As Mentioned in Day 42 of The Challenge
We made baking powder biscuits ( sort of non-sweet scones, very tasty if not strongly flavoured despite the unflattering name) for our Pork Shoulder Roast, and then decided to have the rest for dessert with a blueberry and port sauce and a chocolate sauce. It was very tasty, with the sauce melting the dollop of crème fraiche over the top, although possible not strictly speaking necessary after the pork roast. A beautiful way altogether of celebrating our last night of holiday before going back to work.
Ingredients:
For the biscuits:
2c flour
4 tbsp butter
2/3 c milk
2 tsp baking powder
For the Blueberry Port Sauce:
2 c blueberries
2 tbsp sugar
1 tsp cinnamon
1/4 c ruby port
1) Mix the flour and baking powder together and then cut the butter into the flour in small pieces. Rub the butter into the flour with fingertips until it forms a crumby dough.
2) Add milk and mix it into a light, soft dough, then knead briefly until smooth.
3) Roll the dough out to 1-1.5 cm thick on a floured surface. Cut with a floured cutter or glass into rounds and place these on a greased baking sheet, leaving a little room for the biscuits to expand. Bake 12-15 minutes at 230°C, until golden brown on top and risen.
4) To make the blueberry and port sauce, place berries in a saucepan with 1/4 c water. bring to a simmer, and cook gently for 10 minutes or so. Add the sugar, cinnamon and port and stir, cooking until the desired consistency is reached. Taste test and adjust sugar or spicing.
6) Serve the biscuits hot with the sauce drizzled over and a dollop of crème fraiche.
Decadent but quick and easy, this was beautiful for a lazy evening.