tag:blogger.com,1999:blog-24537162835853972022024-03-16T14:05:39.199+00:00Grandma Abson's Traditional BakingGrandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!Patrickhttp://www.blogger.com/profile/06159567578048916445noreply@blogger.comBlogger264125tag:blogger.com,1999:blog-2453716283585397202.post-19413387881822882492024-03-16T14:04:00.001+00:002024-03-16T14:04:48.258+00:00Happiness is …. a piece of cake <p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEoS4oS9ifUxxh7wx7FObtV1KjB9T2fF-Eg12418xFYCPMc7fQNMfS-Wd-rc4pOhzh2yKtGU8usjFWte-42QDPNs15LE_3M6CUM9EwmuwpW8HYqbbiUjU8QHJrjwNHLRwGYeOkci_58XYNjMpnnmUEvTovWds6ISlYxW7-VwVY7GlXFin_w-OBpVsQIVM/s2067/DSC_1493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1476" data-original-width="2067" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEoS4oS9ifUxxh7wx7FObtV1KjB9T2fF-Eg12418xFYCPMc7fQNMfS-Wd-rc4pOhzh2yKtGU8usjFWte-42QDPNs15LE_3M6CUM9EwmuwpW8HYqbbiUjU8QHJrjwNHLRwGYeOkci_58XYNjMpnnmUEvTovWds6ISlYxW7-VwVY7GlXFin_w-OBpVsQIVM/s320/DSC_1493.jpg" width="320" /></a><br /></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Every
year the International Day of Happiness is held on 20 March It’s a global event
organised by the United Nations. The theme this year is ‘Happier together’ and
in these difficult times, we are reminded that being happy is a human right.
This year’s theme is very much about the connection we have with others and how
we should focus on what we can offer to bring happiness. These could be acts of
service, volunteer work or just simply a kind gesture.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzZlG-qtWFMnhzMozKmwY7Et3PckvbWA00um_D2xfDl4AwhsJd-reJPAHJ3NWz66pgPZDCey9NKqBUTI7DqKf0L9PfTM3GAbwPslSSexwyGrRy1zuqNkX_Tm1sQM_CNnR0px3WdWU_2zjQvxPQnu7w0-CScIvNwkMaxT-t2af1ZyLq8yhuCkVNQDyfJaw/s349/Wakefield%20Book%20Club%20(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="349" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzZlG-qtWFMnhzMozKmwY7Et3PckvbWA00um_D2xfDl4AwhsJd-reJPAHJ3NWz66pgPZDCey9NKqBUTI7DqKf0L9PfTM3GAbwPslSSexwyGrRy1zuqNkX_Tm1sQM_CNnR0px3WdWU_2zjQvxPQnu7w0-CScIvNwkMaxT-t2af1ZyLq8yhuCkVNQDyfJaw/s320/Wakefield%20Book%20Club%20(8).JPG" width="320" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">Although this day is a more recent tradition – it began in 2013 – food
has long had a close association to happiness. Every time, I’ve baked a cake
for a talk or a family event, I’ve been rewarded with many smiles and cheery
words of thanks. So here are some of my favourite ones :</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindU7O5XZ8wAi00HUBe3esirYg7nMmY_6_mNPZow5CJs5jHDjJWNG3VsnR2O0EeBxQRpS0WU0Khhm6t9ao0nLZOMUp9Hg2-mXt9KHcWFBpZeEbrbmhdcaYHaqQ3d_SzlXubEQBXejYJDy7ZoaNNh_xBgGOFxWQ2pKJnnu6ltp1tfSL4L9mtzl_1NrgIblS/s2067/Marmalade%20Spice%20Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2067" data-original-width="1476" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindU7O5XZ8wAi00HUBe3esirYg7nMmY_6_mNPZow5CJs5jHDjJWNG3VsnR2O0EeBxQRpS0WU0Khhm6t9ao0nLZOMUp9Hg2-mXt9KHcWFBpZeEbrbmhdcaYHaqQ3d_SzlXubEQBXejYJDy7ZoaNNh_xBgGOFxWQ2pKJnnu6ltp1tfSL4L9mtzl_1NrgIblS/s320/Marmalade%20Spice%20Cake.jpg" width="229" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">The first talk </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">about my Grandma's life and
her homemade delights was for Grandma’s old friends at <a href="https://grandmaabson.blogspot.com/2011/09/grandmas-spreading-word.html">Furlong
Road Methodist Church</a>, Bolton on Dearne. They remembered her sumptuous
cakes such as <a href="https://grandmaabson.blogspot.com/2011/08/grandmas-on-wireless.html">Marmalade
Spice Cake</a> and <a href="https://grandmaabson.blogspot.com/2022/09/best-of-british-is-apple-pie.html">Apple
pies</a> – so the pressure was on to bake the tastiest treats! </span><span style="background-color: white; color: #4d5156; font-family: Georgia, serif; font-size: 14pt; text-align: center;"> </span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="background: white; color: #4d5156; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisY2It6SprggoKkVC07p74vJPaWbm6mj067fFpwDNJhPlmNRNgc3nxjra-oDUtt5PWyV5ktcQFhTh5nbQ5qzI08pxu0xc9n1ItK20pTVTjVbr5VZ3nnaI8bpe7a8MZaNgrip_5tB6ku3MJ42oAcK_vErNNbLJTJJXctY129_3rkz6WZG2ObmHLXnNEpOqH/s4032/Winthrop%20Afternoon%20Tea%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisY2It6SprggoKkVC07p74vJPaWbm6mj067fFpwDNJhPlmNRNgc3nxjra-oDUtt5PWyV5ktcQFhTh5nbQ5qzI08pxu0xc9n1ItK20pTVTjVbr5VZ3nnaI8bpe7a8MZaNgrip_5tB6ku3MJ42oAcK_vErNNbLJTJJXctY129_3rkz6WZG2ObmHLXnNEpOqH/s320/Winthrop%20Afternoon%20Tea%20(3).jpg" width="320" /></a></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">I’ve been delighted to do many talks about the <a href="https://grandmaabson.blogspot.com/2021/08/the-perfect-afternoon-tea.html">History
of Afternoon Tea</a> <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>to support fundraising for numerous
charities. These are usually linked to a fabulous afternoon tea with 3 tier
cake stands groaning with wonderful delicacies.</span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-yx9QmllVna3C1mnGbvjY1vCbWzOtlhmZLXDC9szwZ62mCSVqFIUCZN8mviZM6ua1P8CHD9L4gyCxZA6RSW3N6Hh9ZkQaJE2Qc_HzI-AShVuUbD7C88uOe1RoBm6u9Bn93rFBy_8KpXiYotbjgShdv7q8wxat3VUnRDp12z2TbBr-bj63gvMZtCVj02t/s3648/Comic%20Relief%20Waterstones%20March%2013%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-yx9QmllVna3C1mnGbvjY1vCbWzOtlhmZLXDC9szwZ62mCSVqFIUCZN8mviZM6ua1P8CHD9L4gyCxZA6RSW3N6Hh9ZkQaJE2Qc_HzI-AShVuUbD7C88uOe1RoBm6u9Bn93rFBy_8KpXiYotbjgShdv7q8wxat3VUnRDp12z2TbBr-bj63gvMZtCVj02t/s320/Comic%20Relief%20Waterstones%20March%2013%20(7).jpg" width="320" /></a></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">I’ve judged <a href="https://grandmaabson.blogspot.com/2011/12/short-and-not-too-sweet.html">competitions</a>
including at a Waterstones book shop where I was signing Grandma Abson’s
Traditional Baking books. The staff were </span><span lang="EN-US" style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US;">battling for the crown of
Baking King/Queen. The <a href="https://grandmaabson.blogspot.com/2012/03/keep-baking-alive.html">Butterfly
Buns</a> won by a short head from the <a href="https://grandmaabson.blogspot.com/2013/06/a-very-versatile-orange-cake.html">Orange
Cake</a> <span style="mso-spacerun: yes;"> </span>but the Shortbreads and <a href="https://grandmaabson.blogspot.com/2011/02/all-sorts-of-gingerbread.html">Gingerbread</a>
<span style="mso-spacerun: yes;"> </span>were very close behind.</span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_jdVyCofQq7blwiSoru6jldYzuhqLoi5oj35EvtWnHtrJNsBr4NmgPYZ6t0HL-Lsn1qgYIiqADW470vR04sm3azE0Eua7_q1OVZ_Aey4BJHSPPNDBCZ_u0pbbNsynuM4Pdji3rrweT056hGFn6TYuiJk0btCDrqn9jqKJ6K6bgT6oMnJRJhk10AupW0y/s2592/Press%20Operations%20team%20members%20AC%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_jdVyCofQq7blwiSoru6jldYzuhqLoi5oj35EvtWnHtrJNsBr4NmgPYZ6t0HL-Lsn1qgYIiqADW470vR04sm3azE0Eua7_q1OVZ_Aey4BJHSPPNDBCZ_u0pbbNsynuM4Pdji3rrweT056hGFn6TYuiJk0btCDrqn9jqKJ6K6bgT6oMnJRJhk10AupW0y/s320/Press%20Operations%20team%20members%20AC%20(3).jpg" width="320" /></a></div><p></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Baking a cake for my team at the </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><a href="https://www.blogger.com/blog/post/edit/2453716283585397202/1941338788182288249"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: blue;">London Olympics 2012</span></a><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> was a great privilege. I'll be hoping to do a
cake for the Paris Olympics too!</span></span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtA8xlyd0prYPm3kssOeAMeRyVdCWiNy5zGdjzjpwIHadqwODPpxBOJaPt8YNXIvpxkzMusvthOg1jarr5Daq49OKahKx4R5CZI8P3ejS9kIXxQJ9x4PQH0rxGgmmi0obYY7cm9psdo6oW-7k09BoHQdCdVbVxoa_fk8D-VXVaBjjNBT3oJLfFdgNrLXR/s2080/Barrie's%20Brack%20Bero%20recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="2080" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtA8xlyd0prYPm3kssOeAMeRyVdCWiNy5zGdjzjpwIHadqwODPpxBOJaPt8YNXIvpxkzMusvthOg1jarr5Daq49OKahKx4R5CZI8P3ejS9kIXxQJ9x4PQH0rxGgmmi0obYY7cm9psdo6oW-7k09BoHQdCdVbVxoa_fk8D-VXVaBjjNBT3oJLfFdgNrLXR/s320/Barrie's%20Brack%20Bero%20recipe.jpg" width="320" /></a></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-spacerun: yes;"> </span>I remember another group who came to hear about Grandma and her baking. They
loved the <a href="https://grandmaabson.blogspot.com/2015/03/wake-up-taste-buds-with-lemon-and.html">Lemon
and ginger loaf</a> <span style="mso-spacerun: yes;"> </span>– not a crumb left!
And baking fan, Barrie sent me a recipe for <a href="https://grandmaabson.blogspot.com/2015/02/ello-to-yorkshire-brack.html">Yorkshire
Brack</a> from his Bero Book which became a popular choice.</span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwh9Gd6SjoqCu378cUjX5WD-R5KPydT7t6HRFlPLjiYkD-AuRlzbPLYxMKyNhzWIY5i2HnNRMPo-uaxHmrtHxjnAXTUt6Rwx9WmH7t4MrB6_fZ_z6pHsEEdi4Bk-hNrrjFO7lW8n9I3DARtSvra9J5nftx6S4FSnOXkXnSquM6ERaIW_ssRPaY57UCoRz/s640/Wakefield%20Museum%20old%20kitchen%20equipment%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwh9Gd6SjoqCu378cUjX5WD-R5KPydT7t6HRFlPLjiYkD-AuRlzbPLYxMKyNhzWIY5i2HnNRMPo-uaxHmrtHxjnAXTUt6Rwx9WmH7t4MrB6_fZ_z6pHsEEdi4Bk-hNrrjFO7lW8n9I3DARtSvra9J5nftx6S4FSnOXkXnSquM6ERaIW_ssRPaY57UCoRz/s320/Wakefield%20Museum%20old%20kitchen%20equipment%20(1).JPG" width="320" /></a></div><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">I was very privileged to be invited to the first
Library Cookery Book Club in the country at Wakefield Library. The group had
been studying Grandma’s story and were delighted to sample Grandma’s baking on
the day. The Museum Service also brought along cookery utensils similar to the
ones which Grandma would have used in service.</span><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjmfMil3uqAY9ryUsY5K34hSxvnuqJ6djDGm-5BEtd7KyFz9HQv78hDbEurqRqrTrWtY5M7GQ7Q7FNa8hb_yxSDEmD3RrU4VTSlNM1bISu5KbR0zh9scl1SSxrnsFJxPfteROZgMz3rcM80pJU1tw-3_WD2ryCaQM6kXxENEWNFGMVAXJdP8xf_YAsHVl/s2067/DSC_1481%20C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2067" data-original-width="1476" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjmfMil3uqAY9ryUsY5K34hSxvnuqJ6djDGm-5BEtd7KyFz9HQv78hDbEurqRqrTrWtY5M7GQ7Q7FNa8hb_yxSDEmD3RrU4VTSlNM1bISu5KbR0zh9scl1SSxrnsFJxPfteROZgMz3rcM80pJU1tw-3_WD2ryCaQM6kXxENEWNFGMVAXJdP8xf_YAsHVl/s320/DSC_1481%20C.jpg" width="229" /></a></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">I’ve often gone back to do other talks at many of
the places on other heritage baking topics and it never ceases to amaze me how
talking about ‘cake’ brings people together. So, check out Grandma Abson’s and
other <span style="mso-spacerun: yes;"> </span><a href="https://grandmaabson.blogspot.com/p/recipes.html">recipes</a> I’ve
collected over the years and bake a cake for the International Day of
Happiness. It’s a piece of cake….!<o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-58966151826033607412024-02-20T14:35:00.001+00:002024-02-20T14:35:08.134+00:00Going cheesy with Rhubarb and Ginger cheesecake<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5Nb95LFzIuev2ZID5w32QeKOhdXXqedhvdg_qI27gjwflVvzKhVvzPTaHcTNwCMQ2eSpbq2flmiNJEjNrWI2QNBiezFQh6VXOi3-0cSbVxgHsJaPRgzNhf9cWAeHp1pitye8srWuc_-qDBkmo_rmJ6i4foJV-wfp30ldx-dtAI9kowKCXN3bFgshbxKV/s3367/Rhubarb%20&%20Ginger%20Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2655" data-original-width="3367" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5Nb95LFzIuev2ZID5w32QeKOhdXXqedhvdg_qI27gjwflVvzKhVvzPTaHcTNwCMQ2eSpbq2flmiNJEjNrWI2QNBiezFQh6VXOi3-0cSbVxgHsJaPRgzNhf9cWAeHp1pitye8srWuc_-qDBkmo_rmJ6i4foJV-wfp30ldx-dtAI9kowKCXN3bFgshbxKV/w400-h315/Rhubarb%20&%20Ginger%20Cheesecake.jpg" width="400" /></a></p><p style="text-align: center;"><b style="color: #333333; font-family: Georgia, serif; font-size: 18.6667px; text-align: left;">Rhubarb and Ginger Cheesecake</b></p><p></p><p style="line-height: 150%; margin: 0cm;"><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">I always love the time in February when the young pink forced
Rhubarb from the Rhubarb Triangle comes on the scene. The city of Wakefield in
the north of England turns pink with the Rhubarb Festival for a weekend at the
end of February. It’s one of the most important food and drink festivals in the
national calendar. </span><br style="mso-special-character: line-break;" /></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjot0DkXIfPRDgknyf95XSpAGrIRya6J6qnL0kH4krvBqHJnpwLYMynh48u4wJiYc5hj3QWJm7yMLjSCITC2Z3Y7MZREEapr6erARs9ofF97lPynQE3daH8M2eYn4kLwEmV4VFZ85BmnyDjNxOMfXgE_rcIerrLOsoW7SRJocwnPEf07K6R9ilMkpDC10Mg/s1339/Rhubarb%20Don%20Mkt%20Jan%2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1339" data-original-width="996" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjot0DkXIfPRDgknyf95XSpAGrIRya6J6qnL0kH4krvBqHJnpwLYMynh48u4wJiYc5hj3QWJm7yMLjSCITC2Z3Y7MZREEapr6erARs9ofF97lPynQE3daH8M2eYn4kLwEmV4VFZ85BmnyDjNxOMfXgE_rcIerrLOsoW7SRJocwnPEf07K6R9ilMkpDC10Mg/w298-h400/Rhubarb%20Don%20Mkt%20Jan%2016.jpg" width="298" /></a></div></div>
<!--[if !supportLineBreakNewLine]-->
<!--[endif]--><span style="color: #1d1d1d; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB;"><o:p></o:p></span><p></p>
<p style="line-height: 150%; margin: 0cm;"><span style="color: #1d1d1d; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB;">We all love cheesecake so here’s a recipe for<b>
</b></span><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><b>Rhubarb and Ginger Cheesecake</b>
which I was given at one of the talks I did in the Wakefield area. It’s just
perfect for this time of year with an added hint of ginger to warm us up!</span><span style="color: #1d1d1d; font-family: Nunito; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">For the base<br />
</span></b><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">70g melted butter<br />
170g ginger biscuits (crushed) <br />
1 tbsp caster sugar</span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">For the Rhubarb<br />
</span></b><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">300g rhubarb, trimmed and cu50g demerara
sugar<br />
Zest and juice of ½ orange</span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">For the filling<br />
</span></b><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">200g mascarpone or cream cheese<br />
1 balls of stem ginger (finely chopped)<br />
Finely grated zest of 1/2 orange<br />
300ml double cream</span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Lightly grease a 20cm springform cake tin. Line the base with
baking paper.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">To make the base, crush the biscuits until fine. You can do this
in a food processor. <span style="mso-spacerun: yes;"> </span>Add the melted
butter and mix. Pour into the tin and press firmly onto the base until it is an
even layer. Chill while you prepare the Rhubarb and the filling.</span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Heat the oven to </span><span lang="EN-US" style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Mark
3, 160C</span><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> (140C fan). </span><span lang="EN-US" style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Wash and cut the pieces and sprinkle demerara
sugar, </span><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">orange zest and orange juice</span><span lang="EN-US" style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> over them. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Then cook them in the oven for about 15 minutes
until tender. This way the Rhubarb retains its maximum </span><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><a href="https://grandmaabson.blogspot.com/2012/02/fiesta-time-in-rhubarb-triangle.html">flavour.
