinly sliced white chocolate cake topped with delicious olive oil white chocolate ganache flavoured with just a hint of chamomile tea, a thin layer of chocolate ‘grass’, fresh British strawberries, mint leaves and strawberry jam pepped up with black pepper and orange blossom water.

Wednesday, 11 December 2013

Saturday, 7 December 2013

Strawberry And Blueberry Crumble...

A Christmassy twist on a favourite pud.

It doesn’t seem to matter what size your Christmas cake is, there is always a little bit of marzipan left that you don’t know what to do with.

Don’t throw it away, just 75g (3oz) adds festive flavour to a simple crumble, delicious spooned over fresh fruity strawberries and blueberries.

Tuesday, 3 December 2013

Energy Boosting Kale, Quinoa And Berry Salad...

Need to detox after all those Christmas festivities?

This light salad is just what you need. For a healthy packed lunch, cook the quinoa and toast the nuts and seeds the night before, then add the berries and salad leaves in the morning.

Serves 4

Prep: 20 minutes

Cook: 10-12 minutes

Sunday, 1 December 2013

Roasted Duck Breasts With Blackberry And Port Sauce

Enjoy a relaxed five star Christmas dinner for two or double up for extra guests.

Prepare the blackberry and port sauce and pack the sliced sprouts into a plastic bag earlier in the day, then roast the duck breasts while the potatoes dauphinoise bake, for an easy Christmas dinner.

Serves 2

Prep: 20 minutes

Cook: 34-42 minutes

Stand 5 minutes

Thursday, 14 November 2013

Chocolate Roulade With Boozy Blackberries...

Chocolate roulade with boozy blackberries

Wow friends and family with this impressive looking chocolate dessert – made with sloe gin and blackberries.

Serves 8

Prep: 45 minutes

Cook: 15 minutes

Cooling: 3-4 hours


  • 200g (7oz) dark chocolate, broken into pieces
  • 5 large eggs, separated
  • 175g (6oz) caster sugar, plus a little extra
  • 50g (2oz) ground hazelnuts
  • 2 tablespoons hot water
  • 225g (8oz) blackberries
  • 3 tablespoons sloe gin, cherry brandy or kirsch
  • 400ml (14fl oz) double cream
  • 2 tablespoons icing sugar
  • Chocolate holly leaves and extra blackberries to decorate


  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Cut a rectangle of non-stick baking paper a little larger than a 34 x 23 cm (131/2 x 91/2 inch) Swiss roll tin or roasting tin with the same base measurement. 
  • Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
  • Melt the chocolate in a bowl set over a saucepan of very gently simmering water. 
  • Using an electric whisk, whisk the egg whites until peaking. 
  • Using the still dirty whisk, whisk the egg yolks and sugar together in a second bowl for 4-5 minutes until thick and pale and the mixture will leave a trail.
  • Fold the melted chocolate into the egg yolk mixture then the hazelnuts and water. 
  • Fold a little of the egg white into the mixture to loosen it then gently fold in the rest.
  • Spoon into the tin and lightly ease into an even layer. 
  • Bake for 15 minutes until well risen and the top is slightly crusty. 
  • Leave to cool covered with a clean teacloth. 
  • Add the blackberries and liqueur to a bowl, cover and leave roulade and berries to stand for 3-4
  • hours, or longer if that suits you better.
  • About 2-3 hours before serving, whip the cream until it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
  • Wet a clean teacloth under a hot tap, wring out and put on the work surface so that the shorter edges face you. 
  • Top this with a clean sheet of non-stick baking paper and sprinklewith a little extra sugar. 
  • Turn the roulade out on to the sugared paper and remove the lining paper.
  • Spread the cream over the roulade, sprinkle with the soaked blackberries then roll up the roulade starting from the short edge nearest you and using the paper and damp teacloth to help. 
  • The roulade will crack, but don’t worry, just continue rolling and pressing into a good shape until you reach the other end. 
  • Wrap the paper and cloth around the roulade for a few minutes to set the shape.
  •  (If you would like to serve this for Christmas day, wrap the roulade in paper and foil and keep in the fridge overnight)
  • Remove the paper and cloth and transfer the roulade to a serving plate. 
  • Decorate with chocolate holly leaves (see tip below) and extra blackberries.

