Fifty and Fabulous

The thoughts, loves, rants, interests & inspirations for Gen X

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Marrow & Ginger Jam

(found on )

Similar to Granny Dumplin’s recipe but with apples added to increase the pectin and give a good set.


  • 3 lb (1.5 kg) marrow
  • 1 lb (500 g) cooking apples
  • 2 oz (50 g) root ginger
  • Juice of 2 lemons (or 4 tablespoons of bottled Lemon Juice)
  • 3 lb (1.5 kg) jam sugar


Peel the marrow, discard the seeds and cut into cubes.

Peel and core the apples and cut the flesh into cubes.

Place in pan and steam until tender and then mash.

Add the lemon juice.

Bruise the root ginger and wrap in a piece of muslin and place in the pan.

Add the sugar, simmer and stir until dissolved. Bring to the boil and boil for about 30 minutes, stirring occasionally as the pulp thickens and setting point is reached.

Pot into hot sterilized jars immediately and cover.

Makes about 4 lbs (2 kg) of jam.

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My Fridge Cake

Don’t fret about calories just enjoy…


  • 200g Dried Mixed Fruit
  • 4 Tablespoon Fruit Juice (alt. replace 2 with Ginger Wine + 1 with Rum)
  • 400g Chocolate (roughly chopped)
  • 150g Biscuits (smashed to crumbs)
  • 150g Butter
  • 1 Tablespoon Golden Syrup


Soak the Fruit overnight. The longer they’re pre-soaked the better the flavour and the softer the fruit become.

Line a medium sized baking tin with grease-proof paper.

Very slowly & gently melt the Butter in a heavy bottomed pan.

Add the roughly chopped Chocolate to the butter. Continue to melt very slowly & gently, stirring occasionally.

Add the soaked Fruit and gently mix together.

Add the Golden Syrup and allow it to melt.

Add the Biscuit and mix together.

Put the mixture into the lined tin, pressing down & smoothing out with the back of a metal spoon. Leave in the fridge overnight to harden.

Once ready remove from tin, divide & enjoy!

(Due to the chocolate content, Fridge cake must be kept in the fridge to prevent it from melting)