This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
Preheat oven to 175°C. Line a Swiss roll tin.
Cream the butter and sugar until light and fluffy, then beat in the egg and vanilla.
Mix in the 2 cups flour and baking powder. Press all but ½ cup of the mixture into tin.
Scatter the berries and chocolate over the base. Add the remaining flour to the ½ cup of base mixture, mixing together. Strew over the berries and chocolate topping.
Bake for 45 minutes or until the top is golden. Leave to cool before slicing either into fingers or squares. Serve warm as a dessert with whipped cream, crème fraîche or ice cream, or keep airtight in the fridge and eat as a slice with coffee.
Note
- Makes 20cm x 30cm tray. – You can use any fruit, such as chopped peaches or nectarines, strawberries etc, but I find it best to semi-freeze them first as they cook better from frozen on the slice.
