Strawberry & Almond Cake with quick Strawberry Jam

Perfect afternoon tea material. A lovely light almond cake with a hint of strawberries and accompanied with a little tangy strawberry jam. Makes a real change from scones, jam & cream.

The jam is a quick one....it doesn't keep out of the fridge for longer than a week.  It can be frozen though and served with toast or on pancakes for a lovely breakfast.

If you prefer to measure your ingredients rather than weigh them here's a link Easy Conversion Chart

Jam Recipe

Around 1kg....2lbs strawberries hulled and cut into halves or quarters depending on the size

500 gms /1lb caster sugar

the juice of a large lemon (at least 2tbsps)

Place the fruit and the sugar in a large glass bowl and leave to marinade.  This can be done overnight

Place this in a sieve to remove all the juice

Add the lemon juice to this and pour into a pan and bring to a rolling boil, boil for 5 mins

Carefully add the fruit, stir well, and continue heating until the 'jam'  approaches setting point  105c /220f . Approx 10 minutes

Test to see if it's setting by placing a spoonful on a cold saucer....if it wrinkles when you run your finger through it ...it's done

This is not a firm setting jam and a little give to the consistency is a bonus.

Pour into a sterilised jar and seal. Alternatively wait until cool place in a tupperware box and freeze.

The Cake:-  set the oven to 160c/325f

Grease & line a 2lb  loaf tin with parchment

approx 10 medium sized still frozen solid strawberries (coat these in a little flour just before adding to the batter)

6 oz/175g butter

6 oz/175g caster sugar

6 oz/175g self raising flour

3 eggs beaten

1 tsp almond extract

approx 2 oz /60g flaked almonds

a little milk to loosen the batter

Place the butter, sugar, flour, almond extract & eggs into a large mixing bowl and combine together using a hand whisk. The batter should be of dropping consistency, add a little milk to loosen if not

Place half the batter into the prepared tin, scatter the strawberries over this then place the remaining batter on top

Sprinkle over the almonds

Bake for around 40 mins but check after 30 mins. Test with a skewer, which should come out clean  The cake should be golden and firm to the touch. 

Cool on a wire rack for around 10 minutes or so.

Leave the cake in the parchment and serve when cold.

Now get the kettle on and I'll be around shortly ♥ Dor

Blueberry and Lemon Drizzle Cake

I think I may be a little obsessed with blueberries. I have a handful on my porridge or cereal most mornings.  I love that gorgeous juicy explosion as you bite into them.  I also loved them baked in a cake or muffin and they taste particularly good with a little bit of added citrus, lemon and orange are wonderful additions to any blueberry recipe.   

They were just reducing a whole pallet of Blueberries when I went to the supermarket the other day... What a great excuse to buy a couple of boxes to bake into these delicious Blueberry & Lemon Drizzle Cakes.

As you can see this recipe will make two 1lb loaf tin cakes.  I lined them the easy way using Lakeland's loaf tin liners ( no going back to the old method for me).  The recipe is the all in one sponge mix, so very easy.... just make sure your butter or margarine ( I used Stork) is at room temperature before you start to mix.


Ingredients for 2 loaf cakes

6 large eggs,
400gms of  Fresh Blueberries  ( just under1lb)
3 large lemons zested
350 gms caster ( superfine) sugar   ( US one and a half cups)
350 gms Self raising flour ( US 2 ½ cups)
350 gms softened butter of margarine ( I used Stork)   (US 3 sticks)
3 level teaspoons baking powder  ( measure this carefully too much will cause the cake to rise quickly then fall )
2 Tsps Vanilla Extract 
a little milk if needed ( see the recipe below)

The Drizzle

150 gms caster sugar 
the juice of 2 lemons 

The Glaze  (optional) 

3 heaped Tbsps icing (powdered) Sugar
enough of the remaining lemon juice to make a pourable glaze

Method:-

Heat the oven to 160c (fan)/ 325F  / gas mark 3

Place all of the dry cake ingredients into a mixing bowl.

Add the eggs and softened butter (margarine), Vanilla and lemon zest. Don't add the blueberries just yet.

Slowly whisk together with a hand held beater until everything is combined.   

If the mixture falls easily from a spoon then it's fine... if it doesn't then slacken the batter with a touch of milk.

Sprinkle a little flour over the blueberries then fold them into the batter.

