West Ealing Abundance

The Abundance Wing of WEN. For further information click on About Abundance

Pear & Ginger Chutney November 29, 2010

Filed under: Abundance,Pears,Recipes — WEN @ 8:26 pm
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1.5kg pears, cored and chopped (peel if skins are hard or marked)
500g cooking apples, peeled, cored and chopped
200g raisins
2/3 cloves garlic, peeled and crushed
500ml vinegar- 50/50 cider and white wine vinegar
2/3tblsp grated ginger
1 teaspoon cinnamon
1 teaspoon cumin
¼ teaspoon mace
½ teaspoon ground white pepper
400g soft brown sugar or for a darker colour substitute 100g with Demerara sugar

Place prepared pears and apples plus raisins, garlic and vinegar in a heavy based pan. Bring to the boil and simmer gently for about 10-15mins until the fruit begins to soften.

Add the ginger and spices and cook for another 15 minutes. Timing depends on how quickly the fruit breaks down, so longer cooking may be required.

Add the sugar a little at a time and stir until all has dissolved.

Simmer very gently until the chutney has thickened, stirring occasionally to prevent sticking on the bottom. You will need to do this quite frequently as it nears completion. It is ready when you can draw a spoon either across the base of the pan or through a spoonful of mixture on a plate and no watery liquid runs into the trail.

Bottle in warm sterilised jars, fill the jars a little fuller than usual as the mixture will shrink slightly when it cools then seal. Label when cold and store in a cool dark place. Keep for a few months before opening to allow the flavours to develop. Once open, store in a refrigerator. It can be kept for 12-18 months.

1. If after the sugar has been added, there is quite a bit of liquid, simmer rapidly for a short period to remove some of the liquid. However, be careful not to remove too much as the chutney needs to cook for at least 60-90mins to enable the flavours to mingle.


WEN Christmas Jelly Marmalade

This is a NEW recipe, ideal for Xmas and sold really well at the recent St James craft fair.


1.5kg crab apples, quartered and sliced
2 large oranges finely sliced
12 cloves
½ stick cinnamon
2 star anise
2 inches fresh ginger, scraped and thinly sliced
Sugar – use 400g for every 500ml of strained liquid
1 tblsp orange Liqueur. (optional)

Prepare the apples and oranges. There is no need to peel or core them, include all.
Place the spices and ginger in a heavy based pan, add the prepared fruit on top and then add enough water to cover.
Bring to the boil and simmer gently, covered, for about 45-60 minutes so all the fruit has softened and become pulpy. Avoid unnecessarily stirring or mashing the fruit as it could make the liquid cloudy. If necessary press gently with the back of a large spoon.

Strain in a jelly bag or through a J cloth, preferably overnight. Do not press or squeeze the bag or the jelly will become cloudy.

Measure the liquid and return to a clean pan. Measure the sugar as per the ratio above and add to the warmed liquid. Gently stir until completely dissolved. Bring the mixture to the boil, uncovered, and continue till setting point is reached, usually under 10 minutes. (See ‘how to make the perfect jam’ for instructions on testing setting point)

Skim off any scum. Pour into warmed sterilised jars and cover. Label when cold. Keeps for 12 months in a cool dark place. Once opened store in a refrigerator.

1. You can substitute cooking apples for crab apples or use a mix of crab and cooking apples.
2. Clementines or tangerines can be an alternative for the oranges.
3. To use a J cloth to strain the liquid, drape over a large colander over a basin. When most of the immediate liquid has run
through, you can tie the four corners together and hang from a hook on a cupboard door handle and let to drip over night.
Take care when tying the corners to gently ease the J cloth into shape without disturbing the pulp too much.
4. Jelly bags are available from cook shops or on line.


Berry Jam August 30, 2010

Filed under: Gooseberries,Recipes — WEN @ 10:46 pm
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1kg Gooseberries
500g White currants

Sugar (see below)

250ml Water

1. Place gooseberries and white currants in preserving pan with the water and cook on a low heat for around 30 minutes until fruit is soft.
2. Leave to cool slightly then measure cooked mixture in ml. Whatever the ml is add the equivalent g of sugar. i.e. 250ml, add 250g sugar.
3. Place the sugar in the preserving pan with the fruit and simmer until the sugar has completely dissolved.
4. Bring to boil and boil and boil vigorously, stirring to ensure it is not sticking to the base of the pan until set, which is around 10-15 minutes.
5. Remove any scum that has formed with a large spoon.
6. Pour into warm sterilized jars and place lids on immediately.