Chocolate holly leaves

  • Snip about 20 holly leaves from a small branch, leaving just a little of the stem on. 
  • Wash and dry the leaves then brush the shiny top of each leaf with a little melted chocolate leaving a little of the leaf and stem uncovered.
  • Put leaves on a baking sheet lined with non-stick baking paper, chocolate side uppermost and chill in the fridge until the chocolate has set. 
  • Cover with a second thin layer of melted chocolate (you’ll only need about 75g (3oz) of chocolate in all) and chill again.
  • When ready to use, hold the stem end of the leaf and very gently begin to peel and curl the leaf away from the chocolate. 
  • Arrange on the top of the roulade.

Cook’s tip

  • Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. 
  • If your local store doesn’t stock them, buy whole hazelnuts and grind them at home in the liquidiser or food processor.

About this post -

Recipe and photo credit by Seasonal Berries

Tuesday, 12 November 2013

Gluten-free Mini Strawberry Frangipanes...

Packed into a pretty box, these mini frangipanes make a great gift or alternative to a box of chocolates when going for dinner with friends.

Makes 24

Preparation: 20 minutes

Cook: 12-15 minutes


  • 175g (6oz) strawberries, hulled
  • 75g (3oz) butter, at room temperature
  • 75g (3oz) caster sugar
  • 50g (2oz) self-raising gluten free flour blend
  • 1 medium egg
  • 50g (2oz) ground almonds
  • Few drops almond extract
  • 40g (11/2oz) flaked almonds


  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Separate 24 foil or paper petite four cases and put into 2 x 12 section mini muffin tins. 
  • Halve or quarter the strawberries depending on their size and keep 24 pieces to one side. 
  • Chop the rest.
  • Cream the butter and sugar together until soft and pale. 
  • Add the gluten free flour and egg and mix until smooth then stir in the ground almonds and almond extract.
  • Stir in the chopped strawberries then spoon into the petite four cases. 
  • Press a strawberry piece into each one then sprinkle with the flaked almonds. 
  • Bake for 12-15 minutes until well risen, golden brown and the cakes spring back when pressed with a fingertip.
  • Leave to cool for 10 minutes then transfer the cakes to a wire rack to cool completely. 
  • Pack into a box lined with non-stick baking paper and tie with ribbon. 
  • Best eaten on the day of making.

About this post -

Recipe and photo credit by Seasonal Berries

Friday, 8 November 2013

Double Berry Muffins...

Made with wholemeal flour and a double berry boost, these muffins are the perfect treat to take to work.

Makes 12

Prep: 20 minutes

Cook: 15 minutes


  • 150g (5oz) plain wholemeal flour
  • 150g (5oz) plain white flour
  • 3 level teaspoons baking powder
  • 100g (4oz) caster sugar
  • 50g (2oz) butter
  • 4 tablespoons sunflower or vegetable oil
  • 150g (5oz) low fat natural yogurt
  • 1 teaspoon vanilla extract
  • 3 medium eggs
  • 100g (4oz) raspberries
  • 100g (4oz) blueberries


  • Preheat the oven to 200oC (400oF), Gas Mark 6. Separate 12 paper cake cases and put into a 12 hole muffin tin.
  • Add the brown and white flour to a mixing bowl, add the baking powder and sugar and stir together with a fork.
  • Cut the butter into pieces, add to a medium bowl that you can put in the microwave and heat on full power for 30 seconds or until melted. 
  • Add the oil, yogurt and vanilla to the butter, then break in the eggs and beat together with a fork until smooth.
  • Pour the egg mixture into the dry flour mixture and stir with a fork until only just mixed. 
  • Add the berries and stir together gently. 
  • The less you mix the lighter the muffins will be.
  • Drop spoonfuls of the muffin mixture into the paper cases, there’s no need to smooth the tops. 
  • Bake for 15 minutes until they are well risen, the tops are golden brown and when you press the top of one muffin it feels springy and your finger doesn't leave a mark.
  • Take out of the oven with oven gloves, cool muffins in the tin for 15 minutes then lift out of the tin carefully and put on a wire rack to cool.

