03 Magazine: February 03, 2024

64 Magazine | Recipe
CINNAMON OYSTERS
These always appeared at family
celebrations and funerals and one of
my daughters suggested I show her
how to make them so that when I die,
they can have them at my funeral! My
daughter George took on the mantle,
and together we created Fluff Oysters
as a little side project, making them for
family and friends. People can’t quite
comprehend that these can be frozen
already filled with cream, but trust me,
it works.
Makes 24
Prep time 20 minutes
Cook time 20 minutes
4 eggs
160g castor sugar
1 tablespoon golden syrup
155g flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
300ml cream, whipped firmly
Preheat oven to 160°C. Beat eggs until
pale and thick. Gradually add sugar, one
tablespoon at a time, and continue beating
until the sugar has dissolved. Add golden
syrup and beat again.
Sift dry ingredients together and gently fold
into egg mixture. Spoon heaped tablespoons
into greased muffin tins to three-quarter fill
the tin, and cook for 10 minutes. They are
cooked when you gently touch the top of
the sponge and it springs back.
Remove from the oven and evenly drop the
tray onto the bench. This will help to ensure
they don’t lose their height as they cool.
Immediately remove from the tin and cool
on a cake rack.
Turn upside down. Split open like an oyster
and fill with whipped cream. Dust with
icing sugar.
TIPS
• Recipe can be halved if you only have one muffin tray.
• These are best filled with cream a few hours before eating.
• They can also be filled with cream and frozen in an airtight plastic
container. They will last two months in the freezer.
• Feel free to change up the whipped cream by adding some crushed
raspberries or stewed rhubarb. However, don’t add these to the
cream if you want to freeze them filled as they will weep on thawing.