April 21, 2014


Arctic Roll

Last year, I helped the celebrity chef Jason Atherton to make an Arctic Roll for the

BBC’s The Great British Menu, with the aim of jazzing up our mutual favourite pudding.

Arctic Roll is certainly a British classic but has, sadly, been cheapened into a sickly sweet pudding for the kids and, like a lot of the puddings in this book, has gone out of fashion.

This is a simplified version of the recipe Jason cooked on TV  – a really luxurious pudding that is fun  to serve to guests at  a party.


Makes 1 Medium roll

Serves 3–4

150g caster sugar, plus extra to serve

150g butter

2 eggs

150g self-raising flour, sifted

a 400g tub of vanilla ice cream 

   (or homemade ice cream, see below)

a jam of your choosing

if you want to make your own 


3 egg yolks

1 tablespoon caster sugar

250ml double cream

100ml whole milk

1 vanilla pod

50g jam if you want the ice cream 

   to be ‘rippled’


To make the ice cream:


Step 1: Beat the egg yolks and sugar in a bowl until nice and creamy.


Step 2: Heat the cream, milk and vanilla until it is simmering. Remove the vanilla pod and add the hot cream to the egg yolks, whisking all the time. Put it all back into the pan on a low heat and cook for about 10 minutes, until it coats the back of a spoon. Strain the mixture through a sieve and leave to cool.


Step 3: Put the cooled mixture into your ice-cream machine. Or just put it into a tub in the freezer if you don’t have such gadgetry and after a couple of hours, stir it and freeze some to get thick and quite frozen.


Step 4: Now you can mix in the jam in swirls, if you’re making it ‘rippled’, and put it all into the freezer overnight.


To make the sponge:


Step 5: Heat the oven to 200°C/gas mark 6.


Step 6: Whisk the sugar and butter together in a bowl until smooth. Whisk in the eggs and fold in the sifted flour, then spread the mixture out evenly on a shallow 25cm square baking or until the sponge is golden brown. Be extra careful not to overcook the sponge – you need it to remain quite soft so that you can wrap it around the ice cream.


Step 7: Allow the sponge to cool, then take it out of the tray and place it on top of a sheet  of clingfilm or a tea towel bigger than the layer of jam, then spoon the ice cream on top and roll the whole thing into a big sausage, so that the ice cream is wrapped all the way around with sponge. Pop it into the freezer for a few more hours, so that it becomes fairly soft before serving it.


April 21, 2014


Jam Tarts

These are very simple, and I think the way to make them most fun is to use a wide selection of fillings, so that your friends at the picnic or kids at the party can pick which one they want.  

They also look a lot prettier when you have a whole selection of colours.


Makes 8–12 little tarts

200g self-raising flour, plus extra for dusting

a pinch of salt

100g butter

1 egg yolk

75g caster sugar

a jar of jam (or jams!) of your choosing


Step 1: Sift the flour into a bowl, add the salt, then rub in the butter with your fingers until you have a nice crumbly mixture.

Step 2: Mix in the egg yolk and caster sugar with a wooden spoon until you have a dough – add occasional splashes of water, as needed, until the dough is well combined.

Step 3: Put the dough into the fridge for about 15 minutes and heat the oven to 200°C/gas mark 6 in the meantime.

Step 4: Roll the dough out on a lightly floured surface and cut out little circles. Put them into lightly greased tart tins and prick them in a few places with a fork.

Step 5: Put a generous blob of jam into the tarts, so they are about three-quarters full.  You can use any kind of jam you fancy, and it is probably nicest to use a few different kinds.

Step 6: Roll out the leftover dough and cut out little stars or any other shapes you fancy. Place these on top of the jam. Put your little beauties into the oven for about 20 minutes, until the pastry is golden and the jam is bubbling hot. Let them cool on a wire rack before you get stuck in.


April 21, 2014


Banoffee Cupcakes

Cupcakes have become something of a craze in recent years, with celebrities in Hollywood apparently eating them all the time. 

