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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/jam?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/jam"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"6"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5464106845866002509"},"published":{"$t":"2017-05-18T04:00:00.000+01:00"},"updated":{"$t":"2017-05-18T04:00:16.044+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jam"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Apricot Bread \u0026 Butter Pudding"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s1600\/DSCN1927.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"392\" src=\"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s400\/DSCN1927.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI found myself with half a loaf of stale white bread this week.\u0026nbsp; I had bought it to make sandwiches with the other day and it didn't get all used up.\u0026nbsp; I don't like waste so I thought I would make one of Todd's favourite desserts.\u0026nbsp; Bread and Butter Pudding.\u0026nbsp; He doesn't get it very often because most of the time we use whole wheat bread with a bit of rye in it and that doesn't translate very well into a bread and butter pudding. Although having said that I have never really tried. Food for thought there folks, food for thought\u0026nbsp; . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-m3vK4p8MYiI\/WRw7fdEUZoI\/AAAAAAAA9TU\/3FTBSLjo7KszafYhzGCq1wxjmMFc_nlQgCLcB\/s1600\/DSCN1912.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/3.bp.blogspot.com\/-m3vK4p8MYiI\/WRw7fdEUZoI\/AAAAAAAA9TU\/3FTBSLjo7KszafYhzGCq1wxjmMFc_nlQgCLcB\/s400\/DSCN1912.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI think Bread and Butter Pudding has to be one of the easiest puddings to make. If you can butter bread, you can make bread and butter pudding! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Yg5aCwZdtbU\/WRw7eiUK4eI\/AAAAAAAA9TQ\/58WCpFn0qXIJKcc2X3x8IIfSYQvLkkiUACLcB\/s1600\/DSCN1913.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"366\" src=\"https:\/\/2.bp.blogspot.com\/-Yg5aCwZdtbU\/WRw7eiUK4eI\/AAAAAAAA9TQ\/58WCpFn0qXIJKcc2X3x8IIfSYQvLkkiUACLcB\/s400\/DSCN1913.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou want your bread to be quite stale. (NOT moldy.)\u0026nbsp; If it is a tiny bit dry, so much the better. That allows it to soak up the custard better. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ObDr_enyEYo\/WRw7eSbB5kI\/AAAAAAAA9TM\/DK8SjGyYMggE0Jh-LXWFzs6LMkEO05_JACLcB\/s1600\/DSCN1914.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/2.bp.blogspot.com\/-ObDr_enyEYo\/WRw7eSbB5kI\/AAAAAAAA9TM\/DK8SjGyYMggE0Jh-LXWFzs6LMkEO05_JACLcB\/s400\/DSCN1914.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOf course you can make it just with slices of buttered bread, but why not add something special and make it with buttered jam sandwiches . . .\u0026nbsp; apricot jam sandwiches!!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9TY\/2E2GBN6zAbIXeInY6DP8r2iM10hbR2bMACLcB\/s1600\/DSCN1923.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"360\" src=\"https:\/\/3.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9TY\/2E2GBN6zAbIXeInY6DP8r2iM10hbR2bMACLcB\/s400\/DSCN1923.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHaving said that any jam would work.\u0026nbsp; Strawberry.\u0026nbsp; Raspberry.\u0026nbsp; Black currant.\u0026nbsp; Blueberry. Cherry. Apricot is especially fine however, plus you have the added bonus of it not dying your pudding an un-godly freakish grey colour.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-VuWAnoagL5U\/WRw7neRo_8I\/AAAAAAAA9Tc\/aGOibtu2Lh06PMBuZ-gPoWRodYVoQfvigCLcB\/s1600\/DSCN1924.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"382\" src=\"https:\/\/3.bp.blogspot.com\/-VuWAnoagL5U\/WRw7neRo_8I\/AAAAAAAA9Tc\/aGOibtu2Lh06PMBuZ-gPoWRodYVoQfvigCLcB\/s400\/DSCN1924.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOther than the setting time for the custard to soak into the bread, it goes together really quickly and is delicious served slightly warm with lashings of double cream.\u0026nbsp; Rich.\u0026nbsp; Delicious.\u0026nbsp; The perfect pud to spoil a husband with on a rainy day. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SVA4_XVPF5M\/WRw7p24wx9I\/AAAAAAAA9Tg\/1gPgexmnAXc-hicOXLjsVoBa6ZBRIT_WACLcB\/s1600\/DSCN1925.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-SVA4_XVPF5M\/WRw7p24wx9I\/AAAAAAAA9Tg\/1gPgexmnAXc-hicOXLjsVoBa6ZBRIT_WACLcB\/s400\/DSCN1925.JPG\" width=\"370\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u003Cb\u003E*Apricot Bread \u0026amp; Butter Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apricot-bread-butter-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious bread and butter pudding with the added twist of a layer of sweet apricot jam.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E2 TBS softened butter, plus extra for buttering the dish\u003Cbr \/\u003E8 thin slices of sturdy white bread (stale is best)\u003Cbr \/\u003Egood quality apricot jam\u003Cbr \/\u003Ethe grated zest of one lemon\u003Cbr \/\u003E330ml whole milk (1 1\/3 cup)\u003Cbr \/\u003E60ml\u0026nbsp; double cream (1\/4 cup)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E30g caster sugar (2 1\/2 TBS)\u003Cbr \/\u003Efreshly grated nutmeg\u003Cbr \/\u003Edemerara sugar for sprinkling\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-oisoAj-kLDs\/WRw7xP9Mm-I\/AAAAAAAA9To\/A7GJyWXqjj8DQum8k_WVMB2zSylavl5xgCLcB\/s1600\/DSCN1926.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/1.bp.blogspot.com\/-oisoAj-kLDs\/WRw7xP9Mm-I\/AAAAAAAA9To\/A7GJyWXqjj8DQum8k_WVMB2zSylavl5xgCLcB\/s400\/DSCN1926.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Butter a 2 pint pie dish with butter.\u0026nbsp; Set aside.\u0026nbsp; Preheat the oven to 180*C\/350*F\/Gas mark 4.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ETrim\n the crusts off of the bread and butter each slice on one side.