- Food Lovers Club

Soggy Bottoms & Jamalades

Today, we pay homage to you home bakers out there, including our own domestic nightmare. Meet our ‘Jamalades’ and try our delicious recipes. It’s time for fun in the kitchen and taste on the plate. Enjoy.


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A Baker's Dozen

 

Whether it’s James Acaster’s ‘breakdown’ or the requisite ‘soggy bottom’ joke, The Great British Bake Off has inspired thousands to take up the baking challenge.

“Started making it. Had a breakdown. Bon Appetit!”. Comedian, James Acaster exclaimed in his dry, punctuated delivery.This is Anna (Mrs Stokes) and pals in her kitchen, preparing a feast of fruity joy for a Staff Tea Party. Chaos – but delicious.

We don’t intend to try to teach you how to bake, but do hope to inspire you to try.Classic Scones.

Clotted Cream, or Jam first?

Our late Queen (Elizabeth II) insisted on having it served ‘the Cornish way’ – jam first, with clotted cream on top. The Devon method is cream then jam.

Personally, I’m with the the Cornish way – how about you?Chocolate & Raspberry Jam Brownies.

CHEF’S TIP:

For a squidgy brownie, bake so that the centre of the brownies still “wobbles” a bit. Don’t worry, it will set as it cools.

Thanks Andy. squidgy indeed, but still with a crunch as you bite into it.

See Andy’s ‘best brownie’ recipe – HERE.Blackcurrant & Vanilla Cheesecake.

I know I’m bias but, our Blackcurrant EXTRA Jam has got to be the best in the business, packed to the gunwales with big juicy blackcurrants – magic.

CHEAT’S TIP:

Buy a plain vanilla cheesecake, spoon plenty of Stokes Blackcurrant Jam over it, and serve it with a nice cuppa … another tough day in the kitchen!

OR:

Follow Andy’s personal magic in his recipe – HERE.Bread & Butter Pudding.

Comfort food at its very best. Another crispy entrance to a soft centre treat for the tum, zesty with our Seville Orange Marmalade.

Chef, Andy shares his version of this prince of puddings made extra special using brioche bread – HERE.

 

Jamalades

 

Better known for our signature sauces, Stokes ‘Jamalades‘ guarantee quality smiles all round, through the zesty marmalade and full-fruit EXTRA Jams.Strawberry EXTRA Jam

We go to uncompromising lengths to make sure the blackcurrants we use have that signature juicy sweet / tart flavour; the raspberries are rich, sweet and luscious; and the succulent strawberries have keynotes of Wimbledon.Raspberry EXTRA Jam

Stokes use unrefined cane sugar, which is a typical artisan sugar. Produced in smaller batches, it is less processed and retains all or most of the cane molasses around the sugar crystals.

This natural sweetness and additional depth of flavour simmer gently with the extra fruit to give the deeply flavoursome jams we love to deliver.

In the Old Stables at Rendlesham, knowing eyes watch over slow cooking blackcurrants, as they simmer, waiting for that very fine line between ‘perfect’ and ‘oops’.Blackcurrant EXTRA Jam

Our kitchen staff have an enviable expertise and are as passionate about their jams, preserves, relishes and sauces as we all are.

But it’s not just the amount of fruit.

Use 50% poor quality blackcurrants and you can only create poor jam.

We don’t (won’t) compromise when it comes to taste.Seville Orange Marmalade

This is our personal twist on an English classic, a fine cut marmalade that bursts with the flavours of such a wonderful fruit.

In the Great Taste Awards, the Judges’ Comments read:

Rich, golden looking marmalade with excellent bits of peel and a good citrus aroma. This has all the classic characteristics of a good Seville orange marmalade – bitter, sweet, tart and rich with citrus orange.”

Ladies and Gentlemen – that’s our Jamalades.

 

Crumbs !

 

Crumbs… who’d have guessed there are so many names for bread rolls?

Bap, Batch, Bun, Cob, Stottie, Roll ?

Go into any bakery or café today and try to order a cheese roll. Or a bacon roll. If you don’t use the correct local term, there’s a good chance you’ll be corrected or even given the wrong item.I’d certainly never heard of a batch before, until I came to Coventry as a student.White bread is made from flour which contains only the endosperm, or central section of the grain (about 75% of the whole grain). White flour is fortified with calcium, iron, niacin and thiamin.

Wholemeal bread is made from the whole of the wheat grain with nothing removed.Granary breads are brown breads made from special Granary(R) flour (a trademark of the Hovis brand), which includes kibbled and whole grains of malted wheat.

Malt breads are made with high levels of malt flour to give a distinctive texture and flavour.

Sourdough breads are made from the fermentation of dough using a leaven, they are mildly sour to taste.Baguettes or similar French-style breads are distinctive in size, shape and crunchy texture. A great alternative to biscuits with cheese.Whatever your chosen bread, ingredients, style, structure – imagine the tasty variations your snackwich will develop using our sauces and chutneys. These brave we lads (and lasses) have been spread with Goat’s Cheese, topped with sliced red onion and dotted with Stokes Chilli Jam before grilling (or Air Frying), slicing and assigned to their duties.

Dunk away !A Croque Monsieur can be made with our Classic English Mustard, but is represented here as a Croque Madame using (appropriately) our Dijon Mustard.

DID YOU KNOW?

Do you know the difference between a Croque Monsieur and a Madame – literally, she has the egg.

Freudian, biological, innuendo, risqué ? Or just French humour … je ne c’ait pas.

Bon Appetit folks.