Mulberry,Strawberry Or Rasberry Jam

When berries are in season I always make jam. Nothing nicer than a scone  with home made jam & cream or a slice of toast with jam & cheese.


1 kg (2.2 lbs) Fruit
750g /1.65 lbs) Sugar
25 ml (5tsp) lemon juice.

1. Remove stems of fruit. Wash well.
2. Pack fruit and sugar in alternate layers in a stainless steel or enamel saucepan, cover and leave overnight.
3. Heat very slowly, stirring occasionally, until the sugar has dissolved. Add the lemon juice.
4. Boil rapidly until the jam is ready, stirring occasionally to prevent burning.
5. Test the jam using one or both methods to see if it is ready.
6. Remove from heat and place a little jam on a chilled plate and allow to cool – if it is done it should set & crinkle when pushed with your finger. Using a sugar thermometer the temperature if the jam should be 5C (9F) higher than boiling water. i.e. 105 C (221F)
7. Skim the surface of the jam to remove the foam and pour into hot, sterilized bottles. Seal immediately.

For gooseberry jam, plunge the gooseberries into boiling water to skin, then proceed as above.
For cherry jam, stone the fruit before using them.



This is the creamiest fudge I have ever tasted. It is very easy to make but you have to keep stirring and cannot walk away. If it gets too hot it will caramelize and burn on the bottom.



125ml (1/2cup) water
1 480g tin condensed milk
1 1/2 lbs sugar
1/4 lb butter
2 tbls Golden syrup
pinch salt
1 tsp vanilla extract

1. Rinse your pot and add cold water, sugar, butter and syrup.
2. Cook on medium heat until the butter has melted.
3. Once the butter has melted add the condensed milk and salt.
4. Bring to the boil while stirring and continue to boil and stir for another 20 minutes.
5. You will know it’s ready to be removed from the stove when you take the spoon and wipe the side of the pot and it creates a grating sound.
6. Next add the vanilla carefully and stir. Stand back when adding the vanilla so it does not splash out and burn you.
7. Remove from the stove and beat for 2 minutes with an electric mixture or use a wire whisk.
8. Pour into a greased cookie pan and allow to set.
9. Cut into squares just before it sets.


IMG_4383Kichel are a sweet baked cracker cookie that is served with chopped herring. There are two types of kichel, I make the biscuit/cookie kichel which have baking powder in them. The other kind are very flat with no raising agent. My family always fight over the more golden pieces so over the years I’ve started to leave a batch in the oven a little longer to get them extra golden, this keeps my darling hubby and kids more than happy.


4 eggs
1/2 cup sugar
1/2 cup oil
pinch salt
2 cups + 3 tbls cake flour
3 tsp baking powder
Extra sugar for sprinkling

1. Preheat the oven to 220°C / 450°F
2. Beat eggs, sugar, oil and salt very well together.
3. Sift flour and baking powder together.
4. Add flour mixture gradually, while beating all the time until a dough is formed.
5. Roll out thinly in batches.
6. Sprinkle with sugar and lightly press down with a rolling pin so that the sugar sticks to the dough when moved.
7. Cut into diamond shapes.
8. Place on a wire cooling rack, that has small squares, which has been sprayed with non stick spray to avoid sticking.

9. Bake in oven for a few minutes until pale golden, keep an eye on them as the kichel will burn very quickly. Oven may be opened to judge if kichel are ready.
10. Remove from oven and turn tray over and gently nudge off cake cooling rack.


Ginger Bread Men


Makes about 80

125 grams Butter
3/4 cup Sugar
3 Eggs
4 tsp Ginger
2 tsp Mixed Spice
2 tsp Cinnamon
1/2 cup Syrup
2 tsp Bicarbonate of Soda mixed with 1/4 cup boiling water
4 cups Flour (plus a little extra to get the correct consistency)


Oven 180 C (350F)

1. Cream butter and sugar.
2. Add eggs one at a time beating all the time.
3. Add ginger, mixed spice and cinnamon and mix.
4. Add syrup and bi-carb mixture.
5. Gradually add flour beating all the time.
6. At this stage chill the dough. Do not add more flour until the dough is well chilled.
7. Roll out and cut into shapes.
8. Bake for about 10-15 minutes


This mixture holds well for a ginger bread house.