He'd made a few jams beforehand, but always to a generic recipe. This book, first published in 1974, promised more - specific recipes and also advice on how to get it right!
This is the kind of thing Ben finds useful - lots of 'what's right, what's wrong' info, so that you actually understand the process of jam making.
Many of the cherries we pick don't go into jam, because they bottle so nicely. It's a taste of early summer all year round.Cherry Layer Pudding
8oz (225g) sugar
¼ pint (150ml) white wine
8oz (225g) sugar
¼ pint (150ml) white wine
1¼ lb (550g) pitted cherries
5 oz (150g) butter
2 eggs, separated
a generous pinch of ground cinnamon
5oz (150g) fresh white breadcrumbs
4 tablespoons (4 X 15ml spoon) milk
Oven temperature:
Gas Mark 7/425°F/220°C
Cook 3oz (75g) of the sugar and the white wine together, to make a syrup. Add the cherries and poach for a few minutes until the syrup is coloured and flavoured. Drain the cherries, reserving the syrup.
Preheat the oven. Cream together the butter and the remaining sugar. Beat the egg yolks and add with the cinnamon. Stir in the breadcrumbs and the milk. Lastly, beat the egg whites until stiff and fold into the mixture as lightly and swiftly as possible. Layer this mixture with the cherries in a greased, shallow pie dish (starting with a cherry layer), and bake in the preheated oven for half an hour. Turn out, and serve with the reheated syrup and some cream.
5 oz (150g) butter
2 eggs, separated
a generous pinch of ground cinnamon
5oz (150g) fresh white breadcrumbs
4 tablespoons (4 X 15ml spoon) milk
Oven temperature:
Gas Mark 7/425°F/220°C
Cook 3oz (75g) of the sugar and the white wine together, to make a syrup. Add the cherries and poach for a few minutes until the syrup is coloured and flavoured. Drain the cherries, reserving the syrup.
Preheat the oven. Cream together the butter and the remaining sugar. Beat the egg yolks and add with the cinnamon. Stir in the breadcrumbs and the milk. Lastly, beat the egg whites until stiff and fold into the mixture as lightly and swiftly as possible. Layer this mixture with the cherries in a greased, shallow pie dish (starting with a cherry layer), and bake in the preheated oven for half an hour. Turn out, and serve with the reheated syrup and some cream.
I don't normally turn it out - that can cause disasters and there's no point in spoiling a perfect pudding!
'Le Parfait' weekend, or, as Pa Larkin would translate it, 'perfik'!
You are all invited to my blog Garden Party - see the post below for all the details!



or a hat you would wear:
or bunting for the garden:
I leave it up to your imagination, and will find a little French vintage prize for the most entertaining post!



This footwear-as-planter thing is getting out of hand, methinks. The plants should live, Olga - the big boots on the left were planted up a year ago and the sempervivums are thriving. The clue is in the name - most plants wouldn't like to live like this, but sempervivums ('always alives') love to grow in stony, exposed places - the only thing they can't stand is poor drainage. The boots and shoes will rot and fall apart in the end, but it's good to give them a bit more use before they do.
The sempervivums which were on the window ledge have made way for some summer bulbs, which are just coming into beautiful flower.





But I have managed to narrow it down to 10, so here are some blogs I would recommend to all, each with a very charming and friendly blogger: