Alice Rebecca Talbot, the creative force behind Arts Craft Kitchen, is having a stellar 2024 with multiple prestigious awards for her handcrafted preserves.
Her Merry Berry Jam, a delightful blend of blackberries, blueberries, and raspberries, earned a 1-star Great Taste Award for the second time. The Great Taste judges praised its “earthy, hedgerow aroma with a soft set and good fruit content,” and highlighted the “excellent balance of tartness from the fruits and sweetness.”
Alice’s accolades don’t stop there. At the World Jam Awards 2024, her inventive creations brought home two more honors. Arts Craft Kitchen received a Gold certificate in the “Anything But Jam” category as a finalist with her festive Christmas Quince. She also claimed Silver in the Marmalade category for her Handcut Lemon Marmalade. These awards reflect her dedication to quality and creativity, solidifying Arts Craft Kitchen’s place among the best in artisanal preserves.
Steamed Marmalade Sponges
Serves 4
Winter is truly here and I love a comforting desert to warm up with as the nights have drawn in. My individual sponges make an easy pudding and can be multiplied to cater for a pre-Christmas party or get together.
Ingredients:
• 8 tablespoons of Sunrise marmalade
• 1 tablespoon lemon juice
• Grated rind of 1 Lemon
• 100g soften butter
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• 1 level teaspoon baking powder
• Plus some warmed ART’s Sunrise marmalade to serve
Method:
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Grease four 175 ml pudding basins. Measure the marmalade into a pan and warm it until it reaches a runny consistency, then strain out the rind and set it aside. Mix the lemon juice with the smooth marmalade and divide evenly among the basins.
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Place all the remaining ingredients into a mixing bowl and beat well for 2 minutes or until thoroughly blended. Divide the mixture among the basins and smooth the tops. Cover each basin with a pleated lid of baking parchment, then foil, to allow for steam expansion during cooking.
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Place the basins into a large pan with enough boiling water to reach halfway up each basin. Steam for 45 minutes, standing the basins on upturned saucers to keep them off the pan’s bottom. Ensure the water level stays topped up as needed.
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To serve, gently warm 2 tablespoons of Sunrise Marmalade in a pan (adding the reserved rind) until it reaches a pouring consistency, then serve in a jug as a glaze.