\u0026nbsp; Spread \nhalf of the slices thickly with some apricot jam, on the unbuttered \nside.\u0026nbsp; Put together with the other half of the slices like little jam \nsandwiches, with the buttered sides showing on the outside of each.\u0026nbsp; Cut\n each sandwich in half diagonally and then place into the prepared \ndish.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the milk in\n a pan over low heat.\u0026nbsp; Add the lemon zest.\u0026nbsp; Scald.\u0026nbsp; (Heat just until you\n see bubbles appearing around the edges.\u0026nbsp; Do not let it boil.)\u0026nbsp; Whisk in\n the cream.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBreak the eggs into a bowl, add the sugar and beat \ntogether well.\u0026nbsp; Whisk in the heated milk slowly.\u0026nbsp; Strain the resulting \ncustard into a beaker, then pour this custard over the bread mixture.\u0026nbsp; \nLet stand for about 30 minutes so that it is absorbed somewhat.\u0026nbsp; \nSprinkle with some freshly grated nutmeg and a dusting of demerara \nsugar.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown.\u0026nbsp; Serve warm.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9Tw\/KAXgK7MsSXEcy56aeuVcir1nvwDIfdjaACEw\/s1600\/DSCN1923.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"360\" src=\"https:\/\/2.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9Tw\/KAXgK7MsSXEcy56aeuVcir1nvwDIfdjaACEw\/s400\/DSCN1923.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tk\/pZ0ptt-NkJMQQRcxcSag0UpNAp0pkl7twCLcB\/s1600\/DSCN1927.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou know, I really believe that it is the simple things in life which bring us the most joy, don't you?\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Note - I did dust it with a bit of icing sugar for photography purposes.\u0026nbsp; Its not really necessary to do that.\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5464106845866002509\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/apricot-bread-butter-pudding.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5464106845866002509"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5464106845866002509"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/apricot-bread-butter-pudding.html","title":"Apricot Bread \u0026 Butter Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s72-c\/DSCN1927.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8597793322143573137"},"published":{"$t":"2017-02-02T04:00:00.001+00:00"},"updated":{"$t":"2022-07-18T18:37:50.945+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jam"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"}],"title":{"type":"text","$t":"Cherry Granola Breakfast Buns"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-D7DEvaJN1vU\/WJH6FSNOJFI\/AAAAAAAAtO8\/ohY3oYOKwN8Avrm8OvviBXzcpUA8QnaPwCLcB\/s1600\/unnamed-3.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cherry Granola Breakfast Buns\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-D7DEvaJN1vU\/WJH6FSNOJFI\/AAAAAAAAtO8\/ohY3oYOKwN8Avrm8OvviBXzcpUA8QnaPwCLcB\/w635-h640\/unnamed-3.jpg\" title=\"Cherry Granola Breakfast Buns\" width=\"635\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI love bread for breakfast . . . muffins, tea breads, pancakes, waffles and tasty little gems like this recipe here today.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious Cherry Granola Breakfast Buns.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-7ORPzfBnvlU\/WJH6Fu9pGzI\/AAAAAAAAtPA\/GFdd6BTJaPo0EuNygsqzGqKX-YtpmoxtACLcB\/s1600\/unnamed-4.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cherry Granola Breakfast Buns\" border=\"0\" height=\"576\" src=\"https:\/\/4.bp.blogspot.com\/-7ORPzfBnvlU\/WJH6Fu9pGzI\/AAAAAAAAtPA\/GFdd6BTJaPo0EuNygsqzGqKX-YtpmoxtACLcB\/w640-h576\/unnamed-4.jpg\" title=\"Cherry Granola Breakfast Buns\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA drop type of scone, all short and buttery . . . each crumbly buttery \nmound filled with delicious cherry preserves and topped with some \ncrunchy granola.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;Baked until golden brown and then glazed with a \ndelicious vanilla icing drizzle. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-HxC-7c1F4sg\/WJH6GK2nbHI\/AAAAAAAAtPM\/AhyfamVUUpIJmYOupnVGXcQE_NJWPQQdQCLcB\/s1600\/unnamed-5.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cherry Granola Breakfast Buns\" border=\"0\" height=\"624\" src=\"https:\/\/3.bp.blogspot.com\/-HxC-7c1F4sg\/WJH6GK2nbHI\/AAAAAAAAtPM\/AhyfamVUUpIJmYOupnVGXcQE_NJWPQQdQCLcB\/w640-h624\/unnamed-5.jpg\" title=\"Cherry Granola Breakfast Buns\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Oh so good!  Sweet and savoury at the same time, with some crunch and meltingly buttery goodness.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-e2BUmMDZCJw\/WJH6GH4uINI\/AAAAAAAAtPI\/2aU2q3FbVH4MgptjbQuTvImY8xISViENgCLcB\/s1600\/unnamed-6.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cherry Granola Breakfast Buns\" border=\"0\" height=\"616\" src=\"https:\/\/2.bp.blogspot.com\/-e2BUmMDZCJw\/WJH6GH4uINI\/AAAAAAAAtPI\/2aU2q3FbVH4MgptjbQuTvImY8xISViENgCLcB\/w640-h616\/unnamed-6.jpg\" title=\"Cherry Granola Breakfast Buns\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;What's not to like??\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-yYxSTK59pLo\/WJH6GTAzC3I\/AAAAAAAAtPQ\/jr1XL8gShHwlpNNqJO56w27QQKc3FKwvQCLcB\/s1600\/unnamed-7.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cherry Granola Breakfast Buns\" border=\"0\" height=\"570\" src=\"https:\/\/2.bp.blogspot.com\/-yYxSTK59pLo\/WJH6GTAzC3I\/AAAAAAAAtPQ\/jr1XL8gShHwlpNNqJO56w27QQKc3FKwvQCLcB\/w640-h570\/unnamed-7.jpg\" title=\"Cherry Granola Breakfast Buns\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOh, and did I remember to tell you that they are quick as a wink to \nmake, easy and you can have them on the table in about 20 minutes??? \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-0OWpfwosc9I\/WJH6GjCO2GI\/AAAAAAAAtPU\/dggp1LJz0q45oejE5bW6mjETSyrqOxtTwCLcB\/s1600\/unnamed-8.