xmas month 2021 - very berry trifle

xmas month 2021 - very berry trifle

20 Dec 2021

Welcome to the final recipe for Xmas month 2021, a recipe for my Very Berry Trifle. Is it even Christmas if you don't serve trifle?

 

This trifle will feed a family and I want you to think of this as a suggestion rather than a recipe. You can choose the fruit and the flavour of the jelly and alcohol to suit your taste and the seasons. Instead of sponge cake, you could use meringues, jam rolls, sponge fingers or even macarons. If you’re serving the trifle to children you could use fruit juice, vanilla flavoured milk or sugar syrup instead of alcohol to soak the cake. If you like, you can make all the elements from scratch or you can purchase them, the choice is yours. I decided to buy a ready made sponge but made the jelly and custard from scratch. 

Trifle can't be rushed and it's best made the day before serving then decorated on the day. You need time for the jelly to set and the custard to cool. 

Remember to make start the trifle the day before you plan to serve it. Here’s the recipe for you which makes 4 litres of trifle, which is large enough to feed a crowd.  For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. The jelly was adapted from a Donna Hay recipe.

Very Berry Trifle 

1 quantity berry jelly, recipe below

1 8 inch unfilled double layer sponge cake

⅓ cup raspberry jam

¼ cup Marsala or sherry

500mls (2 cups) vanilla bean custard

250g punnet strawberries, halved and sprinkled with 2 tsps sugar

300 mls cream

250g mascarpone

2 tbs caster sugar
 

To serve 

punnets of fresh berries and a few mint leaves or shaved pistachios

Berry jelly 

3½ tsp gelatine powder

750 mls cranberry drink

½ cup caster sugar or to taste

125g frozen mixed berries

125g fresh strawberries, halved

Vanilla bean custard 

1 cup full cream milk

1 cup thickened cream

1 tsp vanilla bean paste

4 egg yolks

1 tbsp cornflour

1/3 cup caster sugar or to taste

Berry jelly 

To make the jelly, place the gelatine and ½ cup (125 ml) of the cranberry drink in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the remaining juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine mixture and stir to combine. Set aside to cool for an hour. Arrange the berries over the base of a 4l trifle bowl then gently pour over the jelly mixture. Refrigerate overnight or until set. The jelly will be softly set.

Vanilla bean custard 

Combine milk, cream and the vanilla bean paste in a small saucepan. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a microwave proof bowl until well combined. Pour the mixture through a sieve into the saucepan. Return mixture to the stove and cook over low heat, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle). You can also do this stage in the microwave. Cook on medium power for 3-4 minutes, whisking every minute until the custard is thick and silky smooth. Cover the surface with plastic wrap to prevent a skin forming before refrigerating. The custard will continue to thicken as it cools.

 

To assemble 

If you like, trim the brown edges off the cake, and cut to fit the trifle bowl. Spread a thin layer of jam over the base of the sponge then gently place the sponge round over the berry jelly layer before drizzling the top of the sponge with the Marsala. Carefully spoon the custard over the sponge then refrigerate the trifle for a few hours to allow the flavours to develop.

Just before serving, whip the cream, mascarpone and sugar until soft peaks forms. Top the trifle with a layer of sliced strawberries then cover the strawberry layer with the whipped cream. Just before serving, decorate with the fresh berries and mint leaves or chopped pistachios.

 

 

Something you can make ahead of time and feed a crowd. What's not to love? The trifle bowl is by Maxwell and Williams for work I did for Everten.

 

That's the last post for me for 2021. I'll be back next year with more baking and hopefully some travel as well.

Stay safe and well.

 

Bye for now,

Jillian

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xmas month 2021- lemon and passionfruit curd burnt basque cheesecake

xmas month 2021- lemon and passionfruit curd burnt basque cheesecake

17 Dec 2021

Cheesecake is a bit of a classic at Christmas time so I decided to make a lemon and passionfruit curd burnt basque cheesecake. It doesn't have a base and it’s cooked in a very hot oven which caramelizes the top of the cheesecake, giving the cheesecake its characteristic burnt flavour.

