A glut of blackberries? Jars of leftover marmalade? From luxurious cakes to tangy curries, here are 10 sweet and savoury paths to inspiration
*Queen of puddings*
Blackcurrant jam or gooseberry compote work well here, as does a boozed-up marmalade (just stir a slug of Scotch into the jar).
Serves 4–6
For the blackcurrant jam
*350g blackcurrants*
* (fresh or frozen)*
*125g jam sugar*
For the base
*300ml milk*
*300ml double cream*
*Juice and zest of 1 lemon*
*60g unsalted butter*
*125g stale white breadcrumbs*
*2 egg yolks*
*65g caster sugar*
For the meringue topping
*3 egg whites*
*150g caster sugar*
*1* To make the blackcurrant jam, heat the blackcurrants in a saucepan over a low heat until they soften and burst. Add the jam sugar and bring to a slow boil for 5 minutes, so the jam thickens. Remove from the heat and cool while you prepare the pudding base and meringue.
*2* For the base; preheat the oven to 150C/300F/gas mark 2. In a medium saucepan, bring the milk, cream, lemon zest and butter to the boil. Add the breadcrumbs.
*3 *In a separate bowl, beat the egg yolks with the caster sugar. Remove the cream mixture from the heat and slowly pour the egg and sugar mixture into it, while whisking continually. Add the lemon juice and stir well.
*4 *Transfer this mixture to the ovenproof dish and bake for 15-20 minutes, or until firm enough to support the jam. When you remove the dish from the oven, increase the heat to 180C/350F/gas mark 4.
*5* Next make the meringue. In a mixer, whisk the egg whites to stiff peaks. Slowly add the sugar and carry on whisking until stiff and glossy. Finally, assemble the dish. This blackcurrant jam is pretty loose, but if you are using a jam that isn't, then loosen it with a little boiling water before spooning a layer on top of the pudding filling. Next mound the meringue on top, making sure the jam layer is completely covered.
*5* Flick the meringue with a palette knife or spoon to form waves or peaks. Bake in the oven for about 10 minutes or until the meringue is crisp and golden brown. Let the pudding stand for 15 minutes to set.
Hawksmoor at Home by Huw Gott, Will Beckett and Richard Turner (Preface)
*Vegan tahini and fig jam shortbread*
If you don't like tahini, you can swap it for peanut or almond butter.
Makes 16 pieces
*85g tahini*
*40g non-dairy butter*
*100g sugar*
*80g brown rice flour*
*120g light spelt flour*
*1 tsp pure lemon extract or other extract, optional*
*40ml soy or other non-dairy milk*
*160g fig jam*
*Vegetable oil, for greasing*
*1* Preheat oven to 350F/180C/gas mark 4. Lightly grease a 20cm-square baking tray.
*2* With an electric mixer, cream together the tahini, butter, and sugar.
*3* Stir in the flours and lemon extract and combine until the mixture resembles fine breadcrumbs. Set aside about 75g of the crumbs. Stir the milk into the remaining mixture until combined. The dough should still look crumbly, but not dry.
*4* Sprinkle the dough evenly in the prepared tray and press it down firmly. Cover the dough with jam, spreading it evenly with a spatula. Sprinkle the reserved crumbs on top, pressing them slightly on top of the jam.
*7* Bake for 40 minutes, until the edges are golden brown, and the crumbs are starting to brown too. Cool on a wire rack, still in the tray, before slicing and serving.
500 Vegan Recipes by Celine Steen and Joni Marie Newman (Fair Winds Press)
*Blueberry jam gin cocktail*
A bestseller at Madame Geneva bar on Bleecker St, Manhattan.
Makes 1
*60ml gin*
*30ml lemon juice*
*30ml sugar syrup*
*1 tsp blueberry jam*
*1 *Shake together, and strain over ice into a tumbler. Top with a spoonful of jam.
Recipe supplied by Madame Geneva bar,
New York
*Orange and saffron chicken biryani*
The sweet and sour tanginess of seville orange marmalade adds an unconventional tang to this saffron and cardamom chicken biryani.
