Summer Pudding

I've always wanted to make a classic Summer Pudding, but it intimidated me: the architectural construction of firm-enough bread walls; the nerve wracking inversion of the pudding basin, watching with bated breath to see if the pudding would stay upright or collapse into a sad purple puddle. However, the other day I was lucky enough to help my dear Mother, a seasoned pudding maker, create one for her friends. It was so much easier than expected and has totally rid me of my Summer Pudding phobia, which is just as well as I have 4 bags of home grown blackcurrants waiting for me in the freezer.

 

 

 

 

  

Recipe adapted by me from one given in the book British Baking by Peyton & Byrne,  buy the book on Amazon

Ingredients:

300g blackcurrants
200g redcurrants (or 100g more blackcurrants)
50g white currants (optional)
450g - 500g raspberries and/ or blackberries and/or blueberries
175g caster sugar
White best quality bread loaf (ideally slightly stale)
5 tbsp. Original Ribena (optional)
1 small sprig of mint (optional)


Serves 6-8


1. Put the blackcurrants, redcurrants, and whitecurrants into a large saucepan along with 115g of the caster sugar, and heat over a low temperature for 10-15 minutes, until the sugar dissolves. Occasionally stir the fruit, but not enough to break the berries up as they need to be kept intact rather than turn slushy.


2. After the currant berries have been on the heat for about 5 minutes, place the raspberries, blackberries or blueberries (or a mix of these) into a second, slightly smaller saucepan with the rest of the caster sugar.  Heat the fruit as above, on a low heat for 10 minutes, with an occasional gentle stir until the sugar dissolves.


3. Once both saucepans of fruit have released their juice and all sugar has dissolved, tip all the fruit into a sieve set over a bowl to catch the juice. Leave the fruit and the juice to cool for about 20 minutes.


4. Meanwhile, take out a 1 or 1.5 litre pudding basin. Cut the white loaf with a knife into thick slices. Then remove the crusts, and using scissors (which makes it much easier for some reason), cut each slice into three equal finger pieces, to fit around the sides of the bowl. Save one slice, with which to cut a circle shape slightly larger than the base of the pudding basin. If you wish to use the Ribena (which we didn't bother with), add it to the bowl of fruit juice at this point.


5. When the juice has cooled, dip the circle of bread, gently, into the juice so that both sides are covered and purple. Place the circle firmly into the base of the pudding basin.


6. Next dip each finger of bread, one by one, into the juice so that both sides are covered. Avoid wetting them so much that the bread starts to disintegrate - the bread needs to stay firm. Place the purple bread fingers lengthways up the bowl, bottom to top overlapping slightly and touching the circle at the base. Basically you want to ensure there are no gaps and every angle inside the bowl is lined by those overlapping bread pieces. Press them gently to fit them into place. You'll need to keep some bread fingers back to seal the base of the pudding once the fruit has been put in.


7. With the sides and base of the pudding basin lined with bread, carefully spoon the prepared fruit into the lining, and pour most of the remaining juice over the fruit. Then gently dip the last fingers of bread into any leftover juice, before using it to line the top of the pudding, overlapping them again so that the pudding is sealed. Spoon the last bit of juice over the sealed top.


8. Place a saucer (or small plate which fits just inside the rim of the bowl) over the top of the sealed pudding. Place several heavy weights (or a couple of full heavy cans) onto the saucer. Place the pudding in its dish onto a large plate which will catch any juice that may seep out. Chill in the fridge overnight, for about 12-24 hours.


9. To serve, remove the weight or cans, and the plate. Trim any edges of the bread wall as you would with the pastry of a quiche, to make sure the pudding is a nice circular shape. Gently run a small sharp knife around the edges of the pudding in the basin, to loosen it. Turn the pudding out carefully and slowly onto an upturned plate. Remove the basin. Top with a sprig of fresh mint or some reserved cooked berries. Cut into slices, and serve with or without cream!

 

 

 

 

 

 

This pudding was idly baked while listening to the news on Radio 4.

 

p.s. Thanks so much for all your incredibly kind words on this year's Mad Tea Party post.
Full recipes for all the cakes and treats featured are to come in upcoming posts.