As there isn’t a base to protect the cheesecake, you line the tin with 2 overlapping layers of baking paper. Lemon passionfruit curd is swirled through the cheesecake before baking and also through the whipped cream topping. 

 

You can buy the lemon curd and stir through some passionfruit pulp or you can make your own curd. I’ve included a really easy microwave curd recipe for you, which is best made the day before you make the cheesecake to allow it time to cool and set. The cheesecake also requires a long cooling time, so it’s also best made the day before serving. The cheesecake is at it's best served at room temperature so decorate it just before serving and as it's very rich, small slices.

 

Here’s the recipe for you which makes an 8 inch cake, which I adapted from here. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C. 

 

Lemon and Passionfruit Curd Basque Cheesecake

Lemon and passionfruit curd  

1 egg

⅓ cup (70g) caster sugar

80mls (⅓ cup) fresh lemon juice

2 tsp finely grated lemon rind

Pinch salt

45g unsalted butter, chopped at room temperature

The pulp of 1 passionfruit

Cheesecake

750g cream cheese, at room temperature

1 cup (220g) caster sugar

4 eggs, at room temperature

1 1/2 cups (375ml) thickened cream

1 tsp finely grated lemon rind

1 tsp vanilla bean paste

Pinch of salt

1/4 cup (35g) plain flour

⅔ cup lemon curd

300 mls softly whipped cream, to serve

Microwave passionfruit curd 

Whisk the egg, sugar, juice, lemon rind and salt in a microwave-safe glass bowl until combined. Cook on low in the microwave for 3-4 minutes stirring every minute, or until a smooth, thick curd forms.

Sieve the curd to remove any eggy bits and lemon rind. Set aside to cool a little before stirring in the unsalted butter. Allow the curd to cool completely before storing in the fridge in an airtight container. When cold, stir through the passionfruit pulp

Cheesecake

Preheat oven to 220°C, conventional. Grease an 8 inch springform pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the prepared pan with paper cross, pleating and folding the sides to fit.

Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and the mixture is very smooth. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky.

With the motor running, gradually add the thickened cream in a thin, steady stream. Continue beating until smooth. Add the lemon rind, vanilla and salt and beat to combine. Sift flour over the cream cheese mixture. Beat on low until smooth. Spoon over 2 tbs of the curd and use a large metal spoon to gently marble it through the mixture.

Pour half the cream cheese mixture into the prepared pan then spoon over another 2 tbs of curd. Pour over the remaining cream cheese mixture and use a round-bladed knife to gently marble. Place the cheesecake on an oven tray and bake for 55 minutes in the centre of the oven at 220°C or until the cheesecake is dark brown and puffed but still has a jiggle in the middle. Set aside to cool completely then place in the fridge to chill for 2 hours.

 

For a softer texture bring the cheesecake to room temperature before serving. Place the whipped cream in a bowl with a little of the remaining curd and gently marble. Top the cheesecake with the cream mixture then drizzle the cheesecake with the remaining curd. Cut into slices to serve.

If passionfruit isn't in season where you live, just leave it out and make the lemon curd version. It will be equally delicious. The beautiful white serving plates you see featured are by Noritake for work I did for Everten.

 

See you all again next week for the final recipe of Xmas month 2021.

 

Bye for now,

 

Jillian

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xmas month 2021 - chocolate raspberry pavlova

xmas month 2021 - chocolate raspberry pavlova

13 Dec 2021

Welcome to week 3 of Xmas month 2021. In Australia Pavlova is a traditional Christmas dessert and this year I decided to make a chocolate pavlova. Pavlova is made from just a few ingredients - egg whites, sugar, cornflour and a little bit of vinegar to create the characteristic marshmallow like interior.

 

The 70% dark chocolate swirled through the pavlova adds extra sugar to an already sweet dessert, so it's really important to counterbalance all that sweetness with something tart. I think fresh raspberries are the perfect match atop lashings of softly whipped unsweetened cream. If fresh raspberries aren't available where you live, I've given you a recipe for a berry compote which can be made from frozen berries.

