A basic adaptable Scandinavian recipe

Whip cream stiffly, flavour with vanilla essence and icing sugar.  Fold in soft fruits such as raspberries, chopped strawberries, what you have in the fridge!

Spread on slices of crusty bread or oatcakes and decorate with a little grated chocolate.

Base:-

Cream together 100g butter (or margarine) with 65g caster sugar then fold in 90g flour and 20g porridge oats along with 2 egg yolks.

Smooth into an oiled pie or flan dish approximately 20cm diameter.

Top with fresh raspberries.

Whisk the egg whites stiffly with 60g sugar, cover the raspberry base, sprinkle with caster sugar and bake at  180C, 350F, Gas 4 for 25 to 30 minutes till risen and golden

Makes 8 to 10 muffins

Turn on the oven to heat at 180C (160C fan) 350F, Gas 4.   Put the muffin cases into a muffin tin.  Sift flour and baking powder into a bowl; add caster sugar. Beat the egg and oil together then stir into the flour along with sufficient milk to make a soft dropping consistency, fold in the raspberries and spoon into the cases.   Bake 12 to 15 minutes till risen and firm.  Cool and dust with icing sugar or drizzle with a water icing made with fresh lemon juice.

You can make this recipe with other soft fruits such as strawberries, blueberries, black berries.