Serves 4
*50g blanched almonds*
*1 large onion, finely sliced*
*4 large chicken thighs (approx 750g)*
*25g butter*
*Juice and zest of 2 oranges*
*1 tbsp runny honey*
*1 bay leaf*
*5 cardamom pods, lightly crushed*
*A generous pinch of saffron strands*
*2 tbsp golden raisins*
*250g basmati rice, washed and drained*
*600ml chicken stock*
*3 tbsp marmalade*
*Vegetable oil, for frying*
*Salt and black pepper*
*1* Quickly stir-fry the almonds in a little oil in a spacious, lidded frying pan until golden. Drain on kitchen roll. Turn up the heat, add a dash more oil and stir-fry the onion until shrivelled and dark brown, adjusting the heat to avoid burning. It should take around 20 minutes. Remove and drain on kitchen roll.
*2 *Slice the chicken into bitesize pieces. Melt the butter in the oily onion juices and gently brown the chicken. Season with salt and pepper. Add the juice and zest from the oranges, the honey, bay leaf, cardamom, saffron and raisins. Bubble up the juices, cooking for a few minutes until turning syrupy and the chicken is glossy.
*3* Stir in the rice. Add half the onion, most of the almonds and 450ml stock. Bring to the boil, reduce the heat to very low, cover the pan and cook for 15 minutes. Turn off the heat and leave, covered, without removing the lid, for 15 minutes.
*4* Simmer the remaining 150ml of stock with the marmalade. Scoop out and discard the peel, then cook until syrupy and reduced to about 3 tbsp in volume.
*4* Swirl the pan as the sauce reduces, adjusting the heat so it doesn't burn. Turn the biryani on to a warmed platter and fork in the reserved almonds and onions. Drizzle with the sauce and serve.
The Trifle Bowl and Other Tales by Lindsey Bareham (Bantam)
*Membrillo cake*
The cubes of membrillo paste turn into melty little jam pockets as the cake bakes.
Serves 8
*310g wholemeal flour*
*1 tbsp baking powder*
*70g golden caster sugar*
*½ tsp salt*
*60g poppy seeds*
*Zest of 2 lemons*
*2 large eggs*
*350ml buttermilk*
*60g unsalted butter, melted and cooled a bit*
*250g membrillo (quince paste), cut into tiny cubes*
*2 tbsp demerara sugar*
*20g flaked almonds, lightly toasted *
*1 *Preheat the oven to 200C/400F/gas mark 6. Butter and flour a 23cm x 33cm baking dish (or equivalent).
*2 *Combine the flour, baking powder, golden caster sugar, salt, poppy seeds and lemon zest in a large bowl.
*3* In a separate smaller bowl, whisk together the eggs and the buttermilk. Whisk in the melted butter. Add to the flour mixture and stir briefly, until just combined.
*4* Gently fold in two-thirds of the membrillo cubes until they are evenly distributed. Transfer the mixture into the prepared dish. Arrange the remaining membrillo on top.
*5 *Sprinkle with demerara sugar, then the almonds. Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean. Serve warm or at room temperature.
Super Natural Every Day by Heidi Swanson (Hardie Grant)
*Warm fig, blue cheese and hazelnut salad*
You can make this jammy dressing up to three days in advance and store it in the fridge.
Serves 6
*6 fresh figs, plump and ripe, but firm*
*250g blue cheese*
*125g soft salad leaves*
*25g hazelnuts, skinned, toasted and roughly chopped*
*Walnut bread, to serve*
For the dressing
*2 tbsp blackcurrant conserve*
*3 tbsp extra virgin olive oil*
*1 tbsp hazelnut oil*
*1 tbsp sherry or white wine vinegar*
*1 *Put all the dressing ingredients in a jar and shake until thoroughly combined. Keep in the fridge until needed.
*2* Halve the figs from tip to base and crumble the cheese. Divide the crumbled cheese between six individual serving plates and pile a handful of salad leaves in the centre.
