Ove on 'Gracious Hospitality' , http://gracioushospitality.blogspot.com/2008/04/sweet-and-savory-of-yummy.html we are invited to post our teatime recipes. Over the years I've tried my hand at many different things, bread, cakes, scones, desserts. One recipe that never fails(both in and out of the oven is fruit scones). I can have them mixed up in a jiff, and 10 minutes cooking and Voila! So here is my recipe. It's from a battered old cookery book, which when the cover was intact was titled, 'Mary Berry's Fast Cakes'. It's so battered I couldn't possibly photo it.
8ozs. (225g.)self raising flour.
1 level teaspoon baking powder
1oz(25g) caster sugar
Heat oven to 425 degrees F., 220 degrees C., Gas mark 7.
Put flour and b.powder in bowl add margarine and rub in with fingertips till like breadcrumbs. Stir in sugar and currants.
Lightly beat egg, and make up to 1 quarter of pint with milk.
Stir egg and milk into mixture.
Mix to a soft dough.
Turn onto a lightly floured board and roll out to about half and inch thick.
Cut into rounds.
Place on greased baking tray and cook in oven for about 10 minutes, till pale golden in colour.
Cool on a wire rack.
The jam in the photo is also homemade. It is from the book in the photo that I picked up in a charity shop. It was published in 1984. by Hamlyn.
Dried Apricot and Ginger Preserve.
675g/1 and half pounds dried apricots.
1litre/1 and three quarters pint water.
675g/1 and a half pounds of sugar.
juice of half a lemon.
50g/2ozs. crystallised ginger, chopped.
65g/2 and half ozs. blanched almonds, cut in slivers.
Soak the apricots overnight or for 8 hours.
Put in a large pan with water and gently simmer for an hour or until very soft.
Add sugar, lemon juice and ginger, then stir frequently, without boiling, until sugar is dissolved.
Stir in almonds, raise the heat and boil rapidly, stirring from time to time, until setting point is reached.
To test for setting, spoon a little of the preserve on to a clean, cold saucer and leave for a minute. If setting point is reached the preserve should have formed a skin which will wrinkle when pushed with your finger.
Cool until lukewarm, then spoon into clean and dry sterilized jars. When cold, seal cover and label.
Makes about 2.75kg/6 pounds.
I don't cut the almonds into slivers I put them in a freezer bag and hit them with a rolling pin, it's a great way to release tension, lol!