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cherry Granola Breakfast Buns\" border=\"0\" height=\"602\" src=\"https:\/\/2.bp.blogspot.com\/-0OWpfwosc9I\/WJH6GjCO2GI\/AAAAAAAAtPU\/dggp1LJz0q45oejE5bW6mjETSyrqOxtTwCLcB\/w640-h602\/unnamed-8.jpg\" title=\"Cherry Granola Breakfast Buns\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Well . . . You can!  Go on . . . what you waiting for??? Your family will thank you for them!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-g7xMZINGBZM\/WJH6G0eXCNI\/AAAAAAAAtPY\/XwLZ4F4xFLcG8VfB8to7kvKpgRey_hJNgCLcB\/s1600\/unnamed-9.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cherry Granola Breakfast Buns\" border=\"0\" height=\"608\" src=\"https:\/\/3.bp.blogspot.com\/-g7xMZINGBZM\/WJH6G0eXCNI\/AAAAAAAAtPY\/XwLZ4F4xFLcG8VfB8to7kvKpgRey_hJNgCLcB\/w640-h608\/unnamed-9.jpg\" title=\"Cherry Granola Breakfast Buns\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cherry Granola Breakfast Buns*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cherry-granola-breakfast-buns\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButtery  drop scones, filled with cherry preserves and granola crumbles, and  then glazed with a delicious vanilla drizzle.  Yummo!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n280g plain flour (2 cups)\u003Cbr \/\u003E\n2 tsp baking powder\u003Cbr \/\u003E\n1\/2 tsp baking soda\u003Cbr \/\u003E\n1 TBS caster sugar\u003Cbr \/\u003E\n3\/4 tsp salt\u003Cbr \/\u003E\n8 TBS butter, melted\u003Cbr \/\u003E\n225ml of cold buttermilk (1 cup)\u003Cbr \/\u003E\ncherry fruit preserves\u003Cbr \/\u003E\n1 crisp granola bar crumbled (I used Nature's Valley honey and oat)\u003Cbr \/\u003E\nto glaze:\u003Cbr \/\u003E\n2 heaped dessertspoons of icing sugar\u003Cbr \/\u003E\nmilk\u003Cbr \/\u003E\nvanilla\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 6.  Line a baking tray with parchment paper.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk  together the flour, baking powder, soda, salt and sugar.  Stir together  the melted butter and cold buttermilk.  Stir this into the flour  mixture.  You should have a somewhat sticky dough of dropping  consistency.  Drop this mixture by heaped tablespoonful's onto the  prepared baking sheet, leaving some space inbetween for spreading.  You  should get 12 mounds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing the back of a wet teaspoon, make a  shallow hollow in the centre of each.  Drop a scant teaspoon of cherry  preserves into each hollow.  Sprinkle some of the crumbled granola bar  over each.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for about 15 minutes, until browned on the  bottoms and golden on the tops.  Remove from the oven.  Allow them to  cool for a few minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the icing sugar along with  a few drops of milk and vanilla, to make a drizzable consistency  glaze.  Drizzle over top of the breakfast buns.  Serve while still  warm.  Store any leftovers in an airtight container.  Reheat briefly in  the microwave before serving.  (Not too long as you don't want the jam  to get too hot, about 15 to 20 seconds should do the trick.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ERdJs05yt80\/WJH6FptsIVI\/AAAAAAAAtPE\/CwwzvO8u95cJyyHniOr63ND5Tyj3PG6hQCLcB\/s1600\/unnamed-10.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cherry Granola Breakfast Buns\" border=\"0\" height=\"600\" src=\"https:\/\/2.bp.blogspot.com\/-ERdJs05yt80\/WJH6FptsIVI\/AAAAAAAAtPE\/CwwzvO8u95cJyyHniOr63ND5Tyj3PG6hQCLcB\/w640-h600\/unnamed-10.jpg\" title=\"Cherry Granola Breakfast Buns\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nThese are the perfect thing to bake for your sweetheart (s) this month, don't you think?\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. 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box-shadow: none !important; box-sizing: border-box; display: block; height: 10px !important; margin: 0px !important; max-width: 100%; min-height: 10px !important; min-width: 82px !important; padding: 0px !important; position: relative; vertical-align: middle; width: 82px !important;\" width=\"82\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8597793322143573137\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/cherry-granola-breakfast-buns.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8597793322143573137"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8597793322143573137"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/cherry-granola-breakfast-buns.html","title":"Cherry Granola Breakfast Buns"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-D7DEvaJN1vU\/WJH6FSNOJFI\/AAAAAAAAtO8\/ohY3oYOKwN8Avrm8OvviBXzcpUA8QnaPwCLcB\/s72-w635-h640-c\/unnamed-3.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1203706277439397861"},"published":{"$t":"2016-02-14T04:00:00.000+00:00"},"updated":{"$t":"2016-02-14T04:00:08.561+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Icings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jam"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Valentine Treats"}],"title":{"type":"text","$t":"Simple Lemon and Berry Hand Pies"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN5280_zpshxq0dqwd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5280_zpshxq0dqwd.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI didn't think I was going to have time to do anything heart shaped this Valentines Day as my days have been so busy, but I did have a chance today to do these little Lemon \u0026amp; Berry Hand Pies for my Todd.\u0026nbsp; He does love a jam tart and he really enjoyed these!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN5281_zpsufazt70o.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5281_zpsufazt70o.