Saturday, 8 October 2011
If you're having a bit of a celebration in this country, this fella is sure to show up. Suave, sophisticated, a bit fuzzy, delicious and totally non-alcoholic. Being Mormons, he shows up at all our parties and is always warmly welcomed . . . as well as being the first drink to disappear!!!
The people from Schloer recently sent me a sample to try out, of their new Limited Edition Winter Flavour . . . just in time for the holidays . . . Berry Punch!! Ruby coloured it gives a beautiful nod to traditional English flavours being packed with the flavour of blackberries with a warming hint of spice.
They recommended that it be served over ice and quintessentially English fruits so I thought why not go whole hog and serve it over frozen English autumn berries, which I also happen to keep a load of in the freezer . . . the berries acting as both ice and fruit!
Wow, was it ever wonderful! We both really enjoyed and are sure to pick up a few more bottles to have in the house during the up and coming holidays! Many thanks to the people at Shloer for sending me this tasty treat!
Shloer Limited Edition Berry Punch costs £2.29 per bottle. (Schloer is also available in White Grape, Red Grape, Rose, apple & White Grape, White Grape, Raspberry & Cranberry and White Grape & Elderflower flavours)
Schloer is also on Facebook where you'll find little extra inspiration and a Sunday Cookbook. (I'm thinking that it would make an amazing fruit jelly for the holidays as well!)
This put me in a very fruity moos, and of course . . . knowing me, whilst I had the frozen berries out I had to do something else with them as well . . . and why not!!!
I baked up some lovely fruity muffins. We all love blueberry muffins, but a muffin stogged with a variety of berries just can't be beat!
Oh so buttery, and fruity and moreishly scrummy with the tang of fresh berries in every bite . . . black and red currants, blueberries, raspberries, blackberries . . . these are soooo delicious!!
You could glaze them if you wished, but I just dust with a bit of icing sugar. These scrummy muffins speak for themselves, they really don't need much in the way of dressing up . . .really!!
Makes 12 muffins
Moist, buttery and chock full of tangy summer fruits!
175g of mixed summer berries (1 2/3 cups)
(fresh or frozen, cutting the larger ones in bits the size of
300g self raising flour (2 cups)
1 tsp baking powder
150g of caster sugar (2/3 cup)
100ml of plain yoghurt (1/2 cup)
125ml of milk (1/2 cup)
1 large free range egg, beaten
1 tsp vanilla
125g butter, melted (a slightly generous half cup)
Icing sugar to dust (optional)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin tin with paper liners.
Whisk the flour, baking powder and sugar together in a large bowl. Beat together the egg, yoghurt, milk, melted butter and vanilla. Add all at once to the dry mixture and mix the two together, combing only to moisten the dry ingredients. It is perfectly ok for the mixture to be lumpy. Fold in the berries. (I like to save out a few to press into the tops.) Spoon into the paper lined muffin cups. Scatter any saved berries over top, pressing down lightly.
Bake for about 20 minutes, until risen and golden brown. Leave to cool in the pan for a few minutes before transferring to a wire rack to finish cooling. Dust with icing sugar and serve.
Cooking in The Cottage today, a Sticky Date Bread Pudding!