Dandelion Jelly

Spring has sprung! It's dandelion time.  

My family loves this honey like jelly.  There is a bit of prep to pick, wash and de-petal the flowers but then it time to make some jelly.

Dandelion Jelly

4 cups water

4 cups slightly compacted dandelion petals

2 tbsp lemon juice

1 packet pectin 

4 ½ cups sugar

In a large pot add all the water and half the petals, simmer for 10 minutes. Remove petals and squeeze as much liquid as possible from them.  Add remaining petals, simmer another 10 minutes.

Add into cleaned sterized jars top with cleaned sterized lids, finder tip tighten and water bath process for 10 minutes.  Remove and cool allowing the lids to seal.  Once cooled if not sealed, check rims for damage and re boil or replace jar and lid and reprocess.

Sticky toffee pudding

Sticky Toffee Pudding: recipe by Food with George

175g dates

175ml boiling water

75g unsalted butter

175g brown sugar

250g self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

75g golden syrup

3 medium eggs

125 ml whole milk

Sticky Toffee Sauce:

75g unsalted butter

75g brown soft sugar

2 tbsp golden syrup

1 tsp vanilla extract

150 ml double cream

Method:

Begin by removing the pits from the dates, pour boiling water over the chopped dates, and allow the mixture to steep for approximately 20 minutes. For a smoother consistency, blend the mixture until it's smooth.

Preheat your oven to 180°C/160°C Fan and prepare a baking dish, preferably around 1.5L (approximately 30x25cm). In a mixing bowl, combine unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup. Mix until just combined, being careful not to overbeat.

Gradually add the date and water mixture along with the milk, stirring until smooth.

Pour the batter into the prepared baking dish and bake in the oven for 35-40 minutes or until a skewer inserted into the pudding comes out clean. While it bakes, prepare the sauce.

In a large saucepan, combine all sauce ingredients and heat while stirring until the sugar is dissolved and the butter is melted and fully incorporated.

Bring the sauce to a boil and continue stirring for 1-2 minutes until it slightly thickens.

Pour half or most of the sauce over the baked pudding.

Serve the pudding with ice cream, and drizzle the remaining sauce over the top.