WAFFLES AND RHUBARB JAM
Preparation 40 minutes, plus macerating Cooking about 50 minutes Makes 8-10 I had to include this recipe from Reykjavik in honour of Mayor Dagur Bergpóruson Eggertsson, who invited me round for waffles. The jam will fill four to five 340g jars.
FOR THE WAFFLES
300g plain flour 1 tbsp baking powder 1 tbsp caster sugar pinch salt 2 large eggs, beaten 400ml full-fat milk 1 tsp vanilla extract 90g butter, melted
FOR THE RHUBARB JAM
1kg cleaned, trimmed rhubarb, cut into 3cm lengths
1kg granulated sugar 1 sachet (8g) pectin (or use 1kg jam sugar in place of sugar and pectin) juice 1 large lemon
1 For the jam, combine the rhubarb with the sugar and pectin in a large jam pan and mix well to coat. Leave for 4 hours or overnight to allow the juices to run.
2 Add the lemon juice to the rhubarb and sugar and set the pan over a low heat to start with to allow the sugar to dissolve.
3 Once the sugar has liquefied, increase the temperature and bring to the boil. Put a saucer in the freezer. Boil the jam for 20-30 minutes, then test for setting point by putting a teaspoonful on a cold saucer and allowing it to cool for a minute. Push it with your finger: if it wrinkles, it is ready – if not, give the jam a few more minutes. Check every 3-5 minutes, taking care not to burn it. Alternatively, use a sugar thermometer to test when it has reached 103°-105°C. This jam is better a bit soft rather than too stiff.
4 When the jam is ready, use a funnel and a ladle to fill the jars. Cover with a disc of waxed paper and put the lids on. Label and store in a cool, dark place.
5 For the waffles, sift the dry ingredients into a bowl.
6 Beat the eggs into the milk and stir in the vanilla. Gradually whisk the milk mixture into the dry ingredients. Finally, stir in the melted butter. Rest the batter for 5 minutes while you heat the waffle iron, and grease it if necessary.
7 Add a ladleful of batter to the hot iron. Cook until browned and crisp (this will depend on your waffle iron and heat setting). Keep them warm on baking sheets in a low oven (about 110°C; 90°C fan oven; gas mark ¼) to keep crisp until you have used all the batter. Serve warm with rhubarb jam.