Strawberry & Apple Loaf

Strawberry & Apple Loaf

Ingredients :

Self raising flour – 250 gms

Butter – 175 gms

Sugar – 175 gms

Cinnamon - ½ tsp

Castor sugar – 2 tbsp

Apple – 1 medium

Strawberries – 225 gms

Eggs, beaten -2

Orange zest, finally grated of 1 orange

Baking powder – 1 tsp

Method :

Heat oven to 180º C

Butter and line the bottom of a 9 x 20 x 13 cm loaf tin.

In a large bowl, rub the flour, butter and sugar together with your fingers to make fine crumb.

Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix into the cinnamon and castor sugar. Set aside.

Coarsely grate the apple down to the core and mix in with the eggs and the zest.

Stir the baking powder into the rubbed-in mixture in the large bowl, and then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t over mix.

Gently fold in 3 quarters of the berries with the metal spoon trying not to break them up.

Spoon into the tin and level.

Scatter the rest of the berries on top. Sprinkle over the topping and bake for 75-80 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done, the cake will feel firm, but test with a skewer to make sure.

Leave in the tin for 30 minutes before turning out, and then cool completely on a wire rack.

Peel off the paper before cutting. Will keep wrap in foil or in a tin for upto 2 days.

Tropical Fruit Gratin

Tropical Fruit Gratin

Ingredients :

Tamarillos – 2

Sweet Pineapple – ½

Ripe Mango - 1

Blackberries – 175 gms

Sparkling White Wine – 120 ml

Caster (superfine) Sugar – 115 gms

Egg Yolks - 6

Method :

Cut each tamarillo in half lengthways and then into thick slices.

Cut the rind and core from the pineapple and take spiral slices off the outside to remove the eyes.

Cut the flesh into chunks. Peel the mango, cut it in half and cut the flesh from the stone (pit) in slices.

Divide all the fruit, including the blackberries, among four l4 cm gratin dishes placed on a baking sheet and set aside.

Heat the wine and sugar in a pan until the sugar has dissolved. Bring to the boil and cook for 5 minutes.

Put the egg yolks in a large heatproof bowl. Place the bowl over a pan of simmering water and whisk until pale.

Slowly pour on the hot sugar syrup, whisking all the time, until the mixture thickens.

Preheat the grill (broiler).

Spoon the mixture over the fruit, Place the baking sheet holding the dishes on a low shelf under the hot grill until the topping is golden.

Serve hot.

Tips & Variations :-

Although boiling drives off alcohol in the wine, children do not always appreciate the flavour; so substitute orange juice if making the gratin for them. White grape juice or pineapple would also work well.