Place the batter in equal proportions into the prepared tins.

Bake in the centre of the oven for approximately 30 minutes or until the cake is springy to the touch and an skewer inserted into the centre comes out clean.

Whilst the cake is baking prepare the syrup, place the sugar & lemon juice for the drizzle in a pan and heat through until the sugar dissolves.  Remove from the heat.

Remove from the oven and poke little holes through the cake whilst it's still warm and pour over the lemon syrup.

Leave in the tins until the cake is quite cool.

Glaze with a little lemon icing if wanted and decorate with a few blueberries  (optional)

    
This cake freezes perfectly well, we have already eaten one...it was yummy... the other is in the freezer ready for any expected visitors 

Crumpets

Crumpets for Tea

So, very easy you won't want to buy another one

This recipe will make 20 crumpets

 Equipment:- you'll need 4 x 7cm metal ring moulds or pastry cutters

a griddle or heavy non stick frying pan

Ingredients:-

175g / 12oz ( 3 cups) plain (all purpose flour)

half tsp caster sugar

half tsp salt

1 tsp fast acting dried yeast

300ml / half a pint of tepid water (1¼cups)
300ml/ half a pint of tepid milk  (1¼ cups)

sunflower oil for greasing the rings

put the flour, sugar, salt & dried yeast into a large bowl and mix well together

Make a well in the centre of the bowl and pour both liquids into it.

Bring the flour in from the sides and mix until a smooth batter is formed

Cover with cling & leave in a warm place for around 45mins to 1 hour. You should see bubbles rising on the top of the batter.

Beat well for two minutes.>

put the griddle/frying pan on a moderate flame.

Grease the ring moulds and place in the pan to heat through.

Pour approximately 3/4 of an inch/2cms of the batter into each mould

Cook for around 5-7 mins, the tops should have crumpet type holes in it and it should be almost dry to the touch.

Turn them over, push the crumpet down in the ring so it makes contact with the pan. Cook on for around a minute until the crumpet starts to brown.

Transfer to a cooling rack.

Repeat for the next batch making sure you grease the moulds each time.

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Toast as needed serve hot with lashings of butter, you can add jam, Marmite

 lemon curd or poached eggs.

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These will freeze really well. Just take out the crumpets and toast from frozen.      

Scones .. my collection both sweet and savoury

   Find the recipe here Blueberry and Yoghurt Scones with Homemade Lemon Curd

Definite staple for us Brits. Great to serve for Afternoon Tea....I like mine toasted the following day for breakfast....yum

This recipe is for plain sweet scones....you can add dried fruit or a few blueberries.  As you progress you can devise so many variations of your own.

I have savoury recipes for cheese scones & olive scone bake if you need them....let me know. 

Here's a few rules that will make all the difference to your scones

Invest in some good scales.... accurate weighing makes all the difference when baking

Work quickly, lightly and not at all heavy handed

Flour..... Use fresh good quality self raising flour....I use Homepride....I can't tell you what a difference it makes

Old SR flour loses it's raising power.   so you're just wasting money if you use it.  Think of all the other ingredients you're wasting too.

Make sure your Baking Powder is well in date.  Throw it in the bin otherwise....it doesn't work at all well when stale. Also don't use too much it's counter effective.

I use cold unsalted butter cut down into cubes so it's easy to rub in. You can use margarine but the flavour won't be there.

I like to use Buttermilk to bind them together.  If you haven't got any then sour milk makes wonderful scones, this is what my mother always used. You can sour milk by leaving it out for a while to get to room temperature and adding a good squeeze of lemon juice.  When it starts to curdle it's good to go.

Use a plain not fluted cutter & dip your cutter into flour before each cut....seems to make them rise better

Glaze just the top, not the sides...glazing the sides stops them rising

Heat the tray you're going to use in the oven until the oven reaches the required temperature ....arrange the unbaked scones on and quickly place in back in the oven

Basic recipe:-  to make 8-10  scones

you will need a greased baking tray....heated as explained above

a 5cm plain round cutter 

12oz - 375 gms Self Raising Flour......see above

1 level tsp Baking Powder                         ditto

pinch of salt

3 tbps caster (superfine) sugar

3oz-90gms unsalted butter

approx 6 fluid oz /175  Buttermilk /Soured milk  ( may take more or a little less depending on the flour absorbancy

a little beaten egg to glaze

add a handful of dried fruit eg. sultanas or raisins but this is optional

Method

Heat the oven to 220c/425f/gas mark 7

Sift the flour, baking powder & salt into a large mixing bowl

rub in the cubed butter until it forms a breadcrumb texture

Add the sugar and mix through

Make a well in the centre and add almost all the buttermilk,  mix together quickly with the blade of a knife

The mix should be quite sticky initally. Add a little more buttermilk if the dough is dry

Lightly bring together to form a ball

Do not overwork the dough at any stage !!!!!!! 

