Orchard Gold Premium Mixed Berries Recipes

Beat the softened butter, then stir in the berries until just combined. Turn the butter out onto plastic wrap laid over a sheet of tinfoil. Wrap the butter up and twist the ends, twisting the butter into a taut, tube shape. Put in the freezer for 30mins to firm up.
Cut up the baguette, either in circles or long, diagonal shapes. In a bowl, whisk together the eggs, milk, sugar, and cinnamon.
Soak the baguette slices in the egg mixture for a few seconds before placing in a hot, buttered pan. Fry on each side for 2-3 minutes, or until golden brown.
Serve the hot French toast with slices of berry butter, topped with extra berries, Greek yoghurt, and a drizzle of maple syrup.

2 eggs
1 cup sugar
1 cup light sour cream
2/3 cup melted butter
1 tsp vanilla
2 cups self-raising flour
1 TBsp lemon juice
1/2 TBsp lemon zest
2 cups Orchard Gold Premium Mixed Berries, thawed
1 TBsp corn flour
1/2 tsp lemon juice

Light grease or line a round cake tin and preheat oven to 180˚C.
Beat together eggs and sugar for about 5 minutes or until lightened in colour and thick.
At low speed, beat in the sour cream, melted butter, and vanilla until well combined.
Add in the self-raising flour, 1/3 at a time, gently mixing between each addition, adding in the lemon juice and zest with the last third. Be careful not to over mix.
Drain any excess juice from the thawed berries and coat with cornflour and lemon juice, mixing until well combined.
Pour half of the cake batter into the cake tin and spread out gently with a spatula. Sprinkle half the berries over the batter. Spread the remaining batter and top with the remaining berries, pushing them slightly into the batter.
Bake for 45 - 55 mins. Let the cake rest in the tin for 15 mins, before removing to cool completely.