Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Sandwich week is coming up from the 19th to the 25th May and what better way to celebrate it than enjoying a good old fashioned picnic! We British love picnics and we love sandwiches. Combining the two together puts us right in our element!
The Unilever Kitchen recently sent me a sandwich hamper containing a variety of flavour packed sauces and condiments to use in creating some delicious sandwiches including . . .
A nice jar of my favourite mayonnaise Hellman's, along with a variety of Hellmann's Mayonnaise flip top containers in A Zing of Lemon, A Spark of Chili, A Touch of Garlic, A Twist of Pepper and A Hit of Caramelized Onion. I love, LOVE these flip top bottles. They are convenient to use and to carry about in picnic baskets and for al fresco dining! Easy to use and easy to enjoy!
Also included were a variety of the Colman's sauces in flip tops (their new Fiery BBQ Chilli sauce as well as their new Chunky Burger Sauce) and some good old fashioned Coleman's English Mustard (the Toddster's favourite) and a jar of their grainy mustard.
The challenge was to enjoy some of these sauces and condiments and make good use of them for Sandwich week 2014.
The British are real sandwich lovers, which is why you will see in the shops (even newsagents) no end of variety of ready made sandwiches for purchase. I have often found however (with the exception of the ones from M&S), they are usually very disappointing, dry, dull, tasteless and half empty. It is so much better to make and take your own!
Easy and more delicious. Making your own sandwiches doesn't really take a lot of effort or time. There are a few rules I like to follow however, which help to make sure that my sandwiches are the tastiest on the block. And now yours can be too!
- Spread any sandwich which is going to have a wet filling generously with butter, and right to the edges, so as to prevent any sogginess.
- Use a sturdy bread which will hold up to the journey and standing for several hours.
- Spread the filling generously and to the edge. Helps to prevent dry corners from being discarded in the trash later on.
- Cut in half so that you have rectangles. This shape is a lot easier to pack and a lot easier to eat out of hand.
- Wrap well in greaseproof paper (wax paper) or cling film to help keep them fresh and store in a sturdy container to help keep them from becoming crushed.
- Don't forget the napkins. If you have followed my advice and generously filled them, you will quite happily need them!
I always keep tins of tuna, salmon and ham in the larder, along with a variety of condiments. That way I can always rustle up some tasty sandwiches at the drop of a hat. If we get up one morning and the weather's right . . . a picnic is only a few minutes away. These are two of our favourite sandwich fillings that I make.
*Ham Salad Filling*
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
(You will end up with roughly one cup of ham)
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of mustard (Coleman's is the best)
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS finely chopped gherkins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of mustard (Coleman's is the best)
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS finely chopped gherkins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
*Tuna Salad Filling*
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
(The regular sized tin. Not the smallest nor the biggest You get about
1 cup of tuna when drained)
1 TBS of lemon pepper salad cream (Or Hellman's Twist of Pepper Mayo)
1 TBS of good quality mayonnaise (Or Hellman's Zing of Lemon Mayo)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
1 TBS of lemon pepper salad cream (Or Hellman's Twist of Pepper Mayo)
1 TBS of good quality mayonnaise (Or Hellman's Zing of Lemon Mayo)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
Another favourite is my pressed picnic sandwiches. These will want to be started the night before you want them so that you can give them plenty of time for the flavours to meld together and blend into the perfect mix of deliciousness. Three hours will do it, but ideally overnight is best if you have the time.
You line the bottom half of the loaf with a good layer of tangy grainy mustard mayonnaise . . . and the inside of the top of the loaf with a tasty layer of soft herbed cheese. This helps to prevent the bread from getting soggy. You wrap all of those layers tightly in cling film and then compress them just so . . . and then when you are ready to pack up your lunch, just slice the compressed loaf into single sized servings. Wrap each one well and pack them into your basket ready to go.
