Wednesday, 12 June 2013


I was recently sent a Fruitdrop box containing a beautiful selection of fruit which inspired me to bake something delicious.  I have to be honest I was a little pessimistic when I was offered the box.  In the past my experience of fruit and veg deliveries has been a little disappointing.  Items that I don't really want and in not very good condition but the Fruitdrop Box was superb and every item was so fresh, I had to stop my children from diving in and eating the lot.

What's different about Fruitdrop is that they deliver to your office.  Fruitdrop Office Fruit Boxes can be bought in quantities suitable for your office size and delivered as regularly as you want them.

My box came with a large hand of bananas, satsumas, 2 types of apples, the most gorgeous pears, grapes and plums.  There was more than enough fruit for my family to last over a week and that's even after I had used some to cook with.


150g Short Crust pastry
50g Butter
50g Granulated Sugar
15g Self Raising Flour
50g Ground Almonds
1 Egg
1/2 tsp Almond Essence
5 Plums
30g Flakes Almonds

Line a 8" loose bottom tart tin with the pastry and chill in the fridge while you make the filling.

Cream together the butter and sugar then add the flour, ground almonds, egg and essence.  Mix everything till it is completely combined.

Pour the mixture into the pastry case and spread it out evenly.  Cut the plums into 1/4's and place them cut side up onto the almond mixture then sprinkle on the flaked almonds.

Bake in the oven at 180C for 25-35 minutes.


125g Puff Pastry
6 Large Bananas
50g Butter
100g Soft Brown Sugar
125g Puff Pastry

Melt the butter in a frying pan and cut each banana into 4.  Add them to the pan and cook till lightly brown and starting to soften.  Now add the sugar and cook till melted.  Now coat the bananas with the melted sugar and butter and turn off the heat.

Transfer the cooked bananas to four individual tart tins standing them upright and pour over the remaining butter and sugar.

Roll out the puff pastry and cut out 4 discs large enough to cover the bananas and tuck into the tins.  Ensure the bananas are completely sealed with the pastry and bake at 200C for 20 minutes.

Once the pastry becomes brown and puffed up, remove from the oven and carefully turn out each tart.  Serve warm with cream or ice cream.