My baby was 21 yesterday – can you believe it? I feel SO old! Actually, I generally don’t really feel that old (except when I think back over those 21 years), which is quite good as we still have plenty of adventures to come – I guess that’s the advantage of having your kids really young.
For his birthday cake, Sam went a bit off piste and chose a cherry and berry crumble which I was very happy to supply. It’s barely a recipe at all, but I’ll share it with you just because it was SO DARN GOOD!
For the filling, I cheated and used a tin of cherry pie filling, which is possibly the yummiest thing in the world. It’s not cherry season so I’m afraid the rest of the cherries had to be frozen ones. I made up for the lack of fresh stuff with a punnet of raspberries though and it came out really well.
For the filling:
1 x 410g tin black cherry fruit filling
200g frozen pitted cherries
150g punnet fresh raspberries
For the crumble:
225g plain flour
125g brown sugar
25g porridge oats
Preheat the oven to gas 6/200 degrees.
Mix the fruit filling with the defrosted (or fresh) cherries and the fresh raspberries, then spoon into the bottom of your pie dish (Disney dish optional, but cute).
For the crumble: rub the butter and flour together (not too fine – a lumpy texture is better), then stir in the sugar and porridge oats. Cover the fruit with the crumble, then bake for about 30 minutes. Serve with double cream or custard.
From the whole evening, I managed to grab one blurry photo! Ah well, happy birthday, Sammy xx