*3* Brush the cut side of the figs with a little of the dressing. Heat a small frying pan over a high heat and fry the figs, cut-side down, for 1–2 minutes or until just golden.
*4* Arrange two fig halves on each plate of salad and cheese, drizzle with a little dressing and some of the chopped hazelnuts and serve immediately with thin slices of walnut bread.
Bonne Maman: The Seasonal Cookbook (Simon and Schuster)
*Fudgy jam brownies*
Dense and fudgy, these brownies are sweetened with strawberry jam, giving it a richness that is not overly sweet.
Makes 16
*90g plain flour*
*125g sugar*
*90g unsweetened cocoa*
*1 tsp baking powder*
*¼ tsp salt*
*110g strawberry jam*
*85ml water*
*75g butter*
*2 large eggs, lightly beaten*
*75g chocolate chips*
*1* Preheat the oven to 180C/350F/gas mark 4. Lightly grease a baking tray and line with nonstick paper.
*2* Whisk together the flour, sugar, cocoa, baking powder and salt in a large bowl.
*3* Combine the jam, water and butter in a small saucepan. Bring to a boil over medium heat, stirring until dissolved. Add the jam mixture to the flour mixture and stir well with a spatula. Add the eggs and fold until smooth. Stir in the chocolate chips.
*4* Pour the batter into the prepared tray and spread evenly. Place in the oven and bake for about 22 minutes or until a toothpick inserted in the centre comes out fairly clean. Cool in the tray on wire rack.
Recipe supplied by Liren Baker, kitchenconfidante.com,
*Potted mackerel with fruit compote*
To make a thoroughly British bruschetta, serve on thick chunks of toasted bloomer.
Serves 4
*250g butter, softened*
*400g smoked mackerel fillets*
*Lemon juice, to taste*
*Tabasco sauce, to taste*
*Cayenne pepper, to taste*
For the compote
*1 cox's apple*
*1 ripe comice or conference pear*
*½ cinnamon stick*
*1* To make the compote, peel, core and finely dice the apple and pear, then place in a pan with the cinnamon and 1 tsp water. Cook over a low heat, stirring occasionally, until the fruit breaks down to become soft and mushy. This should take about 20 minutes. If the compote gets too dry, add a little more water. Set aside to cool.
*2* Meanwhile, make the clarified butter for the topping. Slowly melt 100g butter in a heavy saucepan over a low heat. Skim off the froth from the surface, then very carefully pour the golden liquid into a bowl.
*3 *Remove the skin from the mackerel and flake the fish into a bowl with your hands, pulling out any little bones. Beat the remaining 150g butter into the mackerel. Mix well, then add a little lemon juice, Tabasco and cayenne. Taste and add more if you like, plus a little salt if you think it is needed.
*4* Remove the cinnamon stick, then divide the fruit equally among four pots (about 200ml capacity). Top with the mackerel and cover with clarified butter. Chill in the fridge for about 3 hours or until the butter has set. The potted mackerel can be kept in the fridge for up to 3 days.
The National Cookbook: Recipes from The National Dining Rooms at The National Gallery by Oliver Peyton (National Gallery)
*Jammy dodgers*
Some might say that life is too short to bake your own homemade versions of biscuit-tin favourites, but these will always bring a smile to people's faces and turn a simple tea into a ritzy occasion.
Makes 15 small biscuits
*175g plain flour
A pinch of sea salt
75g icing sugar
125g unsalted butter, cut into small pieces
1 egg yolk
1 tsp vanilla extract
150g raspberry jam*
*1* Sift the flour, salt and icing sugar into a large mixing bowl. Add the butter and lightly rub into the flour mix, using your fingertips, until the mixture resembles fine breadcrumbs.
*2* In a small bowl, whisk the egg yolk and vanilla extract. Make a well in the centre of the flour mix. Add the egg and vanilla mix and work together to form a soft, smooth dough. Alternatively, you can simply place everything in a food processor and bring to this stage. Wrap the dough in clingfilm and chill in the fridge for 25–30 minutes.
