Happy New Year my Dearest Readers 🙂 We have officially started the new year! I’m not sure what 2015 is going to be like for me…but I have set some New Years resolutions and one of them is to hopefully place more focus back onto the blog and be able to post regularly again! It can sometimes be quite difficult to work full time and also find the time to blog, I am very lucky to have Mr Bao help me. But sometimes he’s busy too. That doesn’t matter, because I have some exciting news my awesome friend Kaylee has agreed to help out part-time and be Food Stylist and Creative Director!
Super excited to have Kaylee help! She has an eye for pretty things and grasps the idea of less is more much better than I do 🙂 Just before Christmas I was sent some Hank’s Jam from Wordstorm PR to try and create some recipes. That become the first project we did as a small team of three 🙂 Mr Bao was photographer and chef, Kaylee was styling and I was errr Director and food taster oh yeah and the writer!
A little background about Hank’s jam, it was first created 21 years by a chef named Hank in Bronte a beach side suburb in Sydney. It became very popular and local cafes started stocking it and now it is easily available at Woolworth, David Jones and many gourmet delicatessens. I’m sure I’ve seen Hank’s jam before but haven’t had the chance to try.
The jams are quite thick and concentrated and had a good variety of jams and marmalade 🙂 I was particularly intrigued by the fig and ginger jam as it’s quite rare to see this flavour of jam. That inspired me to make fig and maple syrup scones as I think it would pair very well with the jam. Kaylee on the other hand suggest jam tarts and decorate them with fresh berries to give it a super Christmassy feel! Both ideas were great so that’s how we ended up making both jam tarts and the scones!
I have to admit these should be called Cheat’s jam tart, because I completed cheated and used store-bought tart shells and simple filled them desiccated coconut, strawberry jam and fresh berries. In my defence though, Christmas and New Year is a very busy time so a little cheating is absolutely acceptable! The tarts can be a little sweet because of the jam, however, the tartness from the fresh raspberries and blackberries balanced it out wonderfully.
We had a few issues when making these scones haha we sort of burnt the first batch! They were very dark looking! So we had to quickly make another batch and not sure why they didn’t raise as high as we expected so I apologise they may not be the ‘best’ looking scones but I promise you they taste fantastic! Plus I think Kaylee has done such a good job in styling them can’t wait for our next ‘project’! Very happy for you to join the Never Too Sweet blog 🙂 We hope you will like these recipes and I highly recommend the fig and ginger jam on scones, toast, cake anything 😀
Recipe – Jam Tart (Cheat version) original Never Too Sweet recipe
Yield – 12 mini tarts
1 packet of store bought Sweet Tart cases (Used Pampas here)
1 jar Hank’s jam of your choice (Used strawberry here)
60 grams desiccated coconut
3 punnets of fresh berries (e.g Raspberry, Strawberry, Blackberry, Blueberries)
Icing Sugar to garnish
Note – Feel free to adjust the amount of desiccated coconut and jam accordingly to personal tastes 🙂
1) Bake sweet tart cases according to package usually for 10-15mins until golden brown. Set aside to cool.
3) Set the tarts aside for 10 minute to let the jam set, alternativeluy you could put them into the fridge for 5 minutes. This will make it easier for the fresh berries to sit on top of the jam and not move as much.
4) Arrange the fresh berries on top of the tart and again let it set for 5 minutes and sprinkle icing sugar.
Ta-da! They’re done 😀 How easy was that?! We were chatting while making these so it probably took half an hour but I think you could easy make these in 20 minutes or so! Easy to make and can easily impress anyone!
Recipe – Fig and Maple Syrup Scones adapted from Macheesmo
Yield – 10-12 scones depending on size
525g (3 1/2 Cup) plain flour
180g (3/4 Cup) caster Sugar
1 Teaspoon salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda
225g (2 sticks) unsalted cut into cubes
1 cup dried figs (chopped)
3/4 Cup buttermilk (shake well)
1/2 Cup thickened cream
1/4 Cup maple syrup
1 egg beaten (used for egg wash)
Hank’s Fig and Ginger jam
Notes – Key to making good scones is not to over knead or work the dough, once everything comes together quickly roll/cut up and bake 🙂
2) Once the mixture resembles bread crumbs and butter is mixed well, add wet ingredients – buttermilk, thickened cream, maple syrup. Quickly mix using a wooden spoon or I was told two butter knives, once the mixture comes you can add the dried figs and mixed until just combined.
3) Once the mixture has been combined you can pinch ping pong sizes and roll them gently or roll it into a large 1 inch sheet and use a cookie cutter to cut round pieces. Around them on the baking try, it’s ok for them to be touching. Using a pastry brush, dip into beaten egg and brush over unbaked scones.
4) Place into over for 12 – 15 mins until golden brown and have risen up. Serve with whipped cream and Hank’s fig and ginger jam to make it even more figgy (if that’s even a word) hehe!
Daisy@Nevertoosweet received these Hank’s Jam as a gift from Hank’s Jam and Wordstorm PR