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1 ¾ cups flour (unsifted)
½ cup milk
1 teaspoon grated lemon rind
1 teaspoon baking soda
1 cup sugar
¼ teaspoon grated nutmeg
¼ teaspoon salt
1 egg, beaten
2 cups fresh/frozen blueberries
½ cup butter, melted
3 medium fresh ripe peeled peaches, peeled and thinly sliced

Pre-heat oven to 350°F. Grease and flour a 9-inch baking dish. To prepare crumb mixture, combine ½ cup of the flour, ¼ cup of the flour, ¼ cup of the sugar, nutmeg and 2 tablespoons of the butter in a bowl and set aside. To prepare batter, mix remaining 1 ¼ cups of flour, ½ cup sugar, baking powder, baking soda and salt in a large bowl. Add remaining melted butter, milk, egg and lemon rind; stir until just blended. Pour batter into prepared baking dish. Top with half of crumb mixture. Gently mix peaches, blueberries and remaining ¼ cup sugar in bowl; spoon evenly over crumb mixture. Sprinkle remaining crumb mixture over fruit. Bake 45 to 50 minutes. Serve warm or cool.

2 cups flour
1 cup wholemeal flour
1 cup wheat/grm/bran
1 teaspoon cinnamon
3 teaspoons baking powder
4 tablespoons butter (melted)
½ teaspoon nutmeg
2 tablespoons golden syrup
2 cups blueberries
2 eggs
½ cup sugar
1 ½ cups milk

Combine dry ingredients. Mix milk with beaten egg and sugar, add to dry ingredients. Mix in golden syrup and melted butter. Fold in blueberries. Spoon into patty pans. Sprinkle each muffin with cinnamon and sugar mixed in equal quantities. Bake at 200°C for 10-12 minutes.

275g flour
1 teaspoon baking powder
½ teaspoon salt
2 eggs
75g castor sugar
275g fresh or frozen berries
170ml milk
110g butter, melted
½ teaspoon ground cinnamon


75g raw sugar
1 teaspoon cinnamon
50g finely chopped hazelnuts

Preheat the oven to 190°C then line a 23cm spring from tine with greased paper. The dry ingredients must be sifted twice, so sift the flour, baking powder and salt into a bowl. In another bowl, whisk the eggs, sugar and milk then add the melted butter and whisk again. Sift the flour mixture onto the egg mix and fold in using as few folds as possible (do not over mix the batter). Fold the blueberries in and pour into the tin. Mix the topping ingredients together and sprinkle over the cake. Cool in the centre of the oven for 75 minutes or until the cake feels springy in the centre. This cake is delicious served hot in thick slices with yoghurt or cooled and served as a tea cake.

340g fresh or frozen blueberries
150ml well-chilled evaporated milk
2 teaspoons gelatine dissolved in 2 tablespoons hot water
2 teaspoons sucaryl liquid

reserve a few blueberries for decoration. Puree the remainder in a food processor or blender. Beat the milk until thick then beat in the cool gelatine mixture and the sucaryl. Fold in the blueberry puree. Pour into freezing trays without stirring. Place in freezer. Allow 2-4 hours for it to freeze completely. Allow ice cream to soften slightly in the main compartment of the refrigerator before serving.