*Pressed Picnic Sarnies*
Makes 5 to 6 servings
1 Ciabatta loaf, cut in half length wise
(If you can get them the sun dried tomato or olive Ciabatta makes for a really fun sandwich)
3 TBS grainy mustard
3 TBS mayonnaise
Garlic and Herb Boursin cheese
1/4 pound thin sliced roast turkey
1/4 pound thin sliced ham
1/4 pound thin sliced German Salami
4 slices gouda cheese
Roasted bell peppers
sliced sweet gerkins
sweet pickled jalapeno peppers (or any other hot pickled pepper you like)
chopped marinated olives
thinly sliced red onions
thinly sliced ripe tomatoes
Fresh basil leaves
Fresh rocket leaves
Spread the mustard and mayonnaise on the bottom of the ciabatta. Pull out some of the inner bread on the top half and discard. (You can blitz it into bread crumbs and freeze it for another time.) Spread the insides of the top half of the ciabatta with the Boursin cheese. Sprinkle the chopped olives over top and layer on the slices tomatoes, and some more rocket leaves. On the bottom crust of the ciabatta, layer rocket leaves and some basil leaves. Add the sliced red onions. Layer on the meats. Top with the cheeses. Add a layer of roasted peppers, gerkins, and jalapenos. Cover with top layer of ciabatta. Press down lightly. Wrap the entire ciabatta tightly with several layers of plastic cling film, making sure it is well covered. Place the wrapped ciabatta onto a chair and sit on it. (I know this sounds silly, but it's the secret to a nicely pressed sandwich!) Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut way the plastic wrap and cut into individual sandwiches. You should get 5 or six sandwiches depending on the size of your Ciabatta! These are delicious!
Of course you don't have to go out and about to enjoy Sandwich week. There are plenty of pretty tasty things you can do right at home to enjoy them, Al Fresco . . . without leaving the comforts of home.
These grilled steak sandwiches are beautiful. You spread one slice of toasted sour dough bread with the scrummy garlic mayo . . . and then you top it with two nicely grilled sandwich steaks. Just look at those lovely char marks . . . yummo!!
You pile another slice of toasted bread with fresh rocket leaves and several deliciously caramelized slow roasted tomatoes . . . just look at them . . . all sticky and slightly sweet, garlicky, herby . . . deliciously mouth wateringly scrummo . . . You put that all together and you have a sandwich made in Heaven!! Delicious enough to be restaurant fare . . . but created and eaten in the comfort of your own home.
*Grilled Steak Sandwiches*
Serves 2
These are fabulous. You can make them as a full sandwich, or as an open face sandwich. I like them open faced myself. But Todd likes them doubled. This is a two hander!Serves 2
fine sea salt
a handful of rocket leaves
Heat your grill pan or barbeque grill over medium high heat. Brush the steaks and the bread with a bit of olive oil. Season the steaks with salt and black pepper. Grill the bread for about a minute per side until the bread is toasted and you have some nice grill marks. Remove and set aside. Keep warm. Add the steaks and grill them until done to your likeness. (Two minutes. We like ours rare. ) Turn them a quarter turn halfway through grilling the first side to give you good grill marks. Repeat on the other side. Place two slices of bread onto each of two heated plates. Spoon garlic mayonnaise onto one slice. Place the rocket on the other slice. Place two steaks on top of the garlic mayonnaise. Top the rocket with a few roasted tomatoes. Serve immediately.
*Slow Roasted Tomatoes*
Makes as many as you likecoarsely ground black pepper
*Better Than Grandma's Potato Salad*
Serves 4 to 5
Serves 4 to 5
Bring a large saucepan of lightly salted water to the boil. Add the potatoes and simmer for 15 to 20 minutes, until tender, adding the green beans during the last five minutes. Drain well and then tip in to a large salad bowl. Toss in the peas.
And of course . . . what would a picnic be without something sweet to end it all on . . . and not just anything sweet, but Lemon Drizzle Fairy Cakes . . .
Scrummy cakes flavoured with Lemon, stuffed with lemon curd and baked, then brushed with a sugar and lemon syrup while still hot and then topped with a tasty lemon drizzle icing when cool for the perfect lemon treat! Little jelly lemon slices on top make for the sweetest decoration!
*Lemon Drizzle Fairy Cakes*
Makes 8
Printable Recipe
Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!
For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon
To decorate:
mini lemon jelly slices
Makes 8
Printable Recipe
Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!
For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon
To decorate:
mini lemon jelly slices
Preheat the oven to 180*C/350*F. Line 8 muffin cups with paper liners. Set aside.
Put all the fairy cake ingredients into a food processor. (with the exception of the additonal lemon curd to be used for filling the cakes.) Blend together for 2 minutes, until smooth and creamy. Dollop about 1/2 of the batter into the prepared muffin cups. Top each with about 1/2 teaspoon of additional lemon curd, then cover with the remainder of the cake batter. Bake for 30 to 35 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre of one comes out clean.
