
Lesley Waters
In this simple but effective recipe for fruity muffin parcels, Lesley Waters cooks up a gloriously indulgent dessert
In this simple but effective recipe for fruity muffin parcels, Lesley Waters cooks up a gloriously indulgent dessert
Hot berry puddings
Method
2. Put the 2 halves of each muffin on a double layered square of foil. Scrunch the foil round the base and up the sides of the muffins to keep the 2 halves loosely together and hold them in place, leaving enough room to sandwich berries in the middle.
3. Spoon the blueberries and raspberries between the sliced muffin halves. Pour a quarter of the sweet wine over each muffin and bring the foil together tightly to seal the muffins into a parcel.
4. Place the muffin parcels on a baking sheet and bake for 5-10 minutes.
5. Meanwhile, place the mascarpone in a bowl and beat with a wooden spoon until soft. Add the orange zest and juice and sweeten with icing sugar to taste.
6. Transfer the muffin parcels to serving plates, open them up and serve hot, topped with the orange mascarpone.
Prep:
15 min
Cook: 10 min
Cook: 10 min
Ingredients
4 blueberry muffins125g Blueberries
125g Raspberries
125ml sweet white wine, such as Sauternes or Muscat
250g Mascarpone
grated zest and juice of 1 orange
icing sugar, to taste
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