About this post -

Recipe and photo credit by Seasonal Berries

Thursday, 7 November 2013

Blueberry Muesli Bars...

Need an energy boost at work?

Take a couple of these bars wrapped in foil to keep you going.

Makes 10

Prep: 20 minutes

Cook: 25-30 minutes


  • 150g (5oz) blueberries
  • 1 level tablespoon cornflour
  • 75g (3oz) mixed sunflower seeds, pumpkin seeds and sesame seeds
  • 175g (6oz) porridge oats
  • 150g (5oz) block margarine or butter
  • 75g (3oz) light muscovado sugar
  • 2 level tablespoons golden syrup
  • 75g (3oz) wholemeal plain flour


  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Lightly brush the base and sides of a shallow 20cm (8inch) cake tin and line the base with a square of non-stick baking paper the same size.
  • Put the blueberries in a bowl, sprinkle over the cornflour and gently mix with a spoon until the blueberries are evenly coated.
  • Add the seeds to a plastic bag, seal the end of the bag then bash with a rolling pin until the larger seeds are crushed. 
  • (Or leave them whole if you’d rather). 
  • Scoop out 3 tablespoons and put into a bowl with 3 tablespoons of the oats and save for the topping.
  • Add the margarine or butter, the sugar and the golden syrup to a saucepan and cook over a low heat for 3-4 minutes.
  • Stirring with a wooden spoon until the margarine or butter has melted.
  • Take the saucepan off the heat. 
  • Tip the seeds from the plastic bag and the rest of the oats into the pan along with the flour and mix together well.
  • Spoon about two thirds of the oat mixture into the paper lined tin and spread flat with a round bladed knife. 
  • Sprinkle the blueberries on top then dot small spoonfuls of the rest of the oat mix on top to make an even layer with a few of the blueberries still showing.
  • Sprinkle with the saved seeds and oats.
  • Bake for 25-30 minutes until the top is golden brown. 
  • Take out of the oven with oven gloves, put on to a wire rack. 
  • Press the top down gently with a fish slice then leave to cool in the tin.
  • Loosen the edge of the muesli bars, take out of the tin, peel off the lining paper then cut into 10 bars.
  • Eat some now and put the rest in a plastic container, or wrap individually in foil or clingfilm, keep in the fridge overnight then add to your lunchbox next morning.

About this post -

Recipe and photo credit by Seasonal Berries

Thursday, 26 September 2013

Delicious And Simple Homemade Jam And Chutney...

This year’s crop of British berries is a bumper one, thanks to the wet summer in 2012 followed by this year’s hot, sunny one. Make the most of this abundance of sweet, juicy berries to create your own fresh, homemade jam. From the UK’s obsession with the Great British Bake Off to Brad Pitt flying to France for his favourite pots of jam, homemade jam is having a moment.

 Rosemary Jameson, founder of the Guild of Jam and Preserve Makers, is encouraging the UK to take advantage of summer berries and reap their benefits throughout the colder months. She said, “The routine of jam making can be very therapeutic, a great stress relief and a counterpoint to busy modern life”.

 There is no end of ways to use it – you can dip into your supply to make jam tarts, Victoria sponges or just spread it on a slice of thick, freshly baked sourdough to warm you up on a cold autumn day. And there’s no need to stop at jam. Served with a strong, hard cheese, homemade chutney is an indulgent autumn treat.

Salt and pepper squid with chili strawberry chutney

Strawberries aren’t just for jam – experiment and try them in chili chutney, accompanied by salt and pepper squid.

