Red Feather Butter Recipes

Raspberry Cake

Ingredients

• 6 ounces Red Feather butter
• 3/4 cup caster (superfine) sugar
• 2 large eggs
• 2/3 cup ground almonds
• A few drops almond extract
• 2-3 tablespoons sliced almonds

Directions

1. Heat the oven to 350°F/180°C (gas 4). Butter an 8" cake pan and line the base with nonstick baking paper.
2. Put all the ingredients, except the raspberries and almonds into a mixing bowl and beat well until smooth.
3. Gently stir in the raspberries.
4. Spoon into the tin and smooth the top. Sprinkle with the almonds.
5. Bake for 40-50 minutes until golden and risen and cooked through. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.

Herb Butter

Ingredients

• 3-1/2 ounces Red Feather butter
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped thyme
• 1 tablespoon finely chopped mint
• 1 tablespoon finely chopped parsley
• 1 teaspoon lemon juice
• 4 sweetcorn cobs, to serve

Directions

1. Place the butter in a small mixing bowl and beat in the chopped herbs.
2. Mix in the lemon juice and season the herb butter, if desired, with salt and freshly ground black pepper.
3. To serve, cook the sweetcorn in plenty of boiling water until tender. Drain well, place onto serving dishes and spread with the herb butter.

Caramel Sauce

Ingredients

• 1-1/2 cups light brown sugar
• 7 ounces Red Feather butter
• 1 cup cream, 48% fat

Directions

1. Put all the ingredients in a pan over a low heat and stir until the sugar has dissolved.
2. Bring to a simmer and cook gently for 5-7 minutes, stirring, until golden brown.
3. Serve warm or cold. The sauce will thicken as it cools.