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Mango and Passion Fruit Jam

Prep

1hr

Bake

15-20 mins

Serves

1.2kg

Difficulty

Medium

About

A delectable tropical jam, delicious in cakes, on toast, spooned over natural yoghurt and served as a complete with a crisp buttery biscuit. Use as a filling for the lovely coconut-lime cake recipe.

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Instructions
Ingredients
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Mango and Passion Fruit Jam Recipe

Step 1

Peel the mangoes, slice off the cheeks and remove the rest of the flesh from the cores then cut into 1cm dice. Put them in a plastic bowl, sprinkle over the Tate & Lyle Jam Sugar, cover and leave at room temperature for 2 hours or overnight to allow the mangoes to release their juice.

Step 2

Put 2 small plates in the fridge or freezer in readiness for testing the jam.

Step 3

Wash the jam jars in soapy water, rinse and dry them in a low oven preheated to 150°C/Fan130°, 300°F, Gas 2 for 30 minutes.

Step 4

Transfer the mango mixture into a preserving pan, place over a low heat and stir to dissolve the Tate & Lyle Jam Sugar for about 5 minutes, stirring occasionally. Add the passion fruit, increase the heat to high, stirring from time to time to stop the fruit from sticking to the pan. Cook for 15-20 minutes until the jam starts to thicken, skimming off any froth. Test that it’s ready by putting a teaspoon of the mixture onto one of the chilled plates and allow it to cool. The jam is ready when it forms a skin that is firm enough to wrinkle when you push it with your fingertip. If it's too liquidy, continue boiling the jam and retest in a few minutes.

Step 5

When the jam is ready, stir in the lime juice, turn off the heat and pour into the warm sterilised jars. Screw on the lids straightaway, leave to cool and label. Store in a cool dark place for up to one year.

Step 6

To ring the changes and add some zing to the jam you can stir in: Finely chopped stem ginger, a splash of white or dark rum.

Ingredients – 4 items

Serving

1

Mango

Mango

Ripe

2 kg

Jam Sugar

500 g

Passion fruit

Pulp

225 ml
Lime juice

Lime juice

4 tbsp

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We wouldn't usually recommend reaching for the vodka bottle. But this is one exception!

Unlike water, vodka doesn't help with the formation of gluten, a key culprit in turning pastry hard and leathery.

Plus, it (thankfully) doesn't effect the flavour!
Bakers like to take all the credit for swirly and beautiful icing, but the truth? 

It's all about the nozzles! 

Our friend @elliebakess reveals all...
This is why you need a blowtorch! 

A sprinkle of Tate & Lyle Sugar and a blast of heat brings sweet caramelisation every time, giving tarts and cheesecakes a crispy, sweet brulée topping.

No blowtorch? Then just throw your bakes under the grill for a few minutes! 

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Sweet and citrusy, we recently discovered the joy of a Lemon Drizzle Scone! 

There's no need for jam and cream with these, as the delicious glaze keeps things light and fresh - perfect for a fluffy scone.

However, if you want to add lemon curd... we won't judge!: 

Ingredients

40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice

Glaze

5 tbsp Tate & Lyle Icing Sugar
2/3  tsp lemon Juice.
Zest of 1 lemon.

Method

1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
3. Turn onto a lightly floured surface and roll out to ½ inch in thickness. Cut into rounds with your chosen cutter.
4. Place the scones on a large baking tray lined with parchment leaving a little space in between, glaze and sprinkle with a little sugar on the tops.
5. Bake for approximately 15 minutes or until a lovely golden brown colour.
6. Remove from the oven and cool on a cooling rack. 
7. Mix the Tate & Lyle Icing Sugar with the lemon juice to form the drizzle.
Once the scones are cool, Drizzle over each scone and sprinkle with the lemon zest.
Believe it or not, custard slices actually hail from Australia! 

A delicious vanilla custard block hidden between two crisp puff pastry slices (dusted with plenty of Tate & Lyle Icing Sugar!) 

If you've not made one before, we suggest you rectify it ASAP!:

Ingredients

Pastry

3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds

Custard Filling.

140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf

Method.

Heat the oven to 200c/180fan/Gas6.

Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat. 

Bake for 30/35 minutes until a crispy golden brown.

Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.

Put the gelatine in a bowl of cold water to soften.

Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and  gelatine form the water and whisk into the custard and heat for a further minute.

Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.

Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.

Slice & Dust with icing sugar and serve with fresh raspberries. Enjoy!
Your shortcut to a sweet and satisfying caramel latte! 

With some Tate & Lyle Caramel Barista Syrup in hand,  we promise you can rival the highest quality coffee shops...
Most people's favourite season is summer... but ours is definitely rhubarb season! 

Never sweeter than now, we don't even need to bake with it. We'd be happy just dipping it in some Tate & Lyle Sugar!

That being said... these Rhubarb Muffins do look delicious. A bake for this weekend perhaps? Follow along for the recipe!
Another tea break taken care of! 

Self-confessed tea fanatic like @moneymakeoverwithgem live for a stress-free few minutes with a cuppa for company.

And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that's lighter in calories as well as on your pursestrings! 

Here's what she had to say: 

"Tea for me is my me time. When I wake up in the morning, or take a break from work it is my time to relax and enjoy my tea (I am a tea addict 😂).

I have tried sweeteners before in the past but didn’t stick with it.

However, after trying these sweeteners that I was kindly gifted I definitely will make an effort to use these a lot more.
Can anyone guess what this brand-new scone recipe is? 

CLUE: It's not savoury!

Recipe coming soon... 👀
A savarin-style pear and cinnamon cake...

This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there's some Tate & Lyle Sweetener in your brew!)

Follow the recipe here: 

INGREDIENTS:

200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon

For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)

METHOD:

Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well! 
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn't wait...

Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!

(Especially if we're around... absolutely delicious.)

Link in bio for the recipe.

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