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- Ruby Bhogal’s Cherry, Apricot and Almond Shortcake
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Search results for 300 g of apricots
- 140g(£15.00 per kilo)Price£2.10
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Search results for 115 g of unsalted butter, at room temperature, plus extra for greasing
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Search results for 330 g of self-raising flour
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Search results for 125 ml of vegetable oil
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Search results for 315 g of caster sugar, plus 65g for the crème pâtissière
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Search results for 2 tsp of vanilla bean paste, plus 1 tsp for the crème pâtissière
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Search results for 300 ml of whole milk, plus 250ml for the crème pâtissière
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Search results for 1.5 tsp of almond extract, for the crème pâtissière
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Search results for 3 medium egg yolks, for the crème pâtissière
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Search results for 10 g of plain flour, for the crème pâtissière
- VegetarianVeganOcado Price PromiseRating, 4.5 out of 5 from 102 reviews.(102)1.5kg(£0.53 per kilo)Price£0.80
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Search results for 300 ml of double cream, for the crème pâtissière
- Life 1w+Product life guaranteed for 1 week.VegetarianOcado Price PromiseRating, 4.3 out of 5 from 71 reviews.(71)300ml(£5.67 per litre)Price£1.70
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Search results for 1 handful of flaked almonds
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Ingredients
- 300 g of apricots
- 115 g of unsalted butter, at room temperature, plus extra for greasing
- 330 g of self-raising flour
- 125 ml of vegetable oil
- 315 g of caster sugar, plus 65g for the crème pâtissière
- 2 tsp of vanilla bean paste, plus 1 tsp for the crème pâtissière
- 4 large eggs
- 300 ml of whole milk, plus 250ml for the crème pâtissière
- 1.5 tsp of almond extract, for the crème pâtissière
- 3 medium egg yolks, for the crème pâtissière
- 10 g of plain flour, for the crème pâtissière
- 10 g of cornflour, for the crème pâtissière
- 300 ml of double cream, for the crème pâtissière
- 1 handful of flaked almonds