25 minutes +1 hour to set
3 tbsp unsalted butter, plus extra for greasing
3 tbsp caster sugar
4 tbsp golden syrup
14 tsp ground mixed spice 1 tsp almond essence 1 tbsp cherry brandy
5 tbsp plain flour, sifted
300 g/10/2 02 cherries, stoned
1 tbsp cherry brandy
150 ml/5 1 oz double cream, whipped
150 g/5/2 oz redcurrant jelly 1 tbsp water
To make the baskets, put the butter, sugar and syrup in a saucepan and stir over a medium heat until melted. Simmer for 3 minutes, then remove from the heat.
Stir in the spice, almond essence and brandy. Gradually mix in the flour and leave for 10 minutes.
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a large baking sheet with butter. Drop enough of the mixture onto the sheet to make 4 circles, 10 cm/
4 inches in diameter, leaving space for each of them to expand. Shape the remaining mixture into 4 handles’ and lay them separately on the baking sheet. Bake for 15 minutes or until golden. Remove from the oven, then mould the basket shapes over the bottoms of 4 cups. Remove the baskets, add the handles and press to secure. Leave for 1 hour to set.
To make the filling, mix the cherries with the brandy. Spoon cream into each basket and top with the cherries. To glaze, melt the redcurrant jelly with the water and brush over the cherries. Serve.
Cherry baskets Photo Gallery
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