Dredge your worksurface with flour.

Turn out the dough

Lightly roll it out, you can even lightly press it with hands to approximately 1½"/4cms thick

Cut into rounds....you'll probably only get 4 or 5 at this stage

Quickly and gently reform the dough and cut some more

Brush with beaten egg

Remove the hot baking tray from the oven and quickly arrange to scones on it

Bake for around 10 minutes  220c/425f/gas mark 7

They should be golden and firm to the touch but with a little give.

Remove from the tray straight away and place on a wire rack to cool

Ideally serve while still warm.  

Perfect with jam & clotted/whipped cream

or as I've used here thick Greek Yoghurt

Cornish style......cream on top.......Devon Style jam on top......you choose

see below for more ideas....some are taken from my other page

                  Cheese & Walnut Scones find the recipe here Cheese & walnut scones

                                                                    Banana & Toffee

                                         

                        Sultana Scones  find the recipe here Sultana Scones 

                    Get the Recipe Here Olive and Cheese Tray Bake

               Cheese & Chutney                          

                                               Courtesy of Jo's Blue Aga

                            Chicken Cobbler Ring...find the recipe here   Chicken Cobbler Ring

       Find the recipe here Caramelised Red Onion & Courgette Polenta Scone Bake

Raspberry Ricotta Almond Cake Gluten-Free

I've just picked almost the last of my Autumn Fruiting Raspberries.  You know, I think I prefer them to the summer varieties, these were smaller but with a wonderful intensely raspberry flavour.  My father-in-law is wheat intolerant and just loves desserts so I always like to make him a special cake when he comes to tea... we have a slice each and then he takes the rest home ... usually with a big smile of his face as I wrap it up for him.

You're just going to love this cake, tangy raspberries along with the almonds and the creaminess of Ricotta .. just the perfect afternoon tea treat or a great dessert . 

This recipe is based on my  Gluten-Free Lemon Ricotta Cake which I have halved the ingredients to make a smaller 7"/18cm rather than the larger 11"/28cm that it makes.  I've also tweaked the flavourings as you will see.

So, you need to grease and line a 7"/18cm loose-bottomed tin with parchment paper.

Set the oven to 160C/ 300F

I always weigh my ingredients for accuracy but if you prefer to measure them then here's a great  Conversion Chart for you to follow.

Ingredients:-

175 gms unsalted butter at room temperature
200 gms caster sugar (superfine sugar)
300 gms ground almonds
1 tsp Baking Powder
3 large eggs at room temperature
125 gms Ricotta Cheese
1 tsp Vanilla Extract
300 gms Fresh Raspberries
Icing sugar to dust
a little extra sugar to sweeten the sauce to taste   

Method:-  

In a large bowl beat together the butter and sugar until light & fluffy
Add the eggs one at a time and beat in well adding the vanilla with the last egg.
Mix together the ground almonds & baking powder then add to the butter, sugar & eggs mix and stir through gently to combine
Split the raspberries into 3 portions
Gently stir in the first third into the batter ( I used any broken or squishy ones for this) just to distribute them throughout the mix.
Place the batter into the prepared tin, smoothing on top until level.
Now gently push your forefinger and place a raspberry in the indention all around the top of the cake ... thus using up the second third of the raspberries

Place into the centre of your pre-heated oven and bake for around 1 hr 20 minutes then check it. It should be golden brown...There should be no wobble in the centre at all as you pull the tin out...if there is continue baking whilst checking every 10 mins. 

It will be ready after a skewer inserted into the centre comes out clean.     Mine actually took 1 hour 35 minutes before I was happy with it... but as we know all ovens bake differently and I would hate for you to over or under bake it .

Leave in the tin and place on a cooling rack until just warm
Carefully turn it out, leaving the paper on and leave to cool completely.

