Raspberry Shortcake
Although fresh raspberries can be found during the year, imported fruit pales into insignificance next to the in-season British raspberry.
Their flavour is far superior and the pleasure of eating them is even greater when we know that they haven't clocked up thousands of food miles!
And when you are using the very best raspberries, you should make sure that you maximise their delicious flavour.
One way is to use a fruit sugar which will enhance the flavour.
And as fruit sugar is suitable for use by Type II diabetics, it also means that the whole family can dig in.
Fruit sugars are pure fructose, which is a natural constituent of many fruits and vegetables. Unlike artificial sweeteners, fructose has no aftertaste. Fruisana Fruit Sugar has come up with this tasty Raspberry Shortcake recipe.
Ingredients: (for shortcake)
350g self-raising flour, sieved
1 tsb baking powder
175g butter
100g fruit sugar
1 large egg
5 tbsp milk
Ingredients: (to finish)
100g fresh raspberries
2 tbsp fruit sugar
150ml double cream
Method:
Put flour and baking powder in a bowl, rub in the butter until it resembles breadcrumbs. Stir in the fruit sugar.
Beat together the egg and milk, stir into flour mixture and mix to a soft dough.
Knead the dough on a lightly floured surface. Divide into two equal portions and shape each into a 20cm round approx, 5mm in depth.
Method: (continued)
Place each round onto a greased and lined baking tray. Score the top of each into eight segments.
Bake in a fan oven 160C, electric oven 180C or gas oven mark 4 for 25-35 minutes until golden and soft to touch.
Cool. Sprinkle fruit with fruit sugar, stand for 15 mins. Whip cream until stiff, stir in the raspberries and use to sandwich two shortcakes together.