Do you love baking but between work and school runs, find you just don’t have the time or energy to do as much of it as you would like? Today, we are showing you how to take the hassle out of baking with Jus- Rol, as Sharon Hearne Smith shares her delicious Blackberry & Coconut Bakewell recipe, perfect for all you busy moms on the go.
Quick and easy to make in just over 30 minutes, this is the perfect recipe for those of you who prefer to opt for homemade sweet treats for your little ones, and it’s an ideal opportunity to get the kids to roll up their sleeves and give you a hand.
Sharon says; ‘’This recipe is quick and easy to make, particularly as there is no pastry making involved. It is a great recipe to bake with kids as they will love the process of rolling, mixing, spreading and scattering.’’
But this dish isn’t just for the kids, as Sharon says; ‘’it’s ideal to serve after a large family lunch, when having kids round, at a school cake sale or to just to enjoy over a cup of tea with friends.’’
A healthier dessert choice - let’s face it we are all looking at ways of getting our five a day, and this certainly ticks some of those boxes with its delicious fruit toppings.
‘’When it comes to eating it, you are sure to enjoy the juicy fruit, soft sponge layer and really crisp pastry. This bakewell is delicious served warm or cold with custard, ice cream or cream. Make using fresh raspberries or frozen mixed berries instead of the blackberries if preferred. Change the jam flavour to suit your choice of fruit.’’
Sharon’s extra tips to ensure you enjoy this dish; remember to remove the pastry from the fridge 45 minutes before unrolling from the pack to ensure it doesn’t crack. Alternatively 10 seconds in the microwave will achieve this also. Lift the rolled out pastry into the tin on the parchment paper it comes wrapped in. This will act as the tin liner as well as giving you something to lift the cooked bakewell out with. Don’t worry if any holes or tears appear in the pastry once it’s in the tin, simply use any trimmings to patch them up before cooking.
And of course, enjoy !!!
Recipes
Blackberry & coconut bakewell
Makes 10 pudding bars, or 15 squares for afternoon tea
35-40 minutes baking time
Ingredients
1 x 320g pack chilled Jus-Rol Shortcrust Pastry sheet
175g blackberry jam
250g fresh blackberries
3 tbsp desiccated coconut
FOR THE SPONGE
200g golden caster sugar
75g desiccated coconut
200g soft butter, plus a knob extra for the tin
125g self-raising flour
1 tsp baking powder
3 large eggs, beaten
TO SERVE
Hot custard or a drizzle of icing or dusting of icing sugar
1 Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Lightly grease a 20 x 30cm traybake tin, then line the base with baking parchment, leaving excess hanging over the edges.
2 Unroll the pastry and roll it out a little bigger to fit the tin. Lift it into the tin and carefully press it in to line the base and sides. Trim the edges with a sharp knife. Prick the base with a fork. Bake the pastry for 10 minutes until pale but sandy.
3 Meanwhile, for the sponge, whizz together the sugar and coconut in a food processor until the coconut is ground like the sugar. Add the rest of the ingredients to the food processor and whizz until smooth.
4 Remove the pastry case from the oven and turn the oven down to 180°C (160°C fan oven) Gas Mark 4. Roughly spread the jam over the base.
5 Spoon the sponge mixture into the tin and smooth the top. Scatter the blackberries over, followed by the last 3 tablespoons of coconut and bake for 35-40 minutes until golden and cooked through.
6. Cool completely in the tin, then slice into bars or squares to serve. For pudding it’s lovely with hot custard, for afternoon tea, try drizzling with a little white icing like a traditional Bakewell tart or simply dust with icing sugar if liked and serve.
Go to our website www.jusrol.ie for more recipe inspiration
