This week I’m excited to share a giveaway of this recently launched recipe book – The Modern Preserver by my friend Kylee of Newton & Pott. It’s such a fantastic recipe book worth adding to your repertoire of recipe books, that I would like one of you to own one. Over 130 recipes of all things preserves from jams, chutneys, pickles and cordials. You won’t have trouble finding a dozen recipes to try out. I am sharing 2 recipes from her book below, which go beautifully with a Victorian Sponge Cake.
New Zealand born but London residing Kylee has spent the last few years busily expanding her food empire. It was only a matter of time before she deservedly launched her own book. You can find her products in London stockists here or you will find Kylee herself at Broadway Markets every Saturday, if you want to pop down to her stall and say hello. You can also read more about her journey on Life & Thyme here and in Champ Magazine here.
Well done my friend and I wish you all the success you deserve!
To enter simply post a comment below and a winner will be chosen by random. Entries close Friday, 11th September 2015, Midnight (GMT). Giveaway is only open to UK residents (sorry to my non-UK friends). This competition is now closed - congratulations to Kimberly!
FOR THE RASPBERRY & ROSE JAM (recipe adapted from The Modern Preserver)
makes approximately 2 x 250ml jars
1/2 kg raspberries
30ml lemon juice
350g jam sugar
3/4 tsp rose extract
Place the raspberries in a large pan with the water and lemon juice. Soften on a moderate heat for about 5 minutes. Mix in the jam sugar and bring to a boil, stirring to dissolve the sugar. Continue to boil at a steady 104º C, stirring constantly for 10-15 minutes. Use the wrinkle test to check the setting point and when ready, take off the heat and skim off any scum from the surface. Allow the jam to sit for 5 minutes before stirring in the rose extract. Ladle the jam into warm, sterilised jars and seal until ready to eat.
FOR THE SUGARED ROSE PETALS (recipe from The Modern Preserver)
1-2 egg whites
Very carefully pluck the edible petals from the roses. Gently wash them and completely dry.
Softly paint each petals front and back with the egg white then dip it in a bowl of caster sugar. Sprinkle on extra sugar if required so the entire petal is covered. Place each petal spaced apart on a rack and allow to dry and harden.
FOR THE VICTORIAN SPONGE CAKE (recipe courtesy of Mary Berry)
4 free range eggs
225g caster sugar
225g self-raising flour
2 tsp baking powder
225g soft butter at room temperature, plus a little extra to grease the tins
Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 20cm round cake tins.
Add the eggs with the sugar, flour, baking powder and butter to a large mixing bowl. Use an electric mixer to mix everything together until well combined. Divide the mixture evenly between the tins and smooth the surface. Place the tins in the middle shelf of the oven and bake for 25 minutes or until cooked through and golden brown.
Remove from the oven and allow to cool for 5-10 mins in the tin before removing onto a wire rack to cool completely before serving with the raspberry rose jam, whipped cream and decorating with the sugared rose petals.