Bumbleberry Pie Traybake

What is a Bumbleberry? Ahhh . . . I think I might know the answer to that. A bumbleberry is a Burple and Binkel berry (amazing colours you know), one berry being sweet and the other tart. The two colours, when cooked together, creating a flavour that is fantastically gloriously delicious! (of course!)



It is largely rumoured that they grow on Giggle Bushes in the Bumbleberry Valley . . . a closely hidden secret spot of beauty, I think. I've never been able to find it on a map, per se . . .



Apparently you cannot grow them under anything because they must have the warmth of the sun in order to proliferate . . . tis also rumoured that they cannot grow over anything because that would keep the warmth of the sun off what ever it was growing over, for Bumbleberries are very large. Bumbleberries grow in places where nothing else grows . . . which means that they are seldom ever seen, as most people won't look where nothing else grows, or so they say . . .



From what I understand, there are four different kinds of bumbleberry bushes, each one flowering at a different time of the year. One blossoms only in the spring and bears berries in the fall in the quiet time of the day, early in the morning, just before dawn. Another blossoms only in the summer and bears berries in winter during the pleasant mid-day hours. A third blossoms only in the fall and bears berries in the spring in the quiet of an afternoon. The fourth kind blossoms in the winter and bears berries in the summer at midnight, because of course summer days are far too warm for it.



The end result of course is that these wondrous Bumbleberries are available all year round! Which is very good news indeed. Bearing only one berry at a time, and giggling at the precise moment that they become ripe, makes these berries the most delicious and cherished berries of all . . .



Just perfect for being baked into a lovely traybake such as this one I have baked here today. With a sweet shortbread cookie crust . . . topped with a lucious sweet/tart rich bumbleberry filling, and topped with shortbread cookie streusel crumbles . . . mmmm . . . mmmm . . . scrummy good.




Of course that is a lot of old codswallop . . . but shhh . . . don't tell anyone. It's awfully hard to giggle when you're mouth is full . . . and why burst the bubble . . . a little bit of fantasy never hurt anyone, and as we all know anything baked with Bumbleberries is automatically calorie free!



*Bumbleberry Pie Traybake*
Makes one 9 by 13 inch pan

With it's crunchy shortbread cookie crust, rich berry filling and crisp streusel topping this traybake is sure to become a fast favourite!

For the crust and topping:
298g plain flour (3 cups)
290g granulated sugar (1 1/2 cups)
1/4 tsp salt
345g of cold unsalted butter, cut into cubes

For the filling:
4 large free range eggs
384g granulated sugar
120g of dairy sour cream
75g of plain flour (3/4 cup)
pinch salt
2 pounds of berries (I like to use raspberries, blackberries and blueberries)
(Thaw if frozen, and drain)



Preheat the oven to 180*C/350*F. gas mark 4. Butter a 9 by 13 inch baking pan. Set aside.

Whisk together the flour, sugar and salt for the crust in a large bowl. Drop in the butter and rub it into the flour with your fingertips, working quickly, until the mixture resembles fine bread crumbs. Alternately you can use a pastry blender, or cut it in using the metal blade in your food processor.

Reserve 1/4 of the crumb mixture for the topping. Press the remainder into the bottom of the buttered baking pan, pressing it in evenly. Bake in the preheated oven for 15 to 20 minutes, until golden brown. Allow to cool for at least 10 minutes before proceeding.

Whisk the eggs and sugar together for the topping. Whisk in the flour, sour cream and salt until smooth. Gently fold in the berries. Pour this mixture evenly over top of the crust. Sprinkle the reserved crumbs evenly over top. Bake for 45 to 55 minutes or until the crust is lightly browned. Allow to cool for at least an hour before cutting into squares to serve.

(Ideally you should get about 24 squares, which makes it ideal for a large crowd. You can also have the recipe quite successfully.)

The World's best Banana, Chocolate Chip and Oat Streusel Muffins

Now, I am not a person that will normally sit down and just eat a banana. They are not my favourite fruits to eat in that way . . . although once in a while I do crave some sliced banana on my rice crispies in the morning, or in a banana cream pie . . . but that is about the only way you will ever see me eating a banana . . . oh yeh, I'll eat them sliced with warm custard or cold ice cream as well . . . but I promise, that's IT!



I do love, however . . . baked goodies made with banana . . . banana loaf, banana cookies, banana muffins, banana cake . . . and . . . the blacker the banana the better (in my opinion) for these lovely treats! In fact Todd often curls his nose up in digust when he sees the bananas that I use for my baked goodies . . . however, once they are done, I have never seen him turn his nose up at the finished product! Ahem . . .



