Crazy Jack Recipes for Summer

Saturday 24th Jul 2021 |

Celebrate summer this July and August with these delicious recipes from Crazy Jack (the home of organic dried fruits and nuts) –  perfect for celebrating and enjoying with friends and family on the 19th July and beyond.

Crazy Jack Recipes

Crazy Jack Recipes

Prep: 15 minutes plus cooling. Cook: 25 minutes. Serves 8-10

  • 4 medium egg whites
  • 250g caster sugar
  • 50g Crazy Jack Blanched Hazelnuts, finely chopped
  • 25g Crazy Jack Ground Almonds
  • 1 tsp white wine vinegar
  • 25g Crazy Jack Desiccated Coconut, toasted
  • 150g Crazy Jack Traditional Dried Apricots
  • 200ml double cream

Preheat the oven to 180oC, gas mark 4.  Grease and line a 35x25cn tin with baking paper.

Whisk the egg whites in a large clean, dry bowl until stiff peaks, gradually whisk in the sugar, 1 tablespoon at a time, whisk for a couple more minutes until thick and glossy.  Stir in the hazelnuts, almonds and vinegar. Spread the mixture into the prepared tin and smooth the surface.  Bake for 25 minutes until golden.  Allow to cool slightly.

Place a large piece of baking paper on the work surface and sprinkle with half the coconut then invert the roulade onto the paper, peel off the top layer of paper and sprinkle with the remaining coconut.  Allow to cool completely.

Meanwhile, roughly chop 100g apricots and soak with 3 tbsp boiling water for 10 minutes, then puree with a stick blender and set aside.

Whisk the cream to soft peaks, stir in the apricot puree and the remaining finely chopped apricots. Spread over the roulade and from the short end, roll it up tightly. Transfer to a serving plate.


Crazy Jack Recipes

Prep: 15 minutes. Cook: 40-45 minutes. Serves 8-10

  • 175g Crazy Jack Traditional Dried Apricots, roughly chopped
  • 100g butter, softened
  • 150g caster sugar
  • Zest and juice 2 lemons
  • 2 medium eggs
  • 100g self raising flour
  • 50g Crazy Jack Ground Almonds
  • 50g granulated sugar

Preheat the oven to 180oC, gas mark 4.  Grease and line a 900g loaf tin.

Place 75g apricots in a bowl with 3 tbsp boiling water and leave for 10 minutes then puree with a stick blender.

Meanwhile, whisk the butter, caster sugar and lemon zest together in a large bowl until pale and fluffy, whisk in the eggs, 1 at a time and then the apricot puree and the juice of ½ lemon.  Fold in the flour and almonds. Finely chop the remaining apricots and stir half of these into the batter, spoon into the prepared tin and bake for 40-45 minutes until golden and a skewer comes out clean.

Mix the granulated sugar with the remaining lemon juice and apricots and spoon over the cake as soon as it comes out of the oven.  Allow to cool before removing from the tin.


Crazy Jack Recipes


  • 100g butter
  • 100g caster sugar
  • 50g golden syrup
  • 4 tbsp marmalade (100g)
  • 225g oats
  • 100g Crazy Jack Traditional Dried Apricots, chopped
  • 50g Crazy Jack Sultanas
  • 3 tbsp Crazy Jack Pumpkin Seeds (35g)


Preheat the oven to 180oC, gas mark 4.  Grease and line a 20cm square tin.

Place the butter, sugar, syrup and 2 tbsp marmalade in a large saucepan and heat until melted and bubbling.  Off the heat, stir in the oats, apricots, sultanas and pumpkin seeds.

Pour into the tin and spread out into an even layer.  Bake for 20-25 minutes until golden.  Allow to cool before removing from the tin.

Warm the remaining marmalade and brush over the flapjacks before cutting into 16 pieces.

Cooks tip

Great for lunch boxes or a tea time treat. These will keep for 3-4 days.



