These little stunners don’t take long to make and can act as lifesavers around the four o’clock mark on Saturday or Sunday with a cup of tea. Any left over will make a tasty treat during the week, as they will keep well for a good few days. You can also make them with raspberries, small strawberries or blackberries instead of blueberries. Frozen berries are perfect to use when fresh ones are out of season.
MAKES 12 cakes
PREPARATION TIME 15 minutes
COOKING TIME 15 minutes
275g/9¾oz/scant 2¼ cups icing/ confectioners’ sugar, sifted
75g/2½oz/scant 2/3 cup plain/all-purpose flour
50g/1¾oz/½ cup ground almonds
50g/1¾oz/½ cup desiccated/dried shredded coconut
½ tsp baking powder
150g/5½oz/1 cup blueberries
125g/4½oz unsalted butter, melted
finely grated zest of 1 large lemon
5 egg whites
1 Preheat the oven to 180°C/350°F/gas 4 and line a 12-hole muffin pan with paper muffin cases.
2 Mix together the icing/confectioners’ sugar, flour, ground almonds, coconut, baking powder and blueberries. Then add the melted butter, lemon zest and egg whites. Mix until combined, then spoon into the muffin cases. Bake for 15 minutes until the cakes are golden and just springy to the touch in the middle.
3 Leave to cool slightly before removing from the pan. Serve warm or cold. (The cakes will keep in an airtight container for a few days and still remain really moist and yummy.)
How to make
foolproof home-made custard
Making your own custard is quite easy, and using a little cornflour/cornstarch will guarantee smooth results. To make 600ml/21fl oz/scant 2½ cups, put 570ml/20fl oz/scant 21/3 cups milk (or half milk, half double/heavy cream) and ¾ tsp vanilla extract in a non-stick saucepan over a low heat and bring to simmering point. Meanwhile, whisk together 4 egg yolks, 2 tsp cornflour/ cornstarch and 40g/1½oz/scant ¼ cup caster/superfine sugar until well blended. Gradually pour the hot milk into the eggs, whisking as you pour. Return the mixture to the pan and stir over a low heat until it has thickened, making sure it doesn’t boil. Serve hot or pour into a bowl or jug, cover with cling film/plastic wrap (directly on the surface of the custard to prevent a skin forming) and cool. Chill in the refrigerator and use over the next 3 days.
P.S. If you fancied making Chocolate Custard, simply stir 50g/1¾oz dark chocolate, 70% cocoa solids, into the hot custard until well combined.