*3* Preheat the oven to 160C/325F/gas mark 3. Divide the dough into two equal portions. Place one portion between two pieces of lightly floured greaseproof paper and, using a rolling pin, roll the dough out until it is around 4mm thick. Repeat with the second piece of dough. Remove the top paper.
*4* With a biscuit cutter, cut the dough into an even number of discs, or other shapes of your choosing. Using a smaller cutter, cut a hole in the centre of half the biscuit discs. Combine the leftover pieces and repeat until you run out of dough. Place on the baking sheets.
*5* Bake for 15–20 minutes until just firm and barely coloured. Evenly distribute the jam between each whole biscuit round. Spread thickly to within 1.5cm of the edge. Place the cut-out rounds on top. Return to the oven and cook for a further 5–6 minutes by which time the biscuits will be evenly cooked and the jam sufficiently hot to stick the biscuits together. Leave the biscuits to cool for 5 minutes before transferring to a wire cooling rack.
Cakes (River Cottage Handbook no. 8), by Pam Corbin (Bloomsbury)
*Fluffy ricotta pancakes with lemon curd*
The ricotta cheese keeps the finished pancakes really moist.
Makes 8
*90g flour*
*½ tsp baking powder*
*1½ tbsp sugar*
*A pinch of salt*
*100g ricotta cheese*
*250ml milk*
*3 eggs, divided*
*½ tsp vanilla extract*
*Butter, for greasing*
*Lemon curd, for finishing*
*Icing sugar, for dusting *
*1* Whisk together the flour, baking powder, sugar and salt in a bowl. In a separate bowl combine the ricotta, milk, egg yolks and vanilla extract.
*2* Beat the egg whites with an electric whisk until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
*3 *Heat a frying pan over a medium-high heat, and brush the surface with butter. Using a ladle, pour a small amount of batter mixture into the frying pan to make individual pancakes. Flip after about 3-4 minutes, cooking until both sides are golden brown.
*4* Spread the pancakes with lemon curd and dust with icing sugar.
Recipe supplied by thekitchn.com Reported by guardian.co.uk 3 days ago.
*Queen of puddings*
Blackcurrant jam or gooseberry compote work well here, as does a boozed-up marmalade (just stir a slug of Scotch into the jar).
Serves 4–6
For the blackcurrant jam
*350g blackcurrants*
* (fresh or frozen)*
*125g jam sugar*
For the base
*300ml milk*
*300ml double cream*
*Juice and zest of 1 lemon*
*60g unsalted butter*
*125g stale white breadcrumbs*
*2 egg yolks*
*65g caster sugar*
For the meringue topping
*3 egg whites*
*150g caster sugar*
*1* To make the blackcurrant jam, heat the blackcurrants in a saucepan over a low heat until they soften and burst. Add the jam sugar and bring to a slow boil for 5 minutes, so the jam thickens. Remove from the heat and cool while you prepare the pudding base and meringue.
*2* For the base; preheat the oven to 150C/300F/gas mark 2. In a medium saucepan, bring the milk, cream, lemon zest and butter to the boil. Add the breadcrumbs.
*3 *In a separate bowl, beat the egg yolks with the caster sugar. Remove the cream mixture from the heat and slowly pour the egg and sugar mixture into it, while whisking continually. Add the lemon juice and stir well.
*4 *Transfer this mixture to the ovenproof dish and bake for 15-20 minutes, or until firm enough to support the jam. When you remove the dish from the oven, increase the heat to 180C/350F/gas mark 4.
*5* Next make the meringue. In a mixer, whisk the egg whites to stiff peaks. Slowly add the sugar and carry on whisking until stiff and glossy. Finally, assemble the dish. This blackcurrant jam is pretty loose, but if you are using a jam that isn't, then loosen it with a little boiling water before spooning a layer on top of the pudding filling. Next mound the meringue on top, making sure the jam layer is completely covered.
*5* Flick the meringue with a palette knife or spoon to form waves or peaks. Bake in the oven for about 10 minutes or until the meringue is crisp and golden brown. Let the pudding stand for 15 minutes to set.