There are cupcake shops popping up all over the place, selling weird and wonderful

cupcakes in all shapes and sizes. These banoffee cupcakes are my contribution to the movement, filled with Banana and Rum curd (or Ooh Ooh Ah Ah Bannana & Rum jam) and topped with toffee.

Makes 10 Medium Cupcakes

cake mix:

100g butter or margarine

100g sugar

2 eggs, beaten

100g self-raising flour

toffee fondant:

50g butter

50g brown sugar

50ml whole milk

100g icing sugar


100g Banana and Rum curd (see page 72)

Step 1: Heat the oven to 200°C/gas mark 6.

Step 2: Beat the butter and sugar together until smooth, then mix in the eggs.

Step 3: Sift the flour onto the mixture and gently fold in. Spoon the mixture into 10–12 standard paper baking cases.

Step 4: Bake in the oven for about 20–25 minutes, or until the cakes have risen and are golden brown.

Step 5: Meanwhile, make the toffee fondant. Melt the butter in a pan and stir in the brown sugar until dissolved. Add the milk and bring to a rolling boil. Put the icing sugar in a bowl and add the hot butter mixture, mixing thoroughly until you have a smooth toffee.

Step 6: Using a teaspoon, carefully remove  the centre of each cupcake. Spoon a little of the toffee fondant into the hole then a little of the banana and rum curd on top.


April 21, 2014


Rice Pudding

Rice pudding is probably the simplest pudding in The SuperJam Cookbook; it doesn’t take many ingredients and you probably have them all in your cupboard and fridge right now. It is definitely a classic and  a great comfort food; you’ll love it with a  big dollop of your homemade jam!

Serves 4–6


1 litre whole milk

200g short-grain rice

100g sugar

1 teaspoon vanilla extract or 1 vanilla pod

50g raisins

½ teaspoon grated nutmeg

200g jam of your choice


Step 1: Put the milk and rice into a pan over 

a low heat and simmer for about 25 minutes,

until the rice is cooked. Make sure you stir 

the mixture regularly, so that the rice doesn’t

stick to the bottom of the pan.

Step 2: Add the sugar, vanilla, raisins and

nutmeg and cook for another 10 minutes, 

until the mixture is nice and thick.

Step 3: Remove the vanilla pod, if using, and

pour the mixture into serving bowls – you can

eat it hot or cold. Serve with a generous blob

of whatever jam you like.


April 21, 2014


Lemon Drizzle Cake

This cake is a real classic.  With lemony syrup drizzled all over it, it’s super moist and tangy.  You can fill it with homemade lemon curd (we have a recipe for that in The SuperJam Cookbook) or marmalade.


Serves 6.


For the cake:

300g Self Raising Flour

300g caster sugar

200g Butter

250ml whole milk

3 eggs

150g lemon curd or marmalade

Zest and juice of two lemons

½ tea spoon vanilla essence


For the drizzle:

Juice and zest of a lemon

75g Caster Sugar


Step 1: Preheat the oven to 175 degrees, Gas 3.

 Step 2: Using an electric mixer, give the eggs, butter, sugar, lemon juice and zest a good blending until smooth.

 Step 3: Sift the flour into the mixture then and add the milk gradually, mixing all the time.  Mix it all together until it is light and smooth.

 Step 4: Pour the mixture into two 20cm circular baking tins and bake for about an hour, until golden brown.

 Step 5: To make the drizzle, boil the sugar, lemon juice and zest in a saucepan, along with 50ml of water, until you have thick sticky syrup.

 Step 6: Allow the cakes to cool then sandwich them together with the lemon curd or marmalade and drizzle the syrup on top.


April 21, 2014


Scotch Pancakes

Scotch pancakes, also known as drop scones, are much thicker than crepes and are great with jam or maple syrup at breakfast.  You can also try adding extra ingredients to your batter, like blueberries or chopped banana.

Makes 8-12 pancakes

100g self-raising flour

100ml whole milk

50g butter

25g caster sugar

2 eggs


Step 1: Melt half of the butter.

Step 2: Whisk the flour, sugar, eggs and milk together until there are no lumps. Whisk in the melted butter.

