Stokes Sauces: Home baking just gets tastier and tastier

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

The Queen of Hearts had a
wonderful idea...

The good old fashion jam tart is almost a British right of passage.

Mum bakes them; you taste them; you make them for your own children; grow out of them; write a newsletter including them; and fall in love with the little circles of joy all over again.

Let's Bake

Stokes Extra Jam Tarts

You'll need:

200 g of plain flour
100 g of butter (or 50 / 50 lard and butter)
3 tbsp of cold water
A pinch of salt
Stokes Extra Jams

http://www.stokessauces.co.uk/category/jams-and-marmalades

Here's how:

You can of course use a ready-made short-crust pastry - or make your own. Pre-heat the oven to 200°C/gas mark7. Mix the flour, butter and salt in a bowl and work quickly with your finger tips until you have the consistency of breadcrumbs.

Drop at a time, add the water, kneading the dough until the pastry combines. Clingfilm and chill for 30 minutes. Roll the dough to 4 mm thick, cut into circles fitting a pre-greased tart tin.

Half fill each tart base with your choice of jam or curd, bake for 10 to 12 minutes, cool and enjoy.

Lemon Victoria Sponge

You'll need:

200 g of caster sugar
200 g of butter
200 g of self-raising flour
1 lemon, zest only
2 tbsp of Stokes Lemon Curd
3 eggs, beaten

Here's how:

Pre-heat the oven to 180°C/gas mark 5. Grease a 20 cm cake tin and dust it with flour. Beat the caster sugar, butter, lemon zest and lemon curd until it's light and fluffy. Add the eggs bit by bit beating after each addition.

Now sift the flour into the mixture, folding it in thoroughly. Put the cake mixture into the tin and bake for 40 minutes. When a knife is inserted gently into the middle comes out cleanly, remove the cake from the tin and let it cool on a rack.

You should have sufficient depth to slice the cake in half and fill. A lemon flavoured butter cream would be lovely.

Orange Shortbread Squares

Tasty shortbread with an orangey twist using Stokes Seville Orange Marmalade and flaked almonds.

You'll need:

50 g of ground almonds
100 g of plain flour
50 g of caster sugar
100 g of butter, cubed
The zest of 1 orange
25 g of flaked almonds
250 g of Stokes Seville Orange Marmalade

http://www.stokessauces.co.uk/product/jams-and-marmalades/seville-orange-marmalade

Here's how:

Pre-heat the oven to 160°C/gas mark 4. Put the ground almonds, sugar and orange zest into a bowl (or blender) and blend to a breadcrumb consistency.

Tip quarter of the mixture into a separate bowl and stir in the flaked almonds. Further blend the remaining three quarters to a finer consistency and spread it into a lined baking tin.

Spread the marmalade on top and the flaked almond crumb on top of that. Now bake it for about 45 minutes. Remove and cool the golden platter of joy and divide into more user-friendly squares.

Cranberry Flapjacks

The sharper bite of the cranberries sits deliciously with the sweet syrup of the flapjack.

You'll need:

http://www.stokessauces.co.uk/product/traditional-condiments/cranberry-sauce

125 g of butter
100 g of soft dark brown sugar
4 tbsp of golden syrup
250 g of rolled oats
3 tbsp of Stokes Cranberry Sauce

Here's how:

Pre-heat the oven to 180°C/gas mark 5. Over a low heat, gently mix the butter, sugar and syrup in a saucepan until the ingredients have combined.

Stir in the oats and cranberry sauce and coat well. Pour this into a 20 cm round baking tin and bake for 30 minutes until golden. Cool and cut into scrumptious wedges.