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Wanted: bakes to make use of a glut of homemade jam | Kitchen aide

Give cakes and cookies a fruity boost, lend breakfast a sweet lift – and save the rest to jar up as Christmas giftsI have a lot of jam made with all kinds of berries – are there any bakes that would use some of it up? Anne-Lies, Gouda, the Netherlands“Jam is at the heart of many great British puddings and cakes, so there are never too many jars in my house!” says Emily Cuddeford, co-founder of Edinburgh’s Twelve Triangles bakery. Her first thought, though, would be to tip a jar of the sweet stuff into a buttered ceramic baking dish and top it with sponge: “Make a classic, equal-parts mix scaled to your dish by creaming, say, 180g butter and 180g sugar, slowly beating in an egg and a dash of vanilla or lemon zest, and finishing with 180g self-raising flour.” Spoon that on top of the jam and bake at 190C (170C fan)/375F/gas 5 until the sponge “bounces back” and a skewer comes out clean. Serve warm with cream or custard, and job’s a good ’un.You’ll also want jam to fill or top cakes. “...


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