Raspberry Cream Powder Puffs

I’ve really been wanting to make jam tarts. I gave it a go earlier this year with pretty average results. Now on that particular occasion I should have taken it as an omen as I made them for a picnic at the moonlight cinema where on the night we went we got drenched by rain.

Given the failure with my first go at baking jam tarts it’s taken me a while to get up the courage again, but when I saw the theme for this month’s Sweet Adventures blog hop was high tea I thought yes, I small conquer jam tarts. But alas it was not meant to be, as while I was flicking through cookbooks looking for recipes I came across a recipe for mulberry cream powder puffs (or are they sponge kisses?), Mulberries are in season at the moment and dotted all round my neighbourhood are mulberry bushes hanging over front fences laden with fruit. I’ll admit I’ve sampled some of the mulberries hanging over fences but in this case didn’t actually have any. While it crossed my mind to go mulberry picking I thought I might look a bit odd wandering around the neighbourhood stealthy picking mulberries. So I decided to make these powder puffs with raspberries instead as I had some in the freezer.

They were amazing, very high tea worthy, light, delicate, pretty and delicious.

Raspberry Cream Powder Puffs –  recipe adapted from the Australian Women’s Weekly Baking Day

2 eggs

1/2 cup sugar

2 tbls cornflour

2 tbls plain flour

2 tbls self raising flour

1/2 cup cream

1 tbls icing sugar

1/2 cup of raspberries (or berries of choice)

Preheat oven to 180 degrees. Grease two 12 hole shallow patty pans

Beat eggs and sugar until thick pale and creamy.

Triple sift flours then add the egg mixture. Carefully fold in flour. Don’t be to gung ho or else you’ll knock the air out of the mixture.

Drop tablespoons of mixture on to patty pan holes.

Bake 12 mins. Once done turn onto cooling rack.

If like me you only had 1 shallow patty tin you’ll need to wash it, dry it re grease it and bake the second batch.

Once the powder puffs are cool, whip the cream and icing sugar together until soft peaks form. Gently fold in raspberries. If using frozen berries which you have defrosted be really gently otherwise they’ll fall apart if you are too rough mixing them in.

Sandwich 2 powder puffs together with raspberry cream, repeat with other. Dust with icing sugar.

Make a cup of tea to go with them, hide form children and enjoy

Sweet Adventures October 2012 - High Tea

Part of the Sweet Adventures Blog Hop – High Tea host by Le Delicieux

Sundays with Joy – Chocolate Raspberry Fudge Pops

This week the Sundays with Joy Facebook group make Chocolate Raspberry pops.

It was a bit traumatic. Not because I have some super phobia of chocolate (god forbid) or raspberries or ice cream, Not even because I made ice cream in the middle of winter. But because I had to find my ice cream moulds.

I’ve had my ice cream moulds for a few years. They were given to me by my mother in law. I’ve used them to make a variety of ice cream/ice blocks but hadn’t used them for 18 months. This meant they had moved to the deep dark corners of the tupperware cupboard. The only things I can ever find in our tupperware cupboard are the most used items because these are the things that fall out of the cupboard when we open the door because they are the things shoved in cupboard while the door is slammed shut.

I methodically took things out of the cupboard whilst hunting for all the bits to the ice cream moulds, oh okay I randomly pulled things out the cupboard whilst possibly swearing and vowing to organise it one day (note that would not be the day that I had most of the contents of the tupperware cupboard on the floor, because that would be too easy and I relish the challenge and trauma of doing it all again).

In the end tupperware was scattered all over the place and I was missing one stick bit, but feeling scarred and emotional and slightly triumphant I was ready to go.

Its essentially a custard cooled with raspberries and chocolate chunks added, then frozen (note I used frozen raspberries because they are out of season but mainly that’s what I had on hand). They were delicious even more so after a couple of days. Totally will make again, but maybe in summer.

mmm sugar cornflour and cocoa powder

plus milk cream vanilla and butter

= chocolate custard

raspberrires & chocolate mixed in lead to Chocolate Raspberry Fudge Pops

I only made a half batch because I could tell by other posts that a full batch would be more than my small ice block moulds could handle. I also only mixed raspberries and chocolate chunks into 3 out of the eventual 5 made and left 2 plain for the kids.

They were absolutely perfect for dealing with the trauma of the tupperware cupboard (although gin/vodka/wine would have helped too).

For the delicious recipe you’ll need the Joy the Baker cookbook

And for more delicious versions of the Chocolate Raspberry Fudge Pops see the delightful blog link up at Bakeaholic Mama