Perfect for any budding baker, these fruity cake desserts are a great way to spend your Sunday.

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • British
    • Vegetarian

    Blueberry & Blackcurrant Mini Bakewell

    Recipe Information

    Ingredients
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    1 x 375g Sheet Greenvale Ready Rolled Shortcrust Pastry

    100g Grandessa Blackcurrant Jam

    55g Greenvale Unsalted Butter

    55g The Pantry Caster Sugar

    1 x large Egg

    45g The Pantry Ground Almonds

    10g The Pantry Flaked Almonds

    1 x tsp Vanilla Essence

    15g The Pantry Plain Flour

    36 fresh Blueberries

    12 hole pie tin

    Method

    Pre-heat the oven to 170ºC/325ºF/Gas Mark 3.

    Unroll the pastry and use an 8cm round cutter to cut 12 rounds out of the sheet.

    Lightly grease the pie tin.

    Put the pastry rounds in the holes.

    Put a small teaspoon of the jam on top of the pastry.

    In a food processor mix the flour, egg, butter, caster sugar, ground almonds and vanilla essence until smooth and well blended.

    Divide this between the pastry cases.

    Put 3 fresh blueberries on the top of the batter and sprinkle over the flaked almonds.

    Bake in the oven for 20-25 minutes until golden and risen.

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