</a>Drain off any excess juices and allow to cool.</span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUTDz-DuFZ1swwbvDWJxYSfCKbjt7xg67D21RXrimsUm5JXclkQZWsuX-i0xzinvnrRozZ4beG0Fr0_9UYuFd5-MV-rq8Z1Y-Cb2bHqeotQOFZjLQk9-_pZ3kkHYfEfBYMjKkMhEDC-NWqbt8W-5lp8SW4lgUYhS9RS-ls4Gj3Q_ipanWkN8-dqZriwrY/s3648/Rhubarb%20cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUTDz-DuFZ1swwbvDWJxYSfCKbjt7xg67D21RXrimsUm5JXclkQZWsuX-i0xzinvnrRozZ4beG0Fr0_9UYuFd5-MV-rq8Z1Y-Cb2bHqeotQOFZjLQk9-_pZ3kkHYfEfBYMjKkMhEDC-NWqbt8W-5lp8SW4lgUYhS9RS-ls4Gj3Q_ipanWkN8-dqZriwrY/w400-h300/Rhubarb%20cooked.jpg" width="400" /></a></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Beat the mascarpone until smooth. Add the chopped ginger and
orange zest. Slowly whisk in the cream until the mixture has just thickened. Add
the Rhubarb (keeping back 3-5 pieces of Rhubarb for decorations. Spoon the
mixture into the biscuit-lined tin and spread into an even layer. Chill for 4-5
hours or overnight, until firm. Carefully release the springform tin and
transfer the cheesecake to a serving dish or plate. Arrange the rhubarb pieces on
the top to decorate.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSv4F7LfjKt601AwCHv22xPMq7tMB5aKLh5eJ463wTNwGFhDyomb6YWURpcQV46XxaZPNs9-jZkk1w2O9DydFudoh73LribUOnfWt2ZPwogCSk_CTu7OX4whECZvLmpbrLL-HjlyC7HEb7GH8N7voRUVGEiVH0HVjyZcUHT-QmJaMU-qU6RpODDNfeK_UK/s3809/Tutti%20Fruiti%20Crumble%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2575" data-original-width="3809" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSv4F7LfjKt601AwCHv22xPMq7tMB5aKLh5eJ463wTNwGFhDyomb6YWURpcQV46XxaZPNs9-jZkk1w2O9DydFudoh73LribUOnfWt2ZPwogCSk_CTu7OX4whECZvLmpbrLL-HjlyC7HEb7GH8N7voRUVGEiVH0HVjyZcUHT-QmJaMU-qU6RpODDNfeK_UK/s320/Tutti%20Fruiti%20Crumble%202.jpg" width="320" /></a></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN-US" style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">And if you want to try more Rhubarb recipes, here are more from Grandma
Abson’s collection : <o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://grandmaabson.blogspot.co.uk/2016/02/ooh-errhubarb-betty.html"><span lang="EN-GB" style="color: #c00000; mso-ansi-language: EN-GB;">Rhubarb Betty</span></a></span><span style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://grandmaabson.blogspot.co.uk/2013/02/land-girls-provide-women-power.html"><span lang="EN-GB" style="color: #c00000; mso-ansi-language: EN-GB;">Rhubarb Crumble</span></a></span><span style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="https://grandmaabson.blogspot.co.uk/2017/02/french-rhubarb-flan-isnt-just-rhubarb.html"><span lang="EN-GB" style="color: #c00000; mso-ansi-language: EN-GB;">French Rhubarb Flan</span></a></span><span style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://grandmaabson.blogspot.co.uk/2012/02/fiesta-time-in-rhubarb-triangle.html"><span lang="EN-GB" style="color: #c00000; mso-ansi-language: EN-GB;">Rhubarb Tart/Rhubarb
Lattice Tart</span></a></span><span style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span lang="EN-US" style="color: #c00000; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="https://grandmaabson.blogspot.com/2019/05/tutti-frutti-rhubarb-crumble-goes.html"><span style="color: #c00000;">Rhubarb Tutti-frutti Crumble</span></a></span><span style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-3328309607444295752024-01-18T14:08:00.019+00:002024-01-22T09:31:53.451+00:00Going on a Railway Pudding journey<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuknuaxqLt2K_B_QyrghfNA9JwfSmlVeEfI_ZksTTHGnXrBgTJrFSIdZxLrXHSi1gsCI2WSDhJOyXSqOjigmE5ZThNa-x388zkK1TQewtp0PlVh5umszgMvl-UuQztlWHdJAYFk6GJU3YMEeJaGw-kIBu7mQOdAF5uf-wXx8zGzjCy_wl81Zf1jBaOKan/s1509/IMG-20230610-WA0023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1509" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuknuaxqLt2K_B_QyrghfNA9JwfSmlVeEfI_ZksTTHGnXrBgTJrFSIdZxLrXHSi1gsCI2WSDhJOyXSqOjigmE5ZThNa-x388zkK1TQewtp0PlVh5umszgMvl-UuQztlWHdJAYFk6GJU3YMEeJaGw-kIBu7mQOdAF5uf-wXx8zGzjCy_wl81Zf1jBaOKan/w400-h299/IMG-20230610-WA0023.jpg" width="400" /></a><br /><a href="https://www.branchstow.co.uk/fromwoodheadtodoncasterfredabson/" target="_blank"><b><span style="font-size: large;">From Woodhead to Doncaster</span></b></a><br /></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">In June
2023, I finally launched a</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span></i><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;">book of my late father's
railway photos, entitled <b>'From Woodhead to Doncaster. A pictorial Railway
Journey’</b> by Fred Abson. The photos and detailed text comprised signal
boxes, bridges, crossings and junctions, signal box diagrams along the Woodhead
route and the MS&W Railway between 1979 and 1982 as well as photos of
Deltics at Doncaster Plant works in the early 1980s.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p><div class="separator" style="clear: both; text-align: center;"><i style="mso-bidi-font-style: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5y7M5GIszge0uvmZudrxVeei_aKkPOIPYxn0HhZoaM2DWO7yKhchaohLSb7koLXz9TLQYrHiRUR93TXPT6eK9jEzWuK13r1Skt0fAVg1ac3yC5HXiq_hCMC1Wh8og-bMoBW7g5M_5BPVIQcxlkS7SBBgz7LbYRX-HTEPFnGq-OaoGnME_2L9Zq4Wk-A4/s834/IMG-20230610-WA0047.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="834" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5y7M5GIszge0uvmZudrxVeei_aKkPOIPYxn0HhZoaM2DWO7yKhchaohLSb7koLXz9TLQYrHiRUR93TXPT6eK9jEzWuK13r1Skt0fAVg1ac3yC5HXiq_hCMC1Wh8og-bMoBW7g5M_5BPVIQcxlkS7SBBgz7LbYRX-HTEPFnGq-OaoGnME_2L9Zq4Wk-A4/s320/IMG-20230610-WA0047.jpg" width="320" /></a></i></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic;">Growing up on a railway
station left me with many memories and a lifelong passion for the railways so compiling
the ‘book with the amazing help and support of friends and former colleagues of
my father was a real labour of love. </span><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">This
impressive collection of photographs, which my father left, is testament not
only to his eye for detail but also to his lifelong passion for railways. I
made a splendid cake </span><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic;">for the launch in Barnsley to celebrate this pictorial railway journey.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSKoIQUaWV2EjXnXS8WaqszvB-QDeeMUjrQD7SlS_Oe05w3M1o9LMqqZ1LVjsD3a8w0U6yy5P3lGHJsOxzphnrnizyF1o7WKN2QSog6sOxR4nYHDCNUoFWq1VNxpy8dKg4Til3pGTBbMxFXmdmf2DC2h2kZHv9sn8FoQp7pKiVD54hb3r1Kq8UH2RUekT/s1088/Grandma%20Abson%206%20Station%20Road%20photo0005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="717" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSKoIQUaWV2EjXnXS8WaqszvB-QDeeMUjrQD7SlS_Oe05w3M1o9LMqqZ1LVjsD3a8w0U6yy5P3lGHJsOxzphnrnizyF1o7WKN2QSog6sOxR4nYHDCNUoFWq1VNxpy8dKg4Til3pGTBbMxFXmdmf2DC2h2kZHv9sn8FoQp7pKiVD54hb3r1Kq8UH2RUekT/w264-h400/Grandma%20Abson%206%20Station%20Road%20photo0005.jpg" width="264" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Grandma
Abson had a part to play in my railway upbringing story. Her father and husband
had both been railway workers, so it’s not surprising that I found a Railway
Pudding recipe amongst her collection.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn7nHvD_H_MXEAE5Gtjpr5qjFP6WAsltCmYhOhWopFr3knymRWHpL0VG8TJYjhkzHV3WqpxKM8nR9z0ORE4gnl7XYg48YWrSLZ1-OT3eIYKMLBAkwFawcN4hxqn1J_hO13z5Uf-GScmGmljiWossSxkpmoWblEYdstJKDF9JX8UyTRvaWehlJ_OB_ybFA/s2459/Railway%20Pudding.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1399" data-original-width="2459" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn7nHvD_H_MXEAE5Gtjpr5qjFP6WAsltCmYhOhWopFr3knymRWHpL0VG8TJYjhkzHV3WqpxKM8nR9z0ORE4gnl7XYg48YWrSLZ1-OT3eIYKMLBAkwFawcN4hxqn1J_hO13z5Uf-GScmGmljiWossSxkpmoWblEYdstJKDF9JX8UyTRvaWehlJ_OB_ybFA/w400-h228/Railway%20Pudding.jpg" width="400" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">I’m not
sure of the origins of this pudding but I have found references to this in
various places such as </span><a href="http://www.foodsofengland.co.uk/railwaypudding.htm"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">http://www.foodsofengland.co.uk/railwaypudding.htm</span></a><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> . <span style="mso-spacerun: yes;"> </span>Several versions between 1867 and 1902 are
highlighted and described as a recipe </span><span style="background: white; color: #323232; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic;">‘based around a
plain, sweet, raised batter, boiled or baked and spread (or filled) with a
conserve’.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEild2YU9HUgk_Q5rLgXd3Xhwe-iiTGzkRR-EYPa-1MMS_76byaawfcrAD1M8AVITE59xJjKcQfp1INCWI3EM5MIXZvUgX-8NlLW4li9E3cH8pF-giyrKmtlXo1VFq4dY1MI0ETZlJGz6WTB8tzVOw16VxOMtY8M8tMqgEYUr-ZUiuu3n0RhaocB1SrXjLR1/s3051/Railway%20Pudding%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1941" data-original-width="3051" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEild2YU9HUgk_Q5rLgXd3Xhwe-iiTGzkRR-EYPa-1MMS_76byaawfcrAD1M8AVITE59xJjKcQfp1INCWI3EM5MIXZvUgX-8NlLW4li9E3cH8pF-giyrKmtlXo1VFq4dY1MI0ETZlJGz6WTB8tzVOw16VxOMtY8M8tMqgEYUr-ZUiuu3n0RhaocB1SrXjLR1/w400-h255/Railway%20Pudding%206.jpg" width="400" /></a></span></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">A further
reference comes in </span><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-style: italic;">The Memories of Mr
Seel’s Garden <span style="mso-spacerun: yes;"> </span>- a project between 2011
and 2013 which explored the potential for using community-based heritage
projects to look at more sustainable ways of life. </span><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-spacerun: yes;"> </span>It includes a collection of recipes some of
which come from</span><em><span style="background: white; border: 1pt none windowtext; color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0cm; padding: 0cm;"><span style="mso-spacerun: yes;"> </span>The </span></em><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;">Liverpool School of Cookery Recipe Book <span style="border: 1pt none windowtext; font-family: Georgia, serif; padding: 0cm;"><i>(1911). This book was described
as being “most valuable to young housekeepers, containing recipes most needed
under all conditions and circumstances of everyday life”.</i> Grandma’s recipe
resembles this one quite closely.</span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Helvetica; mso-bidi-font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqH5IKX1JEmZCfOn5fbmB8YNp4Sz_0dowxccUJE-a2YN1F93ODbfJzuEWsk7QBwAgEWJWPvFDnvL5V049nK7y2aTv5jxnB2ubZmOhjnHKyYpvFhnYbfbrLTpacl8Qn6kvUBwjlAzFu4UatUAA115oc-M_X1HCAvZkYWwVcp01oaOoCk3UkqY4KJgRFkrN/s4624/Railway%20Pudding%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqH5IKX1JEmZCfOn5fbmB8YNp4Sz_0dowxccUJE-a2YN1F93ODbfJzuEWsk7QBwAgEWJWPvFDnvL5V049nK7y2aTv5jxnB2ubZmOhjnHKyYpvFhnYbfbrLTpacl8Qn6kvUBwjlAzFu4UatUAA115oc-M_X1HCAvZkYWwVcp01oaOoCk3UkqY4KJgRFkrN/w300-h400/Railway%20Pudding%204.jpg" width="300" /></a></span></div><p></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none; mso-no-proof: yes;">Railway
Pudding <o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">1 cupful plain flour <o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">2 tsps baking powder<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">1 small cupful sugar<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">2 eggs beaten<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">¾ cupful milk<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Raspberry Jam</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Mix
the flour, baking powder and sugar together. Beat the eggs with the milk. Mix
all well together. Put in a greased Yorkshire Pudding tin and bake in a quick
oven for 20 minutes. (375F, Mark 5, 190C). When it’s done, spread the jam over
it and roll it up like a Swiss Roll. Serve with custard, cream or milk. It is
nice eaten hot or cold.</span></i></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"></i></p><div class="separator" style="clear: both; text-align: center;"><i style="mso-bidi-font-style: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQ8O9DUS3Ycf6DaTHJvp1ho0Y2Vh1idDmnl40rGRJeY_KwlgBaYb0WmdjF9fQgggDRVxteVG4z9rDdOyazblb4Cvcnx7ZGKOCGhfvorW7nA9_493ytnDH5FhyP5GytxziZTK9JgiwV154LpPPPqxI9WCNKAOoSrLQCpNVXs4fLOhb9x_vPcjoL3za5H1n/s3397/Railway%20Pudding%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3291" data-original-width="3397" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQ8O9DUS3Ycf6DaTHJvp1ho0Y2Vh1idDmnl40rGRJeY_KwlgBaYb0WmdjF9fQgggDRVxteVG4z9rDdOyazblb4Cvcnx7ZGKOCGhfvorW7nA9_493ytnDH5FhyP5GytxziZTK9JgiwV154LpPPPqxI9WCNKAOoSrLQCpNVXs4fLOhb9x_vPcjoL3za5H1n/s320/Railway%20Pudding%205.jpg" width="320" /></a></i></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Meryl’s tips : </span></b><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">I used approx. 4oz(110g) for a cup equivalent, 3oz
(75g) for a small cup and 120 ml for a ¾ cup equivalent. </span><span style="background-color: transparent; font-family: Georgia, serif; font-size: 14pt;">I used a
Swiss roll type tin – large and oblong.</span><span style="background-color: transparent; font-family: Georgia, serif; font-size: 14pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">I found another version of Railway Pudding with
cooking apples instead of jam which would make a good alternative. Enjoy going
on a Railway journey with this pudding! </span><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-88860912943753857382023-12-18T09:23:00.003+00:002023-12-18T09:23:18.967+00:00 Grandma Abson’s Christmas traditions <p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrqWSIsPTDoK7aI0LMJWwg2JfsrZP_9AbtVCfCUNrXDijvM6vhyphenhyphenBEInvdMWLSzGjNlp9eBJhsp5xpSpw_W2f8D4qfNQnNxVeX87Ofl2UTWvIPd_bQBxEkabO78BMuiJxCNE2RpWVwNcsjb68GPi9g336A48jPcUJhrsEfYMTcmDeEHfF_WTCFoHNTAEp-/s1567/Christmas%20Cake%202012%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1567" data-original-width="1336" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrqWSIsPTDoK7aI0LMJWwg2JfsrZP_9AbtVCfCUNrXDijvM6vhyphenhyphenBEInvdMWLSzGjNlp9eBJhsp5xpSpw_W2f8D4qfNQnNxVeX87Ofl2UTWvIPd_bQBxEkabO78BMuiJxCNE2RpWVwNcsjb68GPi9g336A48jPcUJhrsEfYMTcmDeEHfF_WTCFoHNTAEp-/s320/Christmas%20Cake%202012%20(7).jpg" width="273" /></a></p><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">It’s over
10 years since I launched Grandma Abson’s Traditional Baking. I set up the
Grandma Abson blog, where I still post, on Christmas Day 2010 with a short post
entitled <b> </b><span style="color: #990000;"><b><a href="https://grandmaabson.blogspot.com/2010/12/christmas-baking-like-grandma-used-to.html">Christmas
Baking like Grandma used to do</a>.</b> </span>I wrote about memories of my Grandma’s home-made
mince pies and Christmas Cake and it was the start of sharing many more posts
and recipes<span style="background: white; color: black; mso-color-alt: windowtext;">.</span>
<span style="background: white; color: black; mso-color-alt: windowtext;">Built on the
legacy of my Grandma's time as a cook-housekeeper with the Hick family in
Edwardian times in Oakleigh, Wath on Dearne, my aim was to share Grandma’s baking.
