More cake today. This time with fruit which totally makes it healthy. And with big gooey pockets of custard which makes it more healthy. Custard’s good for you right? Lots of calcium, good for strong bones. Ahem. The idea for this cake has been kicking around for a while now going through various transformations in my head before it ever even hit the mixing bowl. The first seed of inspiration came from Dan Lepard’s Short and Sweet, an encyclopaedia of all things good, which has a recipe for apple and walnut cake dotted with custard. I pinched the custard element and reduced the sugar since his recipes always turn out too sweet for my tastes. The cake is a basic sponge made with both caster and soft brown sugar for a caramel depth and spiced with nutmeg, the traditional and perfect flavour pairing for creamy custard and a good match with plums. (more…)
Posts Tagged ‘Autumn’
Hip hip hooray! Today is T and Cake’s 2nd birthday! Wow, where have the last two years gone? So much has happened over that time and hopefully there are many more adventures to come. My new kitchen units have arrived (all 120 boxes) and hopefully I’ll soon be busy experimenting with new toys and fancy settings on the oven. I’ve also had the good fortune to get an allotment which will require rather a lot of heavy duty digging over winter but should provide some beautiful fresh ingredients come next summer. But what is a blog without people to read it? Here’s to you, kind readers. Thank you for stopping by, leaving comments and making this blog what it is. I’m sorry not to be able to share this birthday cake with you in person but we can celebrate in spirit. Cheers!
Somerset, the county next door (or up North as we say down here in South Devon) is well known for producing excellent cider which is so good it has spawned its own genre of music, Scrumpy and Western, wherein bands sing odes to their favourite drink. Although there are not as many as there once were, apple orchards are a common sight and in a fair few of those you’ll spot pigs merrily roaming under the trees munching up the long grass. Those happy orchard pigs make for super-tasty pork as they fatten up on sweet apples. So it’s no wonder that Somerset is home to many a good recipe combining pork and apples. (more…)
Summer pudding has long been a favourite of mine and it was a staple in the dessert rotation when I was growing up. My parents were keen gardeners and Mum still grows lots of her own fruit and vegetables despite not having much time to devote to the garden. On a Sunday afternoon I would often be dispatched up the garden to pick raspberries, strawberries, tayberries and blackcurrants for one of Mum’s spectacular puddings. I always find it a sad farewell to summer when the berries come to an end. This year, inspired by a Valentine Warner recipe, I decided to extend the Summer pudding into Autumn and make the most of the wild blackberries and the remaining little bit of last year’s sloe gin. I toyed around with calling these Autumn puddings but I like it when the name of the recipes tells you a little about what’s inside, especially when there’s gin involved. (more…)
At this time of year where late summer drifts into early autumn and warm, sunny afternoons are punctuated by misty mornings and a slight chill in the air I find myself feeling very happy and content with my lot. I’m looking forward to snuggly winter which will bring a family wedding, my birthday and, hopefully, a finished kitchen. But I’m jumping ahead; there’s so much to enjoy in these harvest months. The squirrels I can see from the window are busy scampering about preparing for winter. Veggie boxes are brimming with goodies and the hedgerows are laden with hazelnuts, sloes and blackberries which I need to hurry up and pick before the Devil spits on them on the 29th!
It’s another Avignon-inspired recipe for you today! Going back to Les Halles market – the one to give you foodie dreams for years to come – I mentioned the boulanger who sold apple pie by the slice. His pie/tart was not the usually fancy affair with neatly sliced apples delicately arranged in concentric circles but a handheld, picnic-friendly pud. A sweet apple compote was sandwiched between two layers of flakey, buttery puff pastry while the top was covered in a crackly layer of golden sugar. Thin squares of pie were sliced up and wrapped in a napkin for eating on the spot. The perfect end to a simple lunch of cheese, bread and tomatoes eaten on a sunny park bench overlooking the Rhone river. (more…)