November 2, 2020 / Lyn Jones / 0 Comments
1 c milk
3/4 c brown sugar
1 dess butter
1/2-3/4 c raisins or dates
1 tsp bicarb
1 heaped cup SR
Put first 4 ingredients into a large saucepan, bring to boil then remove from heat.
Then stir in bicarb. Then add SR.
Put into basin without lid, steam in saucepan with water in to go up 1/3 of basin.
Put lid on saucepan and cook 30 mins.
Variations –
Lemon: Replace raisins with dates or lemon: (use juice 1/2 lemon in saucepan, then put juice of 1.5 lemons mixed with some sugar. Put this into basin first, then add batter, then cook.
Orange: with or without dates, add sugar to orange juice in basin before adding to batter
October 23, 2020 / Lyn Jones / 0 Comments
Makes 64 (1-inch) pieces
Peaches and honey are to thank for the incredible colour and flavor of these. Use ripe peaches or frozen. They are set with gelatin, and can sit at room temp a few hours and hold their shape. The fun twist is steeping everything with rooibos tea, which has floral, vanilla flavours.
INGREDIENTS
1 3/4 cups water
3 packets powdered gelatin (3/4 oz total)
2 rooibos vanilla tea bags
8 oz (about 1 3/4 cups) frozen or fresh peach slices
1/3 cup honey1. Line 8×8″ baking dish with parchment paper, with excess hanging off two of the sides; set aside.2. Place 3/4 cup of the water in a large bowl or 4-cup measuring cup – sprinkle with gelatin in an even layer. Set aside for the gelatin to bloom (it will thicken considerably).
3. Boil remaining 1 cup of water in a medium saucepan over high heat. Remove pan from heat, add tea bags & steep for 5 minutes. Discard tea bags, squeezing excess liquid back into the pan.
4. Place saucepan back on medium-high heat, adding the peaches and honey. Cook, stirring occasionally, until mixture comes to a boil and peaches are tender. Immediately transfer mixture to a blender and blend on high speed until smooth.
5. Pour hot fruit purée over the gelatin mixture and let sit for 1 minute. Whisk together until gelatin is dissolved, and then pour into the baking dish. Refrigerate uncovered until set, about 1 hour.
6. Lift the gummies out of the dish by the parchment, and place on a cutting board. Cut into 1-inch cubes. Keep refrigerated or leave at room temperature for up to 4 hours.