Ingredients
- 1 x 300 gram tub Autumn Fruit Compote with port, (10z)
- 125 gm Unsalted butter, softened (4oz)
- 125 gm Caster sugar, (4oz)
- 2 lrg Size Large eggs
- 125 gm Self raising flour, (4oz)
- 1 tsp Cinnamon
- Â Â Butter to grease dariole tins
- 150 ml Whipping cream, ( 1/4 pint)
Description
Preheat The Oven To 190 C, 375 F, Gas Mark 5. Grease And Line The 5 Dariole Tins With A Disc Of Baking Parchment. Spoon 2 Tbsp. Of The Compote Into The 5 Dariole Tins. Cream The…
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