A Cornish girl's food adventures

Tag: jam

Sweet chili jam

Sweet chili jam

Last weeks high winds seem to have brought down most of the remaining apples from the tree in my garden, at least the ones that our resident squirrel hasn’t already nibbled. He’s very picky and won’t touch them once they’ve hit the ground! This is […]

Chocolate and cherry croissant bread and butter pudding.

Chocolate and cherry croissant bread and butter pudding.

If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended. I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as […]

Blackcurrant and clotted cream cheesecake

Blackcurrant and clotted cream cheesecake

When I was little a battle would be waged every summer in our garden between my mum and the resident blackbirds over who was going to get to the blackcurrants first once they reached peak ripeness.
On the occasions when my mum won the war she would turn the sharp little beads of blackness into sticky, purple, blackcurrant jam which usually ended up on my brothers breakfast. Being from Cornwall though, I’m now inclined to think that the jam should have been turned into this!
It’s such a gloriously rich and creamy cheesecake, every bit as luxurious as it sounds. The soft velvety texture of the clotted cream is the perfect partner to the sharp, fruity blackcurrant jam.

Ingredients
base
200g digestive biscuits
75g butter
topping
400g cream cheese
80g sugar
125g clotted cream
2 eggs
125g blackcurrant jam

Make the base by crushing up the biscuits and melting the butter. Combine the two to form your base mixture. Press this mixture into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling. Pre-heat your oven to 160°c.
Beat the cream cheese until it is nice and soft and then mix in the sugar. Add the eggs, one at a time, beating the mixture well after each addition. Briefly beat in the clotted cream, so that it is just blended in. Ripple 75% of the jam through the mixture. Take the chilled base from the fridge and pour the cheesecake mixture onto it. Add the remaining jam in blobs and swirl them in. Finally level off the top by giving the tin a couple of sharp taps on your kitchen counter.


Wrap the base of the tin securely in foil and then place it in a bain-marie. Bake the cheesecake for 40-45 minutes. The middle should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperature before putting it in the fridge to chill completely. Once it’s thoroughly chilled remove it from the tin and place it on your serving plate.

Sour cherry and cinnamon jam

Sour cherry and cinnamon jam

I’ve told you before about how much I love cherries. I’ve probably mentioned the tears that ensued when I swallowed a cherry stone as a child and my dad told me a cherry tree would grow out of my head. Ordinarily cherries are far too […]

Windfall apple butter

Windfall apple butter

I’ve returned to the UK and I’m overjoyed at having a garden again, even if it is going to take a lot of work to sort out how over grown it has become. One of the best things about my garden is that it has […]

Very Berry Battenburg

Very Berry Battenburg

berry battenburg

This is my fruity summer twist on a traditional battenburg, which is a very British cake. Much as I love marzipan I do think that this makes a lovely change. I’ve used fruit purees to create the different colours and flavours for the sponges. I was quite surprised at how pronounced they were, it really is a very fruity tasting cake. It’s fabulously moist too and the white chocolate ganache is incredibly indulgent.
Obviously you can use shop-bought jam to cement the sponges together, I made my own because I had some very ripe strawberries which I knew would taste amazing but weren’t really looking their best. I also really like the idea of making the whole cake from scratch, I find that sort of thing very satisfying!

berry battenburg

Ingredients
serves 8
jam
100g strawberries
20g sugar
sponge
50g blueberries
50g raspberries
110g sugar
110g butter
2 eggs
110g plain flour
1 1/2 tsp baking powder
ganache
200g white chocolate
70ml single cream

extra berries to decorate

berry battenburg

Kick things off by making a quick simple jam to cement the sponges together. Hull and chop the strawberries and then put them in a pan with 20g of sugar. Bring this to boiling point and then let it gently bubble away until it has become very thick and syrupy. I like to crush up the fruit a little bit with a fork so that there aren’t any big lumps in it but be careful when doing this with the hot jam. Put this to one side to cool.
In separate pans heat the blueberries and raspberries (or in bowls in the microwave) so that they begin to release their juices. Push the fruit through a sieve so that you are left with a raspberry puree and a blueberry puree. Put these to one side too.

berry battenburg

Pre-heat your oven to 180°c and grease and line your cake tin. I have a fancy tin with moveable dividers in it which is perfect for making battenburg but the next best thing is to use a square tin and divide it with a piece of thickly folded foil down the middle. That way you can cook both sponges simultaneously but separately.
Cream together the butter and sugar until they are thick and fluffy. Lightly beat the eggs and beat these into the mixture, one at a time, following each addition with a spoonful of the flour to prevent it from curdling. Sift in the remaining flour and the baking powder and then very briefly beat it to combine everything. Divide the batter evenly between two mixing bowls and then stir the raspberry puree into one half and the blueberry puree into the other, mixing until you have uniform colours.
Pour the batters into the prepared tin, keeping them separate and ensuring that they are even. Bake the sponges for 25 minutes, until they are a little brown on top and a cake tester comes out clean when you poke them. Leave them to cool completely in the tin.

