Raspberry Jam

RASPBERRY JAM

Mum used to make this jam at least weekly. We used to love testing it for her from her saucer and/or from the pot.  She seldom used frozen raspberries  but acknowledged that they work just as well. It is best to bring them to room temperature, but can be made from the frozen packet since they are going to heated anyway.

Mum always used to use the same amount of sugar as the raspberries. I prefer to use 25g less sugar than the raspberries.  There is no need to use any water since the raspberries have enough liquid, but occasionally, I use a dash of hot water to help thaw the raspberries, if I am making the jam in a hurry. You could also defrost them in a microwave.

*When bringing the raspberries to the boil, make sure the jam is bubbling sufficiently before turning down to low. You will see the jam froth start to change colour, so continue to boil until the jam starts to rise in the pot.  Mum used to say that you do not want too much jam ''scum'' on the top of the jam but you do need to make sure it has completely boiled. Never look away from jam on the stove.



INGREDIENTS

500G  Frozen/fresh Raspberries

500g sugar.

METHOD

1. Place frozen Raspberries into a large pot and bring to the boil.

2. Gradually add sugar and stir continuously with wooden spoon.

3. Bring to the boil*

4. Simmer for 5 minutes stirring occasionally. Then turn off heat.

5. Place a small amount on a saucer and place in the freezer for 3-5 minutes depending on the consistency you want to have. Minimum freezing time is 3 minutes. I recommend 4 minutes.
6. Whilst waiting for the small amount of jam to freeze, give your pot of jam which is now off the stove a stir. You do not want a thin layer of skin as it sets to go into your jars. One or two stirs whilst waiting for the trial jam to set avoids this problem.

6. If set to your chosen consistency, then place in prepared jars. Be careful as you are getting the jam out of the pot with the spatula that you do not get any scum parts into the jar. You want to get the most out of your pot. Be careful as you pour not to allow the jam to splash as hot jam can burn. Also you do not want any unattractive parts of the jam to go into your jar. Sometimes, just another stir can make all the difference as you do want to get the most from your ingredients and time.
7..Leave the jam on bench to cool.
8. When thickened and there is no movement, put lids on and put in the fridge.

* Bring to boil: this takes a little while so be patient. You want it to come to the boil with just enough of the change of colour to occur. It definitely needs to be boiling all the way around the pot.  If you turn it off on the first sign of boiling, then the sugar may not be completely integrated. Wait until it is boiling around the whole pot but not too much jam scum ( the change of colour).

Some advice on washing up your dishes.

1. As soon as you have your jam in the jars, put your pot into  hot soapy water (ideally) or at least fill the pot with cold water and let it soak for 15 minutes before putting into the dishwasher.
2. Also make sure you wash with water the saucer on which you had your trial jam.

 NB: Mum did not have a dishwasher, so washing the jam pot and saucer was a priority immediately after the jam went into the jars.





Interesting cooking tips

INTERESTING COOKING TIPS.

 

1. When testing cakes, Mum used to use a fine straw rather than a metal skewer.  A metal skewer leaves a mark, whilst a fine straw is more accurate than a metal skewer.

She used to run her fingers along the straw for traces of mixture. She used to know whether then cake was cooked  if tiny soft balls formed.

 

2. If a fruit cake is overcooked, you can sprinkle brandy or sherry over it., wrap in paper and store in airtight container with a ripe apple.  She used to replace the apple every few days.

 

3. When cooking rich cakes, especially fruit cakes, line the cake tin with brown paper or baking paper to absorb butter and flavour during cooking.  As cake cools, it reabsorbs.

 

4. A small container of water placed in oven when cooking rich cakes will prevent the cake from drying.

 

5. Never overheat butter and sugar as it reduces volume. If the mixture curdles when adding eggs, add a little flour.

 

6. White spots on top of cooked cake indicated sugar was not properly dissolved when creaming with butter.

 

7. To make a marble cake, divide a plain cake mixture in half.  Colour one portion with cocoa.  Drop spoonfuls of our one colour into corners and centre of pan.  Spoon other colour into space and swirl knife through mixture.  Use food colour for any combination of colours you fancy.

 

8.Always have ingredients at room temperature especially eggs and butter. You can soften butter in a microwave but be aware that very soft or melted butter alters a cooked cake texture.

 



Ginger Fluff

GINGER FLUFF

( a feather light sponge)

 

 

INGREDIENTS

 

1/2 Cup Cornflour

2 tablespoons plain flour

1 teaspoon each of ground ginger, cinnamon and cocoa

1 and 1/2 teaspoons baking powder

1/4 teaspoon bicarbonate of soda.

3 eggs, separated

1/2 cup castor sugar

1 tablespoon golden syrup.

