So we are deep into the soft fruits season and given the expense and uneven ripening of some (peaches, apricots, nectarines) at the point of purchase it can be very tricky to have enough of any one thing to convert into a delicious dessert. I also feel that for many of the summer fruits, red and blackcurrants aside, the least fuss the better. Washed and used as an accompaniment to other things seems the best way forward.
A couple of ideas: pancake pouches with soft fruits, and the old favourite, a vintage sponge. Of course, the ever-present strawberries and raspberries below can be replaced with sliced peaches, nectarines and whole cherries if you have them.
I first saw these on Pinterest just as an image and the pouches looked perfect. I can’t imagine how the author/baker managed to get the batter to form little cauldrons into which the fruits can be spooned, but the version we ended up with went down a storm with the kids and can definitely be served up at breakfast as a low faff option or as a pudding with ice-cream as well as fruit. The origins appear to be mini German or Dutch Pancakes.
1 cup or 250ml milk
1 cup or 130g flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup or 60g butter, melted
Sifted Icing Sugar for dusting
Preheat oven to 200°C/Fan 180°C. Blend first six ingredients (milk to orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
- Blend in butter a little at a time in order to temper the eggs.
- Grease muffin tins very well with butter and distribute batter evenly between 18 holes, slightly less than half-full per hole. Bake for 13-15 minutes, or until puffy and golden on top.
- Remove carefully from the oven and allow to fall back and cool down for a few minutes before carefully teasing away from the hole with a small palette knife or similar, arrange individually or together on a plate and dust liberally with icing sugar.
Borrowed from realmomkitchen.com. Bless them, although the recipe appears to be a traditional one.
These are really gorgeous in taste and this method allows one to make pancakes of a morning without the batch cooking. They basically behaved like Yorkshire puddings, for those Brits reading this, but do not cook long enough to set in the puffed up state have a lovely gooey texture too. Yummy. You might need to trial this a couple of times to get the pouch effect and just less than half full as opposed to just over half full in the bun holes seems to work better.
Vintage Cake with Soft Fruits
Just a reminder really that a simple sponge see Easy Peasy Vintage Sponge Cake with soft fruits and cream can create a wow factor like any beautifully iced cake and is far less fuss. Just one word of caution: don’t be tempted to substitute whipping cream for double, it can’t cope with the weight of the top tier so well.
And just for good measure food marriages with soft fruits include:
- raspberries folded into whipped cream with a ¼-½ tsp of rose-water,
- peaches cut in half, sprinkled with a little brown sugar and grilled, top with Greek yoghurt and chopped, toasted pistachios,
- and strawberries with chocolate.
My Mother’s Easy Peasy chocolate cake recipe coming very soon.