So Strawberry Jam
Strawberry jam on a scone. What could be better!
Looking for strawberry jam recipe ideas?
Delicious as a filling for a Victoria Sponge.
Pile on scones for an afternoon tea!
Great smothered onto American style pancakes
Cream Tea:
Cut a freshly baked scone in half and butter each half. Smother liberally with jam and cream or cream and jam. Remember, there are very particular requirements regarding the order of the jam and cream depending on whether you are in Devon or Cornwall. Please check before serving to make sure you do it in the correct order!
Ingredients:
Sugar, Strawberries, Lemon Juice Concentrate, Gelling Agent: Pectin.
Suitable for vegetarians.
Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 888 |
| Energy (kcal) | 208 |
| Fat (g) | 0.2 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 55 |
| of which Sugars (g) | 55 |
| Protein (g) | 0.3 |
| Salt (g) | 0.01 |
Refrigerate after opening and consume within 4 weeks.
340g ℮
Fruit Statement:
Prepared with 52g fruit per 100g.
Sugar Statement:
Total sugar content 61g per 100g.
| Time: | 50 mins |
| Difficulty: | Easy |
| Serves: | 4-5 |
Jam Sponge Pudding.
1. Preheat the oven to 180'C (160'C fan).
2. Grease a 900ml pudding basin with butter and line with greaseproof paper.
3. Put the jam in the bottom of the pudding bowl and gently shake to ensure it is evenly spread.
4. Beat the butter and sugar together in a separate bowl until pale and fluffy. Add the egg and beat well.
5. Fold in the flour. The mixture should drop off a spoon. If the mixture is stiff, add a little milk. Spoon the mixture into the jammed pudding bowl and spread evenly.
6. Bake for 30-35 minutes and serve warm with custard or cream.
Many thanks to Taste Buds Magazine for this recipe.
For more recipes from Taste Buds (including more Bay Tree recipes), visit their website here: Taste Buds Magazine Recipes:
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