2019-06-01_Food_Heaven

By The Dairy Diary (www.dairydiary.co.uk/quick-after-work-cookbook)

By BerryWorld (www.berryworld.com)

68 baking heaven JUNE WWW.FOODHEAVENMAG.COM

BerryWorld

crumble traybake

MAKES 18 BARS

For the filling

400g (14oz) red gooseberries, trimmed

200g (7oz) sugar

1½ tbsp cornflour

For the crumble

300g (10½oz) self-raising flour

200g (7oz) porridge oats

250g (9oz) salted butter

175g (6oz) muscovado sugar

100g (3½oz) pumpkin seeds

1 tbsp honey, optional

1 First make the filling. Put the

gooseberries, sugar and cornflour in a

saucepan on a medium heat and bring

to a simmer. Cook, stirring occasionally,

for 8-10 minutes until the sugar has

dissolved and the juices become thick

and jammy. Set aside. Heat the oven to

190°C/Gas Mark 5 and line an oven dish

approximately 18x25cm (7x10in) with

greaseproof paper.

2 In a bowl, combine the flour, oats and

butter in a bowl and rub together with

your fingers. Gently break up the but ter

until the mixture looks like coarse crumbs.

3 Stir in the muscovado sugar and

pumpkin seeds, again using your

fingers to break up the lumps of sugar,

then tip half of the mixture into the

prepared oven dish and press down

firmly with your hands.

4 Spread the berry mixture over the

base then top with the rest of the

crumble and press down again, as firmly

as you can without squishing the fruit

out. If using, drizzle the top with honey

then bake for 35-40 minutes until golden.

5 Allow to cool in the dish, then cut into

18 bars and keep in an air tight tin.

Hot Bakewell

blondies

MAKES 9

100g (3½oz) white chocolate chips

75g (2¾oz) lightly salted butter

2 medium free-range eggs

75g (2¾oz) caster sugar

75g (2¾oz) gluten-free self-raising

flour

75g (2¾oz) ground almonds

75g (2¾oz) glacé cherries, chopped

1 tsp natural almond extract

2 tbsp raspberry jam

25g (1oz) flaked almonds

vanilla ice cream, to serve

1 Preheat the oven to 200°C/Gas Mark

6. But ter and line an 18 cm ( 7in) square
   cake tin. Put the chocolate chips in a
   saucepan with the butter and heat very
   gently until melted.
   2 Meanwhile, break the eggs into a
   bowl. Stir in the caster sugar. Sif t in the
   flour and add the ground almonds. Stir
   the cherries into the mixture along with
   the almond extract and melted
   white chocolate until well combined.
   3 Spoon into the prepared tin and
   smooth the top. Stir the raspberry jam
   to soften, then drizzle over the top of the
   mixture and gently swirl in with a knife.
   4 Sprinkle with flaked almonds and
   bake for 20 minutes until risen, lightly
   golden and lightly crusty on top – the
   mix ture will be slightly sof t underneath.
   5 Leave in the tin for 5 minutes, then cut
   into 9 pieces and serve hot with scoops
   of vanilla ice cream.