These not too sweet yet delicious muffins with white chocolate I made by request from a colleague for the office cakes at the end of May, and they went down very well.
The recipe was a total gamble – I googled recipes and liked the look of this one from Mumsnet and it could not be easier to make. Just mix it all in a bowl and add the chocolate and berries at the end. Perfect to whip up when pressed for time or a good recipe to bake with children.
Easy raspberry and white chocolate muffins, makes12
From Mumsnet’s recipe.
250 g self-raising flour
100 g caster sugar
250 ml milk
2 tsp baking powder
90 ml vegetable oil
150 g raspberries
150 g chopped white chocolate
Pre-heat the oven to 180C and line a muffin tray with large paper cases. Place all ingredients apart from the chocolate and berries in a bowl and mix. Fold in the berries and chocolate with a spatula and divide between the cases. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
Two New Year’s Eves in a row I’ve made the same fabulous dessert and even though i love it, it’s fun to change things up a little, so this New Year’s Eve I decided to make a Baked Alaska. The base is oat crisps, as well as the decoration and the centre is homemade vanilla ice cream topped with passion fruit and wrapped in Italian meringue. Raspberry coulis, fresh raspberries and half a passion fruit to serve. It was delicious and looked just as impressive as I had pictured in my head.
Baked Alaska with raspberries and passion fruit, serves 4
1 batch oat crisps
1 batch vanilla ice cream
4 egg whites
150 ml caster sugar
150 ml caster sugar
100 ml water
1 litre frozen raspberries
a little sugar (to taste)
100 ml water
1 tbsp potato flour
1 punnet fresh raspberries
4 passion fruits
Make the oat crisps using the link above. These can be made a few day in advance, just store in an airtight container. Use a dessert spoon to measure the oat crisps for the base and half a teaspoon for the small decorative oat crisps. Still bake them for the same amount of time.
Make the ice cream and divide between four ramekins lined with cling film, freeze until needed.
Make the raspberry coulis: place all the ingredients in a saucepan. Bring to the boil, sieve to remove the kernels and leave to cool. Can also be made ahead of time.
Make the Italian meringue: Add the egg whites and sugar in a bowl and beat for 10 minutes. Meanwhile, bring the water and sugar for the syrup to the boil in a saucepan. Pour the (very) hot syrup into the meringue mixture and beat for another 15 minutes until you have a thick, glossy meringue.
Place a large oat crisp on each plate. Remove the ice cream from the ramekins and cling and place on top of the oat crisps. Scrape out the seeds from half a passion fruit on top of each ice cream block. Cover the whole lot (apart from the base) with the meringue using a spatula. Use a cream brulee torch to torch the meringue until golden brown. Decorate the plate with the raspberry coulis and fresh fruit. Top each dessert with a small oat crisp and maybe a sparkler. Serve immediately.
In Britain Eton Mess is a real classic and I thought it would be fun to introduce it to some of my Swedish friends. Strawberry season was over in August though so I used raspberries from my parents’ garden and passion fruit to flavour my mess. Homemade chewy meringues further added the va-va-voom. This went down such a treat among my Swedish friends that I was surprised. I thought the amount of whipped cream would put them off!
Raspberry and passionfruit mess, serves 4-5
300 ml whipping or double cream
100 ml raspberries
melissa or apple mint (regular mint will of course do too) to decorate
Whip the cream. Break up the meringues and add them to the cream. Add the passionfruit pulp and the raspberries, mix carefully. Divide between four bowls. Decorate with melissa or mint and serve.