Page 343 - YC Cooking School

What to do:

1. To a large heavy-based pot, add the hot water and dried apricots and leave to soak for
30-60 minutes or until the apricots are soft and have plumped up.
2. Place the pot of soaked apricots (together with the water) onto a medium heat and
add the lemon juice, sugar, vanilla seeds and pod.
3. Stir until the sugar dissolves and leave to simmer for a further 30 minutes, or until the
apricots are very soft and 'jammy'.
4. Increase the heat and boil vigorously for a further 20-30 minutes, or until a setting
point of approximately 105°C is reached.
5. Allow the jam to cool completely before pouring it into sterilised jars. This jam is best
stored in the fridge and used within 2-3 weeks of making.

Lemony drop scones

Makes 6-12 (depending on size) | Preparation time: 10-12 minutes | Baking time: 15
minutes

What you’ll need:

Ingredients

100 g unsalted butter
100 g caster sugar
Zest of 1 lemon
1 large free-range egg
1 large free-range egg yolk
325g cake flour, sifted

2 tsp (10ml) baking powder
1 tsp (5ml) baking soda
1/2 tsp (2.5ml) salt
1 cup (250ml) natural yoghurt

Tools

Mixing bowls
Wooden spoon
Measuring jug or cups
Microplane
Sieve

Baking tray
2/3