Serves 4 as a starter

Preparation time: 25 minutes

Cooking time: 40 minutes

Chili and strawberry chutney

3 large mild red chilies, about 40 g (1½ oz) in total, halved, deseeded, finely chopped

4 cm (1 ½ inch) piece root ginger, peeled, grated

1 teaspoon Sichuan peppercorns, roughly crushed

450 g (1 lb) strawberries, sliced

1 large onion, finely chopped

450 g (1 lb) caster sugar

150 ml (¼ pint) white wine vinegar

4 teaspoons corn flour

1 tablespoon water

Salt and pepper squid

500 g (1 lb 2 oz) baby squid, cleaned, defrosted if frozen

1 teaspoon Sichuan peppercorns, finely crushed

1 teaspoon sea salt flakes

4 tablespoons corn flour

4 tablespoons plain flour

1 egg white

Sunflower oil for deep frying

Little paprika to garnish, optional

Iceberg lettuce leaves to serve, optional


Put all the ingredients for the chutney, except the corn flour and water into a medium sized saucepan and cook over a gentle heat, stirring from time to time until the sugar has dissolved.

Increase the heat slightly and simmer, stirring from time to time for 30 minutes until the strawberries are soft.
Mix the corn flour with the water until a smooth paste, stir into the chutney and cook for one minute until thickened and smooth. Leave to cool.

Remove the tentacles from inside the squid tubes, rinse tentacles and tubes well in cold water, drain and slice the tubes into 1 cm (½ inch) rings.

Spoon the peppercorns and salt on to a plate, add the corn flour and flour and mix together.

Fork the egg white on a second plate to break up.

Half-fill a deep saucepan with oil and heat until the surface begins to shimmer.

Meanwhile dip a few of the squid rings into the egg white, drain off the excess then toss in the flour.

Drop one of the rings into the oil, if it bubbles instantly it is ready.

Lower the flour coated squid into the oil with a draining spoon or frying basket.

Cook for two-three minutes until the squid is pale golden brown and cooked through, lift out of the oil, drain well and transfer to a second plate lined with kitchen paper.

Continue dipping the squid slices and tentacles in the flour mix and frying in small batches until it is all cooked.

Spoon on to fresh squares of kitchen paper or into lettuce leaves set on serving plates, spoon the chutney into small individual dishes, add to plates and serve immediately.

About this post -

Recipe and photo credit by Seasonal Berries

Monday, 8 July 2013

Frozen Berry Slice...

If you have friends coming over then make this easy dessert the day before then slice and decorate when you need it. Couldn’t be simpler and a great hit with adults and kids.

Serves 10

Preparation time: 30 minutes

Cooking time: 15 minutes


Sponge base

 100g (4oz) soft margarine

100g (4oz) caster sugar

100g (4oz) self-raising flour

2 eggs

Grated rind of 1 lemon


3 tablespoons water

2 teaspoons powdered gelatine

225g (8oz) strawberries, hulled

150g (5oz) raspberries

150ml (1/4 pint) double cream

 400g (14oz) can full fat condensed milk

 Juice of 1 lemon


225g (8oz) strawberries

 150g (5oz) raspberries

To serve

Few extra strawberries, hulled, sliced

Few extra raspberries

Few sugar confetti hearts, optional

Few red hundreds and thousands, optional

 Little icing sugar, sifted


Preheat the oven to 180oC (350oF), Gas Mark 4.

Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with non-stick baking paper, snipping diagonally into the corners of the paper and pressing into the tin so that the base and sides are lined.

Add all the sponge ingredients to a bowl or food processor and beat together until smooth.

Spoon into the paper lined tin and smooth into a thin even layer.

Bake for 15 minutes until golden and the sponge springs back when lightly pressed with a finger.

Leave to cool in the tin.

Meanwhile, make the mousse by adding the water to a small heatproof bowl; sprinkle the gelatine over the top so that all the dry powder is absorbed.