 

Honeyed Plum Pavlova

 

I baked this heavenly pavlova for our New Year's Eve dessert. As it was the first time in many years that all my family could get together for the New Year, the evening was to be a source of much celebration and laughter. This wintry pavlova with honeyed plums and berries was a massive success, with many people going back for third helpings, and by the time the clock struck midnight it was all gone, filling our bellies nicely as we continued to party into the early hours of the morning.

 

Meringue recipe adapted from the recipe given by Olive Magazine, see it at the BBC Good Food website here. Topping adapted from a recipe by Sophie Dahl for Christmas SugarPlum Syllabubby mess torn out of an old Waitrose Magazine, see similar at the Waitrose website here.

Serves 8 plus extra helpings

4 large egg whites
225g caster sugar
1 teaspoon vanilla essence
1 teaspoon cornflour
1 teaspoon white wine vinegar


1. Turn oven to 180C (160 fan ovens), and grease and line a large baking sheet or tray. If you like a neat meringue then you can trace around a 20cm cake tin base, in pencil on the back of the parchment paper, before placing the paper pencil side down on the greased baking sheet.

2. In a large clean bowl, beat the egg whites until they form stiff peaks. Bear in mind the bowl needs to be totally clean - any little piece of dirt or dust could stop the whites stiffening.

3. Next add the sugar, a tablespoon at time, and once all used up beat again for 3-4 minutes until the mixture is glossy and stands up in stiff peaks.

4. Whisk in the cornflour, vanilla essence and vinegar.

5. Spoon the meringue mixture onto the prepared baking tray, spreading it out to be a circle of about 20cm diameter, making a hollow in the centre of the mixture to form a nest.

6. As soon as the meringue goes into the oven, turn the oven right down to 120C (fan 100C). Bake in the oven for an hour and a half, then turn off the oven. Leave the meringue to cool in the oven, and only remove when totally cool. I baked mine in the evening and left it to cool overnight in the oven ready to eat the next day.

7. Once cool, gently peel off the parchment paper and place on a plate or dish. It doesn't matter if the meringue cracks a bit.


for the compote & cream topping:
60ml water
150ml double cream
125g greek yoghurt
3 tablespoons light muscovado sugar
4 tablespoons runny honey
5 plums, washed hulled and chopped
approx 200g blueberries, washed


8. To make the fruit compote, warm the fruit and honey with 60ml water in a small pan over a medium heat, for about 8 minutes or until softened.

9. Strain the mixture using a sieve with a bowl underneath, and make sure you keep the juice from the bowl. Put the fruit to one side to cool.

10. Heat the juice in the saucepan along with the sugar for approx 10 minutes, on a low temperature, until it becomes syrupy. Then take off the heat and leave to cool.

11. Once fruit and syrup are cool, it's time to prepare the creamy topping. In a large bowl, whisk 2 tablespoons of the fruit syrup into the double cream. Once it has started to thicken, whisk in the greek yoghurt until well combined and the cream is whipped.

12. Spoon creamy mixture over the meringue, and then add the honeyed plums and berries. Finish by drizzling some of the reserved syrup over the top, then serve!

 

 

 

 

This pavlova was idly baked while listening to Nine Horses album Money For All


 

Berry Cordial

The choice is yours, whether to make blackberry, raspberry, strawberry or even tayberry or blueberry cordial! When I made this a while ago I plundered our home grown tayberries, but now the shift in seasons brings the possibility of autumnal fruit to enjoy. It would be the perfect time to throw the last of your blackberries into this sweetly sophisticated beverage.

 

 

Recipe

Inspired by one for plum cordial by Skye Gyngell in Waitrose magazine August 2012. For similar, see www.waitrose.com

 

 

300g fresh berries

250g caster sugar (or more, dependent on the sharpness of the fruit)

juice of 1 lemon (orange instead for blackberries or blueberries)

still or sparkling water, to serve

 

 

1. Put the berries, caster sugar and lemon juice into a blender and whizz until smooth. Taste for sweetness, adding more sugar or citrus juice as needed.

