Here are the recipes requested by listeners to the ABC Jams and preserves talkback on ABC radio Tasmania this morning. (I’ll certainly be trying this duck egg sponge rung in by Margaret).

Margaret’s Duck Egg Sponge

 3 duck eggs

Weight of 3 of the eggs in sugar

Weight of 2 of the eggs in plain flour

1½ teaspoons baking powder

1 tablespoon cold water

2 teaspoons melted butter

Grease 2 x 20cm tins and line with baking paper. Heat oven to 420 degrees F (215 degrees C).

Beat the eggs and sugar together for 5 minutes.

Sift the flour and baking powder together and gradually add to the egg mixture.

Drizzle in the water and lastly the melted butter.

Pour evenly into the tins and then bake for 15 to 20 minutes.

Barbecue Sauce

This recipe was rung in last session by Nola but one that has been handed down and around for a long time. It’s delicious – Nola adds 800g diced onions to the mix.

(Measurements in imperial below, as is fitting for such a lovely old recipe).

4lbs tomatoes, diced

2lbs sugar

5 teaspoons ground cloves

2 teaspoons ground black pepper

1 teaspoon cayenne

2lbs sugar

1 tablespoon salt

Place all in a large pot or jam pan and cook for 1¾ hours.

Savoury Shortcrust Pastry

300g plain flour

½ teaspoon salt

150g butter, diced

Icy cold water, approximately

Place the flour, salt and butter in a food processor and process until if resembles breadcrumbs (or rub together with the fingertips to this stage). Turn out into a bowl and mix with enough ice cold water to bring it together into a soft dough (do this with a metal spoon).

Wrap in cling film and place in fridge for at least 30 minutes before using.

Sweet Short Crust Pastry

125g butter, softened

125g sugar

1 egg

250g plain flour

Pinch baking powder

Whisk the butter and sugar together, then whisk in the egg until well combined. Mix in the combined flours with a metal spoon to make a soft dough. Wrap in cling wrap and place in fridge for 30 minutes at least before using.

Berry or Blackcurrant Cordial Syrup

 3kg berries or blackcurrants

3 litres water

Sugar

2 to 3 level teaspoons citric or tartaric

½ cup white  or cider vinegar

Place the berries (or blackcurrants) and water in a large saucepan and bring to the boil. Simmer very gently for 10 minutes. Strain through a colander, and the resulting liquid through a kitchen sieved lined with a layer of muslin.

For each cup of the resulting liquid add 1 cup of sugar. Bring to the boil, then remove from heat. Stir in citric or tartaric acid, pour into sterilised bottles and seal immediately.

Refrigerate after opening.