Wednesday, August 31, 2016


I know it is the wrong time of the year to be buying strawberries.  I know that there is a big push to buy seasonal produce to save on food miles etc However I just can't pass up the specials that supermarkets and green grocers have on strawberries at the moment.  Yesterday I picked up 4 punnets for $5.  Whilst we are always told how flavourless and crunchy winter strawberries are, I must say that I haven't found that to be the case in recent weeks.  The strawberries I have been buying have had a delicious strawberry aroma and have been sweet and flavoursome.  So as long as I keep finding strawberries that pass muster in the taste and aroma stake, I am going to keep buying them, winter or not!
This is a lovely slice with a cake like base. The strawberries become jammy during baking. It is really delicious. Great served with a cup of tea or coffee or eaten as dessert with either ice cream, cream or custard.


Base and Crumble
1 cup caster sugar
3 cups plain flour
1/4 tsp salt
1 tsp baking powder
250g unsalted butter, chilled and diced
2 tbsp cream or milk

3 punnets of strawberries, washed, hulled and chopped
1/2 cup caster sugar
6 tsps cornflour

1. Preheat oven to 160 degrees. Line a 24 x 33cm (approx) baking tin with baking paper, leaving an overhang of a few centimetres on each side, to allow you to lift the slice out for cutting.

2. Place all ingredients for the base/crumble (apart from the cream or milk) in the bowl with the kneading blade.  Pulse for 20 seconds or until there are only very small pieces of butter visible. 

3. Select Speed 5 40 seconds and with machine running add the cream.  You should end up with a crumbly dough that will stick together if squeezed.

4. Divide mixture in half and place half into the prepared tin, pressing down firmly with the bottom of a glass to form a firm base.

5. Place base in the oven for 10 minutes. Then allow to cool.

6. Gently mix all filling ingredients together in a bowl.  Cover the base with the mixture evenly.

7. Gently crumble the remaining base/crumble mixture over the top.  Do not press down on the topping, you want it to be loose and crumbly.

8. Bake for 35-45 minutes until the crumble is golden brown.

9. Remove from the oven and allow to cool in the tin.  When cool, lift out of the tin and cut into squares.

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