This one is one of my Nana Lucy’s recipes. I decided that for the Break Your Heart Bake collaboration I was asked to join this would be great. It’s a recipe I had never made before but wanted to and it is something I wanted to do because I had been thinking about my Nana alot recently.

INGREDIENTS

1 Pack Or 1 serve Short Crust Pastry

Raspberry Jam

50g Plain Flour

50g Sugar

50g Butter

1 Egg

1/2 tsp Baking Powder

METHOD

1. Roll out pastry and cut out 12 circles a little bigger than the individual tins you are using. I used a shallow bun tin with 12 individuals.
2. Place the pastry circles in the bun tins.
3. To each pastry case add 1 teaspoon Raspberry Jam.
4. Set aside the tray.
5. Cream the butter and sugar together until light and fluffy.
6. Add in the egg. Beat well.
7. Fold in the flour and Baking Powder.
8. One spoon of cake mix over the jam in the pastry cases.
9. Place in a preheated 200C / 400F / Gas Mark 6 oven for 10 minutes or until golden and risen. Or until a skewer comes out clean of cake mix.
10. Leave to start to cool in tin for 10 minutes.
11. Cook completely on a rack.

Now if you have seen the video or even the picture of this blog you will seen that these kinda sunk. So it turns out my oven was running a little cooler and I forgot the Baking Powder. I also didn’t check them with a skewer so I didn’t know they weren’t properly done until they started to cool and completely sunk in the middle.

We aren’t all perfect. Many Pinterest posts take hours of work to get enough perfect looking things to get one shot it’s not worth the hassle. I didn’t want to do that. I never want to do that. I want to show you that although these didn’t really come out perfectly. They were still edible, they were still yummy AND Tanny has asked me to make them again.

My point is this. We don’t start out knowing everything. This is a new recipe for me. Although I have made components of it before I have never made this particular recipe before. I made mistakes. That’s ok. I learned from them so next time I won’t make the same ones. I could make a whole new lot of mistakes but that’s ok to. It’s how we learn.

Take the time to check and double check your recipe and what you are doing. Use your skewer and if you are the least bit concerned give it an extra couple of minutes and turn your oven up a touch.

You got this !!!