Alternatively if you don't have a blender, heat the ingredients together in a saucepan over a low heat, stirring well.

 

2. Strain the mixture through a sieve into a large bowl, and stir again until it is smooth.

 

3. Pour the cordial into a sterilised bottle until needed.

 

4. To serve, dilute the cordial with sparkling or still water (about 1 part cordial to 4 parts water), and serve with ice cubes, mint sprigs and perhaps a slice of lemon.

 

 

 

 

 

 

This cordial was idly concocted as I listened to the choral music of Hildegaard Von Bingen

Gluten-Free Iced Summer Fruit & Meringue Parfait

This iced dessert, adapted from a great recipe by Nigel Slater, is a multi faceted gem: fresh berries and apricots are mixed together with home made ice cream and meringue to create a gorgeous cake style parfait. On a hot day it really makes your taste buds pop. You could make the ice cream and meringues in advance - or use good quality shop bought ones of course - and just bung it all together as a parfait when you're ready.

The Blueberry Ice Cream

Recipe
My own

375ml double cream
200g blueberries
75g sugar
1 teaspoon vanilla extract
juice of 1 lemon


1. Heat the lemon juice, blueberries and sugar together for a few minutes in a pan over a medium heat. Bring to the boil so that berries soften and release their juices, then turn down to a simmer and stir gently until a syrupy consistency.

2. I chose to keep the berries intact in my icecream, giving an iced berry crunch to the end result. If you'd prefer a smoother consistency, mash and then strain the berry mixture, getting rid of any berry pips and skin.


3. Add the cream and vanilla extract to the berry syrup, and mix well.


4. Churn in an ice cream maker according to the maker's instructions, then place in the freezer for a few hours.

5. Alternatively if you don't have an ice cream maker, then pour the mixture into a plastic container, cover with a lid and place in the coldest part of your freezer to set. After an hour, take out and churn with a fork every 40 minutes or so until the ice cream has frozen in a smooth, soft-set way.




The Meringues

Recipe
My own

1 and half large eggs, whites only, room temperature
75g caster sugar


1. Turn the oven to 150C (130C fan), and line a baking sheet with parchment paper.

2. Beat the egg whites in a large bowl for a couple of minutes until stiff. You'll need to use an electic whisk or mixer to beat the whites hard enough.

3. Gradually add the sugar, a tablespoon at a time, beating between each addition.  Beat until well combined and glossy and smooth. The mixture should be stiff enough that it stands up in stiff peaks.

4. Spoon the meringue in smallish circles onto the parchment paper. Leave enough room between them to allow the meringues to expand, I fitted 4 or 5 on a baking tray. If you want to turn them into nests just make a well in the centre of each.

5. As soon as the meringues go in the oven turn the heat down to 120C (100C fan) and bake for 2 hours.

6. When the time is up, turn off the oven and leave the meringues in it to cool for half an hour or so. After this time you can place them on a wire rack if they need to cool further.

The Parfait

Recipe
Adapted from the Iced Apricot & Blackcurrant Terrine recipe by Nigel Slater in his brilliant book Tender Volume II. Click here to buy the book on Amazon.



Taeberries and/or raspberries, 200g total
4 fresh apricots, washed
2 tablespoons water
2 tablespoons golden caster sugar
Blueberry icecream as above, 500ml
Meringues as above, 200g


1. First make a berry coulis, by heating the tayberries and/ or raspberries in a pan over a low heat with the sugar and water. Turn the heat up, and let the berries boil for a few minutes before taking off the heat. Leave to cool.


2. Slice the apricots into thin pieces. Line a 2lb metal or loaf tin, or a freezer box with cling film, leaving some overhang over the edges. Take the blueberry icecream out of freezer approximately 10/15 minutes before the coulis has cooled.


3. Once the coulis is cool, scoop the icecream into a large bowl, and stir in the apricots.


4. Crumble the meringues into small chunks, and add them to the icecream, giving another gentle stir.


5. Finally spoon the icecream parfait mixture into the lined loaf tin, before pouring the berry coulis over the top. Using a skewer swirl briefly through the parfait to mix it up.