Whilst the cake is baking add the rest of the raspberries to a small pan with a teaspoon or two of sugar and slowly bring to the boil.  Leave to cool slightly then pass through a sieve to remove the pips.  

Place in a small jug and serve with the cake

Dust the cake with icing sugar and it's ready to serve.

I also served mine with the rest of ricotta that I had over but it would be fabulous with mascarpone or whipped cream .

    

Apricot, Amaretti, Chocolate Crunch Cake

If like me you're a fan of those deliciously bitter sweet Almond Amaretti biscuits then you're going to love this cake,  A deliciously different bake with the tang of fresh apricots, creaminess of dark chocolate along with the crunch and nuttiness of the Amaretti. I've adapted the recipe from a leaflet that I picked up in Waitrose a while back...sometimes these little giveaway recipes are a real treasure to find.

Here's a little bit of the interesting history of these wonderful little Italian Almond Macaroons that I have sourced from Wikipedia. I didn't realise that they had such a romantic connotation or that the actual crushed kernels of the apricot stone were often used to make these darling morsels.
                   ______________________________________________________________

 Amaretti di Saronno (singular amaretto di Saronno) refer to an amaretto (almond flavored) macaroon that is traditional to Saronno, a comune of Lombardy, Italy. It is one of many types of traditional amaretto biscuits.

The Amaretti di Saronno are widely available commercially, most notably through the brand Lazzaroni. Amaretti di Saronno are unrelated to Amaretto liqueur, which is produced by two other companies based in Saronno - ILLVA and PLF.

The invention of this amaretto has received an amorous Renaissance treatment. In the early 18th century, a Milanese bishop or cardinal surprised the town of Saronno with a visit. A young couple, residents of the town, welcomed him and paid tribute with an original confection: on the spur of the moment, they had baked biscuits made of sugar, egg whites, and crushed apricot kernels or almonds. These so pleased the visiting bishop that he blessed the two with a happy and lifelong marriage, resulting in the preservation of the secret recipe over many generations.

                                    ____________________________________________


 THE CAKE:-

It's a really easy throw everything together recipe that takes only minutes to prepare. We enjoyed this over the weekend with our late morning coffee instead of our normal brunch but it certainly can be eaten at any time of the day and would make the perfect dinner time dessert when served with a dollop of mascarpone.

If you prefer to measure your ingredients rather than weigh them here's a detailed conversion chart

THE INGREDIENTS:-

200 gms Skinned and chopped fresh Apricot flesh ( approximately 4 large or 6 small fruits chopped into 1" cubes)
50 gms dark chocolate chips
150 gms Amaretti (roughly crushed)
125 gms Plain flour
1½ tsp Baking Powder
100gms Ground Almonds
3 eggs beaten
175 gms unsalted butter ( at room temperature)
175 gms caster (superfine sugar)
A little Icing (Confectioners Sugar) to dust
A chopped apricot to decorate (optional)

Butter and line a 20cm baking tin (preferably with a loose base) with baking parchment..

Set the oven to 150c 300F Gas 2

METHOD:-

Place the butter, sugar, flour, baking powder, almonds and eggs into a large bowl and beat together either with a whisk or by hand until well combined.

Now fold in carefully ¾ of the chocolate chips, ¾ of the chopped apricots and ¾ of the Amaretti biscuits.

Place the batter into the prepared tin ...level it and then roughly scatter over the  remaining chocolate chips, apricots & Amaretti.

Place in the centre of the pre-heated oven and bake for approximately 1 hour 20 minutes.  Check to make sure there is no wobble in the centre of the cake, Test with a skewer if it comes out clean it's ready. Test at 7 minute intervals if it isn't quite baked through.

Leave in the tin on a wire rack until quite cold.  Remove the parchment paper and it's ready to serve
Dust with icing sugar and decorate with a chopped apricot (Optional)

We served ours with deliciously creamy Mascarpone on the side

   











  

Eccles Cakes one of Manchester's finest

I adore a recipe with a little history especially when it's history belongs locally to where I live. 

Eccles cakes are named after the Manchester district in which they were first baked.  They are a wonderful confection of buttery pastry, dried fruits (most commonly currants), sugar and spices. Traditionally served with a good piece of Lancashire Cheese and a hot cup of tea. 

