A new recipe or a brand new product in the prospector range.
So many of you asked us for a rectangular roasting tray and it took us a while to figure out how to make it. But we got there in the end.
And once it was made, of course we had to test it out. Our spiced roasting chicken recipe will be up here shortly, but to demonstrate its versatility, we have been using the new tray for baking too.
First of all we made a rosemary studded foccacia, which we ate with the chicken and then we turned our thoughts to something sweet and made a delicious cherry tray bake.
This will make 18 portions
Set the oven to 170ºC
250g butter
250g sugar
160g natural yogurt ( I used Greek)
4 eggs
Seeds from 12 cardamom pods, ground.
250g self raising flour
250g good cherry jam
30g shelled pistachios, roughly chopped
Beat the butter, sugar and yogurt until very pale in colour and well blended.
Add the eggs and vigorously mix again.
Gently fold in the flour and cardamom.
Lightly grease your tray and pour the mixture in and spread it evenly.
Dollop the jam at random and then swirl it into the mix with a knife.
Sprinkle the pistachios over the top.
Bake for about 30 minutes, until it passes the skewer test.
Serve warm or cold, on its own, with cream, ice cream or custard.
Netherton Foundry Shropshire 2022 ©
