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Post by Barbara on Jul 6, 2014 10:52:08 GMT
Ingredients
200g McDougalls Self Raising Flour
Pinch salt
200g caster sugar
200g unsalted butter, softened
3 medium eggs, beaten
2 Tbsp milk
50g ground almonds
100g white chocolate chunks
200g frozen raspberrys
At a glance
Preparation time: 15 minutes
Cooking time: 50 minutes
We left the almonds out Em. isn't keen.
Serves: 18
Method
Preheat oven to fan 160°C, conventional 180°C, gas 4.
Grease and line the base of a rectangular tin 28cm x 18cm x 3cm with baking parchment.
Sift the flour and salt into a small bowl and set aside.
Using an electric whisk, cream sugar and butter together until light and fluffy.
Gradually add the beaten eggs with a little of the flour, after each addition.
Gently whisk in the remainder of the flour until all the ingredients are combined.
Stir in milk and then fold in almonds, white chocolate and raspberries.
Spoon the mixture into the tin and roughly level the surface, the mixture will be fairly stiff.
Bake for 50 minutes until golden.
Cool on a wire rack.
When cool remove from tin, remove parchment and slice.
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Post by Rosefriend on Jul 6, 2014 17:20:17 GMT
You really are rather naughty Barbara - I don't eat sweet things but that really does sound rather gorgeous!! RF |
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Post by Ladygardener on Jul 7, 2014 6:28:44 GMT
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Post by Auricula on Jul 7, 2014 12:36:13 GMT
Serves 18  I don't know 18 people  |
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Post by Barbara on Jul 7, 2014 14:56:29 GMT
It sure don't serve 18 people in this house.  |
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I don't know 18 people 
