As we don't grow blueberries, but usually have raspberries in the freezer this is my take on an American favourite. Of course, this time of the year we still have fresh raspberries, the Autumn fruiting variety, which in spite of the awful weather are doing a valiant job.
Here's the recipe:-
- 10 oz plain flour and 3 teaspoons baking powder OR 10 oz self-raising flour and 1 teaspoon baking powder
- Half a teaspoon salt.
- 4 oz white sugar
- 1 egg
- 8 fl. oz. milk
- 3 oz butter, melted
- 6 oz raspberries
This mixture makes 11 muffins in the standard size cases that I use.
In a large bowl sift together the flour, baking powder and salt, add the sugar. In another bowl or large jug, combine the milk, beaten egg and melted butter.
Pour the liquid ingredients into the dry and stir lightly until just combined. Fold in the fruit carefully so it's not crushed. Do not thaw frozen fruit.
Spoon into the muffin cases, and bake for about 25 mins at 190-200c until they are browned lightly and springy if you press them. Frozen fruit can lenghten the cooking time by 5 or 6 minutes.
Much the same, but baked as a cake is:-
Raspberry Streusel Cake
10 oz plain flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of bicarbonate of soda
5 fluid ounces milk
8 oz raspberries
4 oz melted butter
4 oz golden caster sugar
Use exactly the same method to make the cake as the muffins, but this time turn it into a cake pan about 12 x 9 inches, lined with silicone paper or greasproof.
Then sprinkle over the streusel topping made by rubbing in 2 oz butter to 4oz plain flour, and stirring in 4 oz soft, moist light brown sugar. You want a fairly lumpy crumble mixture.
I bake this for about an hour at 180c, in the centre of the oven.
Our friends Chris and Marilyn have just celebrated their Golden Wedding. Because the caterers were not available for the 'proper' day we had two parties! For the small informal 'do' we had, I made a batch of cupcakes, the same recipe that we used on the Bloggers Day, in the sew-together blog. They are unbelievably good.
MAKES 12 deep cupcakes • PREP 10 mins •
COOK 18-20 mins. Freeze without frosting
150ml pot natural yogurt
3 eggs, beaten
1 tsp vanilla extract
175g/6oz golden caster sugar
140g/5oz self-raising flour
1 tsp baking powder
100g/4oz ground almonds
175g/6oz unsalted butter, melted
1 batch white chocolate frosting (see recipe)
1 Line a 12-hole muffin tin with paper cases
and heat oven to 190C/fan 170C/gas 5.
In a jug, mix the yogurt, eggs and vanilla
extract. Put the dry ingredients, plus a
pinch of salt, into a large bowl and make
a well in the middle.
2 Add the yogurty mix and melted butter,
and quickly fold in with a spatula or metal
spoon - don't overwork it.
Spoon into the cases (they will be quite full)
and bake for 18-20 mins or until golden,
risen and springy to the touch. Cool for a few mins,
then lift the cakes onto a wire rack to cool
Keep in an airtight container for up to 3 days or freeze as soon as possible.
White chocolate frosting
Melt lOOg white chocolate in the
microwave on High for 1½ mins,
stirring halfway. Leave to cool. Beat
140g unsalted butter and 140g icing
sugar in a large bowl until creamy.
Beat in the chocolate. Cover and chill
for up to one month.
Up to 48 hrs before serving (or the
day before if ifs really hot), bring back
to room temperature, then spread over
This recipe comes from the Good Food magazine June 2007
From this recipe amount I made 16 generously sized cakes, and still had frosting over, which I have put in the freezer.
I really loved the taste of this fruity when we tasted it at Isabel's house. It keeps well and improves as it ages, so if you are regular cake eaters it is well worth making two. The original recipe does not use black treacle, but I like the extra depth it gives to the cake, both in flavour and colour.
Isabel’s Pineapple Fruit Cake
6oz soft brown sugar 4oz butter or marg
Small tin crushed pineapple or chopped up pieces
12oz mixed fruit 4oz cherries
1 dessertspoon black treacle 8oz SR flour
2 teaspoon mixed spice 2 eggs
Put sugar, fat, fruit, cherries, drained pineapple and treacle in a pan, bring to the boil and allow to cool. Beat in two eggs, and then pour the fruit/egg mixture into the sieved flour and spice. Fold in to combine well.
Put into a lined loaf tin and cook for 1¾ hours at 350°f -180°c
In my own oven 1½ hours at 165°c gave a better result.
When doubling the recipe still use only one tin pineapple