Especially watching Grandma cook at Christmas, I recalled precious memories of
traditional Christmas bakes.</span></span><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52oqH2FLuJtlHPwLxxV3AiGoPcoh19tLdymq7JyDPpZkIwvsedFhyphenhyphenAMJ5R7vPg_AOOCFe-Jb31soM2_97L1KVd-aGSFOHFwqH6ZXDr-siIEUpwLx5vYamnwXraap5dXGngsl5K1eqTVgwkTOQghpsajqhHNEQlUy3dWHXbTos8CH04_bP-KXHk8H5JxQP/s1845/Christmas%20Cake%20Aurora%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1845" data-original-width="1688" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52oqH2FLuJtlHPwLxxV3AiGoPcoh19tLdymq7JyDPpZkIwvsedFhyphenhyphenAMJ5R7vPg_AOOCFe-Jb31soM2_97L1KVd-aGSFOHFwqH6ZXDr-siIEUpwLx5vYamnwXraap5dXGngsl5K1eqTVgwkTOQghpsajqhHNEQlUy3dWHXbTos8CH04_bP-KXHk8H5JxQP/s320/Christmas%20Cake%20Aurora%20(2).JPG" width="293" /></a></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: left;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Grandma’s<b> </b></span><b><span lang="EN-US" style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span></b><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;"><a href="http://grandmaabson.blogspot.co.uk/2015/11/grandma-absons-traditional-christmas.html"><b><span lang="EN-US" style="color: #990000; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Christmas Cake</span></b></a></span><b><span lang="EN-US" style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span></b><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">was special. She never made just one – there were a dozen or so cakes
for family and friends. This recipe is one I’ve baked for many years now –
there’s never a piece left by 1 January. </span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">And
of course, she made her own</span><b><span lang="EN-US" style="color: #990000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span></b><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;"><a href="http://grandmaabson.blogspot.co.uk/2011/09/special-wedding.html"><b><span lang="EN-US" style="color: #990000; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Almond Paste</span></b></a></span><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">.</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeY7bIhEwdOvL76VCboIsYZzXPygIPmR2Q2Ttakfba2JSe_aBq5rXTLGCjWg7-gJ3Y7zhQWoypdjx1DArtI7DpWz86pFRMORHsoP2NTJGrcWjdzKynZ-QjKHKWkgPR13N5T9W9nNFqWLLKY9DesfjjGGuhrRewLHDj_Ki818aA7jcaBFVBTeT4tGZ_qjq/s2420/Mince%20pies%202016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2066" data-original-width="2420" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeY7bIhEwdOvL76VCboIsYZzXPygIPmR2Q2Ttakfba2JSe_aBq5rXTLGCjWg7-gJ3Y7zhQWoypdjx1DArtI7DpWz86pFRMORHsoP2NTJGrcWjdzKynZ-QjKHKWkgPR13N5T9W9nNFqWLLKY9DesfjjGGuhrRewLHDj_Ki818aA7jcaBFVBTeT4tGZ_qjq/s320/Mince%20pies%202016.jpg" width="320" /></a><span style="background-color: transparent; font-size: 14pt;"> </span></div><p></p><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">The Station House where we lived was always
full on Christmas Eve with the arrival of her sisters, Emma and Alice by train
in time for Christmas Day. They would be greeted with <a href="http://grandmaabson.blogspot.com/2011/12/home-made-mince-pies-its-so-easy.html"><b><span lang="FR" style="color: #990000; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Mince
Pies</span></b></a>, which she would have made during the morning with homemade</span><span style="color: #990000;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">
</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><a href="http://grandmaabson.blogspot.com/2011/12/home-made-mince-pies-its-so-easy.html"><b><span lang="FR">Mincemeat</span></b></a>.</span></span><span style="font-family: Georgia, serif; font-size: 14pt; text-align: center;"> </span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWuXdFys9Eh6jUqBpFOjc3Ocq_4qdzcU-aaggFvLN9URDGpqZe3DfKNPVzf030zzQcF9uYtlvvOpLuRP1GjPnmo96X8r61_jNcHfgbhICcOLN4hEyKUlS24ftoG3m6t4Pa9wMf95Hg__sQeVxLifsn5OUBDmV1xvlCW2fCREjPldX0DVBV72IQfRtz4Fg/s1859/Christmas%20Pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1826" data-original-width="1859" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWuXdFys9Eh6jUqBpFOjc3Ocq_4qdzcU-aaggFvLN9URDGpqZe3DfKNPVzf030zzQcF9uYtlvvOpLuRP1GjPnmo96X8r61_jNcHfgbhICcOLN4hEyKUlS24ftoG3m6t4Pa9wMf95Hg__sQeVxLifsn5OUBDmV1xvlCW2fCREjPldX0DVBV72IQfRtz4Fg/s320/Christmas%20Pudding.jpg" width="320" /></a></div><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">The <a href="http://grandmaabson.blogspot.com/2011/11/stir-it-up-for-christmas.html"><b><span lang="EN-US" style="color: #990000; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Plum (Christmas) Pudding</span></b></a></span><b><u><span lang="EN-US" style="color: #990000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> </span></u></b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">would have
been made several weeks before and was always served with Rum Sauce. <o:p></o:p></span><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGrYeLUE5SdTbIWWSLtXg_GoacdccFIKTStLzNWd77IWI_WCU7St1O3k_-SlRV3TThdGKDLR1Wn9dac0k3b04J7P-wc1-elCt47s87N37H62Dyb4E-cj-pohO9Jy3e534Rc6ecVMtDqFVfDYIvqWZKqjFQcebMrDl6IVn_sa3c7XSGsg1fTwO7qNKZRf-/s2883/Boxing%20Day%20cake%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2540" data-original-width="2883" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGrYeLUE5SdTbIWWSLtXg_GoacdccFIKTStLzNWd77IWI_WCU7St1O3k_-SlRV3TThdGKDLR1Wn9dac0k3b04J7P-wc1-elCt47s87N37H62Dyb4E-cj-pohO9Jy3e534Rc6ecVMtDqFVfDYIvqWZKqjFQcebMrDl6IVn_sa3c7XSGsg1fTwO7qNKZRf-/s320/Boxing%20Day%20cake%20(2).jpg" width="320" /></a></div><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><div style="text-align: left;"><span style="font-size: 14pt; line-height: 150%;"><o:p> </o:p></span><span style="font-size: 14pt; line-height: 150%; text-align: left;">I made some amazing discoveries amongst Grandma
Abson’s traditional recipes which. One of them was a special <a href="http://grandmaabson.blogspot.com/2011/12/something-special-for-boxing-day.html"><b><span lang="EN-US" style="color: #990000; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Boxing Day Cake</span></b></a></span><span style="font-size: 14pt; line-height: 150%; text-align: left;"> </span><span style="font-size: 14pt; line-height: 150%; text-align: left;">Boxing
Day which has dates, honey and a hint of almond. I’ve never been able to find
out where Grandma got this recipe from, but I’ve made Boxing Day Cake many
times since for family and friends and for talks about heritage baking.</span></div></span><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEg3SwsKEsB7qGiOpEOlIg61o3akXsn4KfqpRz3xwJxU95tdTefvXlRGV-4dKobltaG_De9xVCzzkfA1N33WDJAZG_GbPtkoVsv1TyhWUNXvxAptrU_BbjIvO9vK69eM-xelB6WqPlS2MLO85hXZOiz8uVD4ulCjk1bRwaTri74ktOj4zMaXRkjjiLsTwm/s2351/Christmas%20Chutney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1176" data-original-width="2351" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEg3SwsKEsB7qGiOpEOlIg61o3akXsn4KfqpRz3xwJxU95tdTefvXlRGV-4dKobltaG_De9xVCzzkfA1N33WDJAZG_GbPtkoVsv1TyhWUNXvxAptrU_BbjIvO9vK69eM-xelB6WqPlS2MLO85hXZOiz8uVD4ulCjk1bRwaTri74ktOj4zMaXRkjjiLsTwm/s320/Christmas%20Chutney.JPG" width="320" /></a></div><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Grandma
would often made chutneys and biscuits as <a href="http://grandmaabson.blogspot.co.uk/2014/11/christmas-homemade-gifts-are-treats-to.html"><b><span style="color: #990000; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Christmas homemade baking gifts</span></b></a></span><span style="color: black; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"> including </span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><a href="http://grandmaabson.blogspot.co.uk/2013/11/tis-season-for-christmas-cranberry.html"><b><span lang="FR" style="color: #990000; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Cranberry
& Apple Chutney</span></b></a> </span><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO4-ZdvvXxt26VF0bGM5hfoIDkCAYhGarGziHs98louMjwvTzmieKNe2RgPYwnN_jO0QHqkUoJL88CUug0hkyqAmK6aDCC-R-3yK38eUPB0lJL6Gel5Tu5RBBCaklBEVPhvtUtRs_6G6JELaj5BhdQudBdd-4jKfIZXKzqjfdIOEB1HXMfgGaFoVRKRhD/s2318/20161220_131736-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2157" data-original-width="2318" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO4-ZdvvXxt26VF0bGM5hfoIDkCAYhGarGziHs98louMjwvTzmieKNe2RgPYwnN_jO0QHqkUoJL88CUug0hkyqAmK6aDCC-R-3yK38eUPB0lJL6Gel5Tu5RBBCaklBEVPhvtUtRs_6G6JELaj5BhdQudBdd-4jKfIZXKzqjfdIOEB1HXMfgGaFoVRKRhD/s320/20161220_131736-2.jpg" width="320" /></a></div><span lang="FR" style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"> </span><span style="color: #990000;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><a href="http://grandmaabson.blogspot.com/2011/12/short-and-not-too-sweet.html"><b><span lang="EN-US">Shortbread biscuits</span></b></a></span><b><span lang="EN-US" style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"> </span></b></span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">and lots more besides.</span><span style="background-color: white; font-family: Georgia, serif; font-size: 14pt; text-align: center;"> </span><p></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><p></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext; mso-font-kerning: 1.0pt;">You
can read more about Grandma Abson’s life, her passion for baking and lots more of
her Christmas recipes </span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext; mso-font-kerning: 1.0pt;"><a href="https://grandmaabson.blogspot.com/"><span style="background: white; color: black; mso-color-alt: windowtext;">HERE</span></a><span style="background: white;"> and head over to Instagram </span><a href="https://www.instagram.com/grandmaabson/"><span style="background: white; color: black; mso-color-alt: windowtext;">@grandmaabson</span></a><span style="background: white;"> to see me baking with my grandchildren.<span style="mso-spacerun: yes;"> </span></span></span><i><span style="background: #F3F7F9; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext; mso-font-kerning: 1.0pt;"><span style="mso-spacerun: yes;"> </span></span></i></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxxPsC79XQ4Op8hsQdjxGebyb4RUW_Rizm6tsquwI0zDxB5cPL82X3LpQU8SXry8_ynX_D5PJMaEhMLcMrEdUUaKQp0RYkDmvbqHRyCEsg3qugrsPFxk6OGAuofSSIvXe4N_fz9sxnLmzv30on0kG4OqHJFwGSCm1cHl3BUhFkRYr5Kncp68fxFhkEY6w/s2048/Cook%20N%20Dine%20Homemade%20gifts%20%20%20%20(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1473" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxxPsC79XQ4Op8hsQdjxGebyb4RUW_Rizm6tsquwI0zDxB5cPL82X3LpQU8SXry8_ynX_D5PJMaEhMLcMrEdUUaKQp0RYkDmvbqHRyCEsg3qugrsPFxk6OGAuofSSIvXe4N_fz9sxnLmzv30on0kG4OqHJFwGSCm1cHl3BUhFkRYr5Kncp68fxFhkEY6w/s320/Cook%20N%20Dine%20Homemade%20gifts%20%20%20%20(3).JPG" width="230" /></a></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Whatever you’re baking this Christmas, I
wish you every good wish for a wonderful festive time and happy and blissful
baking! </span><b><span lang="FR" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></b></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-66941092045679526372023-10-18T15:36:00.006+01:002023-10-18T15:36:52.646+01:00Custard tart or Pastel de nata? <p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzz-02misYgWW8N2ZDe1rEX7hogedS86NPIQEKulSKUrUnGqoXEIbZfXoTrP0yYuniWZw7T446HCZYAq3AX3HLVENAyHFAWReT-RobN1-_qgtbhSFWR_P4lSoGt-5FKviZJaZ_iJAt3xiNo3eAX89i7Xegud37K4V_JuUlL_M2Rz3KSuVDvBNZhiJVly8/s4624/20231010_100357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzz-02misYgWW8N2ZDe1rEX7hogedS86NPIQEKulSKUrUnGqoXEIbZfXoTrP0yYuniWZw7T446HCZYAq3AX3HLVENAyHFAWReT-RobN1-_qgtbhSFWR_P4lSoGt-5FKviZJaZ_iJAt3xiNo3eAX89i7Xegud37K4V_JuUlL_M2Rz3KSuVDvBNZhiJVly8/w300-h400/20231010_100357.jpg" width="300" /></a> </div><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">I have
always been a great fan of Custard tarts. It was the wobbly custard filling
with the topping of grated nutmeg which captivated me. From being a child, they
were my absolute favourite pastry. Well, apart from Eccles cakes, but we’ll
leave them for another day.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7777s4JB6DYncOKC3eQYJQ4hSEJx2f7XjCQ2YfpiPjEyiGlmB700Va9H88Kctg5wAcxW8tJI4jIYr62mymXQXWpbyV7LhTwiw9PMoJcrPdmF81m8trIJVvpvUmmrfKSjgCX-iFdY8ALrBh-IzGabCGL35Uoi7ac4OIQmnAM0y8V4lwcbb6tSZklXTEG2/s1490/IMG-20190525-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1490" data-original-width="1122" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7777s4JB6DYncOKC3eQYJQ4hSEJx2f7XjCQ2YfpiPjEyiGlmB700Va9H88Kctg5wAcxW8tJI4jIYr62mymXQXWpbyV7LhTwiw9PMoJcrPdmF81m8trIJVvpvUmmrfKSjgCX-iFdY8ALrBh-IzGabCGL35Uoi7ac4OIQmnAM0y8V4lwcbb6tSZklXTEG2/w301-h400/IMG-20190525-WA0000.jpg" width="301" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><span style="font-size: 14pt; line-height: 150%;">A first
taste of a Pastel de nata</span></b></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">But when
I went to Porto a few years ago and tasted a singularly beguiling Pastel de nata,
my youthful adoration of Custard tarts was quickly replaced by this amazing creation.
