My Darling Clementine from Sweet Dreams by Josceline Dimbleby
Clementines are sweet and seedless and the skin becomes tender when stewed. The mixture of apricot with the slightly marmalade-like taste of the clementines is lovely.
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Cooking tools:
- Mixing bowl
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
Ingredients
- 8 oz (225 g) dried apricots
- 1 oz (25 g) cornflour
- 5 oz (150 g) self-raising flour
- 3 large eggs (size 1–2)
- 6 oz (175 g) butter
- ½ oz (15 g) gelatine
- 1 pint (600 ml) water
- 9 oz (250 g) caster sugar
- 8–10 oz (225–275 g) small clementines
- 1 level teaspoon (5 ml spoon) baking powder
- 2–3 tablespoons (2–3 x 15 ml spoon) warm milk
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