There are some people who glide through life elegantly and daintily, whilst others jostle, barrage and stumble their way through it. Unfortunately, I am in the latter category. From week to week I’m usually embroiled in some embarrassing moment – like the time I spent the whole day not realising I had a big piece of tissue stuck to my face, or the time my stiletto got so firmly stuck in a grate I managed to lift the entire grate out of the pavement with said shoe still attached (I tell you, it made for an interesting journey home). This weekend was no exception. In my defence it was a particularly jam packed weekend with weddings and various trips around the English countryside but I finally collapsed, in a heap, on the train home on Sunday night. Having passed out immediately I did the usual neck jerking, mouth open, dribbling scenario before being violently awoken by the handsome man opposite. So embarrassed I hurtled off the train, dropping the entire contents of my bag in the process. Having reached the sanctuary of home and settled into bed, I quickly drifted off to sleep….not long after, I fell out of bed.
This recipe is for anyone who needs a sugar pick me up after any embarrassing episode. It’s chocolatey, fruity and bound to make you quickly forget that you’ve just dyed your white sheets pink.
Taken from Jenny Pauline
Ingredients
- 125g self raising flour
- 150g unsalted butter
- 150g caster sugar
- 2 eggs
- 100g raspberries
- 12 white chocolate squares
- 1 tsp vanilla extract
- Pre heat the oven to 180o C / 160oC (fan).
- Grease and line a rectuangular baking tray.
- Cream the butter and sugar together until pale and soft. Once well mixed add the vanilla extract.
- Add the eggs and 1 tbsp of the flour and beat well until light and airy
- The fold in all but 1 tbsp of the remaining flour
- Place all but a handful of the raspberries in a bowl and coat with the flour (to stop them from sinking)
- Then carefully fold in the raspberries.
- Pour into the baking tin.
- Smooth over and then top with the white chocolate squares and push down slightly into the cake batter.
- Then scatter the remaining raspberries over the top.
- Cook in the oven for approx 25 minutes until cooked all the way through.
- Allow to cool before cutting into squares
Directions for use: Serve with a dollop of créme fraîche for a delicious pudding.
meekgonewild 