We’re just getting into that festive season and the temptation is there to go full steam ahead with the Christmas bakes. The only thing holding me back is Luna. For a 3 year old, 5 weeks is a lifetime. So I’ve set myself the task of restraining myself until December.*
Much like R Kelly though, my mind was telling me no but my body, (my belly) was telling me yeeeesss. So I don’t see nothing wrong with a little cherry bakewell…
To starve off the mince pie cravings we whipped up these cherry bakewells. And as Andrew Lincon wrote to Keria nightly in a film that may or may not be festive…
You will need a 12 pan muffin tin, lightly greased.
For the pastry
350g plain flour
100g caster sugar
Splash of water if needed
For the filling
12 small teaspoons raspberry jam
150g ground almonds
100g melted butter
100g caster sugar
Generous teaspoon almond extract
For the topping
150g ready to roll white icing
12 glace cherry halves
Preheat oven to 180°C or gas mark 4
In a large bowl rub the butter into the flour until the mixture is crumbly. If your butter is fridge-solid it’s worth grating this into the flour. However this will ensure that your toddler thinks it’s cheese…
Stir in your caster sugar and add the egg. Mix together with your hand to form a firm dough. If it’s a bit dry add a splash of water bring it together.
Roll out the dough and using a large round cutter. If you haven’t got one use a pint glass or large mug. Cut circles into the dough.
Press these gently into each hold of the muffin tray.
Add half a teaspoon of raspberry jam into each pastry case
To make the almond filling:
In a large jug combine the melted butter, egg, almond extract, sugar and ground almonds and mix well. Pour into each case to half cm under the pastry rim.
Bake for 30 minutes or until raised and golden. Allow to cool before removing from the tray.
To complete, roll out the icing and using a small round cutter, press 12 circles of icing. Place on each cooled Bakewell with half a glace cherry.
(*This is with the exception of our Christmas cake which needs to be made 6 weeks in advance and fed with brandy weekly in order for it to be intoxicating when eaten on Christmas day)