Comments Off on Mums Blueberry Finger Diggles

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.
Servings 6
Calories 393 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Mums Blueberry Finger Diggles
Amount per Serving
Calories
393
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
27
mg
9
%
Sodium
 
179
mg
8
%
Potassium
 
105
mg
3
%
Carbohydrates
 
52
g
17
%
Fiber
 
2
g
8
%
Sugar
 
22
g
24
%
Protein
 
7
g
14
%
Vitamin A
 
569
IU
11
%
Vitamin C
 
13
mg
16
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword blueberries, crème fraiche
Course Dessert, Latest from This Morning, Nibbles
Cuisine British, ITV This Morning, Summer
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