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can buy your pastry ready rolled, or you can make your own like I did.\u0026nbsp; \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/10\/quiche-lorraine.html\" target=\"_blank\"\u003E\u003Cb\u003EMy recipe is here\u003C\/b\u003E\u003C\/a\u003E and it's a good one.\u0026nbsp; You will want to double it.\u0026nbsp;\u0026nbsp; You simply roll the pastry out and then cut out 3 inch wide hearts.\u0026nbsp; You will need sixteen of them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5282_zps7c6e7ywd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5282_zps7c6e7ywd.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are filled with a dab of lemon curd and a dab of strawberry jam.\u0026nbsp; Use good ones, or if you have homemade, even better\u0026nbsp; . . .\u0026nbsp; use them!\u0026nbsp; Don't be tempted to overfill these . . .\u0026nbsp; a scant teaspoon of each will do\u0026nbsp; . . .\u0026nbsp; otherwise you will have blow outs . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5285_zps3gktpn9c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5285_zps3gktpn9c.jpg\" height=\"387\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou are bound to have a certain amount of those anyways, no matter how well you think you have sealed them shut.\u0026nbsp; Not over-filling them however does minimize this hazard.\u0026nbsp; A simple vanilla icing decorates the tops and of course if it is a special occasion you can use sprinkles on top.\u0026nbsp; Simple.\u0026nbsp; Delicious.\u0026nbsp; Easy to make.\u0026nbsp; Your family will love them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5284_zpsdnzehp6m.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5284_zpsdnzehp6m.jpg\" height=\"360\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E* Simple Lemon and Berry Hand Pies*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-and-berry-hand-pies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nDelicious little pies filled with strawberry jam and lemon curd and iced with a simple vanilla frosting. Simple to make.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nShort crust pastry enough for a double crust pie\u003C\/div\u003E\n8 tsp good quality lemon curd\u003C\/div\u003E\n8 tsp good quality strawberry jam\u003C\/div\u003E\nFor the frosting:\u003C\/div\u003E\n130g of icing sugar, sifted (1 cup)\u003C\/div\u003E\n1 tsp softened butter\u003C\/div\u003E\nmilk\u003C\/div\u003E\nfew drops vanilla extract\u003C\/div\u003E\nsprinkles to decorate (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN5287_zpscgmthi65.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5287_zpscgmthi65.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 5.\u0026nbsp; Line a large baking tray with baking parchment.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoll\n out your pastry 1\/4 inch thick.\u0026nbsp;\u0026nbsp; Stamp out 16 3-inch wide hearts with a\n sharp cutter.\u0026nbsp; Place 8 of them on the baking tray\u0026nbsp; Brush the edges with\n some water.\u0026nbsp; Top each with 1 tsp of the lemon curd and then 1 tsp of \nthe strawberry jam.\u0026nbsp; Top with the remaining pastry hearts.\u0026nbsp; Crimp the \nedges closed and seal with a fork.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5288_zpsrp9mqy0o.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5288_zpsrp9mqy0o.jpg\" height=\"360\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake in the \npre-heated oven for 15 to 20 minutes until golden brown. Scoop off onto a\n wire rack to cool completely before proceeding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5290_zpswnywpodr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5290_zpswnywpodr.jpg\" height=\"400\" width=\"383\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk \ntogether the icing sugar, butter, vanilla and enough milk to give you a \ncreamy icing perfect for spreading.\u0026nbsp; Spread this on top of the hand pies\n and sprinkle with sprinkles if using before the icing sets.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo valentine-3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Valentines\/valentine-3.jpg\" height=\"400\" width=\"371\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy Valentines Day!\u0026nbsp; Bon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1203706277439397861\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/simple-lemon-and-berry-hand-pies.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1203706277439397861"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1203706277439397861"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/simple-lemon-and-berry-hand-pies.html","title":"Simple Lemon and Berry Hand Pies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9023013957215814053"},"published":{"$t":"2015-04-15T04:00:00.000+01:00"},"updated":{"$t":"2015-04-15T04:00:02.920+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cookies and bars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jam"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Chocolate \u0026 Almond Glazed Jam Biscuits (Cookies)"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1386_zpsla6zjzbf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1386_zpsla6zjzbf.jpg\" height=\"398\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne thing that Todd and I are both really crazy about is Jam.\u0026nbsp; We eat a lot of it here. \u0026nbsp; I use it for baking and all sorts, and sometimes when we are both feeling really lazy we have nothing but bread and jam for a light supper. \u0026nbsp; We both really enjoy it and it feels like a real treat.\u0026nbsp; Especially if I have some crusty or homemade bread in the house!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN13861_zpsyabv3tdc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN13861_zpsyabv3tdc.jpg\" height=\"400\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI especially love jam in biscuits, or cookies as you would call them in North America. \u0026nbsp; If there is jam in a biscuit I am in like Flynn!