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Posts Tagged ‘apricot jam’

What you need:

8 oz / 200g light soft brown sugar.
6 floz / 175ml vegetable oil
2 eggs
4 oz / 100g wholemeal flour
1 tsp / 5 ml ground cinnamon
1tsp / 5 ml bicarbonate of soda
5 oz / 125g coarsely grated carrots
2 oz / 50g chopped walnuts
Topping
2 tbsp / 30ml apricot jam
1 tbsp / 15 ml lemon juice
2 oz / 50 g chopped walnuts
2 oz / 25 g cream cheese

What you do:

Preheat the oven to 180C / 350F / gas mark 4.
Line a 7 inch / 18cm round tin. Its best to use a fixed base tin as the mixture will almost a pouring consistency.

In a mixing bowl, pour the sugar then gradually whisk in the oil, then whisk in the eggs 1 at a time.
Mix together the flour, cinnamon & bicarbonate of soda, then stir into the egg mixture, then add the carrots & walnuts.
Mix altogether using a wooden spoon, then pour into the prepared cake tin.
Bake for 1 hour & 10 mins until the cake is risen & firm to touch.
Remove from the oven & leave to stand for 5 mins, then turn out onto a wired rack.
Peel off the paper & leave to cool.

To make the topping:


Boil the jam & lemon juice together in a small saucepan for 2 to3 mins.
Brush the mixture thickly over the top of the cooled cake.
Beat together the cream cheese with a little icing sugar (to taste), and spread over the top of the cake.
Then sprinkle on the rest of the crushed walnuts to decorate.

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What you need:

1 oz /30 g Butter  + extra to grease
6  slices of day-old bread (crusts removed)
2 oz / 60g Raisins
3 Eggs
300ml Full-Fat Milk
200ml Single Cream
3 oz / 60g Caster Sugar
1/2 tsp  Vanilla Extract
4 tbsp Apricot Jam
3 tsp Lemon, juice

What to do :

Preheat the oven to 180°C /350°F/Gas mark 4

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally then in half again to form  triangles.

Place the raisins in the bottom of the dish and arrange the slices of bread on the top overlapping each other. Beat together the eggs, milk, cream, sugar, and vanilla extract. Carefully pour the mixture over the bread and leave to soak for at least 30 minutes.

Place the dish in a deep roasting tin and pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30–40 minutes, until still slightly moist in the centre, but not runny.

Meanwhile, put the jam in a small pan with the lemon juice and 1 tbsp water. Bring to the boil, then push through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

Serve hot.

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What you need:

2 whole mackerel, filleted
2 heaped tbsp apricot jam
1 or 2 chilies, chopped
500 ml white wine vinegar
2 cloves garlic, chopped

What to do:

To make the Blan Tjang

Mix together the apricot jam, chilies, garlic and vinegar together and set to one side.

On a preheated saucepan  pan, sear the mackerel fillets on each side and cook for a minute turning over once during cooking.

Once cooked remove the mackerel and place on a baking tray.

Spread the Blan Tjang mix over the mackerel and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked making sure you don’t overcook them and make sure it’s still nice and moist.

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