Fruit Shortcake
Time
55 mins
Difficulty
medium
Portions
8
Ingredients
- 1 cup self raising flour
- 1 cup plain flour
- 1 teaspoon caster sugar
- 300g (15 scoops) SUSTAGEN Hospital Formula Plus Vanilla Flavour
- 250g butter, melted
- 2 eggs, beaten
- 1⁄2 cup full cream milk
- 800g canned apricots, drained
Method
- Preheat oven to 180°C (360°F) conventional / 160°C (320°F) fan forced.
- Grease and line a 20cm x 30cm baking pan.
- Sift all dry ingredients including SUSTAGEN Hospital Formula into a bowl.
- Stir in butter, eggs and milk until well combined.
- Press half of the mixture in to prepared pan.
- Arrange apricots over mixture and crumble remaining mixture over the top.
- Bake for 30 - 35 minutes or until golden and cooked through.
- Serve warm as a dessert with a dollop of cream or cooled for afternoon tea.
HELPFUL TIPS
Replace apricots with any of your favourite canned or fresh fruits such as peaches, apples or mixed fruit.
Nutritional information
|
Nutrient |
Per Serve |
|
Energy - kJ |
2265kJ |
|
- Calories |
540Cal |
|
Total Fat |
25.4g |
|
- Saturated Fat |
11g |
|
Carbohydrate |
60.4g |
|
- Sugars |
26.4g |
|
Dietary Fibre |
4.4g |
|
Sodium |
349mg |
Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.
Prepared with