Hawksmoor at Home by Huw Gott, Will Beckett and Richard Turner (Preface)
*Vegan tahini and fig jam shortbread*
If you don't like tahini, you can swap it for peanut or almond butter.
Makes 16 pieces
*85g tahini*
*40g non-dairy butter*
*100g sugar*
*80g brown rice flour*
*120g light spelt flour*
*1 tsp pure lemon extract or other extract, optional*
*40ml soy or other non-dairy milk*
*160g fig jam*
*Vegetable oil, for greasing*
*1* Preheat oven to 350F/180C/gas mark 4. Lightly grease a 20cm-square baking tray.
*2* With an electric mixer, cream together the tahini, butter, and sugar.
*3* Stir in the flours and lemon extract and combine until the mixture resembles fine breadcrumbs. Set aside about 75g of the crumbs. Stir the milk into the remaining mixture until combined. The dough should still look crumbly, but not dry.
*4* Sprinkle the dough evenly in the prepared tray and press it down firmly. Cover the dough with jam, spreading it evenly with a spatula. Sprinkle the reserved crumbs on top, pressing them slightly on top of the jam.
*7* Bake for 40 minutes, until the edges are golden brown, and the crumbs are starting to brown too. Cool on a wire rack, still in the tray, before slicing and serving.
500 Vegan Recipes by Celine Steen and Joni Marie Newman (Fair Winds Press)
*Blueberry jam gin cocktail*
A bestseller at Madame Geneva bar on Bleecker St, Manhattan.
Makes 1
*60ml gin*
*30ml lemon juice*
*30ml sugar syrup*
*1 tsp blueberry jam*
*1 *Shake together, and strain over ice into a tumbler. Top with a spoonful of jam.
Recipe supplied by Madame Geneva bar,
New York
*Orange and saffron chicken biryani*
The sweet and sour tanginess of seville orange marmalade adds an unconventional tang to this saffron and cardamom chicken biryani.
Serves 4
*50g blanched almonds*
*1 large onion, finely sliced*
*4 large chicken thighs (approx 750g)*
*25g butter*
*Juice and zest of 2 oranges*
*1 tbsp runny honey*
*1 bay leaf*
*5 cardamom pods, lightly crushed*
*A generous pinch of saffron strands*
*2 tbsp golden raisins*
*250g basmati rice, washed and drained*
*600ml chicken stock*
*3 tbsp marmalade*
*Vegetable oil, for frying*
*Salt and black pepper*
*1* Quickly stir-fry the almonds in a little oil in a spacious, lidded frying pan until golden. Drain on kitchen roll. Turn up the heat, add a dash more oil and stir-fry the onion until shrivelled and dark brown, adjusting the heat to avoid burning. It should take around 20 minutes. Remove and drain on kitchen roll.
*2 *Slice the chicken into bitesize pieces. Melt the butter in the oily onion juices and gently brown the chicken. Season with salt and pepper. Add the juice and zest from the oranges, the honey, bay leaf, cardamom, saffron and raisins. Bubble up the juices, cooking for a few minutes until turning syrupy and the chicken is glossy.
*3* Stir in the rice. Add half the onion, most of the almonds and 450ml stock. Bring to the boil, reduce the heat to very low, cover the pan and cook for 15 minutes. Turn off the heat and leave, covered, without removing the lid, for 15 minutes.
*4* Simmer the remaining 150ml of stock with the marmalade. Scoop out and discard the peel, then cook until syrupy and reduced to about 3 tbsp in volume.
*4* Swirl the pan as the sauce reduces, adjusting the heat so it doesn't burn. Turn the biryani on to a warmed platter and fork in the reserved almonds and onions. Drizzle with the sauce and serve.
The Trifle Bowl and Other Tales by Lindsey Bareham (Bantam)
*Membrillo cake*
The cubes of membrillo paste turn into melty little jam pockets as the cake bakes.
