FINYS FABULOUS FOODS AND FINDS

This is an apricot upside down cake or pudding,  whichever you call it, and if you want it as a cake you drain the apricot pie filling first.  If on the other hand, you prefer a pudding, you leave the liquid from the tin of apricots in the cake - the choice is yours. I personally like the pudding as it is very moist however the cake is also delectable. Apricots have a slight tart taste which makes them ideal to use in cakes as it takes away from the sweetness and makes it delicious! In other words, it has the taste of the sweet dough mixed with the tart apricots. Although I used apricot pie filling, you could also use apricot halves, and particularly if you want to use it as a cake. Either way, you cannot go wrong with this beauty! Preparation Time: 20 minutes Cooking Time: 40  minutes plus custard Makes: 12 servings Ingredients 425g can apricot pie fruit filling 90g butter ½ cup brown sugar, firmly packed ½ cup castor sugar 1 cup plain flour 1 t...

Home made jam is far nicer than a bought jam, and this one is not quite as sweet as those you buy in the shops. This recipe is simple to make and it lasts for a year - I have even kept it much longer in the fridge. Preparation Time: 5 minutes (plus overnight soaking) Cooking Time: 60 minutes Makes: approx. 8 jars Ingredients 500g dried apricots, chopped Juice of 3 large lemons 1 ½ kg jam sugar Method Soak apricots in 1.5 litres water, cover and leave overnight if possible. Place a small plate in the fridge to chill, in order to test the jam later.  Heat the apricots and water and add the lemon juice. Bring to the boil, reduce heat, and simmer for 30 minutes. Remove from the heat and add the sugar, slowly stirring till it dissolves.  Return to heat and boil rapidly for 20 minutes or till setting point is reached.  You can test this by putting a bit on the cold plate, put it back in the fridge for a few minutes and then it should wrinkle when you ...