Everyone loves a fruity jam dish, whether it’s for breakfast, lunch, dinner or just a tasty treat!
This Summer we want to bring you our favourite tried and tested recipes, from the classics to the “oooh that sounds interesting”!
Make sure you let us know if you make any – upload a picture on social media and tag @winningmomentuk and #WinningMomentRecipes!
- 3/4 cup flour (you can add up to 1/4 cup for more dense, thicker muffins)
- 3 tablespoons golden flaxmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 egg, beaten
- 2 tablespoons oil
- 1/2 cup of William’s British Strawberry Conserve
1. Preheat the oven to 350 degrees. Mix the dry ingredients together: flour, flaxmeal, sugar, baking powder, and salt.
2. Add the milk, egg, and oil, and mix until just combined. Fold in the jam and stir 3-4 times around the bowl, not mixing it in with the batter entirely. I used just over 1/4 cup for the mixing and then reserved the rest for swirling in the tops of the muffins.
3. Fill your muffin tins about 3/4 of the way full and swirl a little bit of jam through the top for some extra sweetness and a pretty design. Bake for 15 minutes or until tops are golden brown and spring back when you press them. Sprinkle with powdered sugar before serving.
- 200g salted butter, cubed
- 200g soft brown sugar
- 150g golden syrup
- 500g rolled oats
- 500g William’s British Strawberry Conserve, plus extra to serve
- 100g desiccated coconut, plus extra to serve
- Heat the oven to 160°C/140°C fan/ gas 3 and line a 20cm x 30cm baking tray (see tip). Melt the butter, sugar and syrup gently in a saucepan until smooth and well combined.
- Stir in the oats until combined. Put half the mix in the tin and spread out evenly to cover the base. Top with half the strawberry jam, then evenly scatter over half the coconut. Top with the remaining oat mixture, then repeat with the remaining jam and coconut. Bake for 40 minutes.
- Leave to cool in the tin, then turn out and cut into squares with a sharp knife. Stack into pretty boxes, if you like.
- 300g high cocoa content (38-42%)milk chocolate (or 100g dark chocolate and 200g high cocoa content milk chocolate)
- 400g marshmallows
- 3 heaped tbsp William’s British Raspberry Conserve
- Knob of butter
For the dough
- 400g plain flour, plus extra to dust
- 350g salted butter
- 170g caster sugar
- 1 tbsp vanilla bean paste
- 1 medium free-range egg yolk
You’ll also need…
- 28cm diameter bowl or plate
- For the dough, put the flour and butter with a large pinch of salt in a mixing bowl. Rub with your fingers to a breadcrumb consistency. Stir in the sugar, vanilla and egg yolk with a wooden spoon. Use your hands to bring the dough together. (To make the dough in a food processor, pulse the flour and butter to a breadcrumb consistency, add the sugar, vanilla and yolk, then process to bring the dough together.)Wrap in cling film and chill for 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Divide the dough in half and shape into 2 discs. Lightly dust a clean work surface with flour. Using a rolling pin, roll out a dough disc into a thick circle. As the dough starts to warm up, it will become quite sticky; place it between 2 sheets of non-stick baking paper, then continue rolling to form a large circle about 30cm diameter and roughly 0.5cm thick. Repeat with the other dough disc. Put each disc on a large baking sheet, removing only the top sheet of paper. Chill for 10 minutes in the freezer, then bake for 16-18 minutes until cooked through and just turning golden.
- Upturn a 28cm diameter mixing bowl or plate and place lightly on top of the biscuits. Trim around using a sharp knife to form 2 neat circles. Cool on a wire rack.
- Melt 100g of the chocolate (the dark one if using a mixture) in a heatproof bowl set over a pan of steaming (not bubbling) water; make sure the bottom of the bowl doesn’t touch the water. Spread the melted chocolate evenly over one of the biscuits, then chill in the freezer to set firmly.
- Meanwhile, put the marshmallows in a microwavable bowl and microwave on medium power for 2-3 minutes until runny. (If you don’t have a microwave, put the marshmallows in a heatproof bowl set over a pan of simmering water and heat until melted.) Cool until the marshmallow is really sticky and spreadable but not so runny it will run off the biscuit.
- Remove the set chocolate biscuit from the freezer and turn it, chocolate-side down, onto a board. Using a spatula, spread the melted marshmallow over the biscuit, leaving about a 1cm border. Use the back of a spoon to spread the jam on top, leaving a little marshmallow in the middle uncovered so the top biscuit will stick. Place the other biscuit on top, then chill in the freezer for 15 minutes to firm up.
- Meanwhile, put the remaining chocolate and a knob of butter in a heatproof bowl, then set over a pan half-filled with gently simmering water. Don’t stir the chocolate, and turn the heat right down so it doesn’t seize (turn solid). Once melted, remove from the heat and cool a little so it’s not too runny.