berry battenburg

To make the ganache chop up the chocolate and put it in a dish so that it creates a shallow layer. Heat the cream so it is quite hot but don’t let it boil. Pour the hot cream over the chocolate and let it sit and melt for a minute or two. Stir it until it is completely smooth and combined and then pop it in the fridge to thicken and cool. Beat the ganache just before using it to cover the cake to make it a bit fluffier.
Now time to pretend to be a bricklayer and assemble the cake. Turn the sponges out of the tin and carefully slice each one in half lengthways. Alternating the flavours of sponge to create a checker-board, spread the jam on one side each of the bottom two sponges and push them together. Spread jam on the top of this and then on one side each of the remaining sponges, placing them on top. Use the ganache to cover the top and sides (but not the ends) of the assembled battenburg, spreading it as smooth as you can. Decorate the top with a few berries before serving.

berry battenburg

Cornish Splits

Cornish Splits

‘What’s a Cornish split?’ I hear you ask. Splits are a wonderfully soft, sweetened roll made from an enriched dough, a little bit like an iced bun. It’s also the most traditional way of serving a Cornish cream tea. Yup, that’s right, splits not scones. […]

Diddy doughnuts

Diddy doughnuts

My cake pop pan has been languishing in a drawer lately so when I recently found myself with a drop of buttermilk to use up my mind turned to doughnut holes. I still haven’t ever actually used the pan to make cake pops. I’m not […]

JAMMIE DODGERS

JAMMIE DODGERS

jammie dodgers

On one of our many road trips we were enjoying breakfast at a B&B when the people who were sharing our table, upon hearing our British accents asked us if we liked Dr Who. (Weirdly this isn’t the first time this has happened, it seems it’s a fairly standard thing to ask us Brits) They proceeded to explain that they were such big fans that when the 50th anniversary episode was screened over here they celebrated by eating fish fingers and custard and even managed to source some jammie dodgers. I asked if they substituted the custard for hollandaise or the fish fingers for cake but apparently they were quite ‘authentic’ in their dedication to Whovianism. Hardcore!
It hadn’t occurred to me that Jammie Dodgers weren’t a thing over here but seeing as it’s Mr Colonial Cravings turn to supply the cookies for cookie club I thought I’d give making homemade ones a bash. Apparently the first rule of cookie club is ‘get your wife to do the baking.’
These are less crunchy than the shop bought version but they are far more buttery and indulgent as the biscuits are essentially a rich shortbread. Think of these as an upgrade to your afternoon cuppa.

jammie dodgers

If making them look like button seems like a bit too much effort then you can just cut one single larger hole out of the top.

Ingredients
makes about 18

220g butter
110g sugar
340g plain flour

seedless raspberry jam (about 1/4 of a jar)

Cream together the butter and sugar and then beat in the flour until you have a cohesive dough.
Roll the dough out until it is 5mm thick. I like to do this on a silicone mat with the dough covered with a piece of greaseproof paper so that I don’t work any extra flour into the mixture. Cover the dough with cling film and let it rest in the fridge for 20 minutes.
Whilst it’s relaxing you can pre-heat the oven and lightly grease several large baking sheets (or just bake them on silicone mats.)

jammie dodgers
Once the dough is ready cut out lots circles using a 5 cm cutter, remember that you need an even number because they get sandwiched together. Keep gently re-rolling the dough until it all used.
Space the circles out on your prepared trays, leave 1-2 cm between them. Use a small glass to make a slight indent around the edge of half of the biscuits and then use a piping nozzle to cut out four little holes.
Bake the biscuits for 10 minutes then remove them from the oven and sprinkle the tops (ie the ones with the holes in) with a little sugar. Let them sit for minute and then place a small blob of jam on each of the biscuits that will become the bottoms. Half a teaspoon is about right, any more and it tends to bubble over. Spread this a little (not too close to the edges) and then carefully sit the tops on the jam covered bottoms. I find it easiest to use palate knife for this. Return the biscuits to the oven to bake for a further five minutes, they should be just starting to turn brown once they are done. Allow to cool on the tray for 5-10 minutes and then transfer to a wire rack to cool completely before enjoying.

jammie dodgers

LEXI’S LEBKUCHEN TORTE

LEXI’S LEBKUCHEN TORTE

An embarrassingly long time ago my lovely friend Lexi (she who bakes the really good muffins) asked me if I could make Sachertorte on here. She told me that she’d never had it but thought that it sounded pretty delicious. I have also never had […]