As the chocolate pavlova mixture is inclined to spread more than regular meringue, I’ve suggested making a 7 inch pavlova which when baked should make an 8 inch pavlova.

 

Here’s the recipe for you which makes an 8 inch pavlova. The pavlova recipe was adapted from a recipe from Falafel For Breakfast: Modern Middle Eastern Recipes for the Shared Table from Kepos Street Kitchen by Kristy Frawley and Michael Rantissi. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C. 

 

 

Chocolate raspberry pavlova – makes an 8 inch pavlova 

120 g (4 oz) 70% dark chocolate

4 egg whites (120g), at room temperature

Pinch salt

220 g (1 cup) caster sugar

1 tablespoon white vinegar

1 tablespoon cornflour

Berry compote (Optional)

200g berries, fresh or frozen

45g (3 tbs) caster sugar

The juice of half a lemon

1-2 tbs water

Topping 

300 mls thickened cream

1 tsp vanilla bean paste

1 punnet raspberries

Method 

Preheat the oven to 170°C, conventional. Mark a 7 inch circle onto a sheet of baking paper then turn the paper upside down. Use the paper to line a baking tray. I used the Bakemaster insulated baking sheet from Everten. I like to secure the paper with clips but you can also use a small dollop of the meringue mixture to fix the paper to the baking tray. 

Put the chocolate in a heatproof bowl over a saucepan of simmering water, making sure that the water doesn't touch the base of the bowl. Stir until melted then set aside to cool to room temperature. Alternatively, melt the chocolate in a microwave.

Using an electric mixer with the whisk attachment, whisk the egg whites with a pinch of salt until soft peaks form. Slowly add the sugar a tablespoon at a time and whisk until it forms a thick and glossy meringue and the sugar crystals have all dissolved.  Fold in the vinegar and cornflour and then gently swirl in the melted chocolate.

Spoon the meringue onto the baking tray, using the circle as a guide. Try to build up the walls of the pavlova so that it’s at least 2 inches high as the meringue spreads whilst cooking. Reduce the oven temperature to its lowest setting, place the tray onto the centre rack and bake for 1¼ - 1½ hours or until the pavlova is firm and the base is dry. I like to leave the pavlova in the turned off oven to cool before removing it from the oven and placing it on a wire rack. Once cold it can be stored in an airtight container until it is time to decorate.

Berry compote (optional)

To make the compote, combine all the ingredients into a small saucepan. Bring the mixture to a boil and then reduce the heat to a simmer. Gently simmer the mixture for 15-20 minutes. The mixture will have thickened a little and the berries should still hold their shape. Place into a covered bowl and refrigerate until needed. 

 

To decorate 

In a small bowl whip the cream with the vanilla bean paste until soft peaks form. Carefully remove the baking paper from the pavlova, then place onto a serving plate and decorate the pavlova with the whipped cream and berries. If you like, just before serving you can dollop on some of the berry compote.

 

 

Another delicious Christmas dessert which best of all can be made ahead of time then just decorated on the day. 

I'll be back again later this week with another classic dessert for Christmas week.

Until then,

 

Bye for now,

Jillian

 

 

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deep dish salted caramel apple pie

deep dish salted caramel apple pie

14 Jun 2021

This pie started it's life about 12 months ago when I first heard there was such a thing as a salted caramel apple pie. I downloaded a few recipes and had plans to make my own version then and there but 2020 got in the way.

Last month with a stack of Falcon enamel pie dishes at my disposal from Everten (gifted), I decided it was time to finally get this pie made. Originally it was going to be a lattice pie but whilst scrolling through the internet I saw a version with a crumble topping. 

I had some crumble topping and leftover salted caramel sauce in the fridge, loads of apples in the fruit bowl so all I needed to do was make some pie dough and pretty soon I would have pie. Except this is not that kind of pie recipe. I actually made it over the course of 2 days. There are loads of steps and chilling involved but I think the finished product justifies the means because this pie is sensational! Honestly, it's one of the best things I've ever made.