While the cakes are still hot, and before removing them from the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat. Prick the cakes all over with a toothpick and then carefully spoon the lemon/sugar mixture over the top, allowing it to soak in. Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.
To make the icing, whisk together the icing sugar along with enough juice from the other half of the lemon to make a drizzeable icing. Spoon this over top of the cooled cakes and then top each with a couple of lemon jelly slices. Delicious!!
Many thanks to the people at Unilever for sending me this lovely sandwich hamper. Also included were some bread, a picnic blanket and a lovely bread board shaped like a slice of bread!
Crumpet BLT's. This is not smashed avocado on toast. This is not smashed avocado on toast with egg. This is one of the most delicious things I have made for us to eat however.
This is such a simple idea, however delicious, but I am betting you haven't thought of doing it yet yourself, or maybe you have. Forgive me for being presumptuous if you have
We love crumpets in this house . . . grilled until toasty golden brown and then spread with lashings of butter.
We love crumpets in this house . . . grilled until toasty golden brown and then spread with lashings of butter.
The butter melting and nestling into all of those crisp golden nooks and crannies.
It is impossible to eat them without getting your fingers and chin all buttery. They are sooooo good! If you don't love them you just ain't human!
Yesterday I had a craving for a BLT . . . you know . . . that internationally known favorite sandwich!!
That sandwich which consists of toasted bread, mayonnaise, crisp bacon, lettuce and ripe tomatoes, all sandwiched deliciously together!
There was not a slice of bread to be found in the house . . . how did that happen?
I did have a packet of crumpets however. If you know me at all, you know I am the type of person that would never let a thing such as having no bread stop them from going for it.
I did have a packet of crumpets however. If you know me at all, you know I am the type of person that would never let a thing such as having no bread stop them from going for it.
I decided to stretch the boundaries of the traditional BLT and do us Crumpet BLT's!!
Of course these are BLT's that you need to eat with a knife and fork. Not traditional, but they were so good.
Of course these are BLT's that you need to eat with a knife and fork. Not traditional, but they were so good.
The crumpets all toasted yeasty as the base . . . slathered with a pesto mayonnaise I created from scratch.
I am not a real fan of pesto eaten straight up, but mixed with mayonnaise it mellows out and bit and becomes much more palatable to me.
And topped with fresh baby lettuce leaves, sliced ripe tomatoes and crispy fried bacon . . . sooo delicious. So tasty. So easy and quick to make.
And topped with fresh baby lettuce leaves, sliced ripe tomatoes and crispy fried bacon . . . sooo delicious. So tasty. So easy and quick to make.
We both tucked in quite happily to these. I think I discovered a new favourite. What do you think?
Are you up for them? I sure hope so, coz they are . . .
FAB-UUUU-LOUS!
FAB-UUUU-LOUS!
*Crumpet BLT's*
Serves 2
The quantities given are for two people, but can easily be multiplied up or down. Deliciously different fork and knife BLT. Simple and easy.
2 crumpets
4 rashers of streaky bacon grilled to desired doneness
and kept warm
several ripe tomatoes, thickly sliced
a handful of baby salad leaves
Black pepper and sea salt if desired
For the Pesto Mayonnaise:
2 dessertspoons of low fat good quality mayonnaise
(or regular if you are not bothered)
1 tsp of prepared Basil Pesto
Have all of your ingredients assembled and ready to go. Whisk the mayonnaise and pesto together. Cut your bacon rashers in half crosswise. Slice your tomatoes.
Toast your crumpets under the grill/broiler until crisp and lightly golden brown. Place onto heated plates and spread each with half of the mayonnaise. Top with the lettuce leaves and sliced tomatoes.
Grate a bit of sea salt and black pepper over top if desired. Finally lay the bacon over top. Tuck in.
But that's not all I like to do with my crumpets you know . . .
Sometimes I go all "Elvis" on them and enjoy them with peanut butter, honey and bacon . . . you haven't lived until you have tried that! Seriously!
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I have to say . . . I am awfully fond of the flavours of gingerbread . . . those warm baking spices . . . ginger, cinnamon, cloves . . . and molasses, thick and sweet. Oh so good.
I'm also awfully fond of jam, I admit . . . but then you already knew that. It doesn't matter which kind, I'm not overly fussed, although I do quite like strawberry and raspberry jams . . . raspberry jam in particular has a great affinity for gingerbread flavours. Trust me. Tis true.