Both gooseberries and white currants go pink when cooked.

See Jam making – tips for success, for testing for setting point.


Gooseberry and Elderflower Jam July 6, 2010

Filed under: Gooseberries,Recipes — WEN @ 8:38 am
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900gms gooseberries, topped and tailed (nail scissors are useful for this)
600ml water
900gms granulated sugar
juice of 1 lemon (if the fruit is ripe and or has been frozen)

For every 450gms of under-ripened fruit use 300ml of water. Ripened or frozen fruit needs less water around 250ml per 450gm of fruit.

Place fruit and water in a heavy based pan and bring to the boil. Simmer gently for around 20 minutes until the skins are soft as they will not soften after the sugar has been added.

Add sugar at the rate of 450gm of sugar for every 450ml of fruit used. Stir, without boiling, until the sugar dissolves. Bring to the boil and continue a rapid boil till the jam sets – this should be in around 15mins. Check after 10 mins to see if nearing setting point.

When set, remove from heat and remove any scum, add the elderflower cordial at the rate of a table spoon per 450gms of fruit, and gently stir through. Test for taste, it should be subtle taste, rather than strong. Do not add too much more as it could hinder the final set.

Rest the jam for a couple of minutes before filling and sealing the jars.

Cool then label.

Note: green gooseberries often go pink when cooked so the jam will have a lovely pink colouring


Elderflower Cordial June 11, 2010

Filed under: Abundance,Elderflowers,Recipes — WEN @ 10:25 am
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Elderflower Cordial
The Country Store


Makes 2.25 litres/around 4 pints

1.5kg/3 ½ lbs granulated sugar (cane sugar)
50g/2oz citric acid (available from chemists)
25-30 large elderflower heads (use more if they are small) gently wash and very gently shake to dispel any lingering insects and water.
2 lemons unwaxed, sliced

Dissolve sugar in 1.5litres/2 ½ pints of hot (boiled) water, stirring till dissolved, and leave to cool. When cool stir in the citric acid and add the elderflower and sliced lemon.

Cover and leave to infuse for two days (48hrs) at room temperature. Stir occasionally.

On the third day, strain through a fine sieve lined with muslin TWICE (or a new J-cloth rinsed out in boiling water) pour into clean dry sterilised bottles and pasteurise for 20 minutes at 85oC. Store in a cool, dark place. To serve, dilute to taste with still or sparkling mineral water.

Pasteurised cordial can be stored in a cool and dark place for a few months. If you do not wish to pasteurise your cordial, you should store it in the fridge for no longer than a few weeks.

Top Tips

Pick the elderflowers if possible early morning though any time during the day is OK provided it is not really hot.

Choose a period of dry weather. Avoid picking when raining or after rain.

Choose flowers which have only just opened. Leave those which have gone brown or those that the petals fall off if you gently shake them.

Never pick elderflowers from the roadside.

As well as drinking, it makes a lovely sorbet and also really enhances gooseberries if you had a tablespoon when gently poaching them.


Chocolate Fudge Easter Egg Cakes March 26, 2010

Filed under: Easter,Recipes — WEN @ 9:48 pm
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Courtesy of BBC Good Food 101 Recipes For Kids

Just made these and they are as pretty as a picture and so easy too!

