Shortbread, Raspberry and Cream Stack

A very yummy, light and simple to make pudding which can be enjoyed after lunch, Dinner or even as an afternoon treat. If you did want to cut the calories you could replace the double cream with elmlea, or maybe cream freche, but its not that much- so enjoy! It looks amazing and like you have spent all day on it- the secret is you haven’t- its easy!

This recipe serves 4 people

Ingredients

  • 125g softened Salted butter- I always use salted butter as it gives a better taste.
  • 2 oz Caster sugar.
  • 6 oz Plain flour (you can replace a tablespoon of flour with icing sugar if you wish)
  • 300ml Double Cream.
  • 150g Fresh Raspberry’s (or strawberry’s if you prefer).
  • Icing Sugar.
  • Vanilla extract
  • Mint leaves for poshness!
  • Grease-proof paper is a must!

METHOD

  • Pre heat oven to gas mark 5 (190c)
  • Place the caster sugar and butter in a bowl and mix until combined.
  • Sieve in the flour and stir in. The mixture will create a crumbly texture.
  • Get your hands in that bowl! Grab the ingredients and make into a ball.
  • If the mixture is too dry, add a teaspoon of milk and combine.
  • Wrap the ball in cling film and put in the fridge for around 20 mins.
  • Place the cream and a half teaspoon of vanilla extract- whisk until thick, ideally with an electric mixer or balloon whisk, place in a piping bag and in the fridge.
  • Lay a sheet of grease-proof paper on your work-surface and place the shortbread mixture on.
  • Then lay another sheet of grease-proof paper on top of the mixture. This helps when rolling the mixture for it not to stick 🙂
  • Roll the mixture out until around 5mm thickness, remove the top layer of grease-proof paper.
  • Use a circular cutter- Cut out 12 Discs and place onto a baking tray lined with grease-proof paper and sprinkle the tops with caster sugar.
  • Place in the oven for 20 mins (or 18 fan).
  • Remove from oven, put straight onto a cooling rack until completely cool.

To Assemble:

  • Take your serving plate- The picture shows a slate but it can be any sort of plate.
  • Place a small amount of the cream on the plate where you want the stack to sit and place a biscuit flat side down.
  • Then Take your raspberry’s and place them around the edge, leaving gaps to pipe the cream. Pipe the cream and try to make same height as the raspberry’s.
  • Place the 2nd Biscuit on top of the raspberry’s, flat side down and repeat the previous step.
  • Place the Final biscuit, flat side up, on top of the raspberry’s.
  • Put half tablespoon of icing sugar in a sieve and sieve over the top to make it look really yummy.
  • Decorate the plate as you wish…use the left over cream, or crumbled shortbread cut offs and raspberry’s.
  • Eat it, Enjoy it, make noises- what ever haha!

 

So, I hope that this was easy to follow- as with many puddings, their is a technical side to it and follows more steps than a main course would, but it really is simple, it probably took me longer to write this out than it did in total to make it!

Find this recipe and similar here : Deserts (Pudding)

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