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Published on Apr 30, 2015
You can download this plus all our previous Patreon songs at: www.patreon.com/iamnotlefthanded
This is a reworked version of a very old song from when we first started writing together. We've been singing Billy Joel's "The Longest Time" on loop while baking, so we thought we'd take inspiration from that.
This is one of Kathryn's signature recipes, do let us know how you get on with it!
Strawberries in Summer Recipe
6 oz self-raising flour 4 oz of caster sugar A pinch of salt 4 oz of butter at room temperature 2 large eggs 1lb Strawberries 2 tablespoons of granulated sugar
Pre-heat Oven to 375 degrees F
Slice strawberries. Dust with 2 tablespoons of granulated sugar. Stir until strawberries are thoroughly coated. Cover and leave in the fridge for at least an hour.
Sift flour into a bowl. Add caster sugar. Add softened butter and mix thoroughly. Add the eggs and mix until all the flour is gathered through the batter. Add a pinch of salt. Mix until smooth.
Put the strawberries in a blender and blitz for 2 short bursts. Mix to catch unblended pieces. Repeat. Don't over blend; there should be large pieces remaining. You can also mash with a fork. Sieve the strawberries and leave to sit for 5 mins.
Mix the drained syrup from the macerated strawberries into your batter. Add carefully, to taste. Too much syrup will leave your batter too liquid.
Mix the strawberry pieces into the batter to taste. Typically 4-6 heaped tablespoons works well.
Spoon into prepared cupcake tin. Two-thirds fill the cases as batter will rise. Cook in oven for 15 mins until mix browns at edges. Strawberry syrup will make the cupcakes appear more blonde than usual when fully cooked.
Place on wire tray to cool. Decorate as appropriate :-)