I had some real doozies today, black as black as could be on the outside. One might almost have been tempted to pitch them into the bin . . . but I knew they would be perfect for baking with and so I baked some scrummy Banana Muffins for our elevenses.



Not just Banana Muffins though . . . moist banana muffins, crammed full of lovely milk chocolate chips . . . but I didn't stop there . . . no, no . . . I didn't stop there.



I topped them with an incredibly scrummy topping of an oat and brown sugar, buttery streusel, lightly flavoured with ground cinnamon.



Oh my . . . these are the best, the ABSOLUTE best, if I don't say so myself.



But don't take my word for it. Bake some for yourself. You'll see that I am quite . . . simply . . . right, once again! From the infamous Big Blue Binder . . . Banana Chocolate Chip and Oat Streusel Muffins.



*Banana Chocolate Chip and Oat Streusel Muffins*
Makes 10 medium muffinsPrintable Recipe

Moist and delicious, stogged full of chocolate chips, with a moreish oaty brown sugar topping!

For the muffins:
190g plain flour (1 1/2 cups)
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 medium over ripe bananas, peeled and mashed
150g of golden caster sugar
1 large free range egg, beaten
75g of butter, melted (1/3 cup)
7 ounces milk chocolate chips (about a cup)

For the topping:
75g of soft light brown sugar (1/3 cup packed)
2 TBS plain flour
40g old fashioned large flaked oats (1/2 cup)
1/8 tsp ground cinnamon
1 TBS butter

Preheat the oven to 190*C/375*F/ gas mark 5. Line 10 muffin cups with paper liners or butter really well. Set aside.

Whisk the flour, baking powder, bicarbonate of soda, salt and golden caster sugar together in a large bowl. Stir in the chocolate chips. Whisk the mashed banana, egg and butter together.

Make the topping by rubbing the flour, cinnamon and sugar together with the butter until the mixture resembles cornmeal. Stir in the oats.

Stir the banana mixture into the flour mixture, mixing only until the dry ingredients are evenly moistened. Divide equally amongst the prepared muffin cups. Sprinkle a heaped tsp of streusel topping over each. (You will have more than you need most likely, but put the rest in a small container in the freezer for another day.)

Bake for 18 to 20 minutes, until well risen and a toothpick inserted in the centre of one comes out clean. Let sit in the pan for 5 minutes, then tip out onto a wire rack to finish cooling.

You do KNOW of course, that adding oats to something automatically makes it good for you. Tis true. Tis wisdom according to Marie. ☺

Blueberry Ribbon Cake

This is a cake that I haven't made in a very long time. I had actually forgotten all about it, but then as I was going thru the Big Blue Binder the other day, I happened upon the recipe and remembered how very good it was . . .



It's one of those delicious cakes that are simple and yet delectable. The top is a bit crunchy . . . almost like a crust . . . the cake tender and moist . . l. and stogged full of lovely blueberries!



I love the sugar that blankets the top . . . sweet . . . adding that extra bit of crunch. Moreish. Scrummy. Oh so delicious . . .



You cut a square and you eat it . . . it melts in the mouth, and tastes so delicious that you just can't help yourself . . . you go back for more. It's inevitable . . .



Perfect plain, cut into squares for that elevenses treat . . . with a nice hot mug of whatever drink strikes your fancy. We do hot chocolate here, but I can well imagine it would taste lovely with a nice hot cup of tea . . .



Just look at all those berries nestled into that moist scrumminess . . . begging your fork to dig in for just . . . one . . . more . . . mouthful . . .

Oh go on . . . how about another piece, this time with some vanilla ice cream or whipped cream on top . . . or why not tempt the devil and have a nice dollop of clotted cream. In for a penny in for a pound . . . and why . . . not???



*Blue Ribbon Blueberry Cake*
Makes 16 squares
Printable Recipe

A delicious cake with a ribbon of fresh blueberries running through the middle. I like to serve it with some whipped cream, or not, as you will.

135g cake flour (see note*) (1 1/2 cups) sifted
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
125ml milk (1/2 cup)
2 ounces butter (1/4 cup)
145g granulated sugar, plus 2 TBS for sprinkling (3/4 cup plus 2 TBS for sprinkling)
1 tsp vanilla extract
1 large free range egg, beaten
1 pint fresh blueberries, washed and dried (8 ounces, 2 cups)

Preheat the oven to 180*C/ 350*F/ gas mark 4. Line the bottom and sides of an 8 inch square pan with foil, shiny side up. Coat with nonstick cooking spray. Set aside.

Whisk the flour and cream of tartar together in a bowl. Stir the bicarbonate of soda into the milk.

