Ever tried to roast strawberries?? If like me you haven’t, imagine opening a jar of really expensive strawberry jam. Picture how the jam is studded with soft jewels of whole strawberries that explode in your mouth in a concentrated burst of sweet caramelised juice.The flavour of Roast Strawberries is exact ly the same , minus the sugar.
To roast strawberries , wash them if necessary before hulling them and pop in an oven for 15 – 20 minutes at 170/150 fan/gas 3/325. If they are still quite pert and haven’t collapsed in on themselves, switch the oven off & let them sit in the hot oven for another 5-10 minutes.
Pop in a jar and they’l last in the fridge for a few days. Try dolloping some onto rice pudding, granola, porridge, ice cream, cereal or adding to a smoothie. As for the griddle cakes, they’d traditionally be cooked over the embers of a fire but it’s raining here today and I’m not that dedicated to tradition. So I baked them on the hob in a cast iron pan. Three minutes either side on a medium hot heat will be enough to cook the dough right through, without burning the outside. It took me a while to find the right temperature, so it’s a good job I don’t mind slightly burnt food :)
- 200 g plain flour
- 1 tablespoon baking powder level
- 1 teaspoon mixed spice
- 50 g butter cubed
- 50 g lard/marg
- 3 tablespoons sugar
- 4 tablespoons currants
- Zest of 1 lemon
- 100 ml milk or water
- 1 egg
Mix the flour & salt together, and then rub in the butter.
Add the rest of the ingredients and mix to a fairly stiff dough.
Roll out to 5mm thick on a lightly dusted surface.
Grease your griddle or heavy frying pan well and heat until a drop of water dropped onto the surface skips about before evaporating.
Cook each griddle cake for around 3 minutes on each side and serve with the roast strawberries and juice, or a knob of butter and sprinkle of sugar. Delish.