I was bewitched. Was it the light flakiness of the pastry and creamy custard
filling with a light hint of cinnamon instead of the shortcrust pastry and the nutmeg
topped skin on the egg filling of the custard tart which stole my heart. From day
one, I was smitten.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ04OBFx-QIaNnmXxEpB_7nc6-Vaf6q9c_MJqHhbIYOsWf4lwWtmfNJrYQxxHoxLKTfYli0xWdg7VeFFtRmbIvSSciMRn8ooU40Vz-BCJhEX4ez7SKzBQOylmgKOFY4WR4Zyj1iwbvF5lXzEqrOkXzmWTwrQcHJCyanrQrtbrDuA816ilX8WpN1uLHnw4v/s4032/Pastel%20de%20nata%20con%20cafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ04OBFx-QIaNnmXxEpB_7nc6-Vaf6q9c_MJqHhbIYOsWf4lwWtmfNJrYQxxHoxLKTfYli0xWdg7VeFFtRmbIvSSciMRn8ooU40Vz-BCJhEX4ez7SKzBQOylmgKOFY4WR4Zyj1iwbvF5lXzEqrOkXzmWTwrQcHJCyanrQrtbrDuA816ilX8WpN1uLHnw4v/w400-h300/Pastel%20de%20nata%20con%20cafe.jpg" width="400" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Pa</span></b><em><b><span style="background: white; color: #010101; font-family: "Georgia",serif; font-size: 14.0pt; font-style: normal; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI";">stéis</span></b></em><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> de nata everywhere<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Nowadays,
we find them everywhere in supermarkets, cafes and cake shops but somehow, they
are not quite the same as those ones I tasted in Porto. One of my friends dared
me to make </span><em><span style="background: white; color: #010101; font-family: "Georgia",serif; font-size: 14.0pt; font-style: normal; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI";">Pastéis</span></em><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> de nata
when she tried some from a famous supermarket and deemed them to be quite disappointing
(and expensive). So, always open to a challenge, I set about finding a recipe.</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Being
creative <o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">I ducked
out of making special pastry and took the advice of several (Portuguese) cooks
who advocated using ready rolled puff pastry. Most recipes made huge quantities
of pasteles, so wanting to limit the number I would bake to 10-12, I set about
reading lots of different recipes to come up with a recipe of my own. The
result of my endeavours was quite stunning for a first attempt. This is my creative
version. <span style="mso-spacerun: yes;"> </span></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><span style="color: #990000;">What you need</span><o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 sheet ready rolled puff pastry<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Butter to grease the tin<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">225g caster sugar<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">125ml water<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 cinnamon sticks<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">zest of 1 lemon<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">250ml milk<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 tbsps plain flour<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 egg yolks and 1 whole egg<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><span style="color: #990000;">Equipment</span><o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">You also need a bun/muffin tin, a round biscuit cutter (large enough
to fill the mould), 2 small pans, a bowl or basin.<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><span style="color: #990000;">How to bake<o:p></o:p></span></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Grease the moulds of the bun tin with a small
amount of butter. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Unroll the pastry sheet and cut out 10-12 shapes
with the biscuit cutter. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Place the shapes in the bun tin and press down into
the moulds. Chill the tin for 30 minutes. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Heat the caster sugar, water, cinnamon stick and
zest of half of the lemon in a small pan until it boils, then turn off.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Put 150 ml of the milk in another pan with the remaining
lemon zest lemon and cinnamon stick in a pa. Simmer for 5 minutes, then turn
off. Add the butter and leave to melt. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Put the remaining 100ml of the milk in a bowl or
basin and add the flour gradually. Then add this flour mixture to the milk in
the pan and heat gently. Remove the cinnamon stick. Stir until it begins to
thicken. Remove the cinnamon stick. Turn off the heat and stir in the syrup
mixture, keeping 1 tablespoon back to decorate the tarts when cooked. Pass the
mixture through a sieve if there are any lumps and then leave to cool
completely in the fridge.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Heat the oven to 220C. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Remove the mixture from the fridge and mix in the
egg yolks and the whole egg. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Remove the tin with the pastry moulds from the
fridge and fill each mould with the egg custard mixture to just below the brim
of the mould. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Bake for up to 10-15 minutes until the top starts
to blister on top. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Remove the<a name="_Hlk148531441"> </a></span><span style="mso-bookmark: _Hlk148531441;"><em><span style="background: white; color: #010101; font-family: "Georgia",serif; font-size: 14.0pt; font-style: normal; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI";">pastéis </span></em></span><span style="mso-bookmark: _Hlk148531441;"></span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">from the tin and place on a
cooling rack. Lightly drip the remaining syrup mixture across each pastel. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Leave to cool (If you can resist them!) <span style="mso-spacerun: yes;"> </span></span></p><p class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LV9vVufZOsW0JfkSv1E9liqbdUoH9p3Sd236l-OXQUrMRn6Pe8qwuk-HZU3wo1GOOEojzSeNWTnUuBNzVIlcnQ1MfwZBAFpUrHAlos2vkjIC79AHoNgavwJKYPmKru5Gzif8hHFr4R0w3YWj7W1ySVAC7j5sf47bzcpDRjIS7y8DmOdnPkVmnqa1Yf4h/s4624/20231010_100424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LV9vVufZOsW0JfkSv1E9liqbdUoH9p3Sd236l-OXQUrMRn6Pe8qwuk-HZU3wo1GOOEojzSeNWTnUuBNzVIlcnQ1MfwZBAFpUrHAlos2vkjIC79AHoNgavwJKYPmKru5Gzif8hHFr4R0w3YWj7W1ySVAC7j5sf47bzcpDRjIS7y8DmOdnPkVmnqa1Yf4h/w300-h400/20231010_100424.jpg" width="300" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">At the
end of the day, whilst I was content with my own version of </span><em style="text-indent: -24px;"><span style="background: white; color: #010101; font-family: Georgia, serif; font-size: 14pt; font-style: normal; letter-spacing: 0.4pt; line-height: 28px;">pastéis </span></em><span style="font-family: Georgia, serif; font-size: 14pt;">de nata,
there is nothing like the real thing so I’m contemplating my next visit to
Portugal to head back to those Pastelarias. In the meantime, I won’t forsake my
custard tarts - they were my first love after all.</span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-22092057159559621082023-09-21T12:35:00.004+01:002023-09-21T12:35:43.442+01:00Where have all the bilberries gone? <p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79Kl2qRo5-r3fTHlZg2LGtsC8L8ocHxdLIvSNloDZqTJYQjRcZEspqFYnIw1Yz_4K7772Bhig6kp5vRU29xpLjTihZELzlHn7U3I2iykcKZid0b65X9UQfL4-psyASKDlu9as-5hw9a5bvzCB_PBv8r1mHTT_c0DbzkBWx-g82UoijyN1rv2frrwMlmFx/s2989/Tarte%20aux%20Myrtilles%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2744" data-original-width="2989" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79Kl2qRo5-r3fTHlZg2LGtsC8L8ocHxdLIvSNloDZqTJYQjRcZEspqFYnIw1Yz_4K7772Bhig6kp5vRU29xpLjTihZELzlHn7U3I2iykcKZid0b65X9UQfL4-psyASKDlu9as-5hw9a5bvzCB_PBv8r1mHTT_c0DbzkBWx-g82UoijyN1rv2frrwMlmFx/w400-h368/Tarte%20aux%20Myrtilles%20(2).jpg" width="400" /></a></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">It was on a summer
holiday to Alsace this year, that I came across <b>‘Tarte aux Myrtilles’</b>
featuring on menus and was tempted to try this most attractive of desserts. Well,
why not? As well as growing in the Vosges mountains, bilberries are found in
the Savoie region of the French Alps and other areas of France. My friends with
relatives in Finland also tell me that bilberries are a popular dessert there
too. Sweden also boasts the cultivation of bilberries. Although I remember
picking bilberries as a child, sadly they seem quite difficult to find in the
UK nowadays. Local knowledge of places to pick them is often kept secret to
protect this highly prized fruit.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Bilberries are often
confused with blueberries but the latter are a different plant genus
altogether. Bilberries are quite small, a little tart in flavour and a much
darker blue in colour. They can leave a trace of blue on your lips, so we often
got found out if we’d eaten too many when picking them!</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">If you are fortunate
enough to find any bilberries, here’s a Franch family recipe to make your mouth
water (or turn blue!).</span></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Tarte
aux Myrtilles</span></b><b><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VQj6SvQoGQ6r3MzCM6aRTFYD-p-OSKMxlFcqtjn1wwoVsPDv1zx8PHM60Hq2qXed0zPR8xihSInLCzG73BPopcuG5b5ykkKsdZe_dpXp9T8zBmR46EscglhMWJAKGm1pqnf4s-_Sr9_JlQaxFWqg8St_N4eiKhsYTjrtxmNMMw212OpgqJIgVlTUClPg/s2048/Tarte%20aux%20Myrtilles%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VQj6SvQoGQ6r3MzCM6aRTFYD-p-OSKMxlFcqtjn1wwoVsPDv1zx8PHM60Hq2qXed0zPR8xihSInLCzG73BPopcuG5b5ykkKsdZe_dpXp9T8zBmR46EscglhMWJAKGm1pqnf4s-_Sr9_JlQaxFWqg8St_N4eiKhsYTjrtxmNMMw212OpgqJIgVlTUClPg/w400-h300/Tarte%20aux%20Myrtilles%20(4).jpg" width="400" /></a></div><p></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="background: white; color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">What you need <o:p></o:p></span></b></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Pastry</span></b><b><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></b></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">200g
flour (plain)</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">100g
butter (cut into small pieces)</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">75g
caster sugar</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">1-2 tbsps
milk (or water)</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><i>Dried
beans for the pastry </i></span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Filling</span></b><b><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></b></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">400g
bilberries</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">50g
granulated sugar</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">50g
ground almonds</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">30g
flour</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">50g
caster sugar</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">2 eggs</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">2 tbsps
crème fraiche</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><i>Icing
sugar to decorate</i></span></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="background: white; color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">How to bake<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><i>Sift the flour and sugar
together in a bowl and add the butter. Mix until it all resembles breadcrumbs.
Add the milk (or water) and mix into a dough. Wrap and place in a cool place
(fridge) for an hour.</i></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"></p><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><i>Meanwhile, cook the
bilberries and granulated sugar in a pan on a medium heat until the sugar is
dissolved. Strain the bilberries and remove from the pan. Continue to cook the
juice until it has thickened. Then place the bilberries back in the pan and
allow the mixture to cool.</i></span><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><i>Preheat the oven to 180C.
Roll out the pastry and place in a 22 cm tarte tin or dish. Place in the fridge for 20 minutes to chill.
Bake blind for 15 minutes (i.e. prick the base, cover with greaseproof paper
and dried beans). Remove the greaseproof paper and dried beans and allow to
cool.</i></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><i>While the
pastry is baking, mix together the ground almonds, flour and 25g of the caster
sugar. Spread this over the base of the tarte and then add the bilberry mixture
on top. Whisk the eggs, crème fraiche and remaining caster sugar and pour over
the bilberry mixture. Place in the oven for 20 minutes until it is set or firm
to the touch. Allow to cool and sprinkle a little icing sugar on top before
serving.</i></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSunGcGhFAIS3euvOLnS99K3mLOBIidv8t4YqbOF1IU0fIF53rjeegB8oVRidEWST-RD4gfZ1sf8TmiRz-zSpf4grMo0-x4Mo8xyWaoDU_Qb7F6J_UDbCmB1DZ0_4VauyC2YY5jDxZODkpZRI4nI3qx-vhrLZ_Qh3NLP8N71jIW05EHw0CQQLBJrqstPdS/s3648/Apple%20&Blackberry%20pie%20005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSunGcGhFAIS3euvOLnS99K3mLOBIidv8t4YqbOF1IU0fIF53rjeegB8oVRidEWST-RD4gfZ1sf8TmiRz-zSpf4grMo0-x4Mo8xyWaoDU_Qb7F6J_UDbCmB1DZ0_4VauyC2YY5jDxZODkpZRI4nI3qx-vhrLZ_Qh3NLP8N71jIW05EHw0CQQLBJrqstPdS/w400-h300/Apple%20&Blackberry%20pie%20005.jpg" width="400" /></a></div><p></p><p style="text-align: justify;">
</p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><span style="color: #cc0000;"><b>Meryl says :</b></span> If you can’t find any
bilberries or don’t want to use blueberries as an alternative, then go
blackberrying instead. Blackberries are in abundance in the hedgerows just now
so there’s always<span style="color: #800180;"> </span></span><span style="color: #800180;"><b><a href="https://grandmaabson.blogspot.com/2022/09/best-of-british-is-apple-pie.html" style="font-family: Georgia, serif; font-size: 14pt;">Apple
</a><span style="background-color: white; font-family: Georgia, serif; font-size: 14pt;">and Blackberry Pie </span></b></span><span style="background-color: white; font-family: Georgia, serif; font-size: 14pt;">to enjoy. </span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><br /></p><div style="mso-element: comment-list;"><div style="mso-element: comment;"><div class="msocomtxt" id="_com_7" language="JavaScript">
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</div>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-84570138222634568562023-08-29T09:41:00.000+01:002023-08-29T09:41:15.092+01:00Fond memories of Madeleines <p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7bRaDeVtFIgVlW8F8ZneITQjSkWJz4MPqmuEcmloLg42GFg7H6hznmZF7b2sHaZjyJEnfzwl5S5ehEq7-8Y4SfKIwnO3hSMib01AIs510abwMsVyQVHAMc-dmgIOiYy6UjS2MTWiuaT3jJU0mf488Wp3bqs8ViWxwB52BmHNxb1wjF0xLAmFa5rE53Xv/s3210/20230816_123039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2969" data-original-width="3210" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7bRaDeVtFIgVlW8F8ZneITQjSkWJz4MPqmuEcmloLg42GFg7H6hznmZF7b2sHaZjyJEnfzwl5S5ehEq7-8Y4SfKIwnO3hSMib01AIs510abwMsVyQVHAMc-dmgIOiYy6UjS2MTWiuaT3jJU0mf488Wp3bqs8ViWxwB52BmHNxb1wjF0xLAmFa5rE53Xv/w400-h370/20230816_123039.jpg" width="400" /></a></p><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Madeleines </span></b></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Rather like Jaffa cakes, experts have long discussed
whether madeleines are a cake or a biscuit. </span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Their
sponge texture is</span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-color-alt: windowtext;"> <span lang="EN">quite soft and light but
slightly dense, hence the debate</span></span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">. </span><span lang="EN" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">Baked using basic
ingredients : sugar, eggs, butter, flour with baking powder, they can be
flavoured with </span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">vanilla extract or lemon zest. Ground almonds may be substituted
for some of the flour but my friend, Odile, says this is <i>‘pas comme il faut’
</i>so who am to question the French on this? The madeleine tin is an essential
piece of equipment since the moulds are in the shape of shells. The moulds give
the madeleines their special shape and pattern with lines visible on each madeleine
when baked.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">
<b>How do you bake them? </b></span><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Madeleines
are very easy to bake – in fact you can’t go wrong. </span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">There is a multitude of recipes but they have similar
instructions. Most suggest using melted butter but </span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">others follow
a sort of creaming method where you soften the butter and add the rest of the
ingredients. Some recipes don’t use milk. I’ve used a French family recipe here. </span><span style="font-family: Georgia, serif; font-size: 14pt;">This recipe makes 24 approximately (2 tins),
depending on the size of the tin.</span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">What you need<o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">100g butter melted<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">100g caster sugar<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 eggs (beaten)<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">50g milk <o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Vanilla extract or<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Zest of 1 lemon<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">100g plain flour <o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp baking powder <o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGWW9wgNok9UJqHCj5PGZLtFs20n9OQeb3qmNhtUZPirT0jXGe52jMbLZIj-imZn4oyycoSPnCFQCGQwX8lQYLLwCWjzlZB3Hu6QhMUkDp8r5OawgyIMknfvWW5ZQRNmo59t058y7zmlCaw9W1b3PbfOzS3qrS1d4m0jxG0HTD0vP4536yz64pFOjK6i6/s4065/20230824_183327.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4065" data-original-width="3235" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGWW9wgNok9UJqHCj5PGZLtFs20n9OQeb3qmNhtUZPirT0jXGe52jMbLZIj-imZn4oyycoSPnCFQCGQwX8lQYLLwCWjzlZB3Hu6QhMUkDp8r5OawgyIMknfvWW5ZQRNmo59t058y7zmlCaw9W1b3PbfOzS3qrS1d4m0jxG0HTD0vP4536yz64pFOjK6i6/w319-h400/20230824_183327.png" width="319" /></a></div><p></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">How to bake<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Preheat
