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2 cups flour
¾ cup sugar
3 oz butter
2 teaspoons baking powder
1 egg
2 or 3 cups of fresh blueberries

Cream butter and sugar, beat in the egg, work in the flour & baking powder. Add a tablespoon of milk if necessary. Roll out to a thickness of half an inch. Place half the shortcrust on a lightly greased or floured baking tray or in a swiss roll tin. Place blueberries on top and sprinkle with sugar. Then put the remaining shortcrust on the top. Prick with a fork and sprinkle lightly. Bake in a fairly cool oven for 20 to 30 minutes.

This multipurpose sauce is good for a topping for cheese cake, ice cream, steak or game.

2 rounded dessertspoons of any red jam.
¼ cup red or white table wine
2 teaspoons cornflour
½ teaspoon cinnamon
1 ½ cups (1 punnet) fresh or frozen blueberries

Heat red jam with the wine and cinnamon until it boils, stir in the blueberries, then, as soon as the sauce boils again, stir in as much cornflour, mixed with a little extra wine, as you need.

Note: Stir in 2 teaspoons smooth or grainy mustard and/or 1-2 teaspoons wine vinegar if you want a sharper sauce for meat.

3 cups blueberries, fresh or frozen
¾ cup plain flour
¼ cup milk
1 teaspoon cinnamon
¼ teaspoon vinegar
¼ cup sugar
3 rounded tablespoons red jam
3 tablespoons flour
75g butter, cubed
½ teaspoon baking powder

Put flour, baking powder and butter in to a food processor. Using pulse button, cut butter coarsely, then add mixed milk and vinegar slowly until mixture forms dough. Do not over mix. Cut ball of dough in two. Roll each half thinly, to form a 25cm circle. Line a 20 cm sponge sandwich tin with one circle and cut remaining circle into 10 strips. To prepare filling, heat jam until liquid, then stir in remaining ingredients and pile coated berries in to uncooked crust. Dampen pastry edges with water. Arrange pastry strips in a lattice pattern over filling, cut off pastry 2 cm beyond rim of dish, then turn in edges, enclosing ends of strips. Decorate pastry outer edge, then bake at 210°C, until pastry is golden brown, 25-40 minutes. Serve warm.

1 cup flour
½ teaspoon baking soda
75g butter
½ cup brown sugar
2 eggs
1 cup blueberries
¼ cup milk
½ cup chopped pecans

Blueberry Sauce

½ cup sugar
1 ¼ cups blueberries
¼ cup bourbon

Sift flour and baking soda into a bowl. Cream butter until light and fluffy. Add eggs and beat well. Toss blueberries in flour mixture, then combine with egg mixture. Add milk and nuts. Grease a pudding basin of four-cup capacity. Pour the mixture into the basin. Secure with basin lid or a circle of baking paper cut to fit the basin rim than a cover of foil. Secure tightly with string. Stand basin on a trivet in a saucepan of boiling water to some half way up the basin. Bring to the boil then simmer for 1 ½ hours. Check the water level occasionally, topping up with more boiling water if necessary. Remove pudding from saucepan and turn out onto a warm serving dish. Serve with sauce.

Blueberry Sauce:

Slowly bring sugar and blueberries to the boil, stirring all the time until the sugar has dissolved. Cool. Add bourbon.

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