To make the mango jam, place 100g/3½oz of the chopped mango in a small saucepan with the sugar and 4 tablespoons of cold water. Cook for 5–6 minutes over a medium heat, stirring regularly until ...

Bake in the oven for eight to 10 minutes, then set aside to cool in the tray. To make the Jaffa filling, mix together the jelly, marmalade and boiling water until the mixture is smooth. Pour into ...

25×30 cm swiss roll tin or oven tray or dish. ... Spoon the coconut filling over the jam and spread it out evenly. ... Bake for 25–30 minutes, or until lightly golden.

Rich, velvety coconut cream adds body and flavor to all sorts of sweet and savory dishes — as well as island-inspired drinks. Jodie Kautzmann is an editor, baker, and confectioner with more than ...

Scatter the coconut on a cookie sheet and roll each log in coconut until fully covered. Wrap logs in parchment or waxed paper and refrigerate until firm, about 45 minutes. 3.

300 grams (2 cups plus 2 tablespoons) unbleached all-purpose flour. 60 grams (¼ cup plus 2½ tablespoons) potato starch. 280 grams (2½ sticks) cold unsalted butter, cubed ...

Ingredients. ¼ cup tikka masala curry paste. 400g can coconut milk. 1 small butternut pumpkin, halved lengthwise and seeds removed. 400g can chopped tomatoes ...

1. Start by making the flax egg, and set aside.2. Next add together almond butter, molasses, ghee and vanilla in the bowl of a stand mixer. Once combined, add flax egg.3.

Cream butter and sugar. Sift dry ingredients and alternate with buttermilk, adding to creamed mixture. Add eggs, pecans, raisins, coconut and jam.

Readers of The News & Observer share their family recipes. ... 1 cup coconut; 1 cup jam (any ... pecans, raisins, coconut and jam. Bake in tube pan or 2 loaf pans. Cook about an hour at 350°, or ...