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Blackberry and Raspberry Shortcake

Use Silverstar Multi Purpose Flan / Sandwich pan 1040 ( use sandwich insert for this recipe)

Serves 4 – 6

Shortcake

150g ( 5oz) self raising flour
75g ( 3oz) butter
50g ( 2oz) caster sugar
1 egg yolk, medium
1 dessertspoon water

Topping

75ml ( 3 fl oz) double cream, whipped
125g carton raspberry yoghurt
75g ( 3oz) raspberries
75g ( 3oz) blackberries
few mint leaves

Preheat oven to 190ºC, 375ºF, Fan oven 170ºC, Gas mark 5

Shortcake

Sift the flour into a bowl. Cut the butter into pieces and rub into the flour until the mixture resembles fine breadcrumbs.

Stir in the sugar.

Add the egg yolk and water and mix together to form a soft dough.

Put the dough into the tin. Dust your hands with flour and press the dough into the tin evenly. Prick the dough all over lightly with a fork.

Bake for 10 – 15 minutes until golden brown.

Leave to cool in the tin for 5 – 10 minutes to firm up.

Turn out onto a serving plate.

Topping

Stir the yoghurt into the whipped cream.

Add half the raspberries and blackberries and stir gently.

Spoon the filling on top of the shortcake, spreading almost to the sides.

Arrange the remaining fruit on top and decorate with mint leaves.

Chill in the refrigerator until required.

Suitable for freezing

Note: You could use crème fraîche instead of double cream and yoghurt in this recipe. Alternatively try different flavour yoghurt and a variety of fruits such as peach or nectarine, strawberries or blueberries.

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