Recipes
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- Four Hour Olive and Lemon Scented Leg of Lamb
- Gorgeously Simple Broad Bean and Parmesan Salad
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- Honey Roasted Figs with Butterscotch Sauce
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- Real Shepherd's Pie
- Soft Polenta with Braised Mushroom Ragu
- Spaghetti with Pork, Fennel and Tomato
- Tuscan Style Slow Braised Beans with Red Wine and Sage
- Up-the-Duff (Tinny Impaled, Beer Steamed) Chook
- Wheat Beer Sozzled Pork Spare Ribs with Sage and Garlic
- Yoghurt Cake with Lemon Syrup
Apple and Blackberry Shortcake
1 July 2008
(serves 8-10)
200g butter, softened
200g (1 cup) caster sugar
1/2 tsp vanilla essence
4 eggs
400g (about 3 cups) plain flour
nearly 1/4 tsp baking powder
4 medium sized Granny Smith apples, peeled, cored, cut into fat slices
80g (more than 1/3 cup) caster sugar, extra
200g blackberries (frozen is okay)
grated zest from one lemon
50g butter, extra
more caster sugar for sprinkling
Cooking time: 1 hour, plus time to rest between making dough and rolling it
You’ll also need: a 24 cm diameter, 4cm deep pie dish, greased and sprinkled with sugar to coat.
Beat the butter, sugar and vanilla until pale, then beat in eggs one at a time. It may look curdled but don’t worry. Sift flour with baking powder and add to butter mixture, stirring until just combined. Cover and refrigerate 1 hour.
Heat the oven to 190C.
Roll 2/3 of the pastry out between layers of plastic film and line the pie dish.
Roll out the other 1/3 to fit the top, cover and leave in the fridge until ready to assemble.
Toss the apple with the extra sugar, blackberries and lemon zest and fill the pie case. Dot with the extra butter and then top with the reserved rolled out dough. Press edges to seal, cut a slit into the top, and sprinkle the top with a fine dust of extra caster sugar. Bake in the middle of the oven for about 30-40 minutes. Test with a skewer as you would a cake and cool before serving with lightly whipped cream, vanilla ice-cream or custard.