RECIPE ~ Rocket, Beetroot, Walnuts + Feta Salad
25/01/2023
RECIPE ~ Easy Eton Mess
08/02/2023
Recipe supplied by Country Women’s Association, available from St. Georges Bakehouse
Ingredients
60g butter, softened
1/2 cup caster sugar
1 egg, lightly beaten
1 cup self-raising flour
2/3 cup milk
85g packet raspberry jelly crystals
1 cup boiling water
1 cup cold water
3 cups desiccated coconut
1/2 cup double thick cream, whipped
Method
- Preheat oven to 180°C. Grease a 12-capacity muffin tin.
- Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined.
- Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with the remaining flour and milk.
- Spoon the mixture into the muffin tin. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.
- Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water.
- Refrigerate for one hour or until cold and slightly thick.
- Place coconut into a large bowl. Using a slotted spoon lower cakes, one cake at a time into the jelly. Drain excess jelly.
- Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.
- Cut a circle of cake from the top of each cake. Pipe whipped cream onto the cake and sit cake top back on. Plate up and serve.