Cream together the butter, 145g of the sugar (3/4 cup) and the vanilla in the bowl. Beat in the egg. Add the sifted dry ingredients to the batter in thirds, alternating with the milk, beating together until blended. Fold in half of the blueberries.

Spoon half of the batter into the prepared pan. Level the top of the spatula. Sprinkle with the remainder of the berries. Spoon the remainder of the batter over top and smooth out. Sprinkle the top with the 2 TBS sugar.

Bake for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Place onto a wire rack to cool completely. Remove from the pan and cut into 2 inch squares to serve. Store under a cake dome or covered with parchment paper at room temperature.

Note* - To make your own cake flour whisk together 175g of plain flour (1 3/4 cup) and 38g of corn flour (1/4 cup cornstarch) . Measure out afterwards as per recipe.

Ugly Bars . . .

This is another gem from my Big Blue Binder. I have so many cookbooks that I sometimes forget my Big Blue Binder is there . . . but then I rediscover it again and I wonder why I ever use any other cookbook! It is that full of tasty little gems!



Beautiful little treats like these Ugly Bars . . . I'm not even sure what the original name of them was, that is long lost . . . so is the source . . . my kids christened them Ugly Bars, coz they sure ain't pretty, and that's what we have always called them!



They are proof positive that delicious doesn't have to mean pretty or complicated . . . some of the tastiest things to make are the easiest.



I always enjoyed making these because I always had the ingredients in the house to make them. White chocolate, peanut butter, rice crispies, mini marshmallows and chocolate chips.



They all work together to create something that is unctuously, sinfully rich, and crunchily moreishly scrumptious!



mmm . . . mmmmm . . . snuffle snozzle . . . mumble . . . rumble . . . Oooops!! Sorry it's not polite to talk with your mouth full . . . is it?? That is one tasty mouthful! I dare you to eat just one!



*Ugly Bars*
makes one 9 inch square pan
Printable Recipe

How could something so utterly ugly taste so fantabulous??? It's a mystery to me, but a delicious one!

12 ounces white chocolate chips
45g smooth peanut butter (1/4 cup)
100g rice bubbles (3 cups, crisp rice cereal)
75g of mini marshmallows
3 ounces mini chocolate chips, divided (1/2 cup)

Butter a 9 inch square cake tin. Set aside.

Place the white chocolate chips into a microwave safe bowl. Melt using 30 second bursts of heat, and stirring each time. It should only take about 2 minutes maximum. Don't let the chocolate overheat as it will seize up. (Don't let any water come in contact with it either.) Add the peanut butter and whisk together until they are completely amalgamated. Let sit for a few minutes to cool down to lukewarm.

Measure the rice bubbles, mini marshmallows and 1/2 of the mini chocolate chips into a bowl. Mix together well. Pour the white chocolate mixture over top and stir quickly together. Press lightly into the prepared pan, using lightly buttered fingers. Don't compact them too much.

Place the remaining chocolate chips into a small microwavable bowl. Heat for 30 seconds in the microwave. Using a small spoon, stir to melt and then drizzle the melted chocolate all over the bars. Allow to set completely before cutting into bars. This will take anywhere between 20 minutes and half an hour. Store in an airtight container.

Ham and Cheese Scrolls

I just love doing different things with baking powder biscuit or savoury scone dough. It's just so darned versatile and takes to almost any flavour you want to pair it with.



Of course more often than not I just stamp it out into rounds and bake it that way, but every now and then I like to raise the bar and bake something scrumptiously different with it.



Like these Ham and Cheese Scrolls. Kinda like cinnamon rolls, except that they're savoury . . . with a chutney, ham and cheese filling, instead of butter, cinnamon and sugar.



I pat the dough out gently and lovingly . . . trying to handle it the least amount as possible, so that the scrolls stay tender and light.



I love mine spread with mango chutney . . . but you can use honey mustard if you like, or a combination of hot mustard and apricot jam. This tasty layer lies beneath the ham and cheese which you place on top like a salty cheesy blanket of scrum.



Rolled up, sliced and baked and you have the perfect little savoury rolls to go with a cup of hot soup on a cold day . . . or even as is with a tasty salad on the side.



In any case, I know you'll love them. We do! Easy, quick and oh so tasty delish!



*Ham and Cheese Scrolls*
Makes 10
Printable Recipe

Tender scone type of dough spread with mango chutney, topped with slices of italian ham and grated chedder, rolled up, cut into slices and baked until scrummy yummy!

