Caraway Oatcakes With Stilton Damson Jam Food
CARAWAY OATCAKES WITH STILTON & DAMSON JAM
Lacing oatcakes with fragrant caraway seeds adds another dimension to a cheeseboard. Serve with stilton and damson jam as a final canapé at a party
Provided by Rosie Birkett
Categories Buffet, Canapes, Cheese Course
Time 45m
Yield Makes about 20 biscuits
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Gently melt the butter. Combine the oats, spelt flour, salt, baking powder, sugar and seeds in a bowl. Pour in the melted butter and stir to combine, coating all of the oats. Add up to 80ml boiling water, a little at a time, until you have a dough that holds together.
- Lightly dust a work surface with flour and turn out the dough, rolling out to 0.5cm thickness. Using a 5cm round cutter, cut out your biscuits and place on a lined baking tray. Bake for 20-25 mins until crisp and golden, then remove from the oven and cool on a wire rack. Can be made one day ahead and kept in an airtight container. To serve, spread with butter and top with stilton and a dollop of damson jam.
Nutrition Facts : Calories 82 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
ENGLISH CARAWAY CAKE
This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland English
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
- Sift together flour, salt, and baking powder.
- Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
- Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.9 g, Cholesterol 47 mg, Fat 11.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.9 g, Sodium 135.1 mg, Sugar 15.7 g
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- To make the damson cheese, put the damsons and 150ml cold water in a large, heavy-based pan. Put over a medium-high heat until the juices run, then cover and simmer for 15-20 minutes until soft and pulpy.
- Push the pulp through a sieve into a bowl using the back of a wooden spoon to remove the skins and stones (discard). Measure the fruit pulp in a measuring jug, then return to the cleaned pan and add 350g sugar for every 400ml pulp. Heat gently until the sugar has dissolved, then bring to the boil, reduce to a simmer and cook for 1½-1¾ hours until very thick, stirring frequently and skimming off any scum from the top. Make sure it doesn’t catch on the base of the pan. When you can scrape a wooden spoon along the bottom of the pan and a visible line shows briefly, it’s ready to set.
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