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Enjoy an indulgent afternoon tea with friends!


Recipe by South African Fruit (

Flavorking plum delicious Bakewell


1 x 21cm (8½in) all-butter pastry tart

2 tbsp raspberry jam

2 free-range eggs, beaten

40g (1½oz) caster sugar

100g (3½oz) ground almonds

1 tsp vanilla extract

6-8 South African Flavorking plums, halved and pitted

20g (¾oz) flaked almonds

icing sugar, for sprinkling

1 Preheat the oven to 180°C/Gas Mark 4.

2 Put the prepared pastry tart onto a baking sheet and spoon in the raspberry jam. Spread it evenly over the base.

3 Beat together the eggs, sugar, almonds, vanilla extract and lemon zest. Spoon into the tart case and spread it out over the jam. Place the plums on top. Sprinkle with the flaked almonds and bake for 25-30 minutes, until the filling is set and golden.

4 Cool for about 20 minutes, then serve, sprinkled with icing sugar.

TIP This would work well with South African apricots too, as they pair beautifully with almonds.

By BerryWorld (

BerryWorld crumble traybake


For the filling

400g (14oz) red gooseberries, trimmed

200g (7oz) sugar

1½ tbsp cornflour

For the crumble

300g (10½oz) self-raising flour

200g (7oz) porridge oats

250g (9oz) salted butter

175g (6oz) muscovado sugar

100g (3½oz) pumpkin seeds

1 tbsp honey, optional

1 First make the filling. Put the gooseberries, sugar and cornflour in a saucepan on a medium heat and bring to a simmer. Cook, stirring occasionally, for 8-10 minutes until the sugar has dissolved and the juices become thick and jammy. Set aside. Heat the oven to 190°C/Gas Mark 5 and line an oven dish approximately 18x25cm (7x10in) with greaseproof paper.

2 In a bowl, combine the flour, oats and butter in a bowl and rub together with your fingers. Gently break up the butter until the mixture looks like coarse crumbs.

3 Stir in the muscovado sugar and pumpkin seeds, again using your fingers to break up the lumps of sugar, then tip half of the mixture into the prepared oven dish and press down firmly with your hands.

4 Spread the berry mixture over the base then top with the rest of the crumble and press down again, as firmly as you can without squishing the fruit out. If using, drizzle the top with honey then bake for 35-40 minutes until golden.

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About Baking Heaven

Nothing says ʻ partyʼ quite like a showstopping cake, so this month we've rounded up some of our favourite wow-factor bakes to make sure you can celebrate any occasion in style. Find party essentials like a gin and tonic cake, a giant doughnut cake and everything in between! Our brand new Cake Decorating School is back, where we guide you step-by-step through techniques and projects that'll help you become an even better baker! Make Father's Day cupcakes, try using Candy Melts and follow Britt Box's easy guide to creating an ombre cake. Mary Berry shares some of her favourite speedy recipes, discover step-by-step how to make pineapple upside-down doughnuts, plus bake a malted milk chocolate birthday cake in our masterclass – it's perfect for kid's parties! Don't miss our guide to packing the perfect picnic – we share essential tips for eating al fresco, plus a selection of simple but delicious treats to take with you on the go. Don’t miss it!