  • 85g butter softened, plus extra to grease
  • 85g soft brown sugar
  • 1x227g can pineapple slices, drained and juice reserved
  • Half a teaspoon ground cinnamon
  • Half a teaspoon nutmeg
  • Handful of Crazy Jack Flaked Almonds
  • Cream to Serve
  • For the cake mix:
  • 175g butter, softened
  • 175g caster sugar
  • 175g self-raising flour
  • 1 and half teaspoon baking powder
  • 50g Crazy Jack Ground Almonds
  • 4 eggs
  • 2tsp vanilla extract


Preheat the oven to 180°C/350°/Gas Mark 4

Cream the butter and sugar together and use it to cover the base of a 23cm round loose-bottomed cake tin, place on a baking tray. Grease the sides of the tin with more butter and arrange the pineapple rings on top of the butter and sugar base. 

Sprinkle with cinnamon, nutmeg and flaked Crazy Jack Almonds

To make the cake mixture, beat the butter and sugar together until pale and fluffy

In a separate bowl, mix together the flour, baking powder and ground Crazy Jack Almonds. If you’re wondering can I use baking soda in place of baking powder? yes, as long you put the exact measurements needed on the recipe.

Add the eggs to the creamed butter and sugar mixture, then add the flour mixture to that. Beat gently. Stir in the vanilla extract and, if it seems a little dry, add a little pineapple juice from the tin until it reaches a good ‘dropping’ consistency. Spoon the cake mixture over the spiced pineapple slices and spread out as evenly as you can

Bake in the oven for 40 to 45 minutes

Leave to cool in the tin for 5 minutes, then carefully place a plate over the top of the cake and turn it out upside down. Remove the cake tine to reveal the spiced pineapple and Crazy Jack Almonds. Serve warm with cream or ice cream.



  • 500g block shortcrust pastry
  • 50g butter, softened
  • 100g Crazy Jack Ground Almonds
  • 125g caster sugar
  • 3 medium eggs
  • ½ tsp almond essence
  • 25g Crazy Jack Desiccated Coconut + 2 tbsp
  • 3 tbsp raspberry jam (90g)
  • 1 tbsp Crazy Jack Pumpkin Seeds (10g)


Preheat the oven to 200oC, gas mark 6.

Roll out the pastry on a floured surface and line a 23cm round fluted flan tin. Line with baking parchment and baking beans and bake for 15 minutes. Remove the parchment and beans and cook for a further 5 minutes.  Remove from the oven and allow to cool.

Reduce the oven to 180oC, gas mark 4.

To make the filling, whisk together the butter, ground almonds, sugar, eggs, almond essence and 25g desiccated coconut.  Blend together the remaining 2 tbsp coconut with the jam and spread over the pastry base.  Pour over the filling and sprinkle with pumpkin seeds.  Bake for 30 minutes until golden. 

Serve warm or cold.

Cooks tip

Try using apricot jam or chocolate hazelnut spread on the pastry base instead of raspberry jam.



  • 150g digestive biscuits
  • 75g butter, melted
  • 25g Crazy Jack Pumpkin Seeds
  • 500g cream cheese
  • 150g mascarpone
  • 200g caster sugar
  • 2 tsp vanilla essence
  • 4 medium eggs
  • 100ml double cream
  • 100g Crazy Jack Sultanas
  • Fresh berries to serve


Preheat the oven to 170oC, gas mark 3. 

Remove the base of a 21cm springform cake tin. Place a sheet of baking parchment over it and top with the ring of the tin and seal shut.  Trim off excess parchment around the outside.

Place the biscuits in a food processor and blitz to give fine crumbs, stir in the butter and pumpkin seeds and press into the base of the cake tin.  Chill while you make the filling.

Whisk the cream cheese, mascarpone, sugar, vanilla essence and eggs together until just combined and smooth, stir in the cream and sultanas and pour into the tin.  Place the tin on a baking tray and bake for 30 minutes.  

Increase the oven to 180oC, gas mark 4 and cook for a further 35-40 minutes until just turning golden but the centre still has a slight wobble.  Turn off the oven and leave the cheesecake inside until cooled.  Chill overnight. Top with fresh berries to serve.

Cooks tip:

Add almond essence instead of vanilla and top with fresh cherries for an alternative. Try different biscuits such as ginger snaps or shortbread.

Crazy Jacks Recipes for summer