It's a bit of a bitzer of a recipe - lots of bits of this and bits of that. The filling I found online on the Taste website whilst the pie dough is from a Julia Busutill Nishimura recipe. The crumble topping is from a Nigel Slater recipe whilst the salted caramel sauce is an old favourite from Belinda Jeffery's book, Mix and Bake. The salted caramel sauce requires a thermometer and makes a generous quantity so you will have leftover caramel sauce that keeps for ages in the fridge. If salted caramel sauce seems a bridge too far, then just buy a jar of good quality sauce and proceed. The pastry recipe makes sufficient for a double crust pie or a pie and a galette so there will be leftover pastry. It freezes well though. If pastry gives you the yips then buy some all butter shortcrust pastry or leave out the base and make this into a salted caramel apple crumble. It will still taste delicious.

After all those preliminaries, here is the recipe for you which makes a 26 cm deep dish apple pie or a regular 9 inch pie. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Deep dish salted caramel apple pie
Salted caramel sauce
1 cup cream
1 cup brown sugar
⅓ cup caster sugar
½ cup golden syrup
1 teaspoon vanilla
pinch sea salt flakes

Pastry
2 ½ cups plain flour
1 pinch sea salt flakes
1 tablespoon caster sugar 
250g cold unsalted butter, cut into ½-inch pieces 
150 mls cold water
1 tbs lemon juice or apple cider vinegar 

Filling
3 large Granny Smith apples, peeled, cored, thinly sliced
2 large Pink Lady apples, peeled, cored, thinly sliced
2 tbs lemon juice
2 tbs brown sugar
2 tbs plain flour
1 tsp ground cinnamon
pinch allspice
pinch ground nutmeg

Topping
75g unsalted butter
75g plain flour
90g raw sugar
3 heaped tbs rolled oats
Pinch each salt and cinnamon

To serve
Cream 
Salted caramel sauce

Sauce
Put the cream, the sugars, syrups and vanilla in a small heavy-bottomed pot. Bring to the boil stirring until the sugar has dissolved. Continue to boil until a sugar thermometer registers 108°C. Remove from the heat then set aside for 20 minutes before whisking the mixture smooth. Add a pinch of sea salt flakes to taste. The sauce will still be runny at this stage but the caramel will continue to thicken as it cools. This makes more caramel sauce than you need for this recipe but the sauce keeps for many months in an airtight container in the fridge. Just re-warm when needed.

Pastry
Stir flour, salt, and sugar together in a large bowl. Add butter and cut it into the flour with a pastry blender or your hands. Work quickly, cutting it in until mostly pea-size pieces of butter remain. You can also do this stage in a food processor.

Combine the water, lemon juice or vinegar in a measuring cup. Sprinkle 2 tablespoons of the water mixture over the flour mixture, and cut it in with a bench scraper, a spatula, or your hands until it’s fully incorporated. Add more of the water mixture, 1 or 2 tablespoons at a time, mixing each time until it just holds together (sprinkle dry bits with more small drops of water to combine if necessary). It should have streaks of butter.

Cut the dough into two, and shape each half into a flat disc. Cover with plastic wrap and refrigerate for at least one hour. You’ll only need to use one disc of pastry for this recipe but the dough can be refrigerated for three days or frozen for one month. 

Take the dough out of the fridge 5 to 10 minutes before you roll, so it won’t crack. Lightly flour your work surface and rolling pin. Begin rolling, starting from slightly below the centre and rotating the dough as you go. Lightly sprinkle more flour on everything as you go. Be careful not to let the centre get too thin—it shouldn’t be less than ⅛ inch in thickness. You want the dough to be 2 or 3 inches larger than the pan you are using—lay the pie tin face-down on the rolled dough to see if it’s rolled out enough.

