Soft Fruit Bake

[recipe title=”Soft Fruit Bake” servings=”6″ time=”40mins + cooling time” difficulty=”easy” image=”https://rekhagardenkitchen.com/wp-content/uploads/2018/07/fullsizeoutput_64e3.jpeg” description=”Not all soft Fruit is destined to a jam jar. This is such a quick and easy bake, you will choose to keep some fruit aside just for this recipe. WARNING: must resist temptation to taste and wait for the cooling time to pass, hot fruit can scold the roof of your mouth! “][recipe-ingredients]
– 200g Soft fruit (I have used gooseberries) washed, topped and tailed
– 150g Self Raising Flour
– 150g Sugar
– 70g cubed Cold Butter + a little extra to coat ovenproof Ceramic dish
– 1 large Egg, beaten
– a little Demerara Sugar (optional, gives it the surprise sweet crunch on the crust)
– a little Icing Sugar (optional)
[/recipe-ingredients] [recipe-directions]
SET OVEN ON 180˙C
1. Butter the Ceramic dish and sprinkle Demerara sugar and set aside.
2. In a mixing bowl, place the Flour, rub in cubed Butter until it resembles Breadcrumbs. Stir in Sugar.
3. Place the mixing Bowl in the fridge for 10 minutes (approx) just to allow butter to set a little.
4. Remove from fridge and mix in the beaten Egg.
5. Gently stir in Fruit, keeping fruit as whole as possible.
6. Put even ‘blobs’ of mixture into the prepped ceramic dish. No need to spread; it will do so in the oven.
7. Cook for 40 minutes or until when a Skewer is inserted, comes away clean. Remove immediately.
8. Allow to cool completely before dusting with a little Icing Sugar and serve.
TIP: Frozen soft fruit, works just as well. If using frozen fruit add 225g in wieght of Fruit.
[/recipe-directions]
[/recipe]