I was sent a rather unusal flavour of jam to try from Duerr’s which was Rhubarb & Custard and I just couldn’t wait to try it. The Jam is suitable for Vegetarians, Vegans and is gluten free. It looked like regular strawberry jam and I have to admit I was a little skeptical about whether it would actually taste like Rhubarb & Custard and whether the flavour would actually be nice.
I decided to put it to the test by baking some home made Jammy Dodgers using the Jam as the filling. It was actually my first time making them but they seemed simple enough to make. Before starting I just had to have a little dip of my finger in to the jam to do a quick taste test and you really could taste the two flavours, which suprisingly tasted very nice as a jam. The Rhubarb was a little stronger than the taste of Custard and it wasn’t too sweet which was good. It is definitely more of a baking jam than the type to put on toast however as It would have been a little sickly in large amounts. Although people have put stranger things on their toast!
I didn’t bake the jam as it wasn’t required when making the jammy dodgers and the Jam filling was added afterwards. I also didn’t have all of the proper equipment, such as cutters to cut out the biscuits and the heart/circle centre, so I used a circular piece off one of my son’s toys and a knife. If you have cutters then the biscuits will look more perfect however I managed ok without them. The recipe for the biscuits is below:
Jam-filled butter biscuits (Jammy Dodgers)
250g/9oz plain flour
200g/7oz butter, cut into small cubes
100g/3½oz icing sugar
pinch of salt
2 free-range egg yolks
Preheat the oven to 170C/325F/Gas 3.
Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.
Divide the biscuits in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the biscuits and discard the dough. Place all the biscuits on a baking tray.
Bake the biscuits for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack/plate to cool.
Using a teaspoon, place a small dollop of Jam on a whole biscuit. Place a biscuit (with a hole) over the whole biscuit and sandwhich them together.
I was very happy with how my biscuits turned out and although I was on a diet I of course just had to try one. The jam made the perfect filling and with my partner and my son as my other taste testers we agreed that my ‘Jammy Dodgers’ were better than the originals. When I first put the jam in the middle of the biscuits I felt it was a little runny for the centre as Jammy Dodgers are held together by the jam, however after leaving the biscuits for a few hours the jam had set a lot more and held the two biscuits together very well.
I really enjoyed making the biscuits and experimenting with this new flavour of Duerr’s jam and I would definitely buy it again in the future and will be trying out other recipes using the jam. If you would like to buy the new Rhubarb & Custard Jam from Duerr’s then you will find it in selected ALDI stores at the brilliant price of only 99p for a 340g jar!
To see the full range from Duerr’s and for some great recipe ideas visit their website HERE