Serves 8
*310g wholemeal flour*
*1 tbsp baking powder*
*70g golden caster sugar*
*½ tsp salt*
*60g poppy seeds*
*Zest of 2 lemons*
*2 large eggs*
*350ml buttermilk*
*60g unsalted butter, melted and cooled a bit*
*250g membrillo (quince paste), cut into tiny cubes*
*2 tbsp demerara sugar*
*20g flaked almonds, lightly toasted *
*1 *Preheat the oven to 200C/400F/gas mark 6. Butter and flour a 23cm x 33cm baking dish (or equivalent).
*2 *Combine the flour, baking powder, golden caster sugar, salt, poppy seeds and lemon zest in a large bowl.
*3* In a separate smaller bowl, whisk together the eggs and the buttermilk. Whisk in the melted butter. Add to the flour mixture and stir briefly, until just combined.
*4* Gently fold in two-thirds of the membrillo cubes until they are evenly distributed. Transfer the mixture into the prepared dish. Arrange the remaining membrillo on top.
*5 *Sprinkle with demerara sugar, then the almonds. Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean. Serve warm or at room temperature.
Super Natural Every Day by Heidi Swanson (Hardie Grant)
*Warm fig, blue cheese and hazelnut salad*
You can make this jammy dressing up to three days in advance and store it in the fridge.
Serves 6
*6 fresh figs, plump and ripe, but firm*
*250g blue cheese*
*125g soft salad leaves*
*25g hazelnuts, skinned, toasted and roughly chopped*
*Walnut bread, to serve*
For the dressing
*2 tbsp blackcurrant conserve*
*3 tbsp extra virgin olive oil*
*1 tbsp hazelnut oil*
*1 tbsp sherry or white wine vinegar*
*1 *Put all the dressing ingredients in a jar and shake until thoroughly combined. Keep in the fridge until needed.
*2* Halve the figs from tip to base and crumble the cheese. Divide the crumbled cheese between six individual serving plates and pile a handful of salad leaves in the centre.
*3* Brush the cut side of the figs with a little of the dressing. Heat a small frying pan over a high heat and fry the figs, cut-side down, for 1–2 minutes or until just golden.
*4* Arrange two fig halves on each plate of salad and cheese, drizzle with a little dressing and some of the chopped hazelnuts and serve immediately with thin slices of walnut bread.
Bonne Maman: The Seasonal Cookbook (Simon and Schuster)
*Fudgy jam brownies*
Dense and fudgy, these brownies are sweetened with strawberry jam, giving it a richness that is not overly sweet.
Makes 16
*90g plain flour*
*125g sugar*
*90g unsweetened cocoa*
*1 tsp baking powder*
*¼ tsp salt*
*110g strawberry jam*
*85ml water*
*75g butter*
*2 large eggs, lightly beaten*
*75g chocolate chips*
*1* Preheat the oven to 180C/350F/gas mark 4. Lightly grease a baking tray and line with nonstick paper.
*2* Whisk together the flour, sugar, cocoa, baking powder and salt in a large bowl.
*3* Combine the jam, water and butter in a small saucepan. Bring to a boil over medium heat, stirring until dissolved. Add the jam mixture to the flour mixture and stir well with a spatula. Add the eggs and fold until smooth. Stir in the chocolate chips.
*4* Pour the batter into the prepared tray and spread evenly. Place in the oven and bake for about 22 minutes or until a toothpick inserted in the centre comes out fairly clean. Cool in the tray on wire rack.
Recipe supplied by Liren Baker, kitchenconfidante.com,
*Potted mackerel with fruit compote*
To make a thoroughly British bruschetta, serve on thick chunks of toasted bloomer.
Serves 4
*250g butter, softened*
*400g smoked mackerel fillets*
*Lemon juice, to taste*
*Tabasco sauce, to taste*
*Cayenne pepper, to taste*
For the compote
*1 cox's apple*
*1 ripe comice or conference pear*
*½ cinnamon stick*
*1* To make the compote, peel, core and finely dice the apple and pear, then place in a pan with the cinnamon and 1 tsp water. Cook over a low heat, stirring occasionally, until the fruit breaks down to become soft and mushy. This should take about 20 minutes. If the compote gets too dry, add a little more water. Set aside to cool.
