SPOT­TED BLACK­BERRY SPONGE WITH CLOT­TED CREAM

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

125g (4½oz) un­salted but­ter, cubed and soft­ened 125g (4½oz) caster sugar 3 large free-range eggs, at room tem­per­a­ture 125g (4½oz) self-rais­ing flour A splash of semi-skimmed milk 350g (12oz) bram­bles or black­ber­ries Clot­ted cream, to serve Pre­heat oven to 190°C/gas 5. Grease a 20cm (8in) spring­form tin with but­ter, line the base with a cir­cle of grease­proof pa­per and grease this too. Beat the but­ter and sugar in a large bowl un­til creamy – you can do this in a ma­chine if you like. Add the eggs one by one, wait­ing un­til the last is com­pletely beaten in be­fore adding the next. If the batter cur­dles, add 1tsp of flour to bring it back to­gether. Sift the flour into the bowl and fold in. Add a splash of milk (no more than 50ml/2fl oz) to loosen the mix. Spoon the batter into the tin and smooth out. Tip the bram­bles into a clean bowl and sift a cou­ple of pinches of flour over the top. Toss the fruit in the flour, then scat­ter over the un­cooked cake. Bake for 35-40 min­utes, or un­til golden on top and a skewer in­serted in the cen­tre comes out clean. Cool in the tin for 5 min­utes, then care­fully re­lease and cool com­pletely on a wire rack. Serve with clot­ted cream.

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