On Monday I had the pleasure of meeting our first consultant in Cornwall – Lynne Ratcliffe. As we prepared for her launch tasting together, her husband Nick (also very keen to see how it all works) popped out to the local shop to get some refreshments for their tasting guests. When he returned, he was hiding a packet of cherry bakewells under his arm in a ‘I just couldn’t resist’ kind of way. We all love guilty pleasures and since some of you may be embarking on a chocolate free zone for the next 40 days, here’s something to satisfy your sweet tooth and I admit, a blatant showing off on my part – anything you can do I can do better, this one is for you Nick….
Cherry Bakewell Bread
1 My Secret Kitchen Original Beer Bread Mix
50g ground almonds
50g caster sugar
50ml veg oil
2 tsp almond essence
100ml lemonade
100g glace cherries
125g icing sugar
20ml cold water
Preheat oven 190c and line a 1lb loaf tin. Empty the bread mix into a bowl and add the ground almonds and sugar and stir together. Reserve 6 of the glace cherries and chop the rest in half and add to the dry ingredients and mix. Make a well in the centre of the dry ingredients and add the vegetable oil, almond essence and lemonade. Mix thoroughly and quickly before putting in to the loaf tin and bake for 25 - 30 minutes. Make the icing by mixing the icing sugar with the water. When the loaf is cool, top with the icing and the reserved whole cherries.
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