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Got a freezer glut of soft fruit from donkeys years ago luv?
Then why not turn it into a Lunchbox Munchy or a Comfortfood Puddy....
You could use any combination of soft fruit that 'blows your frock up':
Blueberries, Raspberries, Blackberries, Strawberries....
And the recipe goes like this:
Serves 6
Preheat Oven to Gas 6 or 200c
and line a shallow 25cm x 18cm tin with baking parchment.
225g self-raising flour
finely grated zest of 1 lemon
175g butter
150g light brown muscovado sugar
75g ground almonds
1 large egg
400g self-selection of soft fruit from your freezer to 'blow your frock up' (thawed and drained, use the juice 'otherwise')
25g roasted shelled pistacio nuts, roughly chopped
25g flaked almonds
1. Place the flour in a food processor and whizz with the lemon zest and butter. Add the sugar and ground almonds and blend until the mixture is crumbly.
2. Reserve 175g of this mixture and set aside for the topping.
To the rest of the mixture, add the egg, and mix to a smooth quite sticky dough. Line the base of the prepared tin with the dough, pressing it down with the back of a spoon.
3. Sprinkle the drained soft fruit over the base. Stir the chopped nuts into the reserved topping mixture and sprinkle on top, pressing down gently.
Bake for 30 mins until golden. Cover with foil if the topping begins to brown too much.
Allow to cool completely in the tin.
Cut into bars/squares.
Serve as desired.
Then why not turn it into a Lunchbox Munchy or a Comfortfood Puddy....
You could use any combination of soft fruit that 'blows your frock up':
Blueberries, Raspberries, Blackberries, Strawberries....
And the recipe goes like this:
Serves 6
Preheat Oven to Gas 6 or 200c
and line a shallow 25cm x 18cm tin with baking parchment.
225g self-raising flour
finely grated zest of 1 lemon
175g butter
150g light brown muscovado sugar
75g ground almonds
1 large egg
400g self-selection of soft fruit from your freezer to 'blow your frock up' (thawed and drained, use the juice 'otherwise')
25g roasted shelled pistacio nuts, roughly chopped
25g flaked almonds
1. Place the flour in a food processor and whizz with the lemon zest and butter. Add the sugar and ground almonds and blend until the mixture is crumbly.
2. Reserve 175g of this mixture and set aside for the topping.
To the rest of the mixture, add the egg, and mix to a smooth quite sticky dough. Line the base of the prepared tin with the dough, pressing it down with the back of a spoon.
3. Sprinkle the drained soft fruit over the base. Stir the chopped nuts into the reserved topping mixture and sprinkle on top, pressing down gently.
Bake for 30 mins until golden. Cover with foil if the topping begins to brown too much.
Allow to cool completely in the tin.
Cut into bars/squares.
Serve as desired.
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