Jelly Sauce

This is a simple way of making a delicious sauce for pancakes or steamed sponge puddings. Any home-made or commercial jelly may be used, but redcurrant or bramble are particularly good and look very attractive.

8 oz. jelly

2 fl. oz. water

1 oz. butter

In a small saucepan, combine the jelly, water and butter over low heat, stirring constantly until the ingredients are well mixed.

Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve at once.

Jelly Tart

This is a superb dessert to make, although it requires great care in handling, but the final result is well worth the trouble! Any fruit in season may be used, but grapes, bananas and mandarin oranges are perhaps the most attractive.


1 x

9-inch Flan Case, made with rich shortcrust pastry, baked blind and cooled

12 fl. oz. Creme Patissiere

10 fl. oz. lemon jelly, cool and on the point of setting

6 oz. black grapes, seeded, or

4 bananas, thinly sliced, or

4 mandarin oranges, separated into segments

1 banana, thinly sliced and sprinkled with

1 tablespoon lemon juice

Half fill the flan case with the creme patissiere. Place the flan in the refriger-ator and chill the creme patissiere for 30 minutes.

Remove the flan from the refrigerator and pour over half of the lemon jelly . Return the flan to the refrigerator and allow the jelly to set.

When the jelly is set, cover it with a layer of fruit and pour over the remaining jelly . Place the flan in the refrigerator and leave until the jelly is completely set.

Remove the flan from the refrigerator. Place the banana slices decoratively around the edge of the flan case and serve at once.

Jenny Lind Cake

Named after Jenny Lind, the ‘Swedish nightingale’, this cake is moist, delicious and will keep well. It can be buttered and served as a tea bread, or eaten on its own.

Jelly Tart is an excellent dessert.


4 oz. plus

1 teaspoon butter

1 lb. flour, sifted

4 oz. soft brown sugar

2 teaspoons bicarbonate of soda

½ teaspoon ground mixed spice or allspice

16 fl. oz. buttermilk

2 tablespoons chopped mixed candied peel

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Grease a 7-inch round cake t-in with the teaspoon of butter and set aside.

In a large mixing bowl, combine the flour, sugar, soda and spice. Add the remaining butter and cut it into small pieces with a table knife. With your fingertips, rub the butter into the flour mixture until it resembles fine bread-crumbs.

Gradually add the buttermilk, stirring constantly with a wooden spoon, to make a soft dough. Stir in the candied peel.

Spoon the mixture into the cake tin and smooth it down with a flat-bladed knife. Place the tin in the centre of the oven and bake for 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and allow it to cool before taking it out of the tin.


Jeroboam is the name given to a large wine bottle. It usually refers to a double magnum of Champagne which contains 5½ pints or the same quantity as 4 ordinary bottles.

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