- can be vegan

Ingredients
50g/2oz vegan margarine
50g/2oz sugar
50g/2oz golden syrup
50g/2oz plain flour
5ml/1tsp ground cinnamon
½ lemon, grated rind only
15ml/5fld oz double cream ( or almond cream for a vegan version)
1 kiwi, peeled, sliced and each piece quartered
110g/4oz black grapes, halved and seeded
110g/4oz green grapes, halved and seeded
110g/4oz pineapple pieces
110g/4oz strawberries, quartered
1 mango, peeled and diced
fresh mint sprigs

Method

1 Pre- heat oven to gas mark 4/180c/350f.

2 Grease 2 baking sheets. Have 2 small bowls or scrubbed oranges ready to shape the baskets. Mix all the prepared fruit together.

3 Put the margarine, sugar and golden syrup into a saucepan and heat gently, stirring until the sugar has dissolved and the margarine melted. Do not allow to boil. Remove from the heat. Stir in the flour, cinnamon and grated lemon rind with a wooden spoon until well mixed.

4 Place 2 teaspoonfuls on a baking tray about 4" apart to allow room to spread. Cook for 7-9 minutes until golden. Remove from the oven, leave for about 30 seconds. Lift off with a palette knife and shape over an orange bowl to shape the baskets.

5. Allow to cool. Spoon in a little double cream or almond cream. Fill with the mixed fruit and decorate with the mint leaves.

Copyright The Vegetarian Society's Cordon Vert Cookery School 1997