Serves 2. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 100 g self-raising flour
- 20 g soft butter
- 1 teaspoon caster sugar
- up to 50 ml warm milk
- 3 large or 6 medium fresh strawberries
- 1 heaped teaspoon red fruit jam (proper jam, not conserve)
- 2–3 fresh basil leaves
- 1 teaspoon Demerara sugar
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, measuring jug, scales, 3 teaspoons, mixing bowl, fork, flour dredger, baking tray and paper, table knife, oven gloves (for adult use).
First wash your hands and put an apron on. Weigh and measure all the ingredients. Ask a grown-up to preheat the oven to 200°C (fan), 220°C, Gas 7.
Put the flour and butter together in the bowl and tickle them with your fingers (rub them together) until you get a fine crumbly mixture.
Add the caster sugar and mix. Then tip in most of the milk and mix gently with your fork until it starts to stick together. You may not need all the milk.
Sprinkle flour on the work mat using the dredger. Turn the dough out onto the mat and gently make it into a ball, then flatten it with your hands. Make a dip in the middle and put onto the paper lined baking tray (it’s harder to move it once the topping is on).
Cut the strawberries in half with the table knife; the bigger ones might need cutting again. Put them to one side.
Using two teaspoons (one to pick up, one to scrape off), put the jam into the middle of the dough and spread it out using the back of one teaspoon (just like you would if you were making a savoury pizza with tomato).
Tear the basil into small pieces and sprinkle some on top of the jam. Add the strawberries on top of the jam. Finish with the rest of the fresh basil and sprinkle the top with a little Demerara sugar. Ask a grown-up to bake it for 12-15 minutes. Let it cool down a bit before eating as the jam can get very hot! Serve with yoghurt or ice cream.