Chat – 25 July 2019

Makes: 12 Preptime: 40 min,

plus 20 mincooling Cook time:20min

Makes: 18 bars Preptime: 20 min Cooktime: 40 min

Berry bakes

Strawberry & passion

fruit cupcakes

Crumble traybake

l150mlnaturalyogurt

l 3 eggs,beaten

l1tspvanillaextract

l175ggoldencastersugar

l240gself-raisingflour

l1tspbakingpowder

lPinchofsalt

l175gunsaltedbutter,melted

lFortheicing:

l125gcreamcheese

l125gbutter,softened

l350gicingsugar

l 14 strawberries, 12 chopped

l½passionfruit,seedsandjuice

Youwillneed:

lA12-holemuffin tin, lined with

papercases

1

Heattheovento190C,

Gas5.

2

Ina jug,mixtheyogurt,

eggsandvanillaextract.

Putthedryingredients,plus

salt, into a large bowl and

makea wellinthemiddle.

3

Addtheyogurtmixand

meltedbutter,andquickly

foldinwitha spatulaormetal

spoon– don’tover-mix.

Spoonintothecasesandbake

for 20 minoruntilgolden,

risenandspringytothe

touch.Coolona wirerack.

4

Ina largebowlwhiskthe

creamcheeseandbutter

untilsmooththenaddthe

icingsugarandbeatagain

untilyouhavea smoothstiff

icing.Mash2 strawberries

andbeatintotheicingthen

addapproximatelyhalfthe

passionfruitseedsandjuice,

untilyouhaveanicingthat

holdsitsshapebutis easily

spreadable.Pipethefrosting

ontothecakesandtopeach

withchoppedstrawberries

and a drizzle of passion fruit.

TOP TIP

SAVE£££s

Thisrecipeworks

withanyberries,

suchasstrawberries,

raspberries

orblackcurrants.

Justtastethe

‘jam’whenit’s

coolenough,

andadjustthe

sugar

if necessary.

TOPTIP

SAVE£££s

Theundecorated

muffinscanbefrozen

sonothinggoes

to waste!

NO-FUSS FOOD

RECIPE AND IMAGE CREDITS: BERRYWORLD.COM

29

Forthefilling:

l400gredgooseberries,

trimmed

l200gsugar

l1½tbspcornflour

Forthecrumble:

l300gself-raisingflour

l200gporridgeoats

l250gsaltedbutter

l175gmuscovadosugar

l100gpumpkinseeds

l1tbsphoney(optional)

Youwillneed:

lAnovenproofdish(approx

18cmx 25cm)linedwith

greaseproofpaper

1

Heattheovento190C,

Gas5.Tomakethefilling,

putthegooseberries,sugar

andcornflourina saucepan

ona mediumheatandbring

toa simmer.Cook,stirring

occasionally,8-10minuntil

thesugarhasdissolved,

and the juices become thick

andjammy.Setaside.

2

Combinetheflour,oats

andbutterina bowl

andrubtogetherwithyour

fingers.Gentlybreakupthe

butteruntilthemixturelooks

likecoarsecrumbs.

3

Stirinthesugarand

pumpkinseeds,again

usingyourfingerstobreak

upthelumpsofsugar,then

tiphalfofthemixtureinto

thepreparedovendishand

pressdownfirmly.

4

Spreadtheberrymixture

overthebasethentop

withtherestofthecrumble

andpressdownagain,as

firmlyasyoucanwithout

squishingthefruitout.If

using,drizzlethetopwith

honeythenbakefor35-40

minuntilgolden.

5

Allowtocoolinthedish

thencutinto 18 barsand

keep in an airtight tin.