Continue on the jam and cream celebration theme from the Jubilee weekend with these delicious Devonshire Splits from the team at East Yorkshire based Side Oven Bakery.
A perfect summertime treat, pair with your favourite local jam and clotted cream for a truly decedent pud!
For more recipe inspiration and to buy their award-winning range online visit www.sideoven.com
If you’re struggling with a glut of homegrown rhubarb in the garden this summer, this Rhubarb & Ginger Gold Jam recipe from the team at Pennine Brewery is a great way to enjoy this Yorkshire staple.
Using their Pennine Natural Gold beer, this simple jam recipe can be used for puddings or just on your morning toast for many months to come!
For more information about Pennine Brewery’s award winning range visit www.pennine-brewing.co.uk
For a hearty weekend breakfast this Rhubarb Jam Pancake Stack from the team at Masham based Rosebud preserves really hits the spot.
Layer your homemade pancakes with tangy Rhubarb Jam paired with Greek yogurt and a sprinkling of Granola for a truly tasty morning treat.
For more recipe inspiration and to buy online visit www.rosebudpreserves.co.uk
Need a simple, sweet dessert you can make with minimal fuss! This creamy raspberry and passion fruit cheesecake from the team at Raydale Preserves really hits the spot!
Using their Raspberry and Passion Fruit jam this tangy dessert is easy to make and the perfect weekend pudding.
For more information and to buy online visit www.raydalepreserves.co.uk
Satisfy your sweet tooth with this decedent orange crème brûlée from award winning Masam based Rosebud Preserves. Using their Damson Jam this simple, summery dessert is easy to make and has the satisfying crack of caramel on top, making a truly impressive pud!
Rosebud’s range of jams and chutneys are available to buy online at www.rosebudpreserves.co.uk and at independent retailers nationwide.
Their new season Great Taste Double Gold Winning Gooseberry & Elderflower jam has also just launched and is available now.
1.Tip the rhubarb into a large bowl or pan and add the sugar, lemon zest and juice, and chopped ginger. Finely grate the fresh ginger over the rhubarb. Stir, cover, and leave for a few hours, stirring occasionally.
Put a couple of saucers or small plates in your freezer to chill. Pour the rhubarb mix into a large pan and stir over a medium heat until all the sugar has dissolved, then bring the mix up to a boil.
Cook at a high temperature until the rhubarb is tender and the jam has reached setting point, this should take about 10-15 minutes.
To test the jam for its setting point, drop ½ tsp of the jam ono one of the chilled saucers, and leave for 30 seconds. Gently push with your finger – If the jam wrinkles, it is ready, if not, continue to cook for a couple more minutes and then test again.
When the jam is ready, remove from the heat and leave for 2-3 minutes to cool slightly. Pour into sterilised jars and seal immediately.
Pre Heat your oven to 170C (Not fan)
Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line 2x 20cm Circular cake tins and pour in the batter spitting equally between them both, place in the oven and cook for 20-25 mins or until a cooked.
(mention how to test this if you are with the other cakes)
Leave for a few mins then remove from the tins and allow to cool on a cooling rack.
When the cakes are cooked whip the double cream until firm. Add in the icing sugar jsut at the end of whipping. Firstly spread the jam generously over one of the cakes, followed by the cream. For a bit of extra luxury scatter in the chocolate chips if using the place the second cake on top.