 6. Cover the top of the parfait with cling film, and place in the freezer for at least 5 hours.


7. Take out of the freezer 5 minutes before serving, and cut with a sharp knife.

This parfait was idly made to the sounds of Arcade Fire's album The Suburbs

White Chocolate, Blueberry & Lemon Mascarpone Tart

Mr Eve likened this bake to how he likes his women: sweet, zesty, beautiful and tarty! I'm not complaining at the comparison, for this delicate, rich and summery tart is my most delicious yet. The flaky pastry compliments an unctuous mascarpone filling, whilst a zingy blueberry sauce cuts through the sweet creaminess of the white chocolate, enhancing and balancing the flavours.

This is one of those recipes that's best made the day before and brought out when you're ready to wow. Bear in mind that as it contains an unbaked filling, you'll need to keep the tart in the fridge before and after serving.

Recipe
Pastry recipe adapted from the one for Strawberry Tart by Alison Walker in the latest Country Living Magazine (June 2012), filling inspired by hers also. To buy the magazine and see more recipes, visit their website here: www.countryliving.co.uk  You can also buy the magazine at all good UK newsagents this month.


Serves 8-10

for the sweet shortcrust pastry:
225g plain flour
100g cold unsalted butter
2 tablespoons caster sugar
half a teaspoon of ground nutmeg
1 large egg, beaten


1. To make the pastry, quickly cut the cold butter into into small pieces. In a large bowl, combine the butter and flour, rubbing it in with your fingertips. Alternatively if you have a food processor then you can whizz them together briefly. Either way you want the mixture to be the consistency of fine breadcrumbs.

2. Mix in the sugar and nutmeg, before adding the egg, stirring gently until the mixture begins to cohere.

3. Place the pastry on a floured board, kneading it and adding a few drops of water if need be to encourage it to cling together.

4. Gather into a ball and wrap it with cling film then place in the fridge for 30 minutes.

5. After this time, roll the pastry out onto the floured board, rolling gently until it's the thickness of a 1 pound coin. Add a little more flour if the pastry starts sticking to the board. Get ready a deep 20cm tart tin with a removable base.

6. Carefully roll the pastry up over the rolling pin to help you place it onto the tart tin. Gently press the pastry into the base and sides of the tin and prick the base with a fork. Chill for 10 minutes in the fridge.

7. Turn the oven to 190C (170C fan ovens). Cover the base and sides of the pastry case with baking paper, and then fill the base with ceramic baking beans (or dried beans if easier). Bake in the oven for about 12 minutes until the pastry is set.

8. Remove the baking beans and paper, and bake for another 5-10 minutes until the pastry is sandy to touch. Then take out of the oven and leave to cool in the tin on a wire rack. When cool, remove the pastry case from the tin and place on a plate.



for the filling:
250g mascarpone cheese
100g white chocolate, broken into small pieces
2 tablespoons golden syrup
150ml double cream
finely grated zest of 1 lemon

9. To make the filling, gently melt the mascarpone, chocolate and syrup together in a bain mairie (a heatproof bowl over a pan of almost simmering water). Stir briefly when the mixture has melted, then take off the heat and put to one side to cool.

10. Whip the double cream lightly, until it has the same consistency as the mascarpone mixture.

11. Next fold in the lemon zest, and stir, followed by spoonfuls of the double cream. Fold in the rest of the double cream.

12. Carefully pour the filling into the cool pastry case, and place in the fridge to chill overnight.

for the blueberry sauce:
juice of 1 large lemon or 2 small ones
200g blueberries, washed and dried
2 tablespoons golden syrup


13. For the blueberry sauce, heat the lemon juice, syrup and 100g of the blueberries in a pan. Bring to the boil, then simmer for 3-4 mins, stirring occasionally. Taste the sauce, and add a dash more lemon juice if needed.

14. Next you can either use a liquidiser, or do what I did and mash the warmed mixture with a potato masher so that the blueberries have burst all their juices. Stir again, then pass the mixture through a fine sieve with a bowl underneath to catch the sauce. Put the sauce to one side to cool briefly.

