We think it’s about time we started planning Christmas parties and one of the most important things about the winter season is food. We sometimes have the tendency to overindulge so we’ve gathered up some recipes made with jam and marmalade which cut back on the sugar. Here are our top three that tickled our fancy but you can find load more here.
Raspberry and Chocolate Lamingtons
Prep Time: 20 Minutes
Cook Time: 30 Minutes
125g unsalted butter, softened
125g caster sugar
175g self-raising flour, sifted
25g cocoa powder
1 tsp vanilla essence
1 x 340g jar seedless raspberry jam
150g desiccated coconut
Pre-heat oven 180c/160c fan/ gas 4. Grease and line a 20cm x 20cm square cake tin.
Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy, gradually add the eggs beating well after each addition.
Sift the flour and cocoa powder into the mixture and stir in, add half of the milk and stir, gradually add the rest of the milk and vanilla essence. Spoon into the prepared tin, smooth the top and bake for approx. 25-30 minutes until springy to the touch, and a skewer inserted in the middle comes out clean. Leave in the tin to cool a little then turn onto a wire rack, cover and leave overnight.
Black Forest Roulade
Prep Time: 35 Minutes
Cook Time: 15 Minutes
4 medium eggs separated
2tbsp, heaped, cocoa powder, plus extra for dusting
100g golden caster sugar
Pinch of cream of tartar
100ml reduced fat double cream
100ml 0% Total Greek Yogurt
6tbsp Black Cherry Jam
200g seasonal fresh fruit
Preheat the oven to 200C/180C fan/ Gas 6.
Grease a 32cm x 23cm Swiss-roll tin with a little oil and line with greaseproof paper.
Whisk the egg yolks until they’re thick and creamy, then slowly beat in the cocoa and half the sugar. In a clean bowl, with clean whisks, beat the egg whites to soft peaks, then gradually add the remaining sugar and the cream of tartar.
Gently fold the yolk mixture into the whites with a metal spoon until well combined then pour into the prepared tin, making sure it spreads into the corners. Bake for 15 minutes until it’s cooked through and springs back when you gently press it in the centre.
Turn the cooked sponge out onto a large sheet of greaseproof paper dusted with cocoa powder. If the edges look a little crisp, trim them off, then roll it up carefully and leave to cool on a wire rack.
Meanwhile whip the double cream to soft peaks and stir in the Greek yogurt. When the sponge has completely cooled, unroll gently and spread with Streamline Black Cherry jam.
Spread over the cream mixture and top with fruit (keep some for decorating).
Roll the sponge back up taking care not to squeeze out the filling. Dust with some extra cocoa powder and decorate with any leftover fruit.
Blackcurrant and Apple Mince Pies
Prep Time: 20 Minutes
Cook Time: 12-15 Minutes
Skill Level: Easy
400g shortcrust or puff pastry, depending on preference
6 tbsp blackcurrant jam
75g mixed dried fruit
1 medium eating apple, peeled and finely grated
1 egg beaten
0% fat yoghurt or orange zest to serve
Pre-heat oven 200c/180c fan/ gas 6.
Roll out the pastry and cut 12 x 8cm circles with a fluted cutter and cut out 12 stars with a star cutter. Line a shallow bun tin with the circles.
Mix together the Streamline blackcurrant jam, dried fruit and grated apple. Place spoonfuls into the pastry cases, top with the pastry stars and brush with a little milk or beaten egg.
Bake in the oven for approximately 12 minutes until golden. Serve warm with a spoonful of 0% fat yoghurt and a sprinkling of orange zest.