And when that gingerbread comes in the form of big SOFT sugary cookies, stogged full of white chocolate chips . . . and layered together in pairs with raspberry jam . . . well, I am also pretty AWFULLY fond of that!
I cannot think of anyone that wouldn't fall in love with these delightfully delicious cookies. These are truly what I would call "Moreish." Scrummy even . . . not to belabor a point.
Add to the mix a nice glass of ice cold milk and . . . well . . . it's just heavenly bliss. There is no other way to describe the experience. Winners all round. If you love gingerbread, and you love jam, and you love white chocolate and cookies and milk . . . you will positively ADORE these tasty little babies. I'd stake my reputation on that. I really would. Make sure you bring your appetites. These are hefty little delights!
*Gingerbread, White Chocolate Chip and Jam Sandwich Cookies*
Makes 12 large double cookies
Yes,
you HAVE died and gone to Heaven. Soft gingerbread cookies, filled
with white chocolate chips and sandwiched together with raspberry jam.
What's not to like?Makes 12 large double cookies
additional granulated sugar for rolling
Cream the butter and sugar together until light and fluffy. Beat in the eggs and egg yolk to combine. Beat in the treacle mixture. Sift the flour, spices, soda and salt together. Stir this into the wet mixture until aough comes together. Stir in chocolate chips.
Roll into 2 inch in diameter balls. Roll the balls in granulated sugar. Place at least 2 to 3 inches apart on the baking sheets. Bake in the preheated oven for 11 minutes, until the edges are turning golden brown. Allow to stand on the baking sheets for 5 minutes before scooping onto wire racks to finish cooling completely.
Once they are completely cold, sandwich together in pairs with raspberry jam. Delicious.
I just love sandwiches . . . and I'm not alone in that either. The British all love sandwiches! They're a big business over here. They're sold in all the shops, convenience stores, grocery shops, coffee shops etc. Of course if you hadn't guessed already . . . Sarnie is another name for sandwich!
Makes it sound like something quite exotic doesn't it?
One of my favourite places to buy a ready made sarnie is in M&S. Their sandwiches are the best. The bread is always fresh and the filling generous, and spread to the edge . . . not like some of the cheaper places where you get a dollop of filling in the middle of two slices of dry bread . . . with more bread than filling! Ugh! Nasty.
I was quite suprised when I moved over here to the UK at the different varieties of sandwiches that were on offer as well. Cheese and onion . . . delicious! Cheese and tomato . . . likewise! There's salad sandwiches, sandwiches made with crab, or prawns or tuna. Tuna and Cucumber seems to be quite popular. As is Tuna and Sweetcorn.
Then there are Egg & Cress, Coronation Chicken, Corned Beef (made with tinned corned Beef, which is actually quite nice), and a host of others . . . too many to list here I think, but you get the idea, I'm sure!
Anyways, the point of all of this is that I made Todd and myself a couple of very tasty sandwiches for our lunch one day at the weekend. In my quest to cut back a bit, I made them open faced sandwiches, so only half the bread.
I added some sliced ham, sliced turkey, half fat swiss cheese, lettuce, a delicious homemade dressing . . . kind of tangy and yet at the same time a bit sweet . . . some sliced egg, tomato and . . . naughty but nice crisply cooked streaky bacon. (Really nice . . . dry cured and unsmoked is my choice!)
A gal can't be 100% good all of the time can she?? I thought not!!
*Dressed Club Salad Sarnie*
Serves 2
Printable Recipe
An open faced, knife and forker! Delicious! (Easily upped or downed to serve more or less people.)
2 slices sour dough bread
2 slices of baked deli ham
2 slices of Leerdammer cheese (Swiss type of cheese, I use the low fat one)
2 slices of deli turkey
1 cup of shredded cos lettuce (Romaine)
1 hard boiled egg, sliced
1 tomato, sliced
4 slices of streaky bacon, rind removed and cooked crisp
For the dressing:
1 heaped dessert spoon of low fat mayonnaise
1 tsp of tomato ketchup
1 tsp white vinegar
1/2 tsp caster sugar
1/2 tsp of chopped sweet pickle
1/2 tsp of finely grated onion
pinch of salt and black pepper
Whisk together the dressing ingredients in a small bowl. Set aside.