There are records of them going back as far as 1653 when they were outlawed by William Cromwell's Puritan Protectorate for being 'too damn good, frivolous and secretly pagan'. Of course with reinstatement of the monarchy they thrived once more.  Such a wonderful history,  I've even found this incredible old photograph below of  'Ye Olde Thatche' supposedly the home of the Original Eccles Cakes.

Now , the recipe is so simple...you can make your own puff pastry but I just bought a block of ready to roll 'All Butter Pastry'.   * The filling is traditionally made from currants but I thought I'd bring it up to date with a mixture of currants, dried cranberries, sultanas and dried apricots*.   Please just use what you have in, in whatever combination you prefer even a little mixed candied peel if you like.   The filling is made with the addition of a little brown sugar, melted butter, lemon & orange zest,  nutmeg and mixed spice ( pumpkin spice will do fine)

This recipe will make 12  dainty sized Eccles Cakes which is perfect for afternoon tea.  Even though they are fine served cold they are at their best served warm from the oven

You will need a large baking tray lined with parchment paper and a 4"/10cm round  pastry cutter

Set the oven to 180C/ 350F / Gas 4

Recipe:-

A 375gm /12 oz block of All Butter Puff Pastry left at room temperature for 1 hour
250 gms  (approximately 1 ¼ cups ) mixed dried fruits as mentioned *  above... you can use all currants if you want to be traditional.
30 gms melted butter ( I used salted)
1 level tsp grated nutmeg
1 level tsp mixed spice (pumpkin spice)
the grated zest of 1 orange
the grated zest of 1 lemon
2 tbsp soft brown sugar
1 egg beaten
caster / superfine sugar for sprinkling


Roll the pastry into a large rectangle and to about ¼" / 5mm thick.   Cut into rounds with the pastry cutter.  Carefully fold the off cuts and re-roll,  cutting again until you have 12 circles.

Mix together in a bowl the dried fruits, spices, zests and soft brown sugar and moisten with the melted butter, stirring well to combine everything together.

Lay all the circles of pastry on a work surface
Place spoonfuls of the fruit mix equally in the centre of each circle.
Moisten the edges of the pastry and carefully enclose the fruit by bringing the pastry to the centre and gently easing and pinching the edges together to make a secure parcel.
Turn the parcels over and place on the prepared baking tray
Press the parcels down to make neat circles then cut 3 small slashes into the top of each cake to let the air out whilst baking.
Brush over with the beaten egg and sprinkle generously with caster/superfine sugar.

 Bake in the centre of the oven for around 15/20 minutes when the cakes should be golden brown and crispy.

Place on a cooling tray and at best, serve whilst still warm  with a nice hot cup of tea 

   

                                                           still hot from the oven


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Orange and Cranberry Bundt Cake with Fresh Orange Glaze

This morning was wet, cold & miserable...what a perfect opportunity to turn out a few kitchen cupboards.  It's a job I never relish but hey ho it has to be done.  I found a packet of dried cranberries left over from Christmas that needed to be used up.  I had oranges in the fruit bowl so what better than an orange & cranberry cake.  It was also a great excuse to at last use a bundt tin that I bought a while back.

The cake batter was just a regular sponge... 3 eggs, 6oz of self raising flour, sugar & butter.  I made it extra specially moist by pre-soaking the cranberries in orange juice before baking. Needless to say the cake turned out really well and is packed with lovely citrusy flavours along with the sweet/sour bite of the cranberries.

Ingredients:- to serve around 8 good portions.

I used my small 17cm/ 6¾" Bundt tin.  Make sure it's well greased and floured or alternatively use a quick release spray. Alternatively use a 2lb loaf tin or an 7 inch cake tin lined with parchment paper. 

If you prefer to measure in cups rather than weigh your ingredients here's an Easy Conversion Chart  until I can manage to convert it for you . 


For the cake:-

175g /6oz each of self raising flour, softened butter, caster sugar
3 eggs
175g of dried cranberries
2 oranges zested
the juice of 1 ½ oranges
 ( in cups 1½ cups  Self raising flour, ¾ cup superfine sugar, ¾cup/1½ sticks softened butter)  ¾ cup dried cranberries, 3 eggs) 

method,

Before you start baking...soak the cranberries in the juice of 1½ oranges and leave to soak for an hour or so.