the oven to 220C (200C Fan) or Gas Make 7. Beat the eggs and add the sugar,
vanilla extract (or lemon zest) and some of the milk. Beat with a (electric)
whisk over a bain-marie (in a bowl over a pan of warm water). Remove from the
heat and continue to whisk. Add the rest of the milk and then stir in the flour
and baking powder. Brush the madeleine tin with oil or a small amount of melted
butter.<span style="mso-spacerun: yes;"> </span>Place spoonsful of the mixture
into the moulds – just fill half each individual mould. Bake for 10-12 minutes
until they are well risen and firm. Leave to cool for 5 minutes then remove
from the tin with a palette knife and put on a cooling rack. <o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">To decorate<o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Icing sugar<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">or<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">White or dark chocolate<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Apricot jam<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">For an
easy decoration, sieve icing sugar across the madeleines or </span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">dip them in melted chocolate like ‘churros’<span style="background: white; color: black; mso-color-alt: windowtext;">. For a more
elaborate version,</span></span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> brush the madeleines with
apricot jam, heated ion a pan with 1 tbsp hot water, then trickle melted
chocolate over the madeleines and leave until set. <o:p></o:p></span></i></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc7hKh_E6Zf08ZJX8jtbqDIsKl6dOvVX_5SmpvDNdV0TCUgQ7UN-ClQr3QITlexfiqL7dOwtfmsyNrNmvSJsKtb9CGQdDpGGGJE3WGGocUfgau9Bt1ECW3gwTj9KZAu8NkBW7SwO1mZv0QNfbVXO4z_A-i-BrEhPUOi0H2VbqAcNRiva2bKzUsYVeEfXR/s2970/20230725_194356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2292" data-original-width="2970" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc7hKh_E6Zf08ZJX8jtbqDIsKl6dOvVX_5SmpvDNdV0TCUgQ7UN-ClQr3QITlexfiqL7dOwtfmsyNrNmvSJsKtb9CGQdDpGGGJE3WGGocUfgau9Bt1ECW3gwTj9KZAu8NkBW7SwO1mZv0QNfbVXO4z_A-i-BrEhPUOi0H2VbqAcNRiva2bKzUsYVeEfXR/w400-h309/20230725_194356.jpg" width="400" /></a></i></div><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">These
little cakes, forever etched in my memory from studying Proust at university, have their place as the most beguiling
of small cakes. I love baking these with my grandchildren for</span><span style="background: white; color: #202124; font-family: "Arial",sans-serif;"> </span><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">goûter,</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> to keep
my fond memories of ‘madeleines’ alive. <o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><br /></span></i></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-21546302324400749712023-07-30T13:49:00.001+01:002023-07-30T13:49:36.760+01:00Bring me sunshine ….<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUdeyph4fH3DBcc13kLX2sWS-KpAYTREdr75ovJouitXjDdjnYTdb_qjy3RJwqDwsz-0go_NVAXoSbMezeCkwecXPQ-y8rVgPA2Kq6LQb3MhVODo7F-TptvM9BUOogjvXJUDKsyTDhwDt9nKdbK8zJcX0xasg1ltK_V1x53MPmZapWXR67hwQcTxhNs-G/s3320/20230705_134726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3032" data-original-width="3320" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUdeyph4fH3DBcc13kLX2sWS-KpAYTREdr75ovJouitXjDdjnYTdb_qjy3RJwqDwsz-0go_NVAXoSbMezeCkwecXPQ-y8rVgPA2Kq6LQb3MhVODo7F-TptvM9BUOogjvXJUDKsyTDhwDt9nKdbK8zJcX0xasg1ltK_V1x53MPmZapWXR67hwQcTxhNs-G/s320/20230705_134726.jpg" width="320" /></a><br /><b><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 28px;">Sunshine Cake</span></b></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">The
summer holidays have begun and, of course, it’s raining so what’s the best
thing to do with the grandchildren? Easy answer - we’ll bake a cake! This is
our <b>Sunshine Cake</b> and it’s a joy to make with my favourite summer apricots as
its key ingredient. For this recipe, you can use dried ones too.</span></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">What you need</span></b></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">200g/7oz apricots (chopped)<o:p></o:p></span></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center;"><span style="color: #3a3a3a; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">200g/7oz butter (softened)</span></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center;"><span style="color: #3a3a3a; font-family: Georgia, serif; font-size: 14pt;">200g/7oz light brown sugar</span></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center;"><span style="color: #3a3a3a; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">3 large free-range eggs <o:p></o:p></span></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center;"><span style="color: #3a3a3a; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">200g/</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">7oz self-raising flour</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p></o:p></span></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center;"><span style="color: #3a3a3a; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">(or 200g/7oz plain flour + 2 tsps baking powder) </span><span style="color: #017d18; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p></o:p></span></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center;"><span style="color: #3a3a3a; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">2 tsps cinnamon powder<o:p></o:p></span></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center;"><span style="color: #3a3a3a; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">1 tsp vanilla extract</span></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center;"><span style="color: #3a3a3a; font-family: Georgia, serif; font-size: 14pt;">A little milk to mix</span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">To decorate</span></b><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;"><o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;">100g/3½oz </span><a href="https://www.bbc.co.uk/food/butter"><span style="color: windowtext; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB; text-decoration: none; text-underline: none;">butter</span></a><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;">, softened</span></i></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;">100g/3½oz </span><a href="https://www.bbc.co.uk/food/cream_cheese"><span style="color: windowtext; font-family: Georgia, serif; font-size: 14pt; line-height: 150%; text-decoration-line: none;">cream cheese</span></a></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;">1 tsp </span><a href="https://www.bbc.co.uk/food/vanilla_extract"><span style="color: windowtext; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB; text-decoration: none; text-underline: none;">vanilla extract</span></a><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;">225g/8oz </span><a href="https://www.bbc.co.uk/food/icing_sugar"><span style="color: windowtext; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB; text-decoration: none; text-underline: none;">icing sugar</span></a><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;"><i>A few sliced apricots <o:p></o:p></i></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-fareast-language: EN-GB;"><i>A few blueberries</i></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">How to bake<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Preheat the
oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake
tins and line the bases with baking/greaseproof paper.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Chop the
apricots into small pieces. If you use dried ones, soak them for an hour in hot
water unless they are already soft. <o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Place the
butter and sugar in a bowl or food mixer and mix until creamed. <o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Beat the
eggs in a separate bowl, then add gradually to the creamed mixture.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Sieve the
flour (and baking powder if using plain flour) with the cinnamon. Add this to
the creamed mixture and combine well with the chopped apricots. Add the vanilla
extract and a little milk to make a soft mixture.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">6.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Divide the
mixture between the two tins and bake for 25–30 minutes, or until well risen.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">7.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Leave to
cool in the tins for 10 minutes, then turn out onto a wire rack to cool. The
cakes will shrink a little as they cool.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">8.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Make the
icing, place the butter and cream cheese in a large bowl and whisk until
combined. Add the vanilla and half of the icing sugar and whisk again until
combined. Add the remaining icing sugar and whisk until light and fluffy.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; margin-left: 24.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: top;"><!--[if !supportLists]--><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="mso-list: Ignore;">9.<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Spread half
of the icing over one cake. Sandwich the cakes together, then spread the
remaining icing on the top tier. Arrange the apricot slices and blueberries on
top of the cake in a sunshine face pattern.</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; vertical-align: top;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="color: #990000;"><b>Meryl says </b></span>: use
pineapple, orange or mango as an alternative if you prefer.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center; vertical-align: top;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNKIgzWSp5wxty1E40vHFqUZIrYwQTL-p_3uVZb6jASMrgF24HzIlb2NM8IuAF5b9Zz1pn14V4iA320I2YrYOTm7aVGrcLcgIrjEjj3MxML5gT7v11sXTHycfIVUNheN54buEWkCJlITVnB3jpjNdZVgzV-22Cbwl875UUkiiQ9GPqUvT61aUwXL3_oUd/s2556/20230714_180206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2229" data-original-width="2556" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNKIgzWSp5wxty1E40vHFqUZIrYwQTL-p_3uVZb6jASMrgF24HzIlb2NM8IuAF5b9Zz1pn14V4iA320I2YrYOTm7aVGrcLcgIrjEjj3MxML5gT7v11sXTHycfIVUNheN54buEWkCJlITVnB3jpjNdZVgzV-22Cbwl875UUkiiQ9GPqUvT61aUwXL3_oUd/s320/20230714_180206.jpg" width="320" /></a></div><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; vertical-align: top;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Apricots
have an impressive list of health benefits – and if they bring some sunshine to
our rainy days – all the better! Enjoy a slice! <o:p></o:p></span></p><br /><p></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-34348680128941812442023-06-27T11:46:00.001+01:002023-07-06T15:20:48.932+01:00A Railway Cake to celebrate a railway book <p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0L58E3t8jGxnUEAhp5olmIkDfUxb8UUkf23UCAqbLXCMJ-AnMQyuAagEVrRJ1L782_wtieqzIheVIVDHKTPLlHuAeVHxMbfkBbzP8a1CXFVlSnsvzNL0JZjFOQUS1xIkJiV3CS0KQaZy3yhU4O3OI9JovJ10s7mzysMFV9moiuq_XO4IWBY-88sl53e8/s834/IMG-20230610-WA0047.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="834" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0L58E3t8jGxnUEAhp5olmIkDfUxb8UUkf23UCAqbLXCMJ-AnMQyuAagEVrRJ1L782_wtieqzIheVIVDHKTPLlHuAeVHxMbfkBbzP8a1CXFVlSnsvzNL0JZjFOQUS1xIkJiV3CS0KQaZy3yhU4O3OI9JovJ10s7mzysMFV9moiuq_XO4IWBY-88sl53e8/w400-h369/IMG-20230610-WA0047.jpg" width="400" /></a></p><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;"><span style="mso-spacerun: yes;"> </span>On 9 June 2023 at the Digital Media Centre in
Barnsley, I was proud to launch <b>'From Woodhead to Doncaster - A pictorial
Railway Journey’</b> by Fred Abson. It’s a book of my late father's photos of
the Woodhead route of the MS&W Railway. These photos comprise signal boxes,
bridges, crossings and junctions, signal box diagrams and detailed text
explaining the location of the photos. The photos also include photos of
Deltics at Doncaster Plant works in the early 1980s.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBh_VQqYRDPsIi6yC4-B6_U8_YVO0p2d8Pc5XfUAB03nozYOgf9z22bYgNPazQqElHJm1hVveongOxrMMMvf0sIFy3tU4sx55D3FkncRJZFotGr4AtfXD_hMI57Dy18chrYDgni1R-g1xpedP2yTT8MFxI8iISY9djB1zM7JgIDTpFayUSBwTsJkiGHEgS/s2040/IMG-20230610-WA0017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2040" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBh_VQqYRDPsIi6yC4-B6_U8_YVO0p2d8Pc5XfUAB03nozYOgf9z22bYgNPazQqElHJm1hVveongOxrMMMvf0sIFy3tU4sx55D3FkncRJZFotGr4AtfXD_hMI57Dy18chrYDgni1R-g1xpedP2yTT8MFxI8iISY9djB1zM7JgIDTpFayUSBwTsJkiGHEgS/w400-h301/IMG-20230610-WA0017.jpg" width="400" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;">My
father, Fred Abson, had recognised the importance of documenting the changes in
railway infrastructure along the route of the Manchester, Sheffield and Wath
railway line and beyond at the end of a life long career in the railway
industry. It is to his credit and foresight that he photographed anything he
judged to be of importance to provide a comprehensive record of the area for
future reference and for generations to come.</span><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial;">
Alan Whitehouse, former <span style="mso-bidi-font-weight: bold;">BBC Look North
and Yorkshire Post transport</span> <span style="mso-bidi-font-weight: bold;">correspondent
talked about how the railways across the area provided many employment opportunities
and knowledge and skills which are in danger of being lost.</span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialCJPgJv24agPTMY9ohiXkiA1o0AHs9kGHVUG9yLKm3CUeubJBSXuHsVi3d1DmTATULyDdF9rt4rhI5l8eB-3Vy0rAugIK2KOpfeFlEr_TwekWJfCcY5SnGfZ_Zz5xQvUKQirFoZTmQ-aaC4V6-A7oO_u4NnbPqjX2fROoftdAWLr4vEzCZie70XqnnNM/s2040/IMG-20230610-WA0005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2040" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialCJPgJv24agPTMY9ohiXkiA1o0AHs9kGHVUG9yLKm3CUeubJBSXuHsVi3d1DmTATULyDdF9rt4rhI5l8eB-3Vy0rAugIK2KOpfeFlEr_TwekWJfCcY5SnGfZ_Zz5xQvUKQirFoZTmQ-aaC4V6-A7oO_u4NnbPqjX2fROoftdAWLr4vEzCZie70XqnnNM/w301-h400/IMG-20230610-WA0005.jpg" width="301" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial;">The day was exactly 11 years since I launched
Grandma Abson’s Traditional Baking book, so there would be no doubt that I’d be
making a cake to celebrate with family, friends and railway enthusiasts. I made
a <a href="https://grandmaabson.blogspot.com/2013/01/cameras-rolling.html" target="_blank">Victoria Sandwich</a> cake as Grandma would have done for any special occasion
and decorated it with a collar of railway lines and trains across the top. Not
a slice left at the end!</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YUeYkHf7u2csUmgOEtDGlKQ6eb_E2ZKpG9gQ4hYgO71iR9dwO2bRtkrg2qBOMu4LmY2Ym6UM4y-xH-JRFSAiIH2710JZciIDBFerAaFnbUNg1plt9eaN2qf6QD0c3DCOmDMGxGkiEVBpcxsB5SVCweXsgq1BA_MgmRkyTNzdsusPdjgD9LE93XbstBBX/s2040/IMG-20230610-WA0015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2040" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YUeYkHf7u2csUmgOEtDGlKQ6eb_E2ZKpG9gQ4hYgO71iR9dwO2bRtkrg2qBOMu4LmY2Ym6UM4y-xH-JRFSAiIH2710JZciIDBFerAaFnbUNg1plt9eaN2qf6QD0c3DCOmDMGxGkiEVBpcxsB5SVCweXsgq1BA_MgmRkyTNzdsusPdjgD9LE93XbstBBX/w400-h301/IMG-20230610-WA0015.jpg" width="400" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic;">Compiling the ‘From
Woodhead to Doncaster’ book has been a real labour of love. Growing up with my
sister on a railway station left me with many memories and a lifelong passion
for the railways. </span><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">This
impressive collection of photographs, which my father left us, is testament not
only to his eye for detail but also to his lifelong passion for railways. </span><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-style: italic;">It was a truly splendid
celebration of this pictorial railway journey!</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMy_G7RmVsW6r_nhvrB1bxUHRgAizOr_esF4PwDIPshjUKNJCkIVT8i0uEfRAjPslNPpJqEOyfibLYt7iQdD5An8hrp5jTQKdnnNVDt5pNnCKFdc4Y1J__lw_g6yEXCXD-fLMC39-gkE-otWX_CZ_sHn8vhTffSwoJF9NxDDaXo-iOWrJaTdx-CU5dFT-A/s1509/IMG-20230610-WA0023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1509" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMy_G7RmVsW6r_nhvrB1bxUHRgAizOr_esF4PwDIPshjUKNJCkIVT8i0uEfRAjPslNPpJqEOyfibLYt7iQdD5An8hrp5jTQKdnnNVDt5pNnCKFdc4Y1J__lw_g6yEXCXD-fLMC39-gkE-otWX_CZ_sHn8vhTffSwoJF9NxDDaXo-iOWrJaTdx-CU5dFT-A/w400-h299/IMG-20230610-WA0023.jpg" width="400" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">From Woodhead to Doncaster – A Pictorial railway Journey<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">For more information about how to get a copy price £6.99 + postage,
please email <a href="mailto:grandmaabson@gmail.com">grandmaabson@gmail.com</a>
<o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-63983180536883038552023-05-23T11:49:00.000+01:002023-05-23T11:49:30.159+01:00A spoonful of Jam makes the perfect Raspberry Bun<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuloV0v0G6NP4V-vZvjKXcRTOZ2PFpCZkLKk2tzQP99dh9xhJAaHIeU94OUJEdBe6yWd4i-gZGphffR6IkEldAwcjS5SfQHl8A6QXgWKqETJ_VlTvMP2KUIQFnFVL-R8sTMBWCdtPBiZ9tXdUxCWIx_l6H3bKlKFrmzMcV3h0xQ0EUluVU09-bC2zIDA/s3648/Raspberry%20Buns%20%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuloV0v0G6NP4V-vZvjKXcRTOZ2PFpCZkLKk2tzQP99dh9xhJAaHIeU94OUJEdBe6yWd4i-gZGphffR6IkEldAwcjS5SfQHl8A6QXgWKqETJ_VlTvMP2KUIQFnFVL-R8sTMBWCdtPBiZ9tXdUxCWIx_l6H3bKlKFrmzMcV3h0xQ0EUluVU09-bC2zIDA/w400-h300/Raspberry%20Buns%20%20(1).jpg" width="400" /></a></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">It was