 

METHOD

1. Sift together  twice cornflour, flour, spices, baking powder, bicarbonate of soda,

2. Beat egg whites until stiff but not dry.

3. Gradually add in sugar. Continue beating until stiff and shiny.

4. Beat in egg yolks and golden syrup,

5. Sift dry ingredients over surface and gently fold in.

6. Fill into 2x 18cm sandwich tins.

7. Bake in moderate oven for 20 minutes.

 

Mum tips include:

1. Use a light hand when mixing in flours to achieve a light result.

2.  Tease it through the mixture.

3. Use 1 and 1/2  times mixture for a 25 cm high cake.

4. Fill with cream and dust with icing sugar.

 

 

 



Boiled Fruit Cake

BOILED FRUIT CAKE

 

1. Mum used to use Cold black tea  as a substitute for the alcohol.  Naturally, she strained it.

2. Mum used to say that the mixture must be cool before the eggs are added or else scrambled eggs result.   Sometimes when she was in a hurry she would leave the pot  over a pot of cold water or occasionally would run it under cold water to help the cooling process (making sure no water got into the mixture of course).   It is far better, she used to say to let it cool naturally.

3. Always store in airtight container.

 

 

INGREDIENTS:

 

500g mixed fruit

1 cup brown sugar

1/2 cup brandy or sherry

3/4 cup cold water

185g butter (room temp is easier)

3 eggs, beaten

I cup plain flour

1 cup self raising flour

1/4 teaspoon bicarbonate of soda

1/4 teaspoon of mixed spice

1/4 teaspoon of ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

 

METHOD

 

1. Place fruit, brown sugar, brandy or sherry, water and butter in a saucepan.

2. Bring to the boil stirring continuously.

3. Reduce heat and simmer 3 minutes.  Allow to cool.

4. Add eggs, and then fold in sifted flour, soda and spices.

Please note that the mixture will be quite wet.

5. Place in greased and lines 18-20cm cake tin.

6. Cook in slow oven for about 2 and 1/4-2 and1/2 hours or until cooked when tested.




 

 

 

 

 

 

 

 

 

Gingerbread

 

GINGERBREAD

 

(source: The Herald-Sun 3 April 1991).

 

 

INGREDIENTS

 

3/4 cup of plain four

1/4 cup of self raising flour

1/2 teaspoon of bicarbonate of soda

1 teaspoon of ground ginger

1/4 teaspoon of mixed spice

1/2 cup castor sugar

1 egg, lightly beaten

1/2 cup  milk

60g butter

1/2 cup treacle.

 

METHOD

 

1. Sift flours, soda and spices into large bowl.

2. Mix in sugar, eggs and butter.

3. Gently melt butter and treacle over low heat.

4. Stir into flour mixture.

5. Fill into greased and lined 14cm by 21cm loaf tin.

6. Bake in moderate oven for 50 minutes or until cooked.

7. allow to stand 5 minutes before turning out.

 

These are deliciously moist and at its best when a day old.

 

 



Orange Cake

Taken from Herald Sun 3 April 1991.

ORANGE CAKE

 

INGREDIENTS

 

125g Butter ( room temp)

3/4 cup castor sugar

2 eggs ( room temp)

1 cup self raising flour

1/2 cup plain flour

finely grated rind of 1 orange

1/4 cup fresh orange juice (strained)

1/4 cup milk.

 

METHOD.

 

1.Grease an 18cm cake tin.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time beating well.

4. Fold in sifted flours with rind, orange juice and milk.

5. Fill into 18 cm tin.

6. Bake in moderate oven for 50 minutes or until cooked when tested.

 

Mum used to make this when the oranges were at their sweetest. She used to flavour the icing with grated orange rind.  However she used to say that it is important to use orange juice sparingly as the icing will not set properly if too much orange juice is used.

I tried it being more liberal with the orange juice and it was exactly as mum said- the icing would not set properly.



Carrot Cake

CARROT CAKE.

 

 

This recipe is taken from The Herald Sun 3 April 1991.

 

 

INGREDIENTS.

 

2 Eggs ( room temp).

I cup of castor sugar

3/4  cup oil.

1/2 teaspoon vanilla essence

I cup plain flour

1 teaspoon of bicarbonate of soda

1/2 teaspoon of mixed  spice

1/2 teaspoon of salt

1 and 1/2 cups of finely grated carrot lightly packed

1/2 cup of chopped walnuts.

 

METHOD

1.  Grease  20cm ring tin.

2. Combine eggs, sugar, oil, essence and sifted dry ingredients in a basin.

3. Stir in carrots and walnuts mixing well.

4. Pour mixture into the well greased tin.

5. Cook in moderate oven for 45-50 minutes or until cooked when tested.

 

You can spread with cream cheese frosting if you wish.

 

INGREDIENTS

30 G Softened butter

60g packaged cream cheese

1 teaspoon grated lemon or orange rind

1 and 1/2 cups of sifted icing sugar.

 

Method: Beat ingredients together .

 

Cake keeps  for 4-5 days.

 

 

 

 

 



Simple Chocolate Cake

One of Mum's easy Chocolate cake recipes- source The Herald Sun 3 April 1991.

 

CHOCOLATE CAKE

 

INGREDIENTS

 

1 cup of sugar

2 eggs ( room temp)

1/2 cup of milk

I cup self raising flour

2 tablespoons of cocoa

1/2 teaspoon of vanilla essence

3 tablespoons of butter, melted.

