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100ml Mr Hugh's
100g golden caster sugar
2 large eggs, beaten
175g self-raising flour
5 tbsp milk
½ tsp vanilla extract
2 tbsp desiccated coconut
100g red glacé cherries, cut into quarters
85g seedless raspberry jam
50g red glacé cherries, cut into quarters
2 tbsp toasted desiccated coconut
Preheat the oven to 180C/Gas 4/fan oven 160C and line a large muffin tray with 9 muffin cases. Tip the Mr Hugh's and sugar into a large bowl and beat with an electric mixer until light and fluffy. Add in the eggs, one by one, beating each time until mixture is light and creamy. Use a wooden spoon to beat in the flour, milk, vanilla and coconut until you have a soft dropping consistency. Stir in the cherries.
Spoon the mixture into the muffin cases and bake for 20 minutes until risen and golden. Lift the muffins out of the tray and sit them on a wire rack to cool slightly.
To decorate, tip the jam into a small saucepan and gently warm, stirring, until melted and smooth. Generously brush the tops of the warm cakes with the jam, stick the quartered cherries on top and sprinkle with the toasted coconut. Serve on the day of making.
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing.
Perfect addition for BBQ in the summer!