\u0026nbsp; So is Todd . . .\u0026nbsp; and homemade biscuits with jam . . .\u0026nbsp; well even better!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1388_zps0jfaauxl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1388_zps0jfaauxl.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese biscuits here today are so, So, SO good!\u0026nbsp; And so simple to make too.\u0026nbsp; You simply measure the flour and sugar into a bowl (self raising flour) and rub in butter until it's like cornmeal.\u0026nbsp; Then you stir in a large beaten egg to make a dough.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1390_zpsftv6t6o3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1390_zpsftv6t6o3.jpg\" height=\"400\" width=\"395\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe dough gets shaped into a log and then cut into 12 even slices.\u0026nbsp; No refrigeration required. \u0026nbsp; Place them on a baking sheet, make a dip in the centre, spoon in a bit of jam and bake.\u0026nbsp; Easy peasy, lemon squeasy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1391_zpst0ip3z6s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1391_zpst0ip3z6s.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't be tempted to overdo the jam . . .\u0026nbsp; it melts like crazy and you want it to stay in the middle.\u0026nbsp; Once baked I drizzle them with melted chocolate and an almond drizzle icing so that they look real pretty!\u0026nbsp; These are pretty hard to resist.\u0026nbsp; It's a good thing the recipe only makes a dozen . . .\u0026nbsp; any more than that and I would be in deep, deep . . . DEEP trouble!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1392_zpscwwve7ko.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1392_zpscwwve7ko.jpg\" height=\"360\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chocolate and Almond Glazed Jam Biscuits*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one dozen\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-and-almond-glazed-jam-biscuits\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are so\n simple to make and so tasty.\u0026nbsp;\u0026nbsp; You get a nice buttery and short biscuit\n with the added bonus of a dab of jam in the middle.\u0026nbsp; Perfect for with \nthat hot cuppa!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n200g self raising flour (approximately 1 1\/2 cups)\u003Cbr \/\u003E\n100g caster sugar (1\/2 cup)\u003Cbr \/\u003E\n100g butter (7 TBS)\u003Cbr \/\u003E\n1 large free range egg, lightly beaten\u003Cbr \/\u003E\n4 TBS cherry\u0026nbsp; jam\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo Finish:\u003C\/div\u003E\n45g of semi sweet or milk chocolate chips (1\/4 cup)\u003C\/div\u003E\n65g of sifted icing sugar (1\/2 cup)\u003C\/div\u003E\nfew drops almond flavouring\u003C\/div\u003E\nhot water\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cimg alt=\" photo DSCN1392_zpscwwve7ko.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1392_zpscwwve7ko.jpg\" height=\"360\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Line a large baking tray with baking paper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeasure\n the flour and sugar into a bowl.\u0026nbsp; Drop in the butter.\u0026nbsp; Rub the butter \ninto the flour mixture, using your fingertips, until the mixture \nresembles fine breadcrumbs.\u0026nbsp;\u0026nbsp; You can do this in a food processor if you\n wish.\u0026nbsp;\u0026nbsp; Add enough of the beaten egg until the mixture comes together \ninto a stiff dough.\u0026nbsp;\u0026nbsp; (I needed all of the egg for mine.)\u0026nbsp; Flour your \nhands and shape the dough into a roll about 7 inches in length and 2 \ninches in diameter.\u0026nbsp;\u0026nbsp; Using a sharp knife cut into 12 equal slices.\u0026nbsp; \nPlace the slices onto the prepared baking sheet.\u0026nbsp; They spread out so \nleave plenty of space between them.\u0026nbsp; Using the tip of a wooden spoon, \nmake an indentation in the centre of each.\u0026nbsp;\u0026nbsp; (Not too deeply).\u0026nbsp; Fill \neach indentation with 1 tsp of jam.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1397_zpshuxoohox.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1397_zpshuxoohox.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 10 to 15 minutes, \nuntil slightly risen and golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace the \nchocolate into a microwave safe bowl and microwave it at 20 second \nintervals until well melted and smooth.\u0026nbsp; Drizzle this chocolate \nhaphazardly over the cookies while they are still on the baking sheet.\u0026nbsp;\u0026nbsp;\n Whisk together the icing sugar, almond flavouring and just enough hot \nwater to make a thick drizzle icing.\u0026nbsp;\u0026nbsp; Drizzle this haphazardly over the\n cookies while they are still on the baking sheet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1398_zpslqj2qfpj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1398_zpslqj2qfpj.jpg\" height=\"400\" width=\"383\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nScoop off onto a wire rack to \ncool completely and set before eating.\u0026nbsp; Store in an airtight container.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1383_zps26a5cnik.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1383_zps26a5cnik.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Cherry Jam that I used for these lovely biscuit today came from \u003Ca href=\"http:\/\/www.holyart.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EHoly Art\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; Holy Art is a site which is the first religious art shop in Italy, which sells exclusively on-line!