Heat the oven to 160c/325f/gas 3

Cream together the butter & sugar until light & fluffy
add the eggs one at a time until well combined...  beat well with each addition
Carefully fold in the flour and the orange zest
Strain the soaked cranberries and orange juice ... reserving the juice for the glaze
add the soaked cranberries to the batter
Mix gently through the batter
Add to the tin.
Should come around 2/3rds of the way up the tin
Place any excess batter in a smaller tin/dish to bake later on  

Bake for approx 35 mins... check to see if baked right through by placing a skewer towards the centre of the cake.   It should be golden brown with no wobble and the skewer should come out clean. If not quite ready then check at 5 minute intervals until cooked through.

Leave in the tin for at least 10 minutes before turning out carefully and leaving to cool on a wire rack.

The glaze, to be applied when the cake is cold.

If there's any orange juice left from soaking the cranberries then add enough icing /confectioners sugar to make a thickish but still runny icing and dribble it over the cake. 
Just use the juice from the last half of the orange if the cranberries have soaked the juice up

Serve & enjoy

This cake should keep for a few days in an airtight container

Little Almond Crescents

Little Almond Crescents

Delicious little treats perfect for serving with morning coffee, afternoon tea or as a petit four for after dinner.

Really easy to make with only a few ingredients.

If you prefer to measure your ingredients then here's a handy Easy Conversion Chart  

• 2 large egg whites lightly beaten
• 3oz/75g flaked Almonds
• 7oz/200g ground Almonds
• 4oz/100g caster sugar
• either a few drops of almond extract or the zest of a large orange grated finely
• a little icing sugar for dusting

Line a large baking tray with parchment paper & heat the oven to 180c/350f/gas4
Place the ground almonds & sugar in a bowl, add the almond extract or orange zest.
Mix in the egg whites to form a slighty sticky mix & bring together
Put the flaked almonds on to a plate
Roll the mixture into a sausage shape
Cut in half and then cut each half into 9 equal pieces making a total of 18
Take one piece at a time and form into a little crescent shape while rolling in the flaked almonds
Place apart on the baking sheet.
Bake for 15 minutes or until they start the brown very slightly.
Remove from the oven
Cool & sprinkle over icing sugar
If you want you could drizzle over a little dark chocolate or dip one end into melted chocolate.   

Raspberry & White Chocolate Fairy Cakes

Raspberry & White Chocolate Fairy Cakes

Raspberries and White Chocolate are such a great combination. These little fairy cakes are so simple to make, hardly any mixing just add the dry & wet ingredients together and baking for around 20 minutes. A quick decoration with some melted chocolate and they're ready to serve.

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This recipe will make approximately 10 fairy cakes. Just double or triple the ingredients if you need to make lots

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You'll need pretty fairy cake cases and a 12 hole bun tin

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Heat the oven to 170c/325f/gas 3

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ingredients for the cakes

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150gms/5oz fresh raspberries.

150g/5oz plain flour

½tsp Baking Powder

75gms/3oz caster (superfine) sugar

75gms/3oz unsalted butter

125g/5oz white chocolate chopped and split.  2/3rds will be melted and one third left to add to the cake batter

2 eggs beaten

½tsp vanilla extract or vanilla bean paste

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Ingredients for the decoration

3oz/75gms white chocolate 

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Method

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add the butter & sugar into a  saucepan and gently melt it, then add 3/4s of the white chocolate and stir until it disolves, remove from the heat

Meanwhile sieve together the flour & baking powder into a large bowl, add the rest of the chopped chocolate

Add the eggs and the vanilla into the slightly cooled butter & chocolate 

Reserve 10 whole raspberries for decoration and chop the rest in half, add to the flour etc

Now pour in all the wet ingredients to the flour bowl , mix lightly until combined

Spoon equally into the paper cases in the bun tray

Bake in the centre of the oven for around 15-20 minutes. They should be firm to the touch and a light golden colour.

Cool on a wire rack.

When completely cold you are ready to decorate 

Melt the chocolate for the decoration in a bowl over a simmering pan of water, keep a keen eye on it or it will thicken & separate if over heated.

When melted leave to cool slightly then using a teaspoon drizzle the chocolate over the buns.

Top with a whole raspberry and your ready to serve

I had a little extra chocolate so I actually covered a few buns completely and smoothed the chocolate out with a palette knife then added the raspberry

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if you're lucky enough not to eat them all in one sitting these should last a couple of days in an airtight box in the fridge.

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Hope you enjoy them as much as we did