0
1360
The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author and tutor. She has appeared on various TV and radio shows, and is regularly featured in the press. She is an author of a number of books, including the excellent “First Preserves – marmalades, jams, chutneys”; which..
0
5073
Elderflowers combined with gooseberries make a fragrant jam. Select under-ripe gooseberries and place the heads of the elderflowers into a thin piece of scalded muslin.Tie it up with string and add it to the pan with the gooseberries.
Makes about 2.25kg
1kg gooseberries 12 heads of elderflower 450ml of water 1.4kg granulated, cane sugar
1. To..
0
1667
The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author and tutor. She has appeared on various TV and radio shows, and is regularly featured in the press. She is an author of a number of books, including the excellent “First Preserves – marmalades, jams, chutneys”; which is an authori..
0
1335
The following recipe has been kindly contributedby Vivien Lloyd, who is a renowned preserver, baker, author, and tutor.She has appeared on various TV and radio shows and is regularly featured in the press. She is the author of a number of books, including the excellent “First Preserves: Marmalades, Jams, and Chutneys,"; which is an authoritative g..
0
5073
Mincemeat has a history traceable back to the late seventeenth century following Cromwell’s two-year ban on Christmas festivities. After his death and once Christmas had been reinstated as a festival, the mincemeat we know today was introduced—a product with a quantity of vine fruits, sugar, citrus peel, suet or equivalent fat, and optional alcoho..
0
1530
The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author, and tutor. She has appeared on various TV and radio shows and is regularly featured in the press. She is the author of a number of books, including the excellent “First Preserves: Marmalades, Jams, and chutneys”; which is an authoritative..
0
1768
The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author, and tutor. She has appeared on various TV and radio shows and is regularly featured in the press. She is the author of a number of books, including the excellent “First Preserves: Marmalades, Jams, and Chutneys," which is an authoritative..
0
1358
The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author and tutor. She has appeared on various TV and radio shows, and is regularly featured in the press. She is an author of a number of books, including the excellent “First Preserves – marmalades, jams, chutneys”; which is an authoritativ..
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