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA bit about them:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EWe are a team of sincere people driven by a simple and clear goal: \noffering our customers the best service possible! This means unique \nproducts, value-for-money prices, prompt answers, safe and easy payment \nmethods, quick delivery and above all, make our customers sure that they\n will run no risks in purchasing on our website!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EYes, you get it, and, we would like to repeat it once again: no risks for our customers.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003E We bear all the risks. In fact, we do on-line shopping too and we can understand your fears…therefore we can assure you that:\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\u003C\/span\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003Eif the ordered goods do not meet your expectations, you can \neasily return the products and we will immediately refund the total \namount you paid for your order\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003Eif you register to receive our newsletters, we will not disclose\n your personal data to third parties! Your understanding is right: the \nprovided data will be protected as our most precious thing;\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli style=\"text-align: left;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003Eyou can really stop receiving the newsletters you registered for, any time just with a click \u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cspan style=\"font-size: small;\"\u003EAt the end of 2006, Pulchra Point Snc religious shop, due to the \ngreat success of its web-site Holyart.it, decided to devote exclusively \nto on-line sale of religious art and products, in order to offer the \nbest service possible to its increasingly growing web-customer.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN1384_zpsieprddni.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1384_zpsieprddni.jpg\" height=\"400\" width=\"382\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: small;\"\u003EThey sent me a bottle of their Sour Black Cherry Jam to try along with a Bar of Milk Chocolate.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: small;\"\u003EThis Sour Black Cherry \u003Ca href=\"http:\/\/www.holyart.co.uk\/products-of-the-monasteries\/jam-and-marmalade\" target=\"_blank\"\u003E\u003Cb\u003EJam\u003C\/b\u003E\u003C\/a\u003E is made by the discalced Carmelites of San Remo, Italy.\u0026nbsp; Produced according to ancient recipes and using first choice fruits.\u0026nbsp;\u0026nbsp; The fruits are gathered, processed and cooked following artisanal methods for a tasty natural and genuine flavour.\u0026nbsp;\u0026nbsp;\u0026nbsp; It sells for £4.99 for a 310 g jar.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: small;\"\u003EWe love it.\u0026nbsp; It has just the right balance of sweet and sour.\u0026nbsp;\u0026nbsp; I am crazy about cherries anyways, and I liked knowing that I was eating an artisanal product created traditionally.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: small;\"\u003EThe Milk \u003Ca href=\"http:\/\/www.holyart.co.uk\/products-of-the-monasteries\/chocolate\" target=\"_blank\"\u003E\u003Cb\u003Echocolate\u003C\/b\u003E\u003C\/a\u003E is produced by the trappist monks of the Frattocchie monastery using traditional recipes and 100% natural ingredients. Ingredients: 30% minimum cocoa, sugar, cocoa butter, powder milk, cocoa paste. It contains: soya lecitine and vanilla.\u0026nbsp; A 150g bar sells for £2.95\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: small;\"\u003EIt's not Lindt, but it's very good.\u0026nbsp;\u0026nbsp; We've both been enjoying it.\u0026nbsp; Again, love that it's an artisanal product created in a Monastery.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003EThey ship all over the world,\u003Cb\u003E \u003C\/b\u003Eand there is free shipping for orders over 199 euros.\u0026nbsp; The two items I was sent arrived in a timely manner and in good condition.\u0026nbsp;\u0026nbsp; They were very well packaged.\u003C\/span\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: small;\"\u003ETo find out more about them and their products check out \u003Ca href=\"http:\/\/www.holyart.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EHolyart.co.uk\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003EMany thanks to Holy Art for sending me these products to try.\u0026nbsp; I was not required to write a positive review.\u003Cb\u003E \u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9023013957215814053\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/chocolate-almond-glazed-jam-biscuits.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9023013957215814053"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9023013957215814053"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/chocolate-almond-glazed-jam-biscuits.html","title":"Chocolate \u0026 Almond Glazed Jam Biscuits (Cookies)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4499012709232600053"},"published":{"$t":"2014-10-26T04:00:00.000+00:00"},"updated":{"$t":"2014-10-26T04:00:06.480+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jam"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Weekends"}],"title":{"type":"text","$t":"Easy Fruit \u0026 Cheese Danish"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_7824_zps5754ad21.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7824_zps5754ad21.jpg\" height=\"392\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think my youngest son had to be the pickiest eater ever born. \u0026nbsp; The youngest of five he took on, not only all of his own food dislikes, but also the food dislikes of his older brothers and sisters.\u0026nbsp; Getting him to eat was somewhat of a nightmare. He went through periods of time where he would only eat hot dogs . . .\u0026nbsp; and then mashed potatoes . . .