Today is the Toddster's Birthday. He requested a fruitcake for his birthday. That is his favourite of all cakes. He's just an old fashioned guy with old fashioned tastes. No chocolate fudge cakes for him . . . no Victoria sponges . . . no raspberry celebration cakes. Just a plain old fruit cake and he's a happy camper.
This is the second dessert I made the other day when I had the Sister Missionaries over and let me tell you . . . I got plenty of oohs and ahhs over these too. Blackberry Pie Squares. Scrumdiddlyumptious!
Picture this . . . a buttery shortbread cookie type of base . . . topped with fresh blackberries . . . topped with a rich sour cream filling . . . and a final topping of the shortbread mixture, crumbled this time . . .
baked until the whole thing melds together in a fabulously moreish bake . . . crisp on the bottom, rich and fruity in the centre, short and crumbly on top . . .
I'll just have a smidgen you tell yourself . . . just a tiny little square . . . and then . . .
You cut yourself another little square . . . and then just a tiny sliver . . . and then you sneak down the stairs at two in the morning and you cut yourself a tiny bit more . . . because . . .
YOU JUST CAN'T LEAVE IT ALONE! It's that good. Yessum! And you are asking yourself . . . who ate all that cake?
*Blackberry Pie Bars*Makes 16 (2-inch square) bars
Put the flour, sugar, and salt for the base into a food processor. Blitz for about 30 seconds to combine ingredients. Add the cubed butter an pulse until you have a crumbly mixture with bits the size of small peas. Remove 115g (3/4 cup) of it and set it aside for later. Pour the rest into the prepared baking dish and press into the pan firmly. Bake for 12 to 15 minutes or until the edges just begin to turn brown. Cool completely.
Serve with or without lashings of cream or clotted cream!