Made some marmalade today….could be the first time I ever have. I used Pomona’s Pectin, with which you’re guaranteed to get a good result (ie sets well with less sugar than other pectin). I used navel oranges, a lime, a grapefruit and lemon juice – within a short time, the jar lids had sealed nicely, and not long afterwards I was trying it out on some homemade focaccia bread, still warm from the oven.
There are 11 small jars which will give me the opportunity to give some away as gifts.
I posted a photo of some cinnamon buns the other day and thought you might like the recipe. It is drastically adapted from the original recipe, found on the internet, so I’m not breaching any copyright. It’s veganised and I have probably halved the sugar, but it’s still sweet and decadent!
- 2 tablespoons instant dried yeast
- 1 cup water
- half cup sugar
- 1 cup non-dairy milk
- half cup melted Earth Balance Buttery Spread
- 1.5 teaspoons salt
- 2 tablespoons soyflour mixed with half cup water
- 7 cups wholewheat flour
Mix all, adding in a little extra water if necessary to form dough. Knead well and leave to rise in the bowl with a damp teatowel over the top, in a warm place, for about an hour.
- half cup melted Earth Balance
- half cup sugar mixed with 3 tablespoons cinnamon
Punch the dough down, roll it out on floured surface into large rectangle about 15 x 20 inches. Pour on Earth Balance, spread it around avoiding edges, then sprinkle on cinnamon sugar. Roll up carefully and cut into 12 slices. Filling will seep out – mop it up with slices before placing in pans.
Use two pans, one 9 x 13 inch and one 8 x 8 inch, lined with parchment. Place 4 pieces, cut side down, in small pan, and 8 pieces in large pan. Leave to rise for 45 minutes.
Brush with non-dairy milk if you wish, and bake at 350 degrees F for 25 – 30 minutes until browned.
- one sixth cup melted Earth Balance
- 1 cup powdered sugar (regular granulated sugar can be powdered in a coffee grinder)
- half teaspoon vanilla essence
- 2 tablespoons hot water
Mix together. When buns have cooled slightly, pour glaze over top. (Leave the buns in the pans – no need to remove to a wire rack to cool.)
That’s it. Sounds like a lot of work, but it’s SO worth it! And so much nicer than the ones from the store.