\u0026nbsp; peanut butter sandwiches . . .\u0026nbsp; corn and rice.\u0026nbsp; I used to really despair of him ever growing up to be healthy . . . thankfully my fears were for naught and he is now a pretty healthy eater and normal in every way!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7825_zps8b35edd4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7825_zps8b35edd4.jpg\" height=\"400\" width=\"396\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe used to love pizza pockets and those Pillsbury Toaster Strudels.\u0026nbsp; I think he practically lived off them for a time.\u0026nbsp; I do confess that I kinda liked them too . . .\u0026nbsp; but only in a lazy, \"I can't be asked to cook\u0026nbsp; and yet I am starving\" kind of a way.\u0026nbsp;\u0026nbsp; I only mention this because these delicious Easy Cheese Danishes I am showing you here today almost remind me of those toaster strudels, except\u0026nbsp; . . .\u0026nbsp; of course they are better.\u0026nbsp; Because you make them yourself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7826_zpsd49733d9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7826_zpsd49733d9.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd oh how very easy they are to make.\u0026nbsp; With just a bit of ready roll puff pastry, some cream cheese, a few store cupboard essentials and some jam . . .\u0026nbsp; and less than half an hour later you can be munching on one of these very delicious pastries. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7828_zps9293a3d0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7828_zps9293a3d0.jpg\" height=\"356\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can use whatever kind of jam you want . . .\u0026nbsp; I have a penchant for\u0026nbsp; strawberry and cherry . . .\u0026nbsp; today I used blueberry because I didn't have any cherry . . .\u0026nbsp; apricot would be very tasty as well. \u0026nbsp; Just pick your favourite flavour!\u0026nbsp; mmmmm ..... plum preserves would be gorgeous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7832_zps884e822c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7832_zps884e822c.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's as simple as cutting your puff pastry into rectangles, dolloping on a simple to make cream cheese filling . . .\u0026nbsp; swirling it with a bit of jam and baking.\u0026nbsp; Oh . . .\u0026nbsp; there are a few other little steps in there as well, but nothing too complicated.\u0026nbsp; I hope you'll give them a go and that you enjoy them as much as we do!\u0026nbsp; I do like to pull out the stops at the weekend and make us a breakfast treat now and again!\u0026nbsp; I haven't had any complaints yet! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7823_zps4db17bd4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7823_zps4db17bd4.jpg\" height=\"350\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Easy Fruit and Cheese Danish*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes eight\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/easy-fruit-and-cheese-danish\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese are so lovely and so easy and simple to make.\u0026nbsp; Delicious.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 sheet of ready roll puff pastry, all butter\u003C\/div\u003E\n115g of cream cheese (4 ounces)\u003C\/div\u003E\n50g of sugar (1\/4 cup)\u003C\/div\u003E\n1\/2 tsp vanilla\u003C\/div\u003E\n1 TBS heavy cream\u003C\/div\u003E\n2 TBS jam (I used strawberry on half and blueberry on the other half)\u003C\/div\u003E\n1 egg yolk beaten with 1 tsp water\u003C\/div\u003E\ndemerara sugar to sprinkle (turbinado)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo ice:\u003C\/div\u003E\n130g of icing sugar, sifted (1 cup)\u003C\/div\u003E\n1 to 2 TBS of lemon juice\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7833_zps726051df.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7833_zps726051df.jpg\" height=\"400\" width=\"381\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line several baking sheets with baking paper.\u0026nbsp; \u003C\/div\u003E\nWhisk\n the cream cheese, sugar, vanilla and cream together.\u0026nbsp;\u0026nbsp; Set aside.\u0026nbsp; \nUnroll your puff pastry.\u0026nbsp; Cut it into 8 rectangles.\u0026nbsp; Place four on each \nbaking sheet, leaving lots of space in between.\u0026nbsp; Using a sharp knife, \nand taking care not to cut all the way through, score a border all the \nway around each, about 1\/2 inch deep.\u0026nbsp; This will help the edges to rise \nand create an edge to help keep the filling in.\u0026nbsp; Place 1\/8 of the cream \ncheese mixture in the centre of each.\u0026nbsp;\u0026nbsp; Spread it out almost to the \nborder on each.\u0026nbsp; Top each with a few dots of jam and swirl it a bit with\n the end of a toothpick.\u0026nbsp; Brush the border of each with the beaten egg \nyolk mixture and sprinkle with some sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7838_zpsd72f18a6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7838_zpsd72f18a6.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 13 to 14 \nminutes, until golden brown on the edges and nicely risen.\u0026nbsp;\u0026nbsp; Remove from\n the oven and lift off carefully onto a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce\n the pastries are cold, whisk together the icing sugar and enough lemon \njuice to make a thickish drizzle.\u0026nbsp; Using a spoon, drizzle some of this \ndecoratively over each pastry.\u0026nbsp; Allow to set and then serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4499012709232600053\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/easy-fruit-cheese-danish.