Sewing, stitching, baking, cooking, gardening, shopping and general homemaking.

Friday, 11 September 2009

Shortcake and Compote

My craft room de-cluttering is coming on well, I got rid of more old, useless stuff yesterday but my room is still totally disorganised and no crafting has been done. So to satisfy my need to blog I'm showing the shortcake and greengage compote with cream that we've been enjoying this last couple of days. I got the idea for the shortcake from Melissa but altered the recipe slightly as it made too much for my needs. Here it is

1 cup of plain flour
1 tablespoon of sugar
1 tablespoon of baking powder
good pinch of salt
2 oz of butter, cubed
1 egg, beaten
3 tablespoons of single cream
2 tablespoons of milk

Preheat oven to 200 C or gas 6. Put all the dry ingredients and the butter into a bowl or food processor and rub in or process until it resembles bread crumbs. I then tip this into a mixing bowl (because I use the processor) and add the egg, milk and cream. I pull it all together using a normal table knife because I hate using my hands for this bit. The mixture should be quite firm but not dry and not too sloppy. Then I put spoonfuls into muffin cases in a muffin tin, I find it makes six. Bake for 18 minutes. Cool slightly and serve but they are still nice cold.

For the compote I use a punnet of fruit, this time I used greengages but any fruit will do and six plums is what I use for the plum one, I just make it up as I go along but here's a general guide.

punnet of fruit
tablespoon of water or lemon juice
4 tablespoons of sugar

If using fruit with stones, remove the stones and cut the fruit into chunks. Place in a pan with the water or lemon juice and bring to the boil then simmer for about 10 minutes or until soft. Then add the sugar, stir it well until sugar is dissolved. Simmer for about 20 minutes until it thickens slightly.

Really, the shortcake is a scone mix but I don't like scones and because there is no kneading or rolling out of this mixture the cakes are lighter but not too sweet. I probably use too much baking powder so it's up to you if you want to use less. You can butter them if you want to and serve like you would scones with jam and cream but I cut them, put them in a dish with a dollop of compote and pour on some of the single cream that is left over. I love the compote, it is not as sweet as jam and I just make as much as I need at the time. I have used frozen fruit and that works ok too. You might have noticed that I tend not to follow recipes too closely, this annoys Graham! He loves cooking and baking too and makes gorgeous fruit cakes. I also make a terrible mess in the kitchen when I'm cooking, every surface gets cluttered and spattered with ingredients but I enjoy it.


Anonymous said...

Thank you for visiting my wee site...Annie's 25x25 Garden. Your Shortcake and Compote looks lovely...since starting my blog and roaming around looking at others blogs I've been inspired to start cooking again, even if it's just for myself. My DH has been bedridden for several years and is no longer able to eat most of the things I used to cook for him. Over time I'd rather lost the love of cooking. I've had small gardens in the past but haven't raised any vegetables for several years. It feels good to be out in the air planting and tending to something that someday is going to be pleasant to eat. I empathize about your husband, hope he is recovering nicely. I'm going to add your site to my blogs I I can keep up with your decluttering and possible move....

melissa sews said...

The lemon compote sounds divine! I love all things lemon, so I imagine I'll have to give this a try really soon. I'm keeping you and Graham in my prayers.

God's Peace,

Nita said...

Looks delish!
Thank heavens for Google - several terms were unfamiliar to me, but I think I've got it now, so I can give this a try.