We are jamming…
We are going down memory lane… Jammy Dodgers, mini jam tartlets and jam roulade.
The strawberry season has sadly come to an end, but hey wasn’t it a good one this year, the best I remember for a long time. Summer did not disappoint this year and I was slightly light headed and overwhelmed with the abundance of fresh, great local produce. Berry madness continued throughout the summer months, most of my puddings contained some sort of berry and I ate incredible amounts of Greek yoghurt for breakfast topped with, yep, more berries. All this madness had to come to an end, yes of course you can buy red fruit now and even during the winter months, but as we all know they are not the same, the flavour disappoints so I always ask myself, why bother? As we have truly entered Autumn now, I decided to switch to Greek yoghurt topped with stewed apples, yum as well.
We can always find a hint of that summer in preserves. Sometimes I make my own jam, but not this year, life is too busy to fit everything in and to be perfectly honest if you buy a good quality store jam it is almost as good as a home made one. Spend more on your jam and you will get basically what you paid for, better flavour, chunks of real strawberries and often less sugar content too.
Take one jar of jam and have some fun!
Giant Jammy Dodgers. (my way)
- 100g softened butter
- 35g icing sugar
- 100g plain flour
- 1/4 tsp baking powder
- 20g semolina
- 1tsp vanilla essence
Pre-heat the oven to 170 C. Fit a piping bag with a medium star nozzle.
Measure the butter and icing sugar into a bowl and beat it well until pale and fluffy. Add the sieved flour, baking powder, semolina and vanilla essence. Beat well until throughly mixed. Spoon it into the piping bag and pipe out circle shapes making sure there is a hole in the middle.
Bake in the pre-heated oven for 15-20 min until a pale golden brown. Cool the biscuits completely before handling. Sandwich two pieces with the jam, sprinkle with icing sugar.
Delicious with a cold glass of milk.
Mini Tartlets with strawberry jam and creme patisserie.
- 75g unsalted butter / room temperature but not too soft as it will be difficult to handle
- 45g icing sugar
- 15g ground almonds
- 1 egg yolk
125g plain flour
Combine all the ingredients and knead lightly until the mixture forms a smooth dough. Wrap it in the cling film and rest it in the fridge for about an hour.
- 250ml milk
- 1tsp vanilla essence
- 3 egg yolks
- 75g caster sugar
- 35g cornflour
- 75g unsalted butter, room temp
I make my creme patissiere in a ban marie over a pan of boiling water, I find it much safer this way, as the mix can curdle quickly when too hot. Whisk egg yolk and sugar and add milk, corn flour and vanilla essence. Place it in the metal bowl, over the pan with boiling water and heat it gently, stirring continuously until it thickens. It will take a few minutes, keep stirring it to prevent any lumps. Take it off the heat, add butter and mix it well. Place it in the fridge for an hour or so until cold and set firm. Now your creme patissiere is ready to be piped.
Roll out the pastry on to lightly floured work surface and cut out rounds using fluted pastry cutter. Ease the pastry rounds into patty tins and prick lightly with the fork. Bake the pastry cases for about 15 min in pre-heated oven to 150 C. When baked and completely cool, spoon some jam in the centre, pipe creme patisserie, sprinkle with dried strawberry pieces (optional).
So versatile, this works with so many different fillings and one of the fastest sponges to make. Left-overs work pretty well as a trifle sponge base. Oh, I couldn’t help myself, sprinkles as well!
- 4 large eggs
- 100g caster sugar
- 100g self-raising flour
For the filling
Pre-heat oven to 200 C. Line a Swiss Roll tin (33 x 23 cm) with greased baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and whisk leaves a trail when lifted out. For the best result use a mixer with the whisk attachment. Sift the flour into the mixture, carefully fold it until all fully incorporated. Pour it in to prepared tin and spread it evenly. Bake it in the pre-heted oven for about 10 min or until golden brown.
Meanwhile place a piece of baking parchment a little bigger than the size of the tin on to a work surface and sprinkle with caster sugar. When baked, invert the sponge on to the sugared parchment.. Pell of the bottom parchment and trim the edges of the sponge. Leave it cool slightly then spread the jam and roll up the cake firmly.
I love this one also filled with whipped cream and fruit such as strawberries and raspberries.