Leave to stand for 5 minutes then stand the bowl in a saucepan of hot water and simmer gently for about 5-10 minutes until the gelatine is a clear liquid.

Puree the strawberries and raspberries in a food processor or liquidiser then press through a sieve.

Lightly whisk the cream in a bowl until it forms soft swirls then whisk in the condensed milk and lemon juice until thick and smooth.

Whisk in the fruit puree then gradually fold in the gelatine, pouring it into the bowl in a thin steady stream.

Pour the mousse over the sponge base.

Freeze overnight, loosely wrapping in foil when set.

To make the sauce, puree the berries then press through a sieve, pour into a plastic box and chill in the fridge overnight.

When ready to serve, remove the dessert from the freezer.

Unwrap, remove from the tin and peel away the lining paper.

Cut into 10 bars with a knife dipped in hot water.

Transfer to serving plates.

Arrange extra berries, sugar confetti and hundreds and thousands on top, dust with sifted icing sugar and serve with a separate jug of pureed berries.

About this post -

Recipe and photo credit by Seasonal Berries

Sunday, 7 July 2013

Strawberry Orangeade Rockets ...

Makes 12

Preparation time: 15 minutes

Cooking time: 5 minutes

 Freezing time: overnight


  • 1 orange
  • 2 lemons
  • 100g (4oz) caster sugar
  • 300ml (1/2 pint) water
  • 225g (8oz) strawberries, hulled


  • Pare the coloured rind from the orange and lemons with a swivel bladed vegetable peeler.
  • Halve the fruits and squeeze the juice.
  • Add the rind to a saucepan with the sugar and water.
  • Heat until the sugar has dissolved then simmer for 5 minutes.
  • Leave to cool then stir in the fruit juices and strain the syrup.
  • Purée the strawberries in a liquidiser with 2 tablespoons of the syrup then sieve.
  • Pour into the base of the lolly moulds and freeze for about 30 minutes until solid.
  • Press the lolly sticks into frozen berry base.
  • Pour the orangeade into the lolly moulds and freeze until solid.
  • When ready to serve, dip lolly moulds briefly in warm water then lift out of moulds and serve.

About this post -

Recipe and photo credit by Seasonal Berries

Sunday, 30 June 2013

Summer Berry Swirled Lollies...


Makes 10

Preparation time: 15 minutes

 Freezing time: overnight


75g (3oz) blackberries

150g (5oz) raspberries

4 tsps runny honey

300g (10oz) flavoured Greek yoghurt – vanilla, honey or coconut


Mash blackberries on a plate with 2 teaspoons of the honey using a fork.

Do the same with the raspberries and another 2 teaspoons of the honey on a second plate.

Layer alternate spoonfuls of mashed fruits with the yoghurt in plastic shot glasses.

Add lolly sticks and freeze overnight.

To serve, dip moulds briefly in warm water, then lift out of the moulds and serve.

About this post -

Recipe and photo credit by Seasonal Berries

Monday, 24 June 2013

Strawberry And Raspberry Ripple Eton Mess...

Make up the strawberry swirled meringues and fruit puree the day before, then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids, take out to the garden in a basket or pack into a cool box for a picnic pud.

Serves 6

Preparation time: 35 minutes

Cooking time: 1¼ -1½ hours


  • 225g (8oz) strawberries, hulled
  • 100g (4oz) raspberries


  • 2 egg whites
  • 100g (4oz) caster sugar

To finish

  • 300ml (1/2 pint) double cream
  • 200g (7oz) 0.1% fat fromage frais
  • 225g (8oz) strawberries, hulled, roughly chopped
  • 50g (2oz) raspberries


  • Preheat the oven to 110oC (225oF), Gas Mark ¼.
  • Line a large baking sheet with non-stick baking paper.
  • Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve.
  • Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out!
  • Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy.
  • Add 2 tablespoons of the berry puree then very briefly mix until marbled.
  • Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet.
  • Bake for 11/4-11/2 hours or until the meringues may be easily lifted off the paper.
  • Leave to cool.