just before Easter that I did a talk at Castleford Library. I was very privileged
to be invited back to talk to the Friends of Castleford Library group. My talk
was about Lenten and Easter baking and how different cultures celebrated this
time with food. One of the great things about this group is their interest in
all things baking. The topic of ground rice came up and where to buy it as they
had experienced some difficulty sourcing it. I did a quick search of the usual places
and did manage to buy a packet. <span style="mso-spacerun: yes;"> </span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><b><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">So what is ground rice?</span></b><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span lang="EN" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">It’s a type of rice, either
brown or white which has been milled and ground into a powder. It has a slightly
coarser texture than rice flour but both are considered </span><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">an excellent source of fibre, which can help with digestive health and reduce
cholesterol levels</span>. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdw4JHbCDGoDLHh-PiqJBnn_a3uZkwQBI_NIQLGYFY6Xcstghi11sO8mZzergLdTUq_SlLgkBKrHcQ9oZMfxVbhAku4tgqp46O1q7ISGDAGKq-pn8OQMOeZLqckrmE2n3e58mlE20Q5PCFnfXT_NPy8kpGp2Nm-DwFhDPlN0u3fzT86pMyRp4Crl5B0A/s3292/Raspberry%20Buns%20%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1844" data-original-width="3292" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdw4JHbCDGoDLHh-PiqJBnn_a3uZkwQBI_NIQLGYFY6Xcstghi11sO8mZzergLdTUq_SlLgkBKrHcQ9oZMfxVbhAku4tgqp46O1q7ISGDAGKq-pn8OQMOeZLqckrmE2n3e58mlE20Q5PCFnfXT_NPy8kpGp2Nm-DwFhDPlN0u3fzT86pMyRp4Crl5B0A/w400-h224/Raspberry%20Buns%20%20(2).jpg" width="400" /></a></div>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><b><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">Raspberry Buns are my favourite </span></b><b><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">My favourite Ground Rice recipe from Grandma Abson’s collection is Raspberry
Buns and since I bought my (large) packet of Ground Rice, we’ve made it quite a
few times with my grandchildren. What they love best is to stick their thumbs
in the centre of the dough to make a hole for the Raspberry Jam! Here’s Grandma
Abson’s recipe :</span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><b><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">Raspberry Buns</span></b><b><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; mso-bidi-font-family: Arial;"><o:p> </o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">6oz/175g plain flour<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">4oz/110g butter or
lard<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">6oz/175 ground rice<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">4oz/110g sugar<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">1 tsp baking powder<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">2 eggs (leaving out
1 white)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Pinch of salt<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Milk to mix<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Raspberry jam</span></i></p>
<p class="MsoNormal" style="line-height: 150%;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Rub
the butter into the flour and then add the ground rice, sugar, baking powder,
salt and eggs (well beaten) and milk. Mix to a stiff consistency. Form small
buns from the dough and put these on well greased tins. Brush over with the white
of egg. Put a little jam in the centre of each. Bake for 20 minutes in a fairly
hot oven. (400F, Mark 6, 200C)<o:p></o:p></span></i></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3a8QVsjFiItJHLDVYhyS44WNc1E2jIE9gNkMwlXu-uwAi-gZPTZHmxIx6djbnceJF4SSDghmCN90b-RCBkX0GR2TaWU8G0LHoH-inryESgoeohNCy3pWdpRlVxvNnoKvqi2tUTEwxnA4nUwkxbEuCrIBr9FHrb-btlEaK1N47DxmU1KZD9RJgWgt_g/s4624/Coronation%20cake%20and%20Raspberrry%20buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3a8QVsjFiItJHLDVYhyS44WNc1E2jIE9gNkMwlXu-uwAi-gZPTZHmxIx6djbnceJF4SSDghmCN90b-RCBkX0GR2TaWU8G0LHoH-inryESgoeohNCy3pWdpRlVxvNnoKvqi2tUTEwxnA4nUwkxbEuCrIBr9FHrb-btlEaK1N47DxmU1KZD9RJgWgt_g/w300-h400/Coronation%20cake%20and%20Raspberrry%20buns.jpg" width="300" /></a></div>
<p class="MsoNormal" style="background: white; line-height: 200%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 200%; mso-bidi-font-family: Arial; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-font-kerning: 0pt; mso-ligatures: none;">Ground Rice</span><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 200%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;"> is guaranteed its place
in traditional British baking with a whole series of dishes such as Ground Rice
Pudding and features in recipes from Tudor times onwards. In more recent times,
it was a popular choice for school dinners in the 1940s and 50s. Grandma Abson served
Ground Rice Pudding regularly and as a special treat with a spoonful of homemade
raspberry jam in the centre of your dish which you swirled round to make a
pattern, using a spoon not your thumb this time!</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 200%; mso-bidi-font-family: Arial;"><o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-68668129974951114662023-04-15T16:12:00.000+01:002023-04-15T16:12:02.128+01:00A different take on Scones<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrf5RCJFQRDxFQ2TCE16dAVxwaQ2dxIP-pikpeGvxw-syDI5naAv5gbV3-B9uNkOvlFoOWSPqClFQYMZTIl8mEegrBYRkTR0kyVdi0UgK8rkayzrXSWAMv0YuxYcK9NcIOYEU30F1r31hfPv3juiQF-Nh3wE4elmDllhzcBzfYbt3Y-kps7d47k-PJw/s3496/20230414_150444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3496" data-original-width="3405" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrf5RCJFQRDxFQ2TCE16dAVxwaQ2dxIP-pikpeGvxw-syDI5naAv5gbV3-B9uNkOvlFoOWSPqClFQYMZTIl8mEegrBYRkTR0kyVdi0UgK8rkayzrXSWAMv0YuxYcK9NcIOYEU30F1r31hfPv3juiQF-Nh3wE4elmDllhzcBzfYbt3Y-kps7d47k-PJw/w390-h400/20230414_150444.jpg" width="390" /></a><br /><b><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 28px;">Rhubarb and ginger Scones</span></b></p><p style="line-height: 150%; margin: 0cm;"></p><p style="line-height: 150%; margin: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Scones fit the bill
perfectly for a quick afternoon tea bake and can be made from store cupboard
items. Grandma’s fruit scones always came out light and airy and won many
plaudits but I like to try out different versions and chanced upon a recipe for
Rhubarb Scones. It was from the </span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><a href="https://www.facebook.com/QueensMillCastleford/?locale=en_GB">Queen's Mill
Castleford</a><span style="color: black;"><span style="mso-spacerun: yes;">
</span>cook book ‘Born and Bred’. I was privileged to visit the Mill several
times to do talks and was delighted to hear they had recently received </span><a href="https://www.yorkshirepost.co.uk/heritage-and-retro/heritage/queens-mill-castleford-renovation-work-to-start-on-historic-yorkshire-mill-following-ps900000-funding-grant-4069025">funding
for renovation work</a><span class="MsoHyperlink">.<span style="mso-spacerun: yes;"> </span></span><span style="color: black;">I’ve tried
out a couple of recipes from the book for <a href="https://grandmaabson.blogspot.com/2019/04/discovering-minted-yorkshire-recipe.html">Mint
Pasties</a><span style="mso-spacerun: yes;"> </span>and </span><a href="https://grandmaabson.blogspot.com/2020/07/making-most-of-garden-beans-and-peas.html">Bean,
pea and bacon tart</a> previously using the famous Queens Mill Stoneground wholemeal
flour and they are brilliant. </span><span style="background: white; color: #050505; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Segoe UI Historic";"><o:p></o:p></span></p>
<p style="line-height: 150%; margin: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p> </o:p></span></p>
<p style="line-height: 150%; margin: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">I’ve slightly amended
the original recipe from the book which was an amalgamation of several recipes
collated by Yvette Cooper MP. I’ve also added ginger to the recipe for a
distinct flavour. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIHCi8NEpwLpNuynqtOPw8dpaZeGY-v8qu3zi3-mi3UScW1eslPQJyHjhHj4XmWPyTE0JtCLj6fooA9exdMnMPfDLz4ZKsLMNhQMA7ykpRqiTSjm0ekyC9ojguVBR7ng-3QRrzlh4uPlU2gZKXj9Pe0qlVViRy45DgjM1BXjIJhZa2hT7C_UfrhUyuQ/s4624/20230414_150444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIHCi8NEpwLpNuynqtOPw8dpaZeGY-v8qu3zi3-mi3UScW1eslPQJyHjhHj4XmWPyTE0JtCLj6fooA9exdMnMPfDLz4ZKsLMNhQMA7ykpRqiTSjm0ekyC9ojguVBR7ng-3QRrzlh4uPlU2gZKXj9Pe0qlVViRy45DgjM1BXjIJhZa2hT7C_UfrhUyuQ/w300-h400/20230414_150444.jpg" width="300" /></a></div>
<p align="center" style="line-height: 150%; margin: 0cm; text-align: center;"><b><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Rhubarb and ginger Scones</span></b><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p>
<p align="center" style="line-height: 150%; margin: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">8 oz/225g self-raising wholemeal flour</span></i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p>
<p align="center" style="line-height: 150%; margin: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2oz/50g butter</span></i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p>
<p align="center" style="line-height: 150%; margin: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">3oz/75g soft brown sugar</span></i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p>
<p align="center" style="line-height: 150%; margin: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 stalks (forced) Yorkshire Rhubarb<o:p></o:p></span></i></p>
<p align="center" style="line-height: 150%; margin: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp ground ginger</span></i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p>
<p align="center" style="line-height: 150%; margin: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 eggs<o:p></o:p></span></i></p>
<p align="center" style="line-height: 150%; margin: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Milk to mix<o:p></o:p></span></i></p>
<p style="line-height: 150%; margin: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p> </o:p></span></p>
<p style="line-height: 150%; margin: 0cm;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Preheat the oven to 220C
(Fan 200C). Rub the butter into the flour until the mixture ressembles
breadcrumbs. Add the sugar. Chop the Rhubarb into small slices and add to the
mixture together with the ginger. Beat the eggs and add enough milk to make a
soft<span class="apple-converted-space"> </span>dough. Roll out and cut into
sections with a cutter. Bake for 12-15 minutes. Remove from the oven when the
scones are golden brown.<o:p></o:p></span></i></p>
<p style="line-height: 150%; margin: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDcm5xg1XBptZkZ5AhRLsqxjoN1A7gXnZ6AFX5Nd3nvOjgRPI0dQK7Pr7vRzn6nbOUhGq24HRzWAdc3qYlKEbzL-hjEvefY29kG3xp_H8ezh_gcOyWuynTAlXSSnvLQrW31uizkkDPLzKlWbis2J0TXF56DldGLDaQGik5ILhNODZX38uwtJNChbDcQ/s3468/20230414_182933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2241" data-original-width="3468" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDcm5xg1XBptZkZ5AhRLsqxjoN1A7gXnZ6AFX5Nd3nvOjgRPI0dQK7Pr7vRzn6nbOUhGq24HRzWAdc3qYlKEbzL-hjEvefY29kG3xp_H8ezh_gcOyWuynTAlXSSnvLQrW31uizkkDPLzKlWbis2J0TXF56DldGLDaQGik5ILhNODZX38uwtJNChbDcQ/w400-h259/20230414_182933.jpg" width="400" /></a></div><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p> </o:p></span></i><b><span lang="EN-US" style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US;">Meryl’s tips</span></b><span lang="EN-US" style="color: #c00000; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"> </span><span lang="EN-US" style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">: Serve with a
generous portion of crème fraiche, cream or clotted cream for a winning
afternoon tea.</span><p></p><p style="line-height: 150%; margin: 0cm;"><span lang="EN-US" style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><br /></span></p>
<p style="line-height: 150%; margin: 0cm;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US;">Why not try out some home baking this week? Who can resist the joys of a
plate of scones, warm, aromatic and straight out of the oven? And these Rhubarb
and ginger scones making a talking point for sure! <o:p></o:p></span></p><br /><p></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-56733223917523468422023-03-23T09:21:00.009+00:002023-03-23T09:21:45.907+00:00Wilkins Cake has its day <p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUEGsoOhdJow2OJaVLBkU_9JRYdVXrQ3LutfxoqvA38zWq48wPrMRD6bB-X6bePLsAD9hqvp9Ny_Tg7GMq_DxAYMVjTt64iETSoPrfuXzzeM9bo3EWofGWIWVh3PpgebIro4pT_TREJInY_8JP9cZPxfjmXiTxTlM9DZtxp93R2oAwE63w8hIZn_Nuw/s3762/Lincolnshire%20Plum%20Cake%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2394" data-original-width="3762" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUEGsoOhdJow2OJaVLBkU_9JRYdVXrQ3LutfxoqvA38zWq48wPrMRD6bB-X6bePLsAD9hqvp9Ny_Tg7GMq_DxAYMVjTt64iETSoPrfuXzzeM9bo3EWofGWIWVh3PpgebIro4pT_TREJInY_8JP9cZPxfjmXiTxTlM9DZtxp93R2oAwE63w8hIZn_Nuw/w400-h255/Lincolnshire%20Plum%20Cake%20(2).jpg" width="400" /></a> </div><p></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-bidi-font-style: italic; mso-fareast-font-family: Georgia;">Today is the National
Day of Reflection and I’ve been reflecting on when I first started to collate
Grandma Abson’s recipes and put them in the book which inspire such interest
for me in traditional baking. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-bidi-font-style: italic; mso-fareast-font-family: Georgia;"><o:p> </o:p></span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">This was one of the
first cakes I baked from her collection and everyone who tasted it was quite
taken with its simplicity and ease to bake. It was one of the winners at
Grandma’s book launch too. I love the idea of a cup of this</span><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"> </span></i><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">and a cup of that which takes away the problem of
metric translations. </span></p><p class="MsoNormal" style="line-height: 150%; text-align: center;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><b><span style="color: #cc0000;">Wilkins Cake</span></b></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">3 oz (75g) butter</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">1 cup sugar</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">2 cups plain
flour</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">1 tsp baking
powder</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">1 tsp cinnamon</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">1 tsp ginger</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">¼ grated nutmeg</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">1 cup raisins</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">1 cup water</span></i></p>
<p class="MsoNormal" style="line-height: 150%;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-spacerun: yes;"> </span>Melt butter
in a pan. Boil the sugar in water for 3 minutes. When cold, add the flour and
the baking powder. Add the spices, salt and raisins. Mix well. Bake for 1 - 1 ¼
hours in a warm oven.</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> </span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">(300F, Mark 3,
150 C)</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> </span></i><span style="text-align: center;"> </span></p><p class="MsoNormal" style="line-height: 150%; text-align: center;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmblW2LFETquG2Hx1qu4qBcthCly3dCfQChZsxgL8SPRsSVQar1rZrmxok5XPlZwfSftiYjidHz1npE6VZAwJE4ZtbUz0EQhRasJTmt8eEgUE_lBx3Azz4Mjetgx9t5cVNKA7LBPjMD-5m4pjvE0V4LfOkBlQAc648FNZ-PqaDdS7jKidozmuNuv581w/s2485/Old%20Recipes%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2485" data-original-width="2346" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmblW2LFETquG2Hx1qu4qBcthCly3dCfQChZsxgL8SPRsSVQar1rZrmxok5XPlZwfSftiYjidHz1npE6VZAwJE4ZtbUz0EQhRasJTmt8eEgUE_lBx3Azz4Mjetgx9t5cVNKA7LBPjMD-5m4pjvE0V4LfOkBlQAc648FNZ-PqaDdS7jKidozmuNuv581w/w378-h400/Old%20Recipes%201.jpg" width="378" /></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-bidi-font-style: italic; mso-fareast-font-family: Georgia;">I never found out who
Wilkins was – but Grandma’s husband was William Lionel so, if it was his nickname, maybe it was his
favourite!<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-83558799716958938002023-02-27T14:36:00.001+00:002023-02-27T14:36:20.521+00:00Bakewell Tart or Bakewell Pudding?<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nt0OtU4Yt8JRwjsFyH4pQF91PMFScZQ47x4VfwO2lq-bfw34NRB7iJsbjz7QwXfpjC1CT0pfPCR_Lgu4CHNg9H-loYCg_i9K3g9X-I2T4JuaL-0v-56x7tUJK11yVpDGF_THvOq0sCPadNM0V-K0pbHJTak04Vkq10mXM6zq6y9PwoUHgpjFw7q6aw/s3191/Bakewell%20Pudding%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2629" data-original-width="3191" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nt0OtU4Yt8JRwjsFyH4pQF91PMFScZQ47x4VfwO2lq-bfw34NRB7iJsbjz7QwXfpjC1CT0pfPCR_Lgu4CHNg9H-loYCg_i9K3g9X-I2T4JuaL-0v-56x7tUJK11yVpDGF_THvOq0sCPadNM0V-K0pbHJTak04Vkq10mXM6zq6y9PwoUHgpjFw7q6aw/w400-h330/Bakewell%20Pudding%201.jpg" width="400" /></a></p><p style="text-align: center;"><b><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 28px;">Bakewell Pudding</span></b></p><div style="text-align: justify;"><span style="color: #202124; font-family: Georgia, serif; font-size: 14pt; line-height: 150%; text-align: left;">I often get mixed up between Bakewell
Pudding and Bakewell Tart. The story goes that </span><span class="color14" style="text-align: left;"><span style="border: 1pt none windowtext; font-family: Georgia, serif; font-size: 14pt; line-height: 150%; padding: 0cm;">Bakewell Pudding had its origins in Bakewell in Derbyshire back in
the 1800s. It was allegedly created following a mishap by the cook at a local
inn, who misunderstood the recipe for a strawberry tart and ended up topping
her creation, most likely made with puff pastry with a soft set almond custard.
