These four photographs were published in Oma Maitse, January issue.

The meringue roll with blackcurrant mousse is very chic and possibly a dinner party favourite. Tropezienne is tasty and comforting, not very difficult but can be flat and dry when overbaked.

Instead I will share the recipe for the jammy muffins. These are dead simple, quick and really good.

I've made these three times now, twice with cowberry jam but last week I used sour cherry jam.
Blackcurrant or cranberry would be good too.


Jammy muffins


2 large eggs
3 tbsp milk
80g sugar
80g melted butter
120g flour
1 heaped tsp baking powder
pinch of salt
1/2 tsp ground cardamom
60 to 90ml cowberry jam

Whisk eggs with sugar, add milk and butter, mix through.
Sieve flour and baking powder into a bowl, add salt and cardamom.
Pour liquid ingredients into the flour mixture and combine.
Pour batter into a normal size 6 hole muffin tin. Drop a dessertspoon of jam in the middle of each dough pool.


Bake at 190C for 10 minutes, then turn the heat down to 160C and bake for 15 more minutes.