My father named these ‘diggles’ after the hole in the top of the raw mixture before it’s cooked. Heaven knows where it came from, but it stuck well and truly… my mum still makes them; they are delicious, soft and slightly chewy.
- 200 g fresh blueberries
- 225 g self-raising flour
- 85 g Stork margarine
- 85 g caster sugar
- 1 medium egg, beaten
- 200 ml crème fraiche
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- finely grated zest 1 small lemon
- juice from the lemon
- Preheat the oven to 200°C, gas 6.
- Rub the margarine into the flour, then add the egg and mix well.
- Form into balls the size of a large walnut.
- Place onto a greased baking tray, leaving a good gap in between, and press down slightly.
- Make a hole in the top with the end of a wooden spoon, then drop in a few blueberries.
- Carefully bake for 20 minutes; they will spread slightly, so be aware. Probably best to bake on silicone paper.
- Remove the tray and leave to cool before trying to lift it off.
- Mix the crème fraiche with the vanilla, icing sugar and zest.
- Spoon onto the ‘diggles’ and add a squeeze of lemon just before eating.
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