15. Finally, take the tart out of the fridge and decorate it with blueberry sauce, plus the remaining blueberries. Serve immediately, with more sauce on the side.

This tart was idly baked while listening to Nick Drake's album Bryter Layter

Blueberry & Primrose Bakewell Cake

For my own birthday cake, I wanted to create something lovely, light and subtle, a cake to freshen the palate before the onslaught of chocolate this Easter. Ground and flaked almonds create a scrumptious Bakewell taste when laced with any berry, and here I used them to compliment fresh blueberries and the sweet tang of primrose, an edible flower in great supply in gardens, fields and hedgerows at this time of year. A little piece of Spring in every slice.

Recipe
Serves 8 -10
Adapted from the recipe at BBC Good Food Online, see the recipe here

150g ground almonds
150g caster sugar
150g unsalted butter, room temperature
150g self raising flour
2 large eggs, room temperature
1 tsp almond extract
150g fresh blueberries, washed and dried
3 handfuls flaked almonds
3 handfuls primroses picked from the garden, 10 minutes before the decoration, optional
sprinkling of vanilla or caster sugar, for decoration, optional

1. Heat oven to 180 (160C Fan) and line and grease a 20cm spring form cake tin.

2. Cream the butter and sugar together until light and fluffy.

3, Add the first egg, and beat well before adding the second into the mixture. Beat again, before throwing in the ground almonds and almond extract.

4. Next sift in half the flour, and stir gently with a metal spoon until well combined.

5. Sift in the rest of the flour and stir.

6. Pour just under half the batter over the base of the cake tin to cover it, before placing the blueberries evenly over the top. Then add the rest of the batter, spreading and smoothing down with a spatula. Make sure that all the berries are covered by the batter.

7. Sprinkle the flaked almonds over the cake, then put in the oven to bake for approx 50 minutes. You'll know it's done when a skewer comes out clean.

8. Leave to cool in the tin for 20 minutes, before carefully turning out of the tin to cool on a wire rack or plate.

9. Shortly before serving, pick the primroses from the garden or a park or hedgerow, and place over the cake to decorate. Sprinkle with a little vanilla or caster sugar, and serve with or without cream.

This cake was idly baked while listening to Just A Minute on BBC Radio 4

Apple & Berry Danish Pastries

If like me you adore all things pastry, then I warn you, you may find that these are so good, so moreish, that you'll need to put a lock and key on them. I had one freshly baked and hot out of the oven before supper, one for breakfast the next day, then one for lunch, and I've got my eye on one for tea if Mr Eve doesn't get there first. What's great about these Danish Pastries is that, unlike the ones found in shops, these are neither too sticky nor too saccharine. Instead the golden fluffy pastry and sweetly spiced fruit compliment eachother to create a more subtle and gorgeous delight. And have I mentioned that you don't have to make the pastry yourself? What more could an idle pastry lover want, eh?

Recipe
Serves 8
Barely adapted from the Danishes recipe by James Martin. See the recipe at BBCGoodFood.com

3 tablespoons unsalted butter, room temperature
2 sharp not sweet eating apples
4 tablespoons demarara sugar
half a teaspoon cinnamon
half a teaspoon allspice or mixed spice
75g blackberries or blueberries
juice of half an orange
500g puff pastry pack
1 egg, beaten
1 handful plain flour, for rolling the pastry

1. Turn the oven to 220C (200C fan ovens).

2. To make the pastry filling, peel and core the apples. Then either slice them finely or dice them into small chunks.

3. Heat 3 tablespoons of the sugar and all the butter in a saucepan over a medium heat.

4. When the butter is melted, add the apples, orange juice and spices. Simmer for about 5 minutes, before taking off the heat and stirring in the berries.
5. To prepare the pastry, roll out the ready made puff pastry onto a floured board, until it's about the thickness of a pound coin. Then cut out 8 squares 11cm each (or do what I did and misread the recipe, cutting rectangles 8cm x 11cm, it just depends whether you fancy your pastries square or rectangle).

6. Prick the pastry pieces all over with a fork and place them on a baking tray or two.

7. Carefully spoon the filling in the centre of each square or rectangle, turning over the edges. Brush egg all over the pastry to help the Danishes turn golden in the oven.

