Dessert recipe to do with jam
4 mins read

Dessert recipe to do with jam

One of my earliest memories is sitting in my grandmother’s knee and holding a jelly monk. I would lick the jiggly red sweetness from the middle and then hand back the empty shell. Without the gel, a monk was just a lump of dough. Small children-mig would lick jam of my morning support as well, and when there was no other dessert, I would dip my spoon directly in jam jar.



Now that I’ve grown up, I learned to appreciate the whole monk. But I will still dip a spoon in jam, especially in the winter, when the syrupy pieces of raspberries and plums may be the closest we come to the lively taste of ripe summer fruit.

Historically, jelly, jelly and marmalades were some of the only ways to eat fruit in the winter in temperate, non -Tropical zones. But until the end of the 1800s, sugar was so expensive that jam was a luxury. It was more economical to preserve fruit by drying it. Sweet toothed Alice in Wonderland had to suffer from jam tomorrow and jam yesterday, never jam today. A spoonful of jam was treated once in a while.

Now that sugar is cheap and jam has become quotidian, it has lost its aura of specialty. But it does not make it less exciting to eat. Well -made jams can be viscerally atmospheric. A batter of shiny golden jelly in February makes me dream of apricots from sunbathing orchards in July. Some people take back snow globes and t-shirts as they travel. I lose home cans, which fill the fridge as sticky reminders of travel.

At some point, but when my jam collection grows to go out space for milk, it’s time to crush. And that’s when baking begins, a buttery rush of cakes, cakes, bread, buns and scones, all pondered by jam. Together with the perennial favorites, I always try some new things to add my Jammy repertoire. This year it was a citrus pudding and a cake with a bowl.

Pudding is a riff on a classic lemon pudding cake. Made with beaten egg white and lots of lemon juice and zest, and this magical dessert is separated into layers when baking. The bottom is transformed into an egg -male vanilla sauce that is silky and smooth. Then the top rises to a fluffy soufflé as easily as a cloud.

To add color and sweetness, I spread dolls of blueberry jam over the top, which settles in fairly purple puddles that stain the top. If you can take time to serve it warmly from the oven, you will be rewarded with the most etheric structure. But it is also excellent at room temperature, or even chilled, in which case it takes on a denser structure similar to lemon pulp.

Filled thick with jam, dusted with cinnamon sugar and baked in a bonded pan, the cake looks like a giant monk, a supersize version of jelly donuts in at my grandmother’s turn. Lightly mixed in a bowl, it has a sore, cakey crumb that is fragrant with nutmeg and vanilla. And its Jammy Core helps it remain moist for several days. Serve slices common, with coffee, tea or glass of milk, or cover it with whipped cream for a festive, easy to make dessert.

You can use all different jams for both desserts, what is open and needs to end. But thick, darker colored jams (blueberries, blackberries, raspberries) look best, offering a contrast to beige-ish yellow of pudding and cake. Avoid jellying, which can melt in the oven heat and disappear completely from the visibility.

And Jam’s bright colors are as much of their appeal as their lively flavors. Enjoy them often until summer returns.