Covid concoctions
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Baking and cooking whizz Liz Ashworth from Lhanbryde makes delicious recipes from ingredients at hand.
Her latest recipe is:
Lemon and blueberry drizzle tray bake
Ingredients:
175g (6oz) self raising flour
175g (6oz) butter
100g (3 ½ oz) caster sugar
75g (2 ½ oz) soft brown sugar
1 tablespoon golden or maple syrup
3 eggs beaten
Rind and juice of 1 lemon
115g (4oz) blueberries
Drizzle:-
2 tablespoons lemon juice
2 tablespoons caster sugar
Heat the oven to 180C (160C fan), 350F, Gas 4. Oil and line a baking tray 30cm
(12in) x 20cm (8in).
How to make:
Sift the flour into a bowl.
Cream the butter and sugars together till light a creamy.
Beat in the syrup then gradually beat in the eggs alternately with a little flour to prevent the mixture curdling.
Fold in the rest of the flour, along with one tablespoon lemon juice and then the blueberries. Pour into the prepared tray and spread evenly.
Bake for 20 minutes till risen and firm and a skewer inserted in the middle of the cake comes out cleanly.
Cool for 5 minutes in the tin.
Pour over the drizzle mix and leave to cool completely.
Cut into squares and enjoy freshly baked.
Keep in a sealed container in the fridge for up to three days.
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