For this morning’s Wednesday morning tea platter for friends – recipe comes from page 22 of “The Comfort Bake” – Mini Chocolate Cream Cakes with Raspberries and Mint. (Very easy recipe, one bowl only for cake batter.)

However, raspberries are all finished here, but other people’s gardens always seem to have strawberries so I used those instead.

They were a little sour so I drizzled the top of each strawberry with a little of the blackcurrant jelly I made a few days ago.

Pronounced delicious by the best team of test taster EVER (and great pals besides), the inspiration for the book.