Cinnamon Oysters Recipe

A recipe that doesn’t directly involve berries but is a signature dessert of one of our best raspberry pickers of all time… Doris Nelson.

Ingredients

For flouring the tins:

For the cakes:

2 eggs
3 tablespoons (45g) caster sugar
1 dessertspoon (2 teaspoons) golden syrup (you could use malt syrup instead of the golden syrup for a rich, malty flavour)
2 large tablespoons (60g) flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/4 pint (150ml) cream, whipped

Directions

Preheat the oven to 350°F/180°C. Lightly grease a tray of 12 patty tins (see note) with butter, then sift the 1 tablespoon flour and 1 tablespoon caster sugar over it. Turn tray upside down over the sink and tap it to remove the excess
Warm the mixing bowl and break in the 2 eggs
Using an electric mixer, beat the eggs, adding the sugar gradually until the mixture is extremely light and fluffy. Pour in the slightly warmed golden syrup and keep beating for at least another 5 minutes. When you lift the beaters out, the mixture should fall in ribbons and remain on the surface for several seconds before sinking
Sift the dry ingredients, including the baking soda, onto the egg mixture, and fold them in very gently using a large metal spoon, turning the bowl as you go.
Spoon the mixture into the prepared tins and bake for 8-10 minutes
Remove from the oven and leave to cool for a couple of minutes until the cakes shrink away from the tins a little
Turn out carefully, loosening them if necessary with a round-bladed knife
Cut a slit in the side of each cake with a small serrated knife, and spoon or pipe in some whipped cream. Dust with icing sugar and serve. You can freeze them quite successfully, cream and all
Note – Try to find real cinnamon oyster tins, which have shallow, round-based indentations, so you can serve the cakes rounded side up. Otherwise, regular shallow patty tins work fine; muffin tins are a bit too deep, but will do at a pinch