*If you haven’t any buttermilk, stir 2 tablespoons of lemon juice into 225ml (8 fl oz) (1 cup) full fat/whole milk and leave for 15 minutes to thicken up.
You will also need a 12-hole muffin tray lined with paper baking cups.
Preheat the oven to 190° (375°F) (gas 5)
Mix together the bran, flour, soda, and baking powder in a large bowl.
In a separate bowl, using a ballon whisk, mix the egg and sugar together. Then whisk in the oil, buttermilk, and treacle one at a time. The mixture needs to be thoroughly combined and whisking the ingredients in separately makes this easier.
Pour the liquid ingredients into the dry ingredients and stir to mix.
Stir through the raisins until evenly distributed.
Now fill the paper baking cups using an ice cream scoop. Bake for 18–20 minutes until the tops feel firm to the touch and a fingertip will not leave an indentation. Transfer the muffins to a wire rack to cool.
Delicious served warm, cut in half, with a knob of butter.
Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.
You will also need 4 x 8cm (3 inch) ramekin dishes.
For the parcels
Line the four ramekin dishes with cling film/food wrap, overlapping the edges, and put to one side.
Beat together the cream cheese and mascarpone in a large bowl until smooth. (A food mixer or hand-held whisk does this easily.)
Now in a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.
Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.
Divide the mixture amongst the ramekins, tapping them a few times on the work surface to remove any air pockets. Fold excess film/wrap over the top and place in the freezer to become firm, about 45 minutes.
For the fruit compote
Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Now cook the fruit over a medium heat until it starts bubbling. Then reduce the heat to a medium–low setting and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Gently cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.
Unfold the cling film/food wrap from the top of the ramekins and invert each one onto a plate. Then peel off the rest of the film/wrap.
Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.