Saturday, 20 June 2009

Make Your Own

Raspberry Jam Sandwiches

Delicious with a glass of cold milk or a nice cup of tea.

For the Raspberry jam


1/2kg fresh raspberries
1/2kg granulated sugar, heated in the oven for a few minutes


Place the fruit in a pan and bring to the boil. Stir in the hot sugar.

Allow the sugar to dissolve then boil rapidly until set. If the fruit is firm and fresh this should take about 3 minutes.

Ladle into warm jars, cover with waxed discs, cool completely and cover with lids. Store in a cool dry place.

Quick and easy wholemeal bread


450g wholewheat flour
2tsp salt
355-380ml hand-hot water
1tsp brown sugar
2 level tsp easy blend yeast
A little extra flour

2 x 1lb bread tins, buttered


Combine the flour and salt in a bowl then warm slightly in a low oven for about 10 minutes.

Tip the warmed flour into a mixing bowl, mix in the easy blend yeast, make a well in the centre, and, using a wooden spoon, gradually mix in the water to form a dough. Finish off the rest of the mixing with your hands until you have a smooth dough that leaves the sides of the bowl clean.

Transfer the dough to the bread tins and dust lightly with flour.

Cover the tins with a damp tea towel and leave to stand, in a warm place, for 30-40 minutes.

Preheat the oven to 200C/400F/gas 6

Bake the bread for 35 minutes. Turn out the bread and return it upside down, to the oven for a further 10 minutes to crisp the base and sides.

Cool the bread on a wire cooling tray and store when absolutely cold.

To serve: Cut slices of the bread, spread lightly with butter (optional) spread generously with raspberry jam.


Top of the loaves with a few sunflower or pumpkin seeds before you dust with flour, prior to baking.

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