 

METHOD

1. Place ingredients in the bowl in the order given.

2. Beat for 3 minutes

3. Cook in moderately hot oven for 30 minutes or until cooked when tested.

 

One of Mum's secrets with this recipe was to add 1/2 teaspoon of strong coffee powder with the cocoa to bring out the rich chocolate flavour.

 

She would use one of her many variations for chocolate icings to ice this cake, although eating it without icing is still delicious.



Plain Cake- but not in taste.

This recipe was taken from Herald Sun- 3 April 1991.  It is called a plain cake but it is certainly not plain in taste.

PLAIN CAKE

 

INGREDIENTS

 

250G Butter ( room temp)

250G Castor Sugar

1/2 teaspoon vanilla essence.

1/2 teaspoon lemon essence.

4 eggs ( room temp)

1 and 1/2 cups of plain flour.

1 and 1/4 cups of self raising flour

pinch salt.

4 tablespoons of milk.

 

METHOD

 

1. Grease and line a 18cm cake tin.

2. Cream butter, sugar and essences until light and fluffy.

3. Add eggs one at a time beating well.

4. Sift flours and salt.

5. Mix in alternatively with milk.

6. Fill into greased and lined 18cm tin.

7. Cook in moderately slow oven for 1 and 1/2 hrs or until cooked when tested.

 

VARIATION.

Sometimes Mum would use this recipe and make it into a Madeira Cake by adding finely grated rind of I lemon and/or 1 orange to the mixture.  She would place small pieces of mixed peel over the top after 45 minutes cooking time.

 

 



Frostered Layer Cake

FROSTERED LAYER CAKE

 

This recipe was located from Mum's collection -The Herald Sun 3 April 1991.  She used to make this one from time to time.

 

INGREDIENTS.

 

185G Butter (room temperature)

3/4 cup castor sugar.

4 eggs ( room temp).

3 and 1/2 cups of self raising flour

2/3 cup milk

1/2 cup currants

1 teaspoon mixed spice

1/4 teaspoon ground cloves

1/4 teaspoon ground all spice

Finely grated rind of 1 lemon.

 

METHOD

1. Grease and line 2x20 cm sandwich pans.

2. Cream butter and sugar together until light and fluffy.

3.Add eggs one at a time beating well.

4.Stir in sifted flour alternatively with milk.

5.Put half the mixture into one sandwich pan

6. Add currants, spices and lemon rind to remaining mixture.

7.Put remaining mixture into other sandwich tin.

8. Cook in a moderate oven for 30 minutes or until cooked when tested.

 

FROSTING

1and 1/2 cups of sifted icing sugar

1-2 tablespoons of hot milk

 

Sandwich the cakes together when cold with the frosting.

 

I have made this cake by halfing most of the recipe but keeping the same measurements for the spices and lemon. I end up with just one cake not two but half the cake and place the frosting in cut open halves.

 

Mum sometimes used to do the same as she did with her sponge. Cut the both cakes in half and fill them and end up with 4 layers. However, mainly she used to make it as the recipe suggested.

You could also fill it with other fillings such as jam and use the frosting for the icing.

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Sultana Cake

This was taken from Mum's huge collection of recipes that she used to get from all sort of sources- this one from "The Herald Sun-Wednesday April 3 1991"'
Sometimes Mum would make it exactly as specified since I came from a large family so a large cake was always welcome. 
Sometimes Mum would make the same recipe but make 2 cakes using loaf tins instead.  Other times, she would use the same recipe and adjust the timing to make sultana cupcakes.

 Ingredients

250g Butter
1 cup castor sugar
5 eggs
2 and 1/2 cups of plain flour
1/4 cup of self raising flour
500g sultanas
1/2 teaspoon vanilla essence
2 tablespoons of milk.

METHOD
1. Grease a 23cm cake and line.
2. Cream butter and sugar together until the mixture is light and fluffy. 
(Make sure butter is at room temperature before you begin).
3.Add room temperature eggs one at a time, beating well.
4. Sift flour.
5. fold in flour with sultanas and essence.
6. Stir in milk.
7. Place mixture into your greased/lined cake tin.
8. Cook in a moderately slow oven for 1 hr 45 min to 2 hrs or until cooked when tested.

Sometimes Mum used to leave out the milk and sprinkle 3 tablespoons of brandy over sultanas. She would leave them overnight before using in the recipe. She said she did this to keep cake moist and it would give it extra taste.

I half the recipe for my needs and make it in one loaf tin or else I use patty pans. When I half the recipe, I usually use 3 smaller eggs or 2 larger ones. You don't want the recipe to be too wet but not too dry either.
When I make them as patty pan cakes I use a 160 degree fan forced (180 degrees conventional) and bake for about 15 minutes. I start and have a look about 12 minutes and keep an eye on them but sometimes it takes up to about 18 minutes.  It is hard to give an accurate timing so these are relevant for my oven.
I am yet to try it with a conical loaf tin but I am sure it would work well there too adjusting the timing.