Fruit recipes

This reciped doesn't tell you how many it serves

Tried and failed twice to make a decent cake from this. I followed it to the letter for the first attempt (using 3 bananas) and ended up with crispy coated mush, so I used two bananas and reduced the heat to 180c and even after an hour, the outside was burnt and the inside was still too soft. Maybe this isn't a recipe for fan assisted ovens, but this was a big dissappointment.

It says in the recipe to add icing if you want, but the icing completely ruins the cake! My advice is to leave it plain, or if it's a bit dry, to add a bit of water while creaming together the fat and sugar ect.

It was really easy and tasted awesome ;)
wooo making it again!!!!

My husband tried this with great success. He used jam sugar though your recipe doesn't specify this. The plums were Victoria plums and the jam is delicious.

I will be trying this recipe soon I just wondered if I need to Refrigerate the jars after they are sealed with the jam?

Answer : no, just let them cool.

This is great, thanks, but why do you add the kernels in this way? And why not all the kernels?

I cooked plums without sugar as my son spilt the sugar oops! I have refrigerated them overnight can i now boil them again with sugar to make the jam ?

Really good. but try adding blackberries and elderberrys too, it makes the texture divine!

The last time i made jam was in secondary school for home economics, so i was a bit unsure of how well i was going to do with making jam but didnt want to waste a bag full of home grown apples and plums! this worked a treat! i added a teaspoon of cinnamon and had a spare pear going so chucked that in too and its come out beautifully!

Sorry this was just too sweet... is there any way you can make it and reduce the sugar!

... so I put in just 500g of sugar (to approx 1.7Kg of fruit- 850g or so of each - 30% of the sugar that is indicated). It has set perfectly (perhaps a bit _too_ much - maybe I should have stopped boiling a few minutes earlier), but did require quite a time on the heat to get it to the "bubbling lava" stage. I suppose it depends on the amount of pectin/sugar in the fruit in the first place - I am a complete novice at preserves and jams (this is my second attempt after a very successful chilli jam), but I find it's quite easy to tell when you're getting there and play it by ear.

Due to the reduced sugar, mine is a quite nice balance of sweetness and tartness - I can't believe how intense the plum (damson) flavour and colour is now it's reduced.

I am pleased that I'm only consuming 1/3 of the sugar when I eat this, and I am also pleased that apart from that sugar, this was all made with "found" (and therefore very fresh) ingredients - but thanks for the original recipe, I wouldn't have tried this if I hadn't found it.

And I agree with Doreen - sterilising the jars is important (I wash mine in hot water and then place briefly in a 140oC oven until dry before filling). I tip boiling water from the kettle over the jar lids (which may contain plastic - hence not in the oven) as well before filling, sealing and then listening to them pop and ping as they cool down to form an airtight seal :D

A great recipe, perfect

For a better sweeter taste, add a dollop of strawberry jam

What if you have no food processor or blender?

For this, should you blend the icing sugar or put it on top for decoration or both? Need an answer fast please!

This was lovely, I have made it about 15 times, my family love it to bits!!!!!

This recipe is the best dessert! couldn't imagine not knowing it!

It was absoutely great i made it as a desert for some family desert

I made it for my little brothers and cousens who are 5, 8, 10, 10, 14 and they all asked for more. thank you so much for this. its a lovely treat

How the hell do you rub strawberries in a nylon sieve? hmmm...
x

You take the nylon sieve and briskly rub the the strawberries into it to make a moist mixture.

I love this Ice Cream! Thank you:)

My icecream wasnt that smooth enough.was sort of icy.pl give tips on how to avoid it.thanks

I think that it was very good and told you the basic info, but it would have given a nice little ending touch if the user had said something like:
7. "Serve and enjoy!"
I think it would have given it a more friendly tough, and made it a lot more finished

I think this recipe should have a picture so we know what we should compare it with.

The most delicious pie I've had since my childhood (when every pie was "The Bestest Ever"). Sweet, but still tart enough to make you smack your lips together. Serve hot with a scoop of homemade vanilla ice cream or warm with a spoonful of softly whipped cream.

Before filling the pastry dish, sprinkle some Semolina powder over the base and this will not only seal it, but will also not detract from the flavour in any way.... Enjoy !!!

I think that you should post some recipes that teenagers can try simply at home, where they dont need apparatus but a good pair of hands.

I would definitely try it. I don't know what apparatus the previous poster is talking about, seeing as all that's needed is an oven - I'd be more worried about the teenagers using alcohol.

I'm not sure what Laura means - this isn't complicated! The only apparatus needed is an oven dish and a bowl!

This is the easiest sharon fruit recipe I've found.

This was the best recipe ever, i ate it all in one night the only bad thing is the word FLAN because it dosent sound too nice but once you have eaten it u will love it i make it 2 times a week now!

Lovely. made it for my kids, they loved it to bits! will do it again next week xx

Is there a picture that shows what the flan looks like after you have piped the creamy mixture over the top? I would like to see what it will look like when it if finished...

Made this myself for a party and everyone enjoyed them--a really great recepe for someone with little time.

Everybody loved this. Easy to make and will do again.

I love this recipe, makes a delicious key lime pie! Try using ginger biscuits instead though. Even nicer

This is a great recipe and so easy to make. I have made this 4 or five times now and everyone comments on how yummy it is. The only thing I would suggest is to beat the double cream to just before soft peaks before you add it to the condensed milk and lime rind/ lime juice otherwise your topping can be quite runny and take a long time to set.

I made this for my sisters birthday and it was a big hit! To decorate I added strawberries around the edges of the cake and one on top (a good idea as the strawberries used don't add a large amount of flavour to the cheesecake). Everyone seemed to really love it though and the instructions were quite simple and easy to follow!

You said need e v olive oil, but dont use it in the recipe anywhere?

Method 4 add the oil, Doh

Fantastic - at first I thought the flavours were just too overwhelming, but after leaving the jar for a couple of weeks the flavours taste great. I used spiced vinegar which is available from the supermarket in New Zealand.

My neighbour gave me loads of redcurrants and I tried out this recipe. I didn't have a jelly bag so just strained it through a muslin square. My husband wouldn't even wait until it was set before eating some! I used white wine vinegar. It has a lovely taste and I have used with sweet things like scones, as well as planning to use it with meats.

How long doe sit take to make this in total?

...1 hour 30 mins.

I fist had this with a friend and now it comes out every special time and always gets a thumbs up.

Amazing top nocth it is superb my friends all envy the recipe

I felt like making custard for my family. I had only ever made packet custard and they had never liked it. I decided to look for a recipe online. Your recipe was a hit. We had it over our apple crumble. I have added this one to my favourites.

I have been making custard in different ways but when I tried your recipe,it was bursting with flavour and everyone around ask for more.

Is it ok to use normal caster sugar, i have guests and cant afford to go out at the moment.
thanks

Answer: Yes

Does this cake freeze well?

Do you think you could make an ice cream that taste like the red candy apple you would find at an ammusement park ect. Thank you Maureen

You could proably just add some melted toffee to the ice-cream and use red apples

Thanks for this simple to follow recipe which reminded me of making blackcurrant jelly with my Gran about 30 years ago. One suggestion: you could explain how to test for setting point (dribble onto a cold plate) and suggest how long it should take to reach that point (it took me about half an hour). Also, what is a good implement for skimming?Anyway, the resultant jelly is fantastic. Thanks!

I really enjoyed making this recipe, which reminded me of what my Gran taught me 30 years ago. One suggestion is to explain how to test for setting point (dribble onto a cold plate) and how long it takes to reach this point (it took me about half an hour). Great tasting jelly anyway, thank you!