8. Sprinkle the remaining 1 tablespoon of sugar over the Danishes, then place them in the oven to bake for approx 20 minutes until golden.

These Danish pastries were idly baked while giggling and chatting with my dear mate Kate

Dairy Free Summer Berry Bundt Cake

This bundt cake is a great cake to bake when you need to feed lots of people, and looks thoroughly celebratory filled with a riot of bright summer berries. It's called a bundt cake because it's baked in a special ring shaped tin, which is a sort of decorative mould with fluted sides. This dairy free recipe can also be made gluten free if you simply swop the plain flour for a gluten free one, and use gluten free baking powder instead of the cream of tartar. The lightness of this lovely recipe is mirrored by the delicate marbling of yellow and white in its crumb, and the sweet taste allows the tangy berries to take centre stage. A beautiful cake to make in the last sunny days before summer's end.

Recipe

Serves 12

Adapted from Sophie Grigson's great seasonal cookery book, Country Kitchen. Buy the book on Amazon here.

9 large egg whites

4 large egg yolks

1 tsp cream of tartar

150g plain flour

250g caster sugar

2 pinches salt

2 tsps vanilla extract

3 tsps finely grated lemon zest

1. Turn the oven 190C (170C fan ovens), and grease and flour a 25cm bunt tin or ring mould. Grigson says to leave it ungreased and unfloured, but trust me, after all the faff, prodding and elbow grease it took for me to prise this baked cake out of the bundt tin, you will want to prep it to avoid it sticking as it did with me! Perhaps a springform ring mould would be an easier baking option.

2. Put out 4 large mixing bowls. Sift the flour at least four times, using 2 of those bowls. In the third bowl, whisk the 9 egg whites and the cream of tartar and salt together until they form soft peaks.

3. Add most of the sugar to the egg white mixture, leaving aside just 2 tablespoons of sugar for later. Pour in the vanilla extract and whisk until the mixture is thick and shiny.

4. Fold in a third of the sifted flour to the egg whites, gently mixing it in until combined, then add the second part of it, mixing well, then the third part, until all the flour is stirred in.

5. In the fourth large bowl, beat the egg yolks and the reserved 2 tablespoond of sugar until yellow and thickened.

6. To the thickened egg yolk, stir in a third of the egg white mixture, and the lemon zest. 

7. Using a large spoon, place dollops of the egg white mixture into the prepared bundt tin, alternating it with dollops of the egg yolk mixture, so that the two nestle side by side and ontop of eachother in the tin.

8. Once all the egg white and the egg yolk mixtures are in the tin, place it in the oven for approx 35 minutes until a skewer comes out clean.

9. When the cake is done, gently turn the tin upside down and leave it to cool in the tin on a wire rack. Once totally cool, use a spatula or a fork to gently prise the cake away from the tin sides. This is where I had difficulty, hence the scuff marks you can see at the bottom of my cake where it stuck to the tin.

for the icing:

approx 250g icing sugar

2 tbsps lemon juice

1 or 2 punnets of mixed berries: raspberries, blueberries, or strawberries, all washed

10. For the icing, just mix the lemon juice into the icing sugar and beat with a fork until well combined and the consistency you want.

11. Pour the icing over the cake, and then fill the hole in the centre of the cake with berries, layering them also over the top if you like. Dust the berries with a little icing sugar and let the icing dry for half an hour before serving.

This cake was idly baked to the sounds of Karen Elson's album The Ghost Who Walks

Chocolate & Blueberry Marble Cake

Marble cakes epitomise the wonder of childhood to me, with their surreal and beautiful swirls they are quite magical. This lovely chocolate and blueberry marble cake looks tricky to make but it's actually really simple. The sweet taste of the cake makes it especially good for children, and they'll enjoy making the swirly batter with you too. If you'd like to make a cocoa-free version, just replace the chocolate batter with a colour tinted one like red or blue.

Recipe

Serves 8

Base cake adapted from the recipe given at BBC Good Food Online. See the recipe here.