To serve,

  • Lightly whip the cream until it forms soft swirls then fold in the fromage frais.
  • Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries.
  • Decorate with the raspberries.
  • Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold.
  • Serve within 1½ hours or the meringues tend to lose their crunch.

About this post -

Recipe and photo credit by Seasonal Berries

Tuesday, 18 June 2013

Lemon And blackberry Traybake...

Dotted with fresh blackberries, this light sponge tray bake is much lower in saturated fat than traditional cakes as it is made with sunflower oil rather than butter, with a surprise of grated beetroot for added moistness.

Cuts into 24 small pieces

Preparation time: 30 minutes

 Cooking time: 30-35 minutes


For the cake 3 medium eggs

150ml (1/4 pint) sunflower oil

175g (6oz) caster sugar

Grated rind of 2 lemons

225g (8oz) self-raising flour

1 tsp baking powder

175g (6oz) or 2 medium cooked beetroot from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated

150g (5oz) blackberries

To decorate

150g (5oz) icing sugar

Juice of 1 lemon Few lemon rind curls, optional


Preheat the oven to 180oC (350oF) Gas Mark 4.

Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally.

 Press into the tin so that the base and sides of the tin are lined.

Add the eggs, oil, sugar and lemon rind to a large mixing bowl and whisk together briefly until just mixed.

Mix the flour and baking powder together, add to the egg mixture with the beetroot and whisk together until smooth.

Pour into the tin and spread into an even layer.

Arrange the blackberries over the top of the cake mixture in three rows then cook for 30-35 minutes until well risen and a skewer comes out cleanly from the centre.

Leave to cool in the tin.

 To decorate, sift the icing sugar into a bowl then gradually stir in the lemon juice to make a smooth icing that will slowly fall from a spoon.

 Drizzle the icing over the cake.

 Sprinkle with lemon rind removed with a zester or grater, then leave for 30 minutes for the icing to set.

About this post -

Recipe and photo credit by Seasonal Berries

Wednesday, 12 June 2013

Tiered Strawberry Jelly And Custard...

Favourite combo ...

 Bring back childhood memories of jelly and custard with these fun looking two tone jellies, a clear fresh tasting strawberry jelly flavoured with cranberry and raspberry juice then topped with a second creamy custard layer.

Makes 6

Preparation time: 25 minutes

Chilling time: 4 hours or overnight


300ml (1/2 pint) cranberry and raspberry juice

6 teaspoons powdered gelatine or 2 small packets

225g (8oz) strawberries, hulled, sliced

4 tablespoons water

500g (1lb 2oz) carton chilled readymade vanilla custard

150ml (1/4 pint) double cream


Pour 150ml (1/4 pint) cranberry and raspberry juice into a small heatproof bowl, sprinkle over 3 teaspoons or 1 packet powdered gelatine and leave to stand for 5 minutes.

Stand the bowl in a saucepan of water and heat for 5 minutes until the gelatine has melted to make a clear liquid.

Stir in the remaining cranberry and raspberry juice then the sliced strawberries.

Spoon into the bases of 6, 250ml (8fl oz) individual jelly moulds, set on a tray.

Allow to cool then freeze for 15 minutes or until the jelly has just set.

Meanwhile, add the water to the rinsed heatproof bowl, sprinkle over the remaining gelatine and leave to soak for 5 minutes.

Stand the bowl in a saucepan of gently simmering water and heat until it makes a clear liquid.

Pour the custard into a bowl, lightly whisk in the cream then the gelatine in a thin steady stream.

Pour this over the set strawberry jelly and chill in the fridge for 6 hours or overnight until set firm.

To serve, dip the moulds into a large dish of hot water, one at a time, count to 10 then lift out of the water, dip a finger in a little water and loosen the top edges of the jelly. Invert jelly mould on to a plate or small cake stand, jerk mould to release jelly then remove mould. Repeat with other jellies then serve.

About this post- This is a free guest post by Seasonal Berries


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