- Once the mallow has firmed up enough not to ooze out, take the biscuit from the freezer and put it on a wire rack with a baking tray underneath it. Pour the chocolate over and spread with a palette knife to create a smooth, thin layer, letting it dribble and ooze over the side. Keep spreading the chocolate around the edge until completely covered, letting the excess drip through the wire rack.
- Chill the Wagon Wheel in the fridge for at least 1 hour so the chocolate firms up or until ready to serve. We like it served straight from the fridge, but you can leave it to come to room temperature if you prefer.
- 2 to 3 – canned chipotle chillies (in adobo sauce)
- 1/2 – cup William’s British Strawberry Conserve
- 1/4- cup water
- cream cheese block
- Place chipotle chillis, strawberry jam, and water in a blender. Blend until it becomes a smooth sauce.
- Place cream cheese block on a plate and pour strawberry chipotle sauce over the top.
- Serve with crackers…. dip it or spread it!
*If you can’t find any chipotle chillies, make your own sauce:
Mix 1 tablespoon tomato paste (or if you must – ketchup), 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix), 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt.
- butter 175g
- golden caster sugar 175g
- caster sugar 175g
- vanilla extract 1 tsp
- eggs 9
- plain flour 175g
- baking powder 1 tsp
- milk 150ml
- William’s British Blackcurrant Conserve 12 tsp
- Heat oven to 180c/fan 160c/gas 4 and line a 12-hole muffin tin with cases.
- Beat together 175g softened butter, 175g golden caster sugar and 1 tsp vanilla extract until light and fluffy.
- Beat in 1 egg, followed by 4 egg yolks, then beat in 175g plain flour, 1 tsp baking powder and 150ml milk until smooth. Divide two thirds of the mix evenly between the cases, then add 1 tsp of blackcurrant jam to each. Divide the remaining mix over the top, smoothing so no jam is visible. Bake for 20 mins. Cool a little and transfer to a baking sheet.
- Lower oven to 110c/fan 90c/gas ½. Beat 4 egg whites until stiff then, still whisking, gradually add 175g caster sugar.
- Beat until thick and shiny and spoon on top of each cake.
- Bake for 30 minutes, then cool and serve.
- 1 sheet of puff pastry
- 2 tbsp of William’s British Raspberry Conserve
- 1/2 tbsp brown sugar
- Preheat the oven to 200c / 400f and line two baking trays with parchment paper.
- Unroll the pastry and cut it in half width ways so that you have two equal sized rectangles.
- Spoon the jam onto one half and spread it all over the pastry. Place the other rectangle of pastry on top and press down.
- Cut the pastry widthways into strips of about 1/2 inch thick (or about a thumb width). Twist each strip, cut in half and place on the baking tray. Sprinkle each straw with a little brown sugar.
- When all of the pastry strips are ready, bake in the oven for 10 minutes, turning half way.
- Allow to cool just for a couple of minutes before serving as the jam will be super hot!
- William’s British Strawberry Conserve
- Jalapenos or favourite chilli sauce
- Small wheel of brie
- Boneless skinless chicken breasts
- Salt and pepper
- Preheat oven to 350°
- Line a baking dish with foil
- Place chicken breasts in pan
- Put approx. 1/3 cup of jam in small bowl and mix in chilli sauce or finely chopped jalapenos to your taste
- Brush spicy jam mixture generously onto chicken breasts
- Salt & paper as desired
- Place probe thermometer in thickest part of one breast, set reminder alarm to beep at ~140° (Chicken is done at 170°)
- Bake until internal temperature reaches 140° (about 30 minutes)
- While chicken is baking, thinly slice brie
- When chicken reaches temperature, carefully remove from oven.
- Lay brie slices across chicken, 2 pieces per chicken breast.
- After placing brie, drizzle additional jam mixture over the whole dish.
- Place back in oven until internal temperature reaches 165°, let sit to come up to temp. (About 15 minutes)
- Plate, serve, and enjoy!
CELEBRATE GREAT BRITISH TASTE WITH NEW WILLIAM’S CONSERVES
All new premium jam brand, William’s, has now launched, providing the perfect complement for a lovely breakfast or delicious afternoon tea. The fruity range of Conserve’s are uniquely British, with whole fruit pieces and a distinctive home-made taste. William’s is now available to purchase at Sainsbury’s, Asda and Ocado.
Lovingly made in Histon, Cambridgeshire, using only specially selected British grown fruit, each recipe is crafted with care using four simple ingredients. William’s selects only the finest British fruit varieties for its premium conserves, including; Elsanta Strawberries, Glen Ample Raspberries and Ben Hope Blackcurrants. Its stylish jar and sleeve make a beautiful addition to any kitchen table.
You can really taste the difference
From tantalising toast, to super scones or a victorious sponge served with a side of William’s Conserves will help make any occasion gloriously special.
The new offerings include; Strawberry, Raspberry and Blackcurrant.
For a truly British experience, head to your local supermarket to pick up a jar of William’s now!