For the cakes:

140g/5oz butter, softened
140g/5oz golden caster sugar
3 medium eggs
100g/4oz self -raising flour
25g/1oz cocoa, sifted
16 fairy cake cases

For the frosting:

85g/3oz milk chocolate, broken into pieces
85g/3oz butter, softened
140g/5oz icing sugar, sifted
packs of chocolate eggs of your choice

Pre-heat oven to 190c/Gas 5/fan 170c. Put the cakes cases into bun tins. Tip all the ingredients for the cake into a mixing bowl and beat for 2 minutes with an electric hand whisk until smooth.
Divide the cake mixture among the cases so that each one is two-thirds filled, then bake for around 15 minutes until risen. Cool on a wire rack.
For the frosting, microwave the chocolate on high for 2 minutes or in a bowl over gently simmering water. Cool slightly. Cream the butter (make sure it is really soft) and icing sugar together, then beat in the melted chocolate. If the mixture is a little hard then put a teaspoon of water in and stir, carry on adding a tiny amount of water from the teaspoon until a nice spreadable consistency is reached. Spread over the cakes and decorate with your chocolate eggs.

ENJOY….. Oh and try and leave some for the kids!


spicy plum barbecue sauce November 27, 2009

Filed under: Plums,Recipes — WEN @ 4:21 pm
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Preparation time: 20 minutes
Cooking time: 60 minutes
Makes: 1.2 litres

2kg plums, pitted and quartered
200gm onions [2 medium onions] finely chopped
750ml white wine vinegar
400g soft brown sugar
4 medium cloves of garlic, crushed
4 tablespoons grated fresh ginger
1 teaspoon ground cloves
2 teaspoons ground allspice
1 teaspoon ground black pepper
½ teaspoon cinnamon
½ teaspoon cardamom

1. Grease the base of the pan lightly with oil or butter. Combine the ingredients in a large pan. Stir over a low heat without boiling, until the sugar has dissolved.

2. Bring to the boil, then very gently simmer the mixture, covered, for about 40 minutes, or until the fruit has broken down and is pulpy. Take care not to overcook, so it is too thick and dry to puree. Stir occasionally during the cooking to check the mixture is not sticking or burning.

3. Rub the mixture through a large sieve or a food mill or blend in batches. Return the mixture to a clean pan. Test the consistency. [See below- Test when ready to bottle.] If the consistency is ok, bring to the boil and bottle immediately. Otherwise, cook until it has a thick but pourable consistency.

4. When ready, spoon the sauce into warmed sterilized jars. Use a skewer or the long handle of a spoon to remove any air bubbles. Cover with a lid and seal immediately.

5. Leave to cool. Label and store in a cool dark place and leave to mature for at least 2 months before eating. Use within 12months of making. Once open, store in the refrigerator and use within 6 weeks.


• Sauces, which are made from vegetables, fruit, sugar, spices and vinegar, are cooked until they have thicken but are still
of a pouring consistency. The cooking is long and slow. They need to be left for 2 months before eating to allow the
flavours to develop.
• Make sure your pan is large enough and preferably, is heavy-based. Do not leave vegetables or vinegar standing in
aluminium pans for more than an hour.
• Vinegar- use a good quality vinegar with at least 4% acetic acid [can be malt, white or red wine vinegar]. Cheap vinegars
do not contain enough acetic acid to act as a preservative.
• Sugar is not simply a sweetener but is also a preservative when used in high concentration as it acts to stop the
development and growth of micro-organisms. Brown or white sugar is used in sauces- brown sugar simply gives a richer
flavour and colour.
• Bottle [jars]- check there are no chips or cracks. Wash bottles and lids in a dishwasher or hot soapy water and rinse well.
Dry and sterilise the bottles in the oven. Place on a baking tray and leave in an oven [preheated to 120 degrees
Centigrade/Gas Mark ½ ] for 20 minutes or until ready to use.
• Cooking times can vary depending on the size of pan used, fruit and vegetables used, whether they are in season, their
water content, how gentle the simmering etc.
• Stirring- sauces need to be stirred occasionally to prevent sticking and burning on the bottom of the pan. Stir across the
base of the pan not just around the edge.
• Test for when ready to bottle – When you return the puree mixture to the pan, pour a spoonful of sauce onto a plate to
test the consistency which should be thick but pourable and that the sauce does not have any runny liquid separating out.
Keep cooking till you achieve this. Remember, sauce thickens further when cool.
• Alternative version: You can add 2 finely chopped small fresh red chillies or ½ teaspoon cayenne pepper if you want it hot.
Damsons or sharp cooking plums give a stronger flavour.