Karen Burns-Booth cre

Karen Burns-Booth cre Ingredients 450g of blackberries, fresh 450g of white cane sugar 1 lemon, juiced Setting points: Flake test: dip a large spoon into the pan of jam and scoop out a spoonful, hold the spoon horizontally over the pan of jam and allow the jam to drip……setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon. Cold saucer test: place a saucer in the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger, setting point has been reached when the jam wrinkles and sets. Temperature test: use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F) Method 1 Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft 2 Meanwhile, warm the sugar in a low oven. When the fruit is cooked, add the sugar and stir the sugar and fruit over a low heat until the sugar has dissolved 3 Turn the heat up and bring the fruit and sugar to a boil, boil for 10–15 minutes until setting point has been reached (see setting point testing notes above) 4 Once setting point has been reached, take the pan off the heat, spoon any scum off the top of the jam and leave to sit for about 10 minutes 5 Ladle the hot jam into warm, sterile jam jars and seal immediately with a screw-top lid. Label once cold.

ates in the cuisine! Ingredients 400g fresh or frozen blackeberries (well drained and defrosted if frozen) 100g caster sugar 100g melted butter 300g self raising flour 1 teaspoon baking powder 2 large free-range eggs beaten with 150mls milk (or 150mls buttermilk) 1 teaspoon vanilla extract Method 1 Pre-heat oven to 160C/325F/Gas mark 3 and line a 12 x hole bun/cake or muffin tray with paper cases. Mix the topping ingredients of sugar and spice together and set to one side. 2 Place all of the ingredients, EXCEPT the blackberries and topping into a mixing bowl and mix until JUST blended, do NOT over mix. 3 Add half of the blackberries and gently stir through the batter mixture. 4 Spoon half of the mixture into the paper cases, scatter a few more blackberries on top of the mixture, then add the rest of the Topping 4 tablespoons Demerara sugar 1 teaspoon mixed spice (or a mixture of ground cinnamon and nutmeg) cake mixture. Scatter any remaining blackberries over the top and bake for 10 to 12 minutes or until the cakes have risen and are golden brown. 5 Take them out of the oven and sprinkle over the sugar and spice mixture, whilst they are still hot and in the tin. 6 As soon as they are cool enough to handle, after about 5 minutes, gently ease the cakes out of the tin and place them on a wire rack to cool completely. 7 Suitable for freezing and are wonderful when heated and served with custard, as a hot pudding.