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Ingredients
(Makes 12)
1 can strawberries including the syrup
4 eggs
250g self raising flour
2 tbsp barley malt
1 sprig of lemon thymes, just use the leaves
50 ml brandy
1 punnet of strawberries (for garnish)
Double thick cream, to serve
Method
Place the eggs into a mixing machine and blend, add the tinned strawberries (including the syrup,) blend on a low speed then add the lemon thyme leaves.
Drizzle in the flour until all combined then whisk for 1 minute.
Pour the mix into friand moulds and place into a large oven tray with an inch of water and cover with a tight seal of alfoil, bake in a pre-heated oven at 210°C for 20-25 minutes
Place the barley malt and brandy into a small pan and gently melt until combined then burn of the brandy until a saucy consistency is achieved.
Serve with a good dollop of cream, some fresh strawberries and a drizzle of the barley brandy sauce |
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