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  • It is easier to destem with scissors while they are frozen. Cook mulberries in just a tiny bit of water until they are soft. Add a little raw sugar to taste. Add a little corn flour to thicken.
  • Mulberry Muffins by Jenny Scodellaro
    Preheat oven to 200°C
    Grease 6 jumbo muffin cups.                       
    Combine 190 gms plain flour, 100gms sugar, 3gms baking powder, 2gms baking soda and pinch of salt.
    Mix together 120mls sour cream, 60mls milk, 30ml apple sauce, 1 egg and 2mls almond extract then add to flour mix.
    Fold in 70 gms mulberries
    Spoon into prepared muffin cups.
    Bake in preheated oven for 25 to 30 minutes.
  • Mulberry and Rhubarb Pie   Jenny Scodellaro
    Mix together 2 cups black mulberries, 1 cup rhubarb (finely chopped), 1 cup sugar and 1 cup plain flour
    1 tablespoon butter
    1  piecrust (20cm)
    Pour into an unbaked 20cm piecrust.
    Bake at 205 °  C for 15 minutes.
    Reduce oven temperature to 175 °  C and continue baking for 30 minutes or until pie is done.
  • Mulberry Slice   This will make up 2 x 20cm square tins.
    Preheat oven to 180°C. Combine 200gms brown sugar, 280gms plain flour, 1 tsp bi-carb of soda pinch of salt and 250gms of rolled oats. In your Whizz, mix in 250gms butter – a little at a time or you can mix it in by hand til it’s a crumble consistency. Divide ¾ of the mix between the 2 containers and press down. Spread 250gms of jam over each of the bases and crumble the rest of the mix over the top and press down lightly. Bake until lightly browned, around 35 mins. Cool then cut into slices.
  • Mulberry Jam   by Diane Mosart   Use half/half quantities of fruit/sugar with lemon pips for pectin.
  • Fruit Sponge Dessert
    Wet mulberries and toss through a little plain flour and place in a dish. 
    Beat 2 eggs and ½ tsp vanilla until thick and creamy
    Add ¼ cup castor sugar gradually and beat until dissolved. Fold in ½ cup SR flour and a pinch of salt
    Place on top of cooked fruit – sprinkle with 1 tbsp sugar if desired. Bake 30 minutes.
  • Mulberry Coulis by Linda Bermingham  Cook 1 kg of mulberries, 1 cup of water and ¾ cup of lemon juice for approx 15 mins. Stir in 500gms of sugar and allow to boil on for 10 mins to reduce slightly. The lemon cuts the sweetness of the sugar which you need to use to preserve it. Bottle in hot jars while still warm.