Step 3: Heat up a pan or griddle and melt some of the remaining butter.  Spoon enough of the mixture onto the pan to make a pancake about 8cm wide. 

Step 4: Cook until bubbles appear on the surface then flip the pancake and cook the other side until golden.

April 21, 2014



A quintessentially English breakfast or afternoon teatime treat, crumpets are great with lashings of butter and jam and a pot of tea! 

Makes 8 crumpets


200g plain flour

100ml warm milk

100ml warm water

50g butter

1 tsp caster sugar

1 tsp salt

1 tsp fast-acting dried yeast

Crumpet rings or circular pastry cutters.


Step 1: Sieve the flour into a large bowl and add the salt and sugar.  Make a well in the middle and add the yeast.

Step 2: Pour in the milk and water and mix into a thick, smooth batter. Cover with a tea towel and leave in a warm place for an hour.

Step 3: Stir the mixture well and heat a frying pan over a low heat, melting some of the butter.

Step 4: Place the crumpet rings onto the frying pan and half fill with the batter.  Fry for about eight minutes, until small bubbles appear on the surface of the batter.  Remove the rings and flip the crumpets, cooking until they are golden brown on both sides.


April 21, 2014


Fruity Scones

Scones are jam’s best friend and no picnic or afternoon tea party is complete without some homemade ones.  We go through thousands of them at The SuperJam Tea Parties.  Try serving these fresh out of the oven with a generous dollop of clotted cream and plenty of jam. 

Makes 8 scones

250g self raising flour

a pinch of salt

75g butter

30g caster sugar

150ml milk

50g raisins

25g glace cherries, chopped

25g candied peel

a jar of jam, to serve


Step 1: Heat the oven to 200 degrees / gas 6

Step 2: Sift the flour into a bowl, add the salt and then, using your fingers, rub in the butter.

Step 3: Stir in the sugar and fruits, add the milk gradually, mixing it in with your fingers.  Keep adding the milk until you have dough that doesn’t stick to your fingers any more.

Step 4: Give the dough a wee knead on a floury surface, then break off clumps of it by hand (you could flatten it all out and cut perfect little circles out with a cutter, if you prefer) and pop them onto a greased baking tray.

Step 5: Brush the scones with a little milk and bake them for around fifteen minutes, or until they’ve risen and are nice and golden.


April 21, 2014


Welsh Cakes

Welsh cakes are a really simple, tasty treat.  Originally baked over an open fire, they are traditionally served with butter and preserves.  Eat them up while they’re still hot!


Makes 6-8

150g self-raising flour

50g caster sugar

25g currants or raisins

25g butter

25g lard (or butter if you prefer)

1 beaten egg

Pinch of salt

½ tsp mixed spice

tablespoon whole milk


Step 1: Put the flour, sugar, spice and salt into a bowl and rub the butter and half of the lard in with your fingers.  Add the currants and then rub in the egg and with your fingers until you have nice stiff dough, similar to short crust pastry.

Step 2: Roll out the dough on a lightly floured surface to about 3cm thick.  Cut out circles using a cutter. 

Step 3: Melt a little of the lard in a pan and fry the welsh cakes on each side until golden brown.

Step 4: Sprinkle them with caster sugar and serve with jam.


April 21, 2014


Semolina Pudding

No doubt this recipe will bring back memories of school dinners for a lot of people.  It is a really simple, classic pudding and is a real comfort food, especially when you serve it with some delicious blueberry and blackcurrant jam!

Serves 6

750ml whole milk

60g semolina

30g caster sugar

20g butter



Step 1: Preheat the oven to 175 degrees, gas 3.

Step 2: Heat the milk in a pan until warm

Step 3: Add the semolina and cook slowly on a medium heat, stirring all the time until it thickens.

Step 4: Add the sugar and butter, continuing to mix until the butter melts and the sugar dissolves.

Step 5: Pour the mixture into a well-greased ovenproof dish and grate the nutmeg over the top.

Step 6: Bake in the oven for around thirty minutes, until golden on top. Serve with a generous dollop of jam.