I am taking part in the BritMums/Anchor Cooking Challenge where you have to come up with a recipe using butter and cream! (Who wouldn’t love this challenge!!)
So I got some yummy Anchor butter and some squirty Anchor real cream and set about adapting a couple of recipes I had used in the past into one lovely strawberry jam concoction. Don’t you just love the Anchor cake tin and silicone cases?
To make these at home you will need:
- 125g plain flour
- 1tsp baking powder
- 125g anchor butter
- 125g caster sugar
- 2 eggs
- 85g strawberry jam
How to make them
First of all enlist a willing helper.
Put 12 silicone / paper cases into bun tins. Preheat the oven to 180°C ( gas mark 4)
Sift together the baking powder and flour and put to one side
Cream together the butter and sugar then beat in the eggs and then the jam.
Slowly stir in the flour mixture.
Spoon into the paper cases and bake for about 20 mins or until skewer comes out clean (they go quite brown coloured.)
Once cooled cut out small middle section and fill with whippy cream and half a strawberry.
Only fill when you are about to eat.
Absolutely yummy. J said they were the best thing I ever made, our next door neightbour was delighted with his. And I have to say I thought they were pretty fab too! The kids of course love all cakes and wolfed these down in a hurry.
Why don’t you have a go!
I’m working with Anchor to promote their brand new Rewards Club, find out how you can get some of their kitchenware as well as more prizes https://rewardsclub.anchordairy.co.uk.