Lay one slice of bread onto each of two plates. Top each with 1 slice of ham. Top the ham with the cheese. Top the cheese with the turkey. Divide the lettuce between the two and drizzle each with half of the dressing. Top each with half of the sliced egg, sliced tomato and two slices of bacon criss crossed. Serve immediately. Pass the knives and forks!
There is one flavour combination that isn't totally embraced over here in the UK, that of Peanut Butter and Jam. The Toddster says it is about as appealing as eating fish and custard together . . . but then I remind him that parsley sauce is a bit like custard . . . just not sweet. He begs to differ.
He will eat a jam sandwich. He will eat a peanut butter sandwich. He will not eat a peanut butter and jam sandwich. I, on the other hand . . . think that peanut butter and jam or jelly are a taste marriage made in heaven.
How can you resist that combination of salty peanuts . . . pulverized to a thick unctuous cream . . . and sweet, sticky and fruity jam???? The two together are absolutely perfect! Like pancakes and maple syrup . . . bacon and brown sugar . . . peas and carrots . . . mango and chillies . . . they just belong together!
This beautiful cake showcases that marriage beautifully. You have amoist, delicious and buttery cake base, which is slathered with softened jam . . . prior to baking . . . I used Raspberry and Scottish Whiskey jam . . .
The jam layer is covered with tasty sweet clumps of peanut butter/flour/sugar and chopped peanuts all rubbed together. Again, prior to baking . . . the magic happens in the oven . . .
A delicious magic that you can smell as the warm smells of buttery cake, salty peanut butter and sweet jam waft through the house as the cake is baking. You just know this is going to be fabulous. And then . . .
A final layer of a sweet peanut butter drizzle icing seals the deal on the cooling cake . . . drizzled here and drizzled there . . . making it even more impossible to resist. Why even try? Go on . . . dig in. You know you really want to. Tradition be damned. Throw caution to the wind you Brits! Embrace Peanut Butter and Jam. Isn't it time? (As I write this you-know-who is out in the garden sitting in the sunshine snuffling down a nice big slice. Me thinks he doth protest too much!)
*Glazed Peanut Butter and Jelly Crumb Cake*
Makes one 10 inch cake
Just the smell of this baking is enough to get the tastebuds tingling. This is a taste winning combination!
For the Crumb Topping:
115g of smooth peanut butter (1/2 cup)
35g of plain flour (1/4 cup)
50g of soft light brown sugar (1/4 cup packed)
40g of chopped roasted and salted peanuts (1/4 cup)
For the cake:
2 large free range eggs
120ml of whole milk (1/2 cup)
1 tsp vanilla extract
185g of plain flour (1 1/3 cups)
1 tsp baking powder
1/2 tsp salt
115g of unsalted butter, softened (1/2 cup)
75g of golden caster sugar (3/4 cup, can use plain granulated)
4 heaped dessert spoons of your favourite jam (about 3/4 cup)
Glaze:
130g of icing sugar, sifted (1 cup)
1 TBS smooth peanut butter
few drops vanilla
milk
First make the crumb topping. Place all of the ingredients into a mixing bowl. Using your fingertips work the mixture to form large crumbs. Set aside.
Preheat the oven to 190*C/374*F gas mark 5. Butter a 10 inch in diameter round spring form pan really well. Set aside.
Cream the butter and sugar for the cake together with an electric whisk until light and fluffy. Sift the flour, baking powder and salt together into a small bowl. Beat the eggs, milk and vanilla together in a beaker. Add the egg mixture to the creamed mixture a bit at a time, beating the whole time on low speed. Beat in the flour mixture 1/3 at a time, until well blended. Spread this mixture evenly into the prepared baking pan. Stir the jam with a fork to loosen it up. Spread this mixture over top of the cake batter in the pan, evenly spreading it out and avoiding the edges as much as possible. Crumble the crumble topping over top. Bake in the preheated oven for 40 to 45 minutes, until a toothpick inserted in the centre comes out clean. Allow to stand in the pan and cool for about 10 minutes, before loosening the sides and sliding the cake from the pan bottom to a wire rack to finish cooling completely.
Once the cake has cooled completely, whisk the glaze ingredients together with an electric whisk, using only enough milk to give you a smooth drizzle icing. Drizzle this decoratively over top of the cake. Cut into wedges to serve. Store in an airtight container.
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