Icing adapted from Fiona Cairn's book Bake & Decorate. Buy the book on Amazon

for the base:

4 tbsps milk

2 or 3 tbsps cocoa

1 tsp vanilla extract

225g unsalted butter

225g plain flour

1 tsp baking powder

225g caster sugar

1. Turn the oven to 180C (160C fan ovens), and grease and line a 20cm baking tin.

2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

3. Add the first egg to the creamed mixture, and beat well before adding the second and beating until the mixture is combined. 

4. Next throw in the flour, milk, and vanilla extract a bit at a time. Mix well until the batter is smooth.

5. Find a second large mixing bowl, and spoon half of the batter into it. Add cocoa powder to this half of the batter, stirring carefully until integrated and dark.

6. Using 2 spoons, spoon alternate dollops of the chocolate and vanilla batters into the cake tin, until the mix is all used and the bottom of the tin evenly covered. Tap the base of the tin on a work surface to get rid of any cake bubbles. Then take a skewer or the tip of a knife, and gently swirl it around the mixture a couple of times to create the marbling.

7. Bake for 50 minutes until the top bounces back under you finger and a skewer comes out clean. Leave to cool in the tin for 10 minutes, before placing on a wire rack or plate to cool. 

 

 

For the buttercream icing:

80g blueberries, washed

1 tbsp water

150g unsalted butter

200g icing sugar

Extra blueberries for decoration, optional

8. To make the buttercream, beat the butter until fluffy.

9. Heat the blueberries with the water in a small saucepan over a low heat for 5 minutes. Then crush the berries with a fork, before sieving them over a bowl to catch the berry juice.

10. Add the berry juices to the butter, and colour purple (I used SugarFlair Grape Violet). With colour tint pastes you only need to add a pin prick amount before stirring it in to give the icing colour, so the more you add the stronger the colour will be.

11. Sift the icing sugar into the mixture and beat for a minimum of 5 minutes, until all is combined and creamy.

12. Spread over the top of the cooled cake, and dot with blueberries in any pattern you like. Enjoy! Due to the buttercream, this cake keeps best if stored in the fridge.

This cake was idly baked to the sounds of Zbigniev Preisner's Requiem for My Friend.



Gluten Free Blueberry & Hazelnut Muffins

Now here's something healthy, naughty and tasty which can be eaten at breakfast, lunch or tea! I love muffins, they're the ideal (or should that be idle) way to bake for a lazy, messy cook like myself. I've added some hazelnuts to your traditional soft and juicy blueberry muffin to give it an earthy crunchiness, and made the recipe gluten free by using special flours. Simple and scrumptious.

Recipe
Makes 12 muffins

Recipe adapted from The Bake-A-Boo Bakery Cookbook by Zoe Berkeley
buy the Book on Amazon

50g hazelnuts
150ml milk
2 large eggs
200g blueberries
1 tsp vanilla extract
125g caster sugar
200g gluten free self raising flour (Dove's Farm or M&S recommended)
75g butter

1. Preheat oven to 180C (160C fan oven), and line a 12 hold muffin tray with paper cases,

2. Line a baking tray with baking paper and lay the hazelnuts on it, then toast them in the oven for approx 10 mins. Leave them to cool for a few minutes before rubbing them with a paper towel or just your clean hands to get rid of the skins, before chopping them into three with a sharp knife. Put them to one side on a plate.

3. In a small bowl beat the eggs until frothy. Then heat the butter over a low hob until melted.

3. Once melted, pour the butter into another bowl and add the vanilla extract and milk, mix well before whisking in the beaten eggs.

4. In a larger mixing bowl, combine the flour, pinch of salt and the sugar. Add the butter mixture gradually in 3 stages, before throwing in the blueberries and chopped roasted hazelnuts. Gently stir the batter to make sure that it is combined.

5. Using a tablespoon, spoon the batter evenly into the 12 cases and cook in the preheated oven for 25 mins, until golden and a skewer comes out clean. Once cooked, leave to cool in the tray for 5 mins before turning out onto a wire rack or plate. Serve warm or cold, ideally with a warming cuppa of your choice.

These muffins were idly baked to the sounds of Cinematic Orchestra's album Ma Fleur