Recipes from ABC cooking talkback today

Here are two recipes from this morning’s ABC Jams and preserves talkback.

If I have missed any please let me know and I will be sure to add to the ones here.

As for the preserving temperatures chart, the transfer into a post seems to mess with the formatting, so if you would like this, please email me and I will send it to you straight away.

Leanne’s grandmother’s exceptional Christmas Cake

This recipe is given in imperial weights, measures and oven temperatures, which in my opinion gives it extra charm.

Thanks to Leanne for sharing this wonderful recipe.


1 lb sultanas

1 lb raisins

4 oz glace cherries

4 oz almonds

1½ lbs light or dark brown sugar

½ cup self raising flour

1 lb currants

¾ lb mixed dried fruit

4oz mixed peel

8 to 9 eggs

1 lb plain flour

1 lb butter

1 cup sherry


The night before baking, wash the fruit, drain, transfer to a bowl and then pour over the sherry, mixing well.  Leave to stand overnight.

Next day, cream the butter and sugar together until light and fluffy.

Whisk in the eggs, one at a time.

Fold in the flours alternately with the fruit/sherry mixture.

Heat oven to 300 degrees F.  Grease a 10 inch square tin and line with baking paper, greased again.

Spoon the mixture into the tin and spread out evenly.

In the oven, place extra trays on the bottom shelf to ensure that the base of the cake doesn’t over-brown.

Bake for 1 hour, then reduce oven temperature to 275 degrees F and bake for a further 3 hours approximately, or until a metal skewer inserted into the centre comes out clean.

Apple Chutney


1.5kg peeled, cored and dice (weight after peels and cores ermoved)

450g onions, peeled and diced

2 teaspoons salt

3 teaspoons curry powder

750g sugar

375ml cider vinegar

¼ teaspoon ground cloves

½ teaspoon ground ginger


Place all ingredients into a large pot or jam pan.

Bring to the boil, stirring, then reduce heat and simmer for 1 hour, stirring often, or until a chutney-like consistency is reached.

Pour into warm, sterilized jars and seal immediately.

Store in a cool, dry ,dark place.

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