Abel & Cole Summer Fruit Muffin Loaf

I bought some Jostaberries the other week and I'm ashamed to say that they languished in my fridge for too long... I dawdled about what to do with them and then they were just a little bit too soft to be enjoyed fresh.

Since the current recipe on my +Abel & Cole calendar was the "Summer Fruit Muffin Loaf" I decided this was the final call for my poor Jostaberries.

This is the first time I've tried Jostaberries - they are delicious! To me, they taste somewhat between a blackcurrant and a blueberry. Actually they are a cross breed of gooseberry and blackcurrant. I noticed that once they are cooked, the blackcurrant flavour is really enhanced.

Mods:

I didn't have enough white cooking chocolate so I had to steal some of my son's secret stash in the fridge.

I used more than the stated 125g of fruit because I wanted to use up all the Jostaberries - I used about 200g after I'd removed the stalks. I didn't remove the dried flowers on the end of each berry because it was too much hassle. They seem to have vanished in the cooked cake, so that was a good time saving decision.

I'm really happy with how this turned out - the only thing I'd change for next time (there will definitely be a next time!) is that I'd use slightly less sugar and a bit less white chocolate. I've noted my modified recipe below.

Jostaberry Muffin Loaf
Serves 6

• 50g unsalted butter, melted and cooled
• 175g plain white flour
• tsp baking powder
• ½ tsp salt
• 90g caster sugar
• 1 large egg
• 120ml semi skimmed milk
• 200g jostaberries
• 75g white chocolate, chopped
  
  
  Pre-heat the oven to 180°C/Gas 4.
  Mix the flour, baking powder, salt and sugar in a bowl
  Whisk together the egg, milk and butter (I used my food processor). Fold through the flour mixture.
  Stir in the berries and white chocolate.
  Pour into a greased/floured cake tin (mine is 22cm long,  12cm wide &  6.5cm deep)
  Bake for approx 35 minutes or until a skewer poked into the middle of the cake come out clean.