On the other hand, </span></span><span lang="EN" style="color: #202124; font-family: Georgia, serif; font-size: 14pt; line-height: 150%; text-align: left;">Bakewell Tart was developed a 100 years later with a shortcrust pastry case, spread with strawberry
jam and topped with an almond frangipane sponge, topped with white fondant
icing and a glace cherry or almonds or lemon icing.</span></div><div style="text-align: justify;"><span lang="EN" style="color: #202124; font-family: Georgia, serif; font-size: 14pt; line-height: 150%; text-align: left;"><br /></span></div><div style="text-align: justify;"><span lang="EN" style="color: #202124; font-family: Georgia, serif; font-size: 14pt; line-height: 150%; text-align: left;">Grandma Abson’s
recipe comes somewhere between the 2 versions and she uses either strawberry or
raspberry jam.<o:p></o:p></span></div><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><o:p></o:p></span></p><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_9_a_3IAUpBFZ4xfGQaX_rBxqolReMnvqwXLPDJPZp-sBw3pfWOhQVSQfoeymEDE6MGAdbBF6jd88FVXp5knyZ-lY6_NMEzraJa2_oG5TlrOIJyXUg-LeTvZU6Tr1bRxWHUGpY1PoNejh7prUBa-yQgE_EVL-uHwXzFhxC7x8Zn4i0Iu3X_mkoMhWA/s3648/Bakewell%20Pudding%20ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_9_a_3IAUpBFZ4xfGQaX_rBxqolReMnvqwXLPDJPZp-sBw3pfWOhQVSQfoeymEDE6MGAdbBF6jd88FVXp5knyZ-lY6_NMEzraJa2_oG5TlrOIJyXUg-LeTvZU6Tr1bRxWHUGpY1PoNejh7prUBa-yQgE_EVL-uHwXzFhxC7x8Zn4i0Iu3X_mkoMhWA/w400-h300/Bakewell%20Pudding%20ingredients.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i style="background-color: transparent;"><span style="font-size: 14pt; line-height: 150%;">½ lb <u> <a href="https://grandmaabson.blogspot.com/2012/05/whats-in-name.html"><span style="color: #990000;">shortcrust
pastry</span></a></u></span></i></div><p></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Raspberry or Strawberry jam<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Filling:<o:p></o:p></span></i></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cupful plain flour<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 dsp baking powder<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cupful ground almonds<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 tbsps sugar<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 eggs (beaten)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">A little butter (melted)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Flaked almonds</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Line
a tin with a layer of pastry. Spread with raspberry jam. Mix together the
flour, baking powder, ground almonds, sugar and eggs. Melt the butter and add
this to the mixture. Put on top of the jam and sprinkle flaked almonds on the
top. Bake in a fairly hot oven for 20 minutes and reduce for a further 10
minutes.” (400F, Mark 6, 200C to 350F, Mark 4, 180C)</span></i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> <o:p></o:p></span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjej5AnUmxRw2P-vcggULzBJlNMKjQM1TGoz3-3IWilIQePFtO6a3YXx8KPF7bXQ3zosGC31bZScIwnzoMKf5Rs5IVhthlS0lifqpJopXVxxaTmLDwz2iwmgUneBY66wS5JA5C9ti_oD6SRn2gDFi3jdunTgVjKaFAVuKr_zygN-QW4v9yD7GzK-NctsQ/s2971/Bakewell%20Pudding%20uncooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2278" data-original-width="2971" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjej5AnUmxRw2P-vcggULzBJlNMKjQM1TGoz3-3IWilIQePFtO6a3YXx8KPF7bXQ3zosGC31bZScIwnzoMKf5Rs5IVhthlS0lifqpJopXVxxaTmLDwz2iwmgUneBY66wS5JA5C9ti_oD6SRn2gDFi3jdunTgVjKaFAVuKr_zygN-QW4v9yD7GzK-NctsQ/w400-h306/Bakewell%20Pudding%20uncooked.jpg" width="400" /></a></div>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Pudding
or Tart, we love them both and there’s always delight in the house when it’s ‘Bakewell
….’ in reply to ‘What’s for Pudding?’<o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-83166157392518196442023-01-13T13:39:00.000+00:002023-01-13T13:39:39.775+00:00Piimakakku – the friendly cake <p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOj2dV9f2vQ5gIzDDEhow8inhJLsv-Qauas3CQv7Oiof5dHNwWLXOYefG70-GTzjOg_utliBTKLxNyvL_cfe_CYMkNsaScJXGU2G8CTmMBWa3AkJ3laOzPZiDlxqb_qEKBtVtPT5DCZO4Z8Ew0rloDpTFuZ3KUL3_A991GlqzpXfen3Br4xhLHZDqNGA/s1034/Piimikakku%20Finnish%20cake%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="1034" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOj2dV9f2vQ5gIzDDEhow8inhJLsv-Qauas3CQv7Oiof5dHNwWLXOYefG70-GTzjOg_utliBTKLxNyvL_cfe_CYMkNsaScJXGU2G8CTmMBWa3AkJ3laOzPZiDlxqb_qEKBtVtPT5DCZO4Z8Ew0rloDpTFuZ3KUL3_A991GlqzpXfen3Br4xhLHZDqNGA/w400-h325/Piimikakku%20Finnish%20cake%201.jpg" width="400" /></a></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Georgia, serif; font-size: 18.6667px; text-align: left;"><b>Pimakakku </b></span></div><p></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; mso-outline-level: 2;"><span lang="EN" style="color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">I have never visited Finland but my friends in the north of England often
visit the country as their grandchildren are growing up there. They tell me
that Finnish people love to eat baked cakes and pastries, especially in winter
with coffee or hot chocolate. Some of the most popular baked treats are <a href="https://yorkshirebylines.co.uk/society/recipes/runeberg-cakes-recipe/">Runeberg
torte</a>, Pulla, </span><span style="color: #121416; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Rönttönen
as well as fruit pies and cookies.</span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31gvYyhrj1SE9cHX0uaLKMvW7sycn24PBzW2xgjNvA0twycqGnQ8gu63BUsivkn8BR6DWXi6b_NSHGJj6wvr1wi9yzcgX7YoFDDnn-IOj9j0_k_BKlRQuAOucg9xG7yDB8Xx8ZM5VQLKegLZfPY1HchEzUAkU5_MDE5YmCY2t7LpukKF1zyobz1QQtA/s2833/Runeberg%20cake%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2776" data-original-width="2833" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31gvYyhrj1SE9cHX0uaLKMvW7sycn24PBzW2xgjNvA0twycqGnQ8gu63BUsivkn8BR6DWXi6b_NSHGJj6wvr1wi9yzcgX7YoFDDnn-IOj9j0_k_BKlRQuAOucg9xG7yDB8Xx8ZM5VQLKegLZfPY1HchEzUAkU5_MDE5YmCY2t7LpukKF1zyobz1QQtA/w400-h393/Runeberg%20cake%202.jpg" width="400" /></a></div><p></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; mso-outline-level: 2;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Pimakakku is one of their
favourite cakes and they say that it appears on coffee tables at gatherings of
family and friends year after year. Finnish people often say it is sometimes
called ‘the friendly cake’ as it reminds them of their childhood and the friends
of their youth.</span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; mso-outline-level: 2;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">This is a recipe from the
children’s Finnish Grandma who is called Maarit. It’s quite easy to make and
one of the essential ingredients is buttermilk.</span><span style="color: #121416; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><b><span style="color: #cc0000;">What you need :</span></b><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">300g flour<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">150g sugar<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp baking powder<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp ground cinnamon<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp ground cloves ( or ground mixed spice)<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp ground ginger<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">75g melted butter<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">300 ml buttermilk</span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><b><span style="color: #cc0000;">How to bake :</span></b><o:p></o:p></span></p>
<p class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin-bottom: 0cm; text-align: center; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Mix all the dry ingredients<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; text-align: center; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Add the melted butter to the dry ingredients<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; text-align: center; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Add the buttermilk and stir well until smooth<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; text-align: center; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Pour the mixture into a greased and floured tin
(e.g. a bundt tin)<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; text-align: center; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Bake in the oven for 1 hour (175C)<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: 0cm; text-align: center; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">When slightly cooled invert the cake onto a wire
rack.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6C5cXedCU-vwhoJ3E-EDCs3PG3kDOBOpDrvAI0QkRpif-nQ1nbEF-kfT8lteV4ZcshQTO8ECGLvw8tGEcNd291X1PdKQz4v3md78nPlieyuIUWp78AbTWth95lwSxfwclS4bqlufWmzie8iDFyLaipfpDAPvx2lO0l4AtGwsJ8jnMUaPAmpOuLLdGQ/s357/Piimikakku%20Finnish%20cake%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="239" data-original-width="357" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6C5cXedCU-vwhoJ3E-EDCs3PG3kDOBOpDrvAI0QkRpif-nQ1nbEF-kfT8lteV4ZcshQTO8ECGLvw8tGEcNd291X1PdKQz4v3md78nPlieyuIUWp78AbTWth95lwSxfwclS4bqlufWmzie8iDFyLaipfpDAPvx2lO0l4AtGwsJ8jnMUaPAmpOuLLdGQ/w400-h268/Piimikakku%20Finnish%20cake%202.jpg" width="400" /></a></div><p></p>
<p class="MsoNormal"></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Enjoy a
taste of Finland to bring in the New Year. This is a fantastic cake to share
with friends.<o:p></o:p></span></p><br /><p></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-46465097920217304662022-12-19T10:32:00.006+00:002022-12-19T10:32:48.126+00:00Brightest and Best of the mince pies<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqEcRgR8heVF9kQ7ca9q_djqVLxzVUTzitcMp0uPB4kHKAiA2hN7ikT6dGp6Eh4DioHFjGK1KIEbBJsCUcTY6j8ZqpnZFr8zkPGQJRtY9ZR-7tRDyqcVfVq4P3zj4ZmZaHsvGM9lv88ccV6XVkOw6PK9LXSBXUYKeYAyCHH6_5RuWgYT6yCAjjK9eyQ/s2420/Mince%20pies%202016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2066" data-original-width="2420" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqEcRgR8heVF9kQ7ca9q_djqVLxzVUTzitcMp0uPB4kHKAiA2hN7ikT6dGp6Eh4DioHFjGK1KIEbBJsCUcTY6j8ZqpnZFr8zkPGQJRtY9ZR-7tRDyqcVfVq4P3zj4ZmZaHsvGM9lv88ccV6XVkOw6PK9LXSBXUYKeYAyCHH6_5RuWgYT6yCAjjK9eyQ/w400-h341/Mince%20pies%202016.jpg" width="400" /></a></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Carol singing
round the village<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Whenever I see a
mince pie, I always think of carol singing. Every Christmas Eve, from about the
age of twelve or so, I was allowed to go out with our local Church Choir and
sing carols around the small mining village in South Yorkshire where we lived.
It was magical. Wrapped up in coats, hats, gloves and scarves, we went from
street to street and our voices soared in harmony and cut through the cold air.</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Our last stop for
Grandma’s best mince pies<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Our last call was
always the Railway Station at around about 10.00 p.m. We lived in the Station
House so I was home. Grandma would have warm mince pies which she’d baked
earlier in the day in the top warming oven of the cream coal-fired range. The
smell of the spices in the mincemeat wafted over you as you came into the
house. We always performed Grandma’s favourite carols before we were allowed to
tuck into her mince pies. The first was the rather mournful <i>‘Cradled in a
Manger meanly’</i>, a carol much loved by Methodists. The second of her
favourites was the more rousing <i>‘Brightest and Best of the sons of the
morning’</i>. The words <i>‘Dawn on our darkness and lend us thine aid’</i> no
doubt having a strong resonance for many in the village who had lived through
the bleakness and deprivation of the twentieth century. Only when we had
finished did Grandma lift the mince pies out of the oven and we were treated to
hot tea and those mouth-watering marvels.</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Why are they
called mince pies? <o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Food such as Mince pies served during the Christmas period
often have symbolic meanings. Just as their name, early mince pies were meat
based and filled with lamb, with added spices and fruits. They </span><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">were made in an oval shape to represent Baby Jesus in
the manger with the lid representing his swaddling clothes. </span><span lang="EN" style="color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Although in</span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";"> the
1850s, cookery writer, Eliza Acton’s recipe for mince pies still contained
three tablespoons of diced beef, </span><span style="color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">the
</span><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">recipe had already begun to change to something sweeter and
reduced in size to a small round shape. Duncan Mcdonald in his ‘The New Family
Cook Book (1809) contains an early meatless recipe with apples, lemon, orange
and spices. Cooks at this time often made mince pies using puff pastry instead
of shortcrust. </span><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;">Here's<span style="mso-spacerun: yes;"> </span></span><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><span style="color: #c00000;"><b>Grandma Abson’s recipe for homemade </b></span></span><span><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><a href="https://grandmaabson.blogspot.com/2011/12/home-made-mince-pies-its-so-easy.html"><span style="color: #c00000;"><b>Mince
pies</b></span></a></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><b><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Finishing touches <o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Grandma would cut out the round shapes for the baking tins,
filling the pies with mincemeat before putting traditional lids on top and brushing
them with egg wash for a shiny top. Nowadays, </span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Tahoma; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">I
like to decorate my mince pies with shapes –Christmas trees, stars and bells.
