If there's one thing that us Brit's do well - its afternoon tea. In honour of this, I've created a thoroughly summery Blackberry, mascapone cream and custard shortcake to celebrate the first days of Spring.
FOR THE CAKE 300g self raising flour
1tsp baking powder
140g butter (chilled and chopped into pieces)
100g golden caster sugar
3 tsp mascapone
4 tsp milk (I used skimmed)
1 egg (beaten)
METHOD Heat the oven to 170C.
Pour the flour into a mixing bowl.
Add the baking powder and a pinch of salt.
Chop up and add the butter.
Rub the butter into the flour using your fingers to make a reasonably fine crumbed mixture, then stir in the golden caster sugar.
Place the mascapone in a jug or bowl, add the milk and mix until you get a relatively smooth consistency.
Make a well in the middle of the flour mixture, then tip in the mascapone/milk mixture and beaten egg.
Work the mixture together until it forms a soft, sticky, dough.
On a lightly floured surface, knead and mould the dough into a round. Put the dough on a greased baking sheet.
Bake for 30mins or until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.
FOR THE FILLING 250g mascapone
10g icing sugar
200ml custard
500g blackberries
METHOD Make the custard and allow to cool.
Stir as it cools to smooth out any lumps.
Once the custard has cooled sufficiently, spread it on the shortcake and allow to set a little.
Mix the icing sugar and mascapone together carefully, then spread on top of the custard.
Sprinkle blackberries over the top and enjoy.