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4499012709232600053"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4499012709232600053"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/easy-fruit-cheese-danish.html","title":"Easy Fruit \u0026 Cheese Danish"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5139899383605077759"},"published":{"$t":"2014-04-04T04:00:00.000+01:00"},"updated":{"$t":"2014-04-04T04:00:03.566+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jam"}],"title":{"type":"text","$t":"Chocolate and Cherry Diagonals"},"content":{"type":"html","$t":"\u003Cimg height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11277.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess to being rather lazy at times. \u0026nbsp;That's why I just love strips cookies. \u0026nbsp;You know the kind I mean? \u0026nbsp; You shape them into two flat logs on a baking sheet, create a dip in the middle and then fill that dip with something scrummy and bake. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11278.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe magic happens when you take them out of the oven and slice them into diagonals . . . what once was two becomes two dozen. \u0026nbsp;Bingo! \u0026nbsp;No fuss. \u0026nbsp;No muss. \u0026nbsp;It's as simple as cutting them with a knife. \u0026nbsp;Quick as a wink.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11281.jpg\" width=\"399\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just adore this chocolate and cherry version . . . \u0026nbsp;with it's rich chocolate \u0026nbsp;dough and it's sweet Morello Cherry Jam filling. \u0026nbsp;So delicious! \u0026nbsp; \u0026nbsp;I just adore jam . . . especially if it is in, on or around biscuits and cakes. \u0026nbsp;tarts . . . \u0026nbsp;toast, scones . . . I just adore jam full stop.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11283.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese have the added scrumminess of a white chocolate drizzle over top. \u0026nbsp;Soooo good. \u0026nbsp; Love, Love, LOVE white chocolate too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"349\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11284.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAltogether, these were quite scrumptious. \u0026nbsp; I hope you will give them a try. \u0026nbsp; Resistance is futile. \u0026nbsp; You will fall in love. \u0026nbsp; I promise. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11286.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci style=\"color: #333333;\"\u003E\u003Cb\u003E*Chocolate and Cherry Diagonals*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EMakes 4 dozen\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-and-cherry-diagonals\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EScrummy chocolate cookies, stogged full of chocolate chips, cherry preserves and a drizzle of white chocolate.\u0026nbsp; Very quick and easy to make!\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E280g plain flour (2 cups)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E2 ounces unsweetened cocoa powder (not drink mix) (1\/2 cup), sifted\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E1\/2 tsp bicarbonate of soda\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E1\/4 tsp salt\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E150g of caster sugar (3\/4 cup)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E85g of soft light brown sugar (1\/2 cup packed)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E6 ounces butter, softened (3\/4 cup)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E2 large free range eggs\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E12 ounces semi sweet chocolate chips (2 cups)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003Eabout 6 TBS Morello cherry preserves\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003ETo drizzle:\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E4 ounces white chocolate, cut into bits\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Line two large baking sheets with baking parchent.\u0026nbsp; Butter the parchment lightly.\u0026nbsp; Set aside.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003ECream together the butter and sugars until light and fluffy.\u0026nbsp; Beat in the eggs one at a time.\u0026nbsp; Sift together the flour, salt, cocoa powder, and soda.\u0026nbsp; Stir this into the creamed mixture.\u0026nbsp; Stir in the chocolate chips.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EShape the dough into 4 (12 inch) long logs on the baking sheets, leaving lots of\u0026nbsp; space in between them for spreading.\u0026nbsp; Using your thumb, make a shallow trough down the middle of each.\u0026nbsp; Spoon the cherry preserves into the troughs.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EBake for 14 to 18 minutes in the heated oven, until a toothpick inserted in the centre of one of the logs comes out clean.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003ERemove the baking sheets to a wire rack to cool completely.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003ECarefully melt the white chocolate in a bowl over simmering water. (Don't allow the water to touch the bottom of the bowl, not to get into the chocolate or it will seize.)\u0026nbsp; Drizzle this over the cooked cookie logs.\u0026nbsp; Allow to set completely\u0026nbsp; before proceeding.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EOnce completely cooled and the white chocolate has set, cut the logs diagonally into 1 inch wide strips.\u0026nbsp; Store in an airtight container.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5139899383605077759\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/chocolate-and-cherry-diagonals.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5139899383605077759"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5139899383605077759"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/chocolate-and-cherry-diagonals.html","title":"Chocolate and Cherry Diagonals"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}}]}});