198g of plain flour (2 cups)
1/2 tsp salt
4 tsp baking powder
5 1/2 TBS vegetable shortening (1/3 cup)
6 ounces milk (3/4 cup)

To fill:
mango chutney
10 thin slices of baked italian ham
(or any other baked ham)
8 ounces grated strong cheddar cheese (2 cups)

Preheat the oven to 20-0*C/400*F/ gas mark 6. Line a baking sheet with parchment paper. Set aside.

Sift the flour, salt and baking powder into a bowl. Drop in the vegetable shortening and cut it in using a pastry blender, or two round bladed knives, until the mixture resembles coarse crumbs. Stir in enough of the milk, using a fork, to give you a soft dough. You don't want it to be sticky. You may or may not need all of the milk. Tip the dough out onto a lightly floured surface. Pat the dough out into a rectangle 8 inches by 10 inches in size. Spread the surface with some chutney, adding as little or as much as you like, without overdoing it. Lay your slices of ham over top of the chutney, overlapping them as needed to cover the space, and leaving a bit of a border along the long sides. Sprinkle the grated cheese evenly over top. Roll up from the long side into a tight roll, pinching the edges closed. Using a sharp knife cut into 10 evenly sized slices. Place each slice cut side down onto the parchment paper.

Bake for 10 to 15 minutes until golden brown and lightly crisped. Serve hot.

Toasted Teacakes

Teacakes are not something I never even knew existed before I moved over here to the UK. I had never heard of them before. There used to be a bakeshop on North Gate street in Chester where you could get thick slabs of toast, and toasted teacakes, slathered in butter along with a hot drink. I was so disappointed when we moved back here and found out it had closed down.



Teacakes are not cakes. They are puffy fruited and lightly spiced sweet yeasted buns . . . you split them in half through the middle and then pop them under a grill, so that they get toasted on the cut side only . . . and then you spread them with oodles of cold butter . . . at least in most of England at any rate. In East Lancashire a teacake is a round bread roll which is cut in half to make sandwiches. They do not contain any sort of dried fruit. They can be made with either white, brown, wholemeal or granary flour. I've never had one of those . . .



I like the fruited ones. Oh my . . . they speak to my soul . . .



The outsides stay all soft and puffy . . . the cut edges get all crisp and golden . . . stogged full of lovely mixed raisins, sultanas and currants . . . and then slathered in butter . . . all that golden richness melting down into all the crags and crust of that toasted surface . . .



Nothing is more satisfying . . . or comforting . . . for elevenses . . . for tea . . . for an impromptu evening snack.



You can toast them under the grill . . . but a purist lucky enough to have an open fire might like to toast them over the fire using a long fork . . . I can only imagine how lovely they would be done that way.



I am not usually that good at yeast breads, but I am getting better each time I try. Today I made these scrummy (tired of that word yet?) teacakes that we toasted for our mid afternoon tea break. They were luverly . . . just luverly.



Come on . . . just a little nibble . . . I promise you, you'll be totally smitten . . . totally . . . mmmmm . . . mmmmm . . . . mmmmm!!



*Toasted Teacakes*
Makes 8
Printable Recipe

Satisfying and deliciously comforting any time of day, but especially nice in the late afternoon or evening.

225g strong white bread flour (2 1/3 cup)
1/2 tsp salt
1 tsp fast action dried yeast
15g soft light brown sugar (generous TBS)
1/4 tsp freshly grated nutmeg
75g mixed dried vine fruits (raisins, currants, sultanas) ( 1/2 cup)
40g butter, melted (2 3/4 TBS)
120ml full fat milk, plus extra for brushing (generous 1/2 cup)
Cold butter to serve



Sift the flour, salt, yeast, sugar and nutmeg into a large bowl. Stir in the dried fruits and make a well in the centre. Put the milk and butter into a saucepan and heat just until warm to the touch. Pour into the flour mixture and work together to make a soft dough.

Turn out onto a lightly floured surface. Knead for about 5 minutes, until smooth and elastic. Shape into a ball and place into a lightly buttered bowl. cover with cling film and leave to rise in a warm place until doubled in size. Tip the dough out onto a lightly floured surface and punch down. Divide into 8 portions of equal size. Shape each portion into a ball. Flatten slightly and arrange on a large nonstick baking sheet. Cover lightly with a large tea towel and leave to rise again until double in size, about 45 minutes.

Preheat the oven to 200*C/400*F/ gas mark 6. Brush the tops with some milk. Bake for 15 minutes until risen and golden brown. Transfer to a wire rack to cool.

To serve, split in half and toaste under a heated grill on the cut sides. (Leave the other side as normal) Spread generously with butter and serve immediately. (If you are really keen you can toast them using an old fashioned toasting fork over an open fire!)