With the mulberry covered in fruit I decided to try and find some ways to use them that Shane and I would enjoy. Doubling up with my weekly lunchbox baking I decided to try to make a slice. It turned out nicely-the puppies were sure that I'd made it for them, because mulberries are theirs. Recipe Ingredients 150g butter ½ cup sugar Vanilla 1 egg 1 cup self-raising flour 1/2 cup milk 1 red apple grated ½ cup white chocolate buttons Mulberries (or other berry to taste) Method 1. Preheat oven to 180 degree and line a slice tin with baking paper. 2. Cream the butter and sugar with the vanilla. 3. Add the egg and mix to combine. 4. Gradually add the flour and milk, mixing well until it forms a smooth batter. 5. Add grated apple and chocolate buttons and fold through gently. 6. Spread a small portion of the mixture onto the lined baking tray, smoothing into corners. Place the mulberries on top of mixture. 7. Spread remaining batter over the mulberries to cover them. 8. Bake for approximately 30 minutes and leave to cool in tin before slicing to serve.
2 Comments
I’m trying to get into the routine of doing some baking every Sunday-so there are some homemade snacks to go in Shane’s lunchbox and for when we get home from work. I like to make a few things-cupcakes and biscuits as a standard, and then try a different recipe. Last week it was vegemite and cheese pastry rolls and this week it was éclairs. We’ve had two lemons on the tree ripening (our only ones this year) so I decided to make Lemon Éclairs based on recipe from SBS Food. Making the choux pastry reminded me a bit of Mum making playdough for kindy….minus the food dye colouring and glitter. It doesn’t really look like it should be food. As I don’t have any pasty bags for piping, I used a zip log bag and cut the corner off. It worked well for the first tray. Piping the second tray I had a blow-out, with a few holes appearing in the bag-that got quite messy. The escaped dough became profiteroles as it was easier to dollop them into round shapes. Making lemon curd is something I have attempted before-with horrible eggy results. So I decided to skip this in the eclairs and just make a lemon cream instead-so much easier and very tasty, I must admit I was eating this by the spoon ‘testing’ it. They turned out quite well-though I think the pastry needed to cook a little longer as some were a bit soggy in the middle. Recipe
Ingredients For the choux pastry 130g Butter 300ml Water 1 tablespoon sugar Pinch salt 1 cup plain flour 3 eggs For the cream 1/2 cup thickened cream 1 teaspoon icing sugar 2 tablespoons white sugar Lemon zest Lemon juice For the icing Lemon juice Lemon zest Icing sugar Method 1. Preheat oven to 180 degrees. Add the butter, water, sugar and salt to a saucepan and heat on low until butter has melted. Turn the heat up and wait for mixture to boil. When boiling remove from heat and add the flour, mixing with a wooden spoon until it forms a smooth dough that comes away from the sides of the pan. 2. Tip the dough into a mixer and let cool slightly. Add one egg and beat until combined with the dough. Repeat with remaining eggs. 3. Spoon the dough into a piping bag (or ziplock bag) and cut off the end. Pipe 10cm lengths of the dough onto a lined baking tray. Leave enough space between each for them to double in size. 4. Place in the oven for about 25-30 minutes. 5. Place cooked dough on a baking tray to cool. 6. Place all the ingredients for the cream in the mixer and whip until thickened. Pour into a bowl and set aside in the fridge. 7. Place the lemon zest and lemon juice into the mixer and add a little icing mixture at a time and whip until it reaches desired thickness. 8. Cut each éclair in half and spoon on a generous amount of the cream. Stick the two halves back together and put on a plate. 9. Spoon the icing over the eclairs -don’t worry if it runs down the side. Put them in the fridge to set. 10. Once icing is set, serve immediately or transfer to an airtight container to store in the fridge. |
![]() "And this, our life, exempt from public haunt, finds tongues in trees, books in the running brooks, sermons in stones, and good in everything." William Shakespeare Archives
February 2017
Categories
All
Links |