Butter the pie dish. Fold the dough disc in half, lay it across one side of your pan, and unfold. Make sure there are no gaps between the dough and the pan. Trim the dough along the edges to allow 1-2 cm of excess. Fold the excess dough under and crimp decoratively. Cover the pan with plastic wrap and refrigerate for at least 30 minutes while you prepare the filling and the topping.

Filling
Combine apples and lemon juice in a bowl. Add brown sugar, flour, cinnamon, allspice and nutmeg. Let rest for 30 minutes. 

Topping
Place all the ingredients into a small bowl. Rub the butter into the sugar and dry ingredients until it forms a soft dough then place in the fridge until needed.

Assembly
Take the pie dish out of the fridge. Arrange one-third of the apple mixture over the pastry case. Drizzle with 1 1/2 tablespoons of the caramel sauce. Continue layering with half the remaining apple and drizzle with 1 1/2 tablespoons caramel sauce. Top with remaining apple. Place in the fridge for 15 minutes to chill.

Preheat the oven to 200°C, conventional. Place pie on a baking tray on the lower third shelf of the oven and bake for 30 minutes or until the pastry edges are just coloured.

Remove the pie from the oven and lower the oven to 190ºC, conventional. Sprinkle clumps of the crumble topping over the top of the pie to cover the apple. Return the pie to the oven this time placing it on the middle shelf. Bake for a further 30 minutes or until the apple is cooked when tested with a knife and the crumble is golden brown and you can see the juices bubbling. If the top of the pie is browning too quickly, cover it with foil or a piece of baking paper. I left the pie in the turned off oven for a further 30 minutes to ensure the apple slices were fully cooked.

Remove from the oven and place on a wire rack. Allow to cool 2 to 3 hours to let the filling set before serving. 

Serve with cream and some of the remaining salted caramel sauce and prepare to be blown away. The pastry base is nice and crispy - no soggy bottoms here. The filling is well flavoured and not too sweet and the crumble topping is also nice and crunchy. Stored in the fridge, the pastry base was still crisp 3 days after baking so it also keeps well.

I'm heading down to Orange later this week where it's been snowing up a storm so I'm off to the shops to buy some warmer gear. 

Anyway enough from me. See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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classic anzac biscuits

classic anzac biscuits

18 Apr 2021

 

Anzac Day is just around the corner and each year I like to make a batch of Anzac Biscuits. As they're a melt and mix biscuit, they're very easy to make. They were probably the first biscuits I learned to make and I think I baked them in a slice tin and cut them into squares.

This year I made not one batch but 3 batches, each of them a little different. I thought I'd share my version of the classic Anzac biscuit with you.

I made this batch using browned butter which is a completely optional step. If you want to make the brown butter version you'll need to use about 160g of butter to make 125g of browned butter. I put my butter into a covered heatproof bowl and microwave on high for about 5 minutes until the butter smells nutty and is dark brown. Strain through a fine sieve to remove any dark solids leaving you with browned butter.

 

I've made these biscuits using both shredded coconut and desiccated coconut and I've found if you use shredded coconut you won't need to use as much liquid, so add it gradually until you're happy with the mixture. I decided to top each biscuits with a few strands of shredded coconut and a few flakes of sea salt.

Here's the recipe for you which will make around 30 small biscuits using a 15 ml tablespoon. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Classic Anzac Biscuits - make 30 

Ingredients

1 cup regular rolled oats (not quick-cooking oats)

1/2 cup desiccated coconut

1 cup plain flour

¾ cup firmly packed brown sugar

¼ cup caster sugar

Pinch salt

125g (4 oz) unsalted butter, chopped or 125g of browned butter

2 tablespoons golden syrup

2 tablespoons boiling water

1/2 tsp bicarbonate of soda

1 tsp vanilla extract

 

To decorate

1 tbs shredded coconut

½ tsp sea salt flakes

 

Method

Preheat the oven to 160°C, conventional.

