SA's Number 1 Jam Brand Launches New Flavour Burst
Jam with the Fam – Must Try Winter Puddings
Rhodes Quality has launched a new Apricot and Peach jam, blending exceptional quality and taste and giving you a flavour you love from a brand you know and trust.
The popular Apricot and Peach flavour has been launched in a 290g cup with resealable lid, for convenience and freshness and is made with real fruit and real sugar, using perfected cooking techniques.
Try these three delicious apricot and jam pudding recipes, perfect for chilly winter days.
Orange Breakfast Bread Twist
Delicious for chilly weekend mornings and brunch parties, serve this sweet orange breakfast-style bread straight from the oven. Serves 8.
Ingredients
·330 ml (1 & a third cups) Rhodes Quality Orange 100% Fruit Juice Blend
·100 ml (a third of a cup + 4 tsp) butter
.1 x 10g packet dried yeast
·5 ml (1 tsp) salt
·5 ml (1 tsp) sugar
.600 g (4 ¾ cups) cake flour
Filling:
·125 ml (½ cup) Rhodes Quality Apricot and Peach Jam, divided
·125 ml (½ cup) brown sugar
·5 ml (1 tsp) ground cinnamon
·1 egg, lightly whisked
Glaze
·500 ml (2 cups) icing sugar
·65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice Blend
Method
1.Place the Rhodes Quality Orange 100% Fruit Juice Blend and the butter into a small saucepan.
2.Heat gently until the butter is melted.
3.Remove from the heat, pour into a bowl and cool until lukewarm.
4.Add the yeast, salt and sugar and stir well.
5.Leave to stand until the yeast blooms.
6.Place the cake flour into a large bowl.
7.Add the yeast mixture and form into a soft dough.
8.Knead for about 10 minutes, until smooth and elastic.
9.Place the dough into a lightly floured bowl, cover with a damp cloth and prove until doubled in size.
10.Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.
11.Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot and Peach Jam and brush all over right to the edges of the dough.
12.Mix together the brown sugar and cinnamon and sprinkle over the Apricot and Peach Jam.
13.Roll the dough up into a log from the long side and pinch the seam to secure.
14.Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.
15.Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.
16.Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
17.Leave the bread to rest in a warm place for 30 minutes.
18.Brush the bread with the egg and bake in an oven preheated oven to 180°C for 30 – 40 minutes or until golden brown and baked through.
19.As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
20.Cool.
21.To make the glaze, sift the icing sugar into a large bowl.
22.Whisk in the Rhodes Quality Orange 100% Fruit Juice Blend until smooth and thick.
23.Pour the glaze over the bread.
Cape Brandy Pudding
The Cape's favourite pudding, the sister to malva pudding, deliciously warming for family dinner occasions. Serves 6-8.
Ingredients
Pudding
·250 g pitted dates, chopped
·5 ml (1 tsp) bicarbonate of soda
·250 ml (1 cup) boiling water
·125 g (125 ml) butter, softened
·100 g (125 ml) sugar
·100g (65 ml) Rhodes Quality Apricot and Peach Jam
·2 eggs
·240 g (2 cups) cake flour
·5 ml (1 tsp) baking powder
·1 ml (¼ tsp) salt
.100 g walnuts, lightly roasted and chopped
Sauce
·250 g sugar
.15 ml (1 Tbsp) butter
·190 ml (¾ cup) water
·5 ml (1 tsp) vanilla essence
·a pinch salt
·125 ml (½ cup) brandy or substitute with Rhodes Quality Apple 100% Fruit Juice
·to serve: whipped cream
Method
1.Place the chopped dates in a bowl.
2 Add the bicarbonate of soda and pour over the boiling water.
3.Allow to soak and cool.
4.Cream the butter, sugar and Rhodes Quality Apricot and Peach Jam until creamy.
5.Add the eggs one at a time and mix well.
6.Sift together the flour, baking powder and salt.
7.Beat into the butter.
8.Pour in the soaked dates with the water and beat well.
9.Stir in the nuts.
10.Spoon the batter into a baking dish that has been sprayed with non-stick spray.
11.Bake the pudding in an oven that has been preheated to 180° for 40 minutes or until firm to the touch.
12.To make the sauce, heat the sugar, butter and water over medium heat and stir until the sugar is dissolved.
13.Stir in the vanilla, salt and brandy (or Rhodes Quality Apple 100% Fruit Juice) and once the sauce is warmed through remove from the heat.
14.Pour the brandy syrup over the hot pudding straight from the oven.
15.Serve hot, with whipped cream.
Cardamom Sheet Cake with Caramel Peaches
A lightly spiced soft sponge cake, topped with caramel icing and peaches, the perfect accompaniment to a winter lunch or braai. Serves 6-8.
Ingredients
Cake
.250 ml (1 cup) butter softened
.750 ml (3 cups) white sugar
.6 eggs
.750 ml (3 cups) cake flour
.15 ml (1 Tbsp) ground cardamom
.2.5 ml (½ tsp) bicarbonate of soda
.2.5 ml (½ tsp) salt
.125 ml (½ cup) plain yoghurt
.15 ml (1 Tbsp) vanilla essence
.125 ml (½ cup) cream
.125 ml (½ cup) Rhodes Quality Apricot and Peach Jam
Icing
.125 g (½ cup) butter.
.125 g (½ cup) caramel sauce
.500 ml (2 cups) icing sugar
To decorate:
.2 x 410 g cans Rhodes Quality Peach Slices in Syrup, drained
.65 ml (¼ cup) chopped pistachio nuts (optional)
Method
1.Beat together the butter and sugar in the bowl of an electric mixer until the butter is light and creamy.
2.Add the eggs one at a time, beating well after each addition.
3.Sift together the cake flour, cardamom and bicarbonate of soda and salt.
4.Whisk together the plain yoghurt, vanilla essence and cream.
5.Add the flour mixture and the yoghurt mixture to the creamed butter in alternating batches, beating well after each addition.
6.Spoon the batter into a rectangular baking tray that has been sprayed with non-stick spray and lined with baking paper.
7.Bake in an oven that has been preheated to 180ºC for 50 minutes or until a wooden skewer inserted in the middle comes out clean.
8.Remove from the oven.
9.Melt the Rhodes Quality Apricot and Peach Jam in a small saucepan and brush the jam over the cake whilst still warm.
10.Set aside to cool.
11.To make the icing, beat the butter until creamy.
12.Add the caramel treat and beat will.Sift the icing sugar and beat into the caramel until smooth.
13.Remove the cake from the pan to a serving platter.
14.Spread the icing over the top of the cake and decorate with the Rhodes Quality Peach Slices and pistachio nuts if using.
For more recipe inspiration visit: www.rhodesquality.com
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