Raspberry Butter.

Well hi. I’ve been away. Away to the deepest, darkest depths of the wonderful English countryside and it was magical. Being on holiday is brilliant...even for someone like me who thrives off of multiple ‘To do...’ lists despite not even having a real job. It is the LOVELIEST feeling thinking of all the time stretching out in front of you that’s only requirement is that you fill it with fun.

Being on holiday with your parents (some people’s idea of hell, I know, but I happen to like mine a lot) is even better because all the big scary grown up things that you’re meant to worry about just go away. And you can have hugs wheneveeeeer you want; they’re rationed in my house you see.

So here I am, back in Scotland, but panic not, there’s only a few big scary grown up things to worry about, because I came back with parents in tow. Hurrah. And they are staying in the CUTEST little house in the CUTEST little village just down the road.

The recipe then, is a simple pimple one, for easing back in to real life after one of sea side fun. No oven required, a childish sweetie taste and lots of buttery badness. Now would say more about it...but must dash....more fun to be had. With Love and Cake.

Raspberry and Vanilla Butter.

A few notes:

• There are plenty of delicious ways that you could use this. I popped some on pancakes as you can see, but toast would be lovely, or French Toast. On warm scones...oh my...
• I think the best way to keep this if you're not going to eat it all in one go, is to chop it up in to discs, freeze the discs nice and spread out on a baking sheet and then transfer them to a freezer bag and keep frozen until you're ready to pop them on your breakfast.

Makes 1 big log

You will need

clingfilm or foil

250g unsalted butter, at room temperature

75g fresh raspberries

a good splosh of vanilla extract

1 level tbsp icing sugar

• Pop your butter in a bowl and mash it about with a fork to make it into a smooth, pliable paste and get  it a teeny bit more fluffy...though we're not looking to whip it up as you would for buttercream.
• Tumble in the fruit, vanilla and sugar and mash it all in so it's evenly distributed but not mashed 100% smooth, you want oozy bits of raspberry next to smooth butter.
• Blob the butter along a rectangle of clingfilm or foil and roll it up into a sausage.
• Twist each end of the sausage up tightly so the butter is squished into an even tighter sausage.
• Leave to set in the fridge for at least 30 minutes before unwrapping, cutting into rounds and spreading onto something wonderful.