Marie Cookpad

  These Little Blueberry Puddings are destined to become a family favourite.  Served warm with cream or ice cream, they go down really well.    They are also very simple to make, using simple ingredients that you probably already have in your home, with perhaps the exception of some Wild Blueberry Conserve.    But take heart, if you don't have any of that, you can also use lemon curd, or even orange marmalade!   All are delicious!  Trust me on this.    You make a simple batter, lightly flavoured with vanilla and fresh lemon zest, into which you fold some fresh berries.  I have never used frozen, so I can't say with any authority how well they would work.    You then divide the batter between six paper lined muffin cups.  Why the paper?  Because jam sinks and it sticks.  You will be glad that you used them.  Trust me on this also!    Once you have filled the papers you swirl a teaspoon of ...

  I fell in love with Friands a few years ago when I discovered a fabulous recipe on What Katie Ate . It is the single recipe which inspired me to want to buy her cookbook, and I have to say, I fell in love at first bite!!  This recipe today I am showing is inspired by one I found in the Hamlyn book 200 cakes and bakes for a raspberry and coconut version.   It only makes 9 versus 18 and is every bit as delicious as Katie's.   I chose it because not only does it make fewer which is much more realistic in my tiny kitchen/home/family, but it also uses fewer egg whites, which means I have fewer egg yolks to dispose of. (Spaghetti carbonara is the perfect way to use these up by the way!)    Some of you may be wondering what exactly a friand is.  A friand is a small almond and butter cake, usually containing fruit of some kind, and is closely related to the French Financier cake. Meant to be just a few bites, they are fabulously delicious and quite p...