 

Line 2 baking trays (I used the quarter sheet USA pan from Everten)with baking paper and set them aside. In a large bowl, thoroughly mix together the oats, coconut, flour the sugars and salt. Put the chopped butter and golden syrup into a small saucepan over low heat (or you can do this step in the microwave) and stir occasionally until the butter has melted. Remove the pan from the heat. Mix the boiling water and bicarb soda in a cup and add to the butter mixture. Add the vanilla extract then pour the butter mix into the oat mixture and stir until thoroughly combined.

 

Scoop out tablespoons of the mixture onto the lined oven trays, leaving about 2 inches as the mixture spreads. Flatten the biscuits a little. If you like, top each biscuit with a pinch of sea salt flakes and some shredded coconut.

Bake the biscuits in the preheated oven for 20 minutes, or until they're a deep golden brown but still soft. I always rotate the biscuit tray halfway through the cooking time so the biscuits cook evenly.

 

Leave the biscuits to cool on the trays for a few minutes and then carefully transfer them to wire racks to cool completely. The biscuits keep well in an airtight container for up to a week.

The cup of tea and the Anzac biscuit you see was yesterdays breakfast and it was delicious, a combination of both crunchy and chewy. I think this will be my go-to recipe from now on.

 

See you all again next week with some more baking from my kitchen.

 

Bye for now, 

 

Jillian

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peach and blueberry cobbler

peach and blueberry cobbler

8 Feb 2021

Have you ever made a fruit cobbler? If you haven't, it's a fruit base topped with scone dough, a little like a fruit crumble. I had some beautiful peaches in the fruit bowl so I hunted down a peach cobbler recipe on the internet landing on this one from Curtis Stone. I downsized the recipe, reduced the sugar, swapped out the cream then added some blueberries to the mix.

As the cobbler topping is pretty much a soft scone mix, it's best to use a light hand when mixing to avoid a hockey puck consistency when baked.

I used a small cookie scoop to shape the topping but a spoon will do.

Here's the recipe for you which makes 4 generous servings. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Peach and blueberry cobbler

650g ripe yellow peaches (about 5) pitted and cut into eighths

¼ cup caster sugar

150g/1 cup blueberries

1 tbsp plain flour

1 tbsp lemon juice

pinch ground cinnamon

½ tsp pure vanilla extract

¼ tsp sea salt flakes

Cobbler topping

125 gm plain flour

½ cup yellow cornmeal (fine polenta)

55 gm (1/4 cup) caster sugar

1¾ tsp baking powder

¼ tsp sea salt flakes

60 gm chilled unsalted butter, cut into 1cm cubes

125 ml (1/2 cup) buttermilk

Place a 20 cm cast-iron skillet or ovenproof frying pan (I used the Lodge 20cm cast iron skillet from Everten)on a rimmed baking tray lined with baking paper. Gently toss peaches and sugar in a large bowl and set aside until peaches release some of their juices (25-30 minutes). Drain, reserving the juice. Add the blueberries to the sliced peaches and gently mix. In a small bowl combine the peach juice with flour, lemon juice, cinnamon, vanilla and the sea salt flakes.  Add to the fruit and toss to coat, then spread in skillet and set aside.

Preheat oven to 180°C. For cobbler topping, combine flour, cornmeal, sugar, baking powder and sea salt flakes in a large bowl, add butter and rub in until it resembles a coarse meal with a few pea-sized pieces of butter remaining. Stir in buttermilk until the dough comes together and no dry bits are left on the bottom of the bowl (be careful not to overwork the dough). Using a large spoon or ice-cream scoop, divide the dough into 13 rounds, arrange them on top of the peaches, leaving a little room between each, brush tops with buttermilk and bake until filling is bubbling all over and topping is a deep golden brown (35-40 minutes).

Cool cobbler for 5 - 10 minutes and then spoon into shallow bowls and serve with a generous scoop of ice-cream.

Still warm from the oven and topped with my favourite fior di latte gelato, this was a triumph. The filling was gorgeous and the juices had soaked into the scone topping. If you don't feel like making the cobbler topping, the peach and blueberry combo would make a delicious fruit crumble.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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