*2* Meanwhile, make the clarified butter for the topping. Slowly melt 100g butter in a heavy saucepan over a low heat. Skim off the froth from the surface, then very carefully pour the golden liquid into a bowl.
*3 *Remove the skin from the mackerel and flake the fish into a bowl with your hands, pulling out any little bones. Beat the remaining 150g butter into the mackerel. Mix well, then add a little lemon juice, Tabasco and cayenne. Taste and add more if you like, plus a little salt if you think it is needed.
*4* Remove the cinnamon stick, then divide the fruit equally among four pots (about 200ml capacity). Top with the mackerel and cover with clarified butter. Chill in the fridge for about 3 hours or until the butter has set. The potted mackerel can be kept in the fridge for up to 3 days.
The National Cookbook: Recipes from The National Dining Rooms at The National Gallery by Oliver Peyton (National Gallery)
*Jammy dodgers*
Some might say that life is too short to bake your own homemade versions of biscuit-tin favourites, but these will always bring a smile to people's faces and turn a simple tea into a ritzy occasion.
Makes 15 small biscuits
*175g plain flour
A pinch of sea salt
75g icing sugar
125g unsalted butter, cut into small pieces
1 egg yolk
1 tsp vanilla extract
150g raspberry jam*
*1* Sift the flour, salt and icing sugar into a large mixing bowl. Add the butter and lightly rub into the flour mix, using your fingertips, until the mixture resembles fine breadcrumbs.
*2* In a small bowl, whisk the egg yolk and vanilla extract. Make a well in the centre of the flour mix. Add the egg and vanilla mix and work together to form a soft, smooth dough. Alternatively, you can simply place everything in a food processor and bring to this stage. Wrap the dough in clingfilm and chill in the fridge for 25–30 minutes.
*3* Preheat the oven to 160C/325F/gas mark 3. Divide the dough into two equal portions. Place one portion between two pieces of lightly floured greaseproof paper and, using a rolling pin, roll the dough out until it is around 4mm thick. Repeat with the second piece of dough. Remove the top paper.
*4* With a biscuit cutter, cut the dough into an even number of discs, or other shapes of your choosing. Using a smaller cutter, cut a hole in the centre of half the biscuit discs. Combine the leftover pieces and repeat until you run out of dough. Place on the baking sheets.
*5* Bake for 15–20 minutes until just firm and barely coloured. Evenly distribute the jam between each whole biscuit round. Spread thickly to within 1.5cm of the edge. Place the cut-out rounds on top. Return to the oven and cook for a further 5–6 minutes by which time the biscuits will be evenly cooked and the jam sufficiently hot to stick the biscuits together. Leave the biscuits to cool for 5 minutes before transferring to a wire cooling rack.
Cakes (River Cottage Handbook no. 8), by Pam Corbin (Bloomsbury)
*Fluffy ricotta pancakes with lemon curd*
The ricotta cheese keeps the finished pancakes really moist.
Makes 8
*90g flour*
*½ tsp baking powder*
*1½ tbsp sugar*
*A pinch of salt*
*100g ricotta cheese*
*250ml milk*
*3 eggs, divided*
*½ tsp vanilla extract*
*Butter, for greasing*
*Lemon curd, for finishing*
*Icing sugar, for dusting *
*1* Whisk together the flour, baking powder, sugar and salt in a bowl. In a separate bowl combine the ricotta, milk, egg yolks and vanilla extract.
*2* Beat the egg whites with an electric whisk until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
*3 *Heat a frying pan over a medium-high heat, and brush the surface with butter. Using a ladle, pour a small amount of batter mixture into the frying pan to make individual pancakes. Flip after about 3-4 minutes, cooking until both sides are golden brown.
*4* Spread the pancakes with lemon curd and dust with icing sugar.
Recipe supplied by thekitchn.com Reported by guardian.co.uk 3 days ago.