Bunbury's Lost Recipes

[WandsOut]

There were lots of excellent recipes that we haven't got anywhere to collate now and so we could just recipe away here quite merrily in between writing angry letters and setting up concerned parents groups.

Jam. Need some easy jam recipes please.

Equal quantities of raspberries and jam sugar (has added pectin).

Heat up to boiling and boil for about 5 mins, then put a spoonful on a cold plate. Draw your finger through the jam, and if it wrinkles/a clear line of plate remains, the setting point is reached.

Pour into hot jars

Oooh is it only five minutes? That's much less faff than I imagined!

Takes longer than 5 mins to get to boiling, but yes, 5 mins at boiling is about all that is needed (caveat, it depends on how much water is in your fruit)

Would a microwave ruin it?

Yes, you need the jam to reduce a bit

Personally I prefer using the thermometer to the crinkly skin method of judging if jam’s set - you’re after 104 to 106°C

Is that you Meghan?

I made slow cooker plum jam, which was easy (but not quick)

I can dig out the recipe for you if you'd like?

Many bread makers also have a jam setting

I also use a jam thermometer, but it is a bit of kit that you need to buy.

My favourite homemade jam is High Dumpsie Dearie, a traditional recipe with plums and apples.

Or, Christmas jam, raspberries, orange and spices.

Can post these recipes if you like?

Many bread makers also have a jam setting

I also use a jam thermometer, but it is a bit of kit that you need to buy.

My favourite homemade jam is High Dumpsie Dearie, a traditional recipe with plums and apples.

Or, Christmas jam, raspberries, orange and spices.

Can post these recipes if you like?

Nigella's raspberry jam - easy and delicious

www.splendidtable.org/story/2000/12/12/hands-free-raspberry-jam

ffs

Gluten free cake, as promised on the latest disingenuous questions thread.

• 6 medium.eggs, separated
• 100g caster sugar
• 100g ground almonds
• 100g dark chcolate, grated

For the topping

• 1/2 pint double cream (single.works too, gives a lighter, a more 'mousse' texture)
• 100g dark chcolate, melted.

Grease and line a 9" springform tin. Preheat oven to gas 3.

Beat the egg whites to stiff peaks, and whisk in the sugar.

Beat the yolks until pale and frothy, then stir in the chocolate and almonds.

Fold 2 spoons of the whites into the yolks to loosen them, then very gently fold the yolk mix into the remaining whites.

Pour into tin, level, bake until it passes the skewer test - approx 50 mins.

Allow to cool in tin - it will sink, don't panic - before removing.

When cake is fully cool, whip cream, beat in melted chocolate, smooth over cake.

A cake thread <happy dance>

Plum Butter (Pflaumenmus)

6 pounds plums, halved and pitted
4 cups sugar (can be half white, half brown)
1.5 teaspoons ground cinnamon
0.5 teaspoon ground cloves (I don't think I added this, not sure, though!)

Put plums in slow cooker and stir in sugar and spices.
Cook either on LOW for at least 10 hrs or HIGH for at least 4 hrs until the plums are very soft
Use a stick blender to puree it until smooth or desired texture
Simmer with the lid open until it has reduced and has a spreadable consistency (approx 5-6 hrs on LOW or 3-4 on HIGH)
If you want to simmer for a much longer time, use LOW
Once it's at the desired consistency, taste it and add more sugar if needed, simmering further until dissolved

So sorry, I can't remember who posted these but I copied them to keep (and of course they went 💥)

🍰

Flourless chocolate almond cake.

Ingredients
• 200g dark cooking chocolate, chopped into small pieces
• 200g butter,,_ chopped into small pieces
• 3 eggss_
• 175g golden caster sugarr_
• 100g mascarpone or soft cheese
• ¼ tsp vanilla extractt_
• 100g ground almondss_
• 30g cocoa powder, plus extra to serve

Method
• STEP 1Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwavee_ in 20-second bursts. Stir, then leave to cool slightly.


• STEP 2Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whiskk_ for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.

STEP 3
Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins – it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

🧁

JAM DROPS
Makes 2 ½ dozen biscuits

2 ½ cups self raising flour
½ tin of condensed milk (395 gram tin)
6 tablespoons sugar
250 grams butter

• Preheat oven to 190 degrees . Sift the flour and add into the mixing bowl.
• Throw all other ingredients into the bowl.
• Turn your mixer onto speed 4 for approx. 1 minute until the dough is combined.
• Roll into small 3-4cm balls and place onto lined baking tray.
• Using your thumb (or the back of a teaspoon) press in a small indentation into the top of each biscuit.
• Spoon in a small amount of jam into each little well.
• Put into the 190 degree pre heated oven for 15 minutes. Watch your oven it could need a little more or less – just wait until you have a good colour on them.
• Take out and allow to cool on a rack before eating.

When making vegan ones, I use plant based condensed milk and sunflower “butter”. Gluten free flour is substituted 1:1.

Thank you for this. I was very sad I found that thread after the deletions 😥

(Also a very unsubtle bump).