Whatever you do, put plenty of mincemeat in. </span><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"> </span></span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Tahoma; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Cook in a
warm over (about 190 degrees) for 15 minutes. A final touch, once they are
cooked, sprinkle a little icing sugar over the top.</span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><b><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Go with the tradition and eat a dozen <o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">There is a tradition of </span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-color-alt: windowtext;">eating
one mince pie each day over the 12 days of Christmas from Christmas Eve to 5
January. This was</span><span lang="EN" style="color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"> believed to bring good luck and happiness for the next
12 months.</span><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> I’ll be baking a batch of mince pies to treat
my family and friends and even indulge in a spot of carol singing, remembering the
brightest and best of Grandma Abson’s mince pies.</span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: #202124; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Happy Christmas to you all!🎄⭐<o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-49516297295243187502022-11-13T13:44:00.003+00:002022-11-13T13:44:49.176+00:00Stir it up with carrots<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bcLzg_FKNh56PI83ZVzZjUABcM5nD0E9Ivy951auytH8U7COyE8DIwhy9y4_HsTLY6vrYpfJw3jrxkr87E-H1Tye4MvDaejFVEpPrqnP9dfxm_Ju3oSmK4-AdPsBQthocOM_SBYWGvua3HqwN_NJI4z9rN5FpLEnPx_QxTpCuOrrWNjTQELMvLuvlw/s2058/Christmas%20Pudding%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1818" data-original-width="2058" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bcLzg_FKNh56PI83ZVzZjUABcM5nD0E9Ivy951auytH8U7COyE8DIwhy9y4_HsTLY6vrYpfJw3jrxkr87E-H1Tye4MvDaejFVEpPrqnP9dfxm_Ju3oSmK4-AdPsBQthocOM_SBYWGvua3HqwN_NJI4z9rN5FpLEnPx_QxTpCuOrrWNjTQELMvLuvlw/w400-h354/Christmas%20Pudding%203.jpg" width="400" /></a></p><p></p><p><b><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">What is Stir Up Sunday?</span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">‘Stir Up Sunday’ </span><span style="color: black; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">is the day when home cooks ‘</span><span style="background: white; color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Helvetica;">stir up’ their Christmas puddings. It falls on
a different date each year but always towards the end of November, before
Advent begins. This year it’s on Sunday 21 November. </span><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The term came from the Anglican
church, where the collect for the last Sunday before Advent is as follows : ‘</span><em><span style="background: white; color: #363737; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial;">Stir up, we beseech
thee, O Lord, the wills of thy faithful people; that they, plenteously bringing
forth the fruit of good works, may of thee be plenteously rewarded …’</span></em><span style="color: black; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-color-alt: windowtext;"><a href="https://www.google.com/search?q=What+is+made+on+Stir+Up+Sunday?&rlz=1C1CHBF_en-GBGB944GB944&sxsrf=AOaemvJgCN4dUWekGFEH3bfjpwl8Z2DrEQ:1636973836892&tbm=isch&source=iu&ictx=1&fir=8vrTfr3Wmo4H3M%252Cq5lJ9gjg-TASvM%252C_&vet=1&usg=AI4_-kRfydAlwNGZaWGO-mETBkCjUJdVJQ&sa=X&ved=2ahUKEwjOrbfgmpr0AhVLfMAKHWlCDSQQ9QF6BAgXEAE#imgrc=8vrTfr3Wmo4H3M"></a></span><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;">
</span>This turned into a <span style="mso-spacerun: yes;"> </span>reminder to the
congregation to ‘stir up’ their puddings, since </span><span style="background: white; color: #202122; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial;">most recipes require them to be prepared well before
Christmas Day.</span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvdJaEKVaM5qlmfY9LUdBiWXVpApEe9VnTMxD_XCLvM4KOMYHLOogTHIDR05JXaqKJm60ebP-4rNuBtJnDeVIMPRobf3HzOPgNEEhU9rfWYocqkTNiTbEMMsVGPe_62e6eRmQsBiuFONQumcKwsncbrcYR-jXaf6IdzvxxGsfA6v38aSj79wajNWgDA/s1200/Xmas%20Recipes%20leaflet%20Ministry%20of%20Food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvdJaEKVaM5qlmfY9LUdBiWXVpApEe9VnTMxD_XCLvM4KOMYHLOogTHIDR05JXaqKJm60ebP-4rNuBtJnDeVIMPRobf3HzOPgNEEhU9rfWYocqkTNiTbEMMsVGPe_62e6eRmQsBiuFONQumcKwsncbrcYR-jXaf6IdzvxxGsfA6v38aSj79wajNWgDA/w400-h344/Xmas%20Recipes%20leaflet%20Ministry%20of%20Food.jpg" width="400" /></a></div><p></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><b><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">WW2 recipes with carrots<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">During World War 2 many cake recipes
included carrots and potatoes since they were an alternative for sugar and
reasonably plentiful. The Ministry of Food produced leaflets with recipes. In
the case of Christmas Pudding, any spices you might use would have probably
been in the kitchen pantry since the outbreak of war, so it might be mixed
spice or all spice or any combination of these. Coupons for dried fruits would
have to be saved up for several weeks.</span><span style="color: #202124; font-family: Georgia, serif; font-size: 13pt; text-align: center;"> </span></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJfMAC-Eh3ycbTXKqEDjbiU5m6ixXrJfQ_H72XWwCsYDKY4sZsHcoT30onCgTgTMiu76dfak_kczwoGWJxbg2DPM1y5lbRNLgKG9oDgt0bMI5CIW7Ehnj6jueH9rvA63DXJuz95UbxR4tE5H5_2jNdv3vuxyOkI2HUYEv74cmEXgIpF9YCbPuOi3QUA/s2929/Ration%20bags.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2929" data-original-width="2487" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJfMAC-Eh3ycbTXKqEDjbiU5m6ixXrJfQ_H72XWwCsYDKY4sZsHcoT30onCgTgTMiu76dfak_kczwoGWJxbg2DPM1y5lbRNLgKG9oDgt0bMI5CIW7Ehnj6jueH9rvA63DXJuz95UbxR4tE5H5_2jNdv3vuxyOkI2HUYEv74cmEXgIpF9YCbPuOi3QUA/w340-h400/Ration%20bags.jpg" width="340" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: 13pt; line-height: 150%;">WW2
Christmas Pudding</span></b></div><p></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">3 oz
(75g) <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">carrots</span></b>, grated<o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">3½ oz (100g) <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">potatoes</span></b>, grated<o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">3 oz
(75g) <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">plain flour (this would be wholemeal</span></b><o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">1 oz (25g)<b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;"> breadcrumbs</span></b><o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">1 oz
(25g) <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">shredded suet</span></b><o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">½ tsp<b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;"> mixed spice<o:p></o:p></span></b></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><b><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-border-alt: none windowtext 0cm; padding: 0cm;">½ tsp nutmeg</span></i></b><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">1 tsp <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">bicarbonate of soda</span></b><o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">2 tbsps <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">water</span></b><o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">2 tbsps <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">mixed dried fruit</span></b><o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">1 tbsp <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">water</span></b>, <o:p></o:p></span></i></p>
<p align="center" class="listitem" style="background: white; line-height: 150%; margin-bottom: 0cm; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; text-align: center; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">1 tbsp <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">rum</span></b> or <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">brandy (if available) </span></b><o:p></o:p></span></i></p>
<p class="general-contentparagraph" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"></p>
<p class="general-contentparagraph" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVh0DuUC9330En8Ir8iP39zRyCpocipQyhz63t9s5LiApA7TLxulVKpOC8x8jLaB1T_CkM3huqQsHY7rO-iqPjhCzWsqTaIOYgcFR-OnvOOUvGOSkV1peGtDymtTwELdZZs7w3OFeoJQIxwrVtRLO6oFfMRX9LrQubdvlrGyABGXBiUBy27WJb-FQc_g/s4128/Christmas%20Pud%20Mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2322" data-original-width="4128" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVh0DuUC9330En8Ir8iP39zRyCpocipQyhz63t9s5LiApA7TLxulVKpOC8x8jLaB1T_CkM3huqQsHY7rO-iqPjhCzWsqTaIOYgcFR-OnvOOUvGOSkV1peGtDymtTwELdZZs7w3OFeoJQIxwrVtRLO6oFfMRX9LrQubdvlrGyABGXBiUBy27WJb-FQc_g/w400-h225/Christmas%20Pud%20Mix.jpg" width="400" /></a></div><i><span style="color: black; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-color-alt: windowtext;">Prepare
the <a href="https://app.ckbk.com/section/prid67377c01s002ss001"><span style="border: none windowtext 1.0pt; color: black; mso-border-alt: none windowtext 0cm; mso-color-alt: windowtext; padding: 0cm; text-decoration: none; text-underline: none;">pudding basins for steaming</span></a><span class="MsoHyperlink"><span style="border: none windowtext 1.0pt; color: black; mso-border-alt: none windowtext 0cm; mso-color-alt: windowtext; padding: 0cm; text-decoration: none; text-underline: none;"> by greasing them thoroughly</span></span>. Mix together the carrot,
potato, flour, breadcrumbs, suet and spices. Dissolve the bicarbonate of soda
in the water and add to the mixture. If available soak the dried fruit in the
rum or brandy then add it to the mixture. Mix well then place in the basin. Cover
with greaseproof paper or foil and place in a saucepan with boiling water. Steam
for 4 hours, topping up the water as it cooks.</span></i><i><span style="font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;"><o:p></o:p></span></i><p></p>
<p class="separator" style="line-height: 150%; margin: 0cm; text-align: center;"><b><span style="color: black; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;"><o:p> </o:p></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKes-jNrwbVjh6Lnt5CWGj83tN6hwMz2VXFtxmParuRgRkg0SZClexE_GUUUy4GNZ_yRaHpQjwDtZZNZII8skNMenuAaAdfPWcPiV9gRpLhBzQrWmoyQ9IJ_X1bFLCY85dpHboEQTnWnxIJ2a6IWjZe24bXaJAkT5aofj1YlWgwLGOylJ1QQsAVkd8w/s2592/Christmas%20Pud%202012%20(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKes-jNrwbVjh6Lnt5CWGj83tN6hwMz2VXFtxmParuRgRkg0SZClexE_GUUUy4GNZ_yRaHpQjwDtZZNZII8skNMenuAaAdfPWcPiV9gRpLhBzQrWmoyQ9IJ_X1bFLCY85dpHboEQTnWnxIJ2a6IWjZe24bXaJAkT5aofj1YlWgwLGOylJ1QQsAVkd8w/w400-h300/Christmas%20Pud%202012%20(12).jpg" width="400" /></a></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><b><span style="background: white; color: #202122; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial;">Where did Christmas
Pudding come from?</span></b></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: #202124; font-family: Georgia, serif; font-size: 13pt; line-height: 150%;">Christmas pudding was reputed to have
originated in the 14<sup>th</sup> century when a dish called frumenty, made with
oats</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124; font-family: Georgia, serif; font-size: 13pt; line-height: 150%;">, milk and seasoned
with cinnamon and saffron was served. </span><span style="color: #202124; font-family: Georgia, serif; font-size: 13pt; line-height: 150%;">Later,
traditional Christmas dishes, such as mincemeat, were normally made with meat
until the 1700s, when Georgian cooks started to experiment with meat less
versions, flavouring the mixture with lemon juice and zest, alongside the dried
fruit and spices. </span><span style="font-family: Georgia, serif; font-size: 13pt; line-height: 150%;">Here's a traditional
<a href="https://grandmaabson.blogspot.com/2011/11/stir-it-up-for-christmas.html">Plum
Pudding</a>, including instructions for cooking in a microwave.</span></p>
<p class="separator" style="line-height: 150%; margin: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8EMJu7shYhRGhjerbZUzFkDpVZjn7xuAtv0ulcr0zV437putjmI0_p3wsEdW-5pwVpVoIvG2TIaTsfij-v7jywsoWr-xAQw9phiRyyrpXRqa9ZwwftOT7mhRMOHwkfTFsyo9y1V1zBc0oz_b90MhbI6u-345xQPq8uwGSQp_wSG7pUfVBAoz-55BQQ/s3648/Stir%20up%20Sunday%20at%20Cusworth%20007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8EMJu7shYhRGhjerbZUzFkDpVZjn7xuAtv0ulcr0zV437putjmI0_p3wsEdW-5pwVpVoIvG2TIaTsfij-v7jywsoWr-xAQw9phiRyyrpXRqa9ZwwftOT7mhRMOHwkfTFsyo9y1V1zBc0oz_b90MhbI6u-345xQPq8uwGSQp_wSG7pUfVBAoz-55BQQ/w400-h300/Stir%20up%20Sunday%20at%20Cusworth%20007.jpg" width="400" /></a><span style="font-size: 13pt;"> </span></div><p></p>
<p class="separator" style="line-height: 150%; margin: 0cm;"><b><span style="color: black; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;">Stir it up and make a wish! </span></b><span style="color: black; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: #333333; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Helvetica;">In some
families, ‘stirring up’ the Christmas pudding became a tradition where everyone
took a turn </span><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">in stirring the mixture and
making a wish for the year ahead.</span><span style="background: white; color: #202122; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial;"> </span><span style="color: #202124; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The pudding
should be stirred from east to west, in honour of the Magi (Wise Men) who came
from the east to visit the baby Jesus. </span><span style="color: #202122; font-family: "Georgia",serif; font-size: 13.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Some cooks
also added silver coins to the mixture to bring good luck to whoever finds one
in their portion.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODPLsjRviB-1tY8qPtzN3efNHUuvHkhULdG5hFEOA7m80dwPNp5n5ZMH5RQpTwbGVsWioaYzGWYOBPrLaYV7N9V1uQD8LFoiKOiBUOzRbMhqRs0OaDRVH6WjQLoePovIjVRB57iVgaq0BqWXfvFNIMObRg-AC04nTad9RBvGfPfdBL0qV4ed3hj0hqA/s3839/silver%20coin%20in%20Christmas%20-pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3839" data-original-width="2550" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODPLsjRviB-1tY8qPtzN3efNHUuvHkhULdG5hFEOA7m80dwPNp5n5ZMH5RQpTwbGVsWioaYzGWYOBPrLaYV7N9V1uQD8LFoiKOiBUOzRbMhqRs0OaDRVH6WjQLoePovIjVRB57iVgaq0BqWXfvFNIMObRg-AC04nTad9RBvGfPfdBL0qV4ed3hj0hqA/w266-h400/silver%20coin%20in%20Christmas%20-pudding.jpg" width="266" /></a></div><p></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-17664401218510491962022-10-18T14:04:00.005+01:002022-10-18T14:04:34.966+01:00Autumn Squash Soup <p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6LW5hhnz3SoQ9R0dM190aYPLj05z8wszfJvqNRyWa7n_y39WMFurkppIuBBO-3NguuM2nA_yxApYFdbs1Z9viviO8nVNGup0qvMcmpsxU8ss1WciJXHJ4KYDAbBw_qGh3yrD_5Vqq3a21X-nhUmLgG8iJFmAqlHD-NG97nr7wEijgqstaDT-wCpOfg/s2574/Squashes%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1890" data-original-width="2574" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6LW5hhnz3SoQ9R0dM190aYPLj05z8wszfJvqNRyWa7n_y39WMFurkppIuBBO-3NguuM2nA_yxApYFdbs1Z9viviO8nVNGup0qvMcmpsxU8ss1WciJXHJ4KYDAbBw_qGh3yrD_5Vqq3a21X-nhUmLgG8iJFmAqlHD-NG97nr7wEijgqstaDT-wCpOfg/w400-h294/Squashes%20(3).jpg" width="400" /></a></p><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">In many ways, I love this time of year with
the rich colours of Autumn and it’s the start of getting out the comforting
recipes to keep us warm. <span style="mso-spacerun: yes;"> </span>The dark, cooler evenings and misty mornings also mean it’s soon time for the change of
clocks. So, herald the Autumn and ‘fall’ back on this warm and comforting soup!<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0GJpdipCzeokblF0gvBye_-XgMflEyuyDcvBMAwdWrWBkleZWSt78wURApKXMNQsQhbS8Ru7m_VSMAA6N9wbwgg6tu2Rib52uZGXKhrc7ctV87LVYheApDMnnE3EImTAAAybw8oR6jUYaUpf25HoREB5dlLhyD2gz3LrmPAjsTrRLYgXysP-fCFn4g/s4128/Squash%20Soup%20%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2322" data-original-width="4128" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0GJpdipCzeokblF0gvBye_-XgMflEyuyDcvBMAwdWrWBkleZWSt78wURApKXMNQsQhbS8Ru7m_VSMAA6N9wbwgg6tu2Rib52uZGXKhrc7ctV87LVYheApDMnnE3EImTAAAybw8oR6jUYaUpf25HoREB5dlLhyD2gz3LrmPAjsTrRLYgXysP-fCFn4g/w400-h225/Squash%20Soup%20%20(4).jpg" width="400" /></a></div><p></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 kg/2lbs squash (peeled, seeded<span style="mso-spacerun: yes;"> </span>& chopped)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 onion (sliced)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 stalk celery (chopped)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 carrots (chopped)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 cloves garlic (thinly sliced)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">4 tbsps vegetable oil<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 sprigs sage, thyme & parsley<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">(or a pinch if dried)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp ginger<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">¼ tsp nutmeg<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Pinch of cumin<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tbsp lemon juice<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 litre/1¾ pt chicken stock<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Freshly ground black pepper</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Heat the oven to </span></i><i style="mso-bidi-font-style: normal;"><span style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Helvetica;">200C/180C
Fan/Gas 6. Place the squash in a roasting tin and drizzle with oil. Roast for
30 minutes until soft. Fry the onion, celery, carrots and garlic on a gentle
heat in the remaining oil in a large pan for 15 minutes until soft. Add the
squash, black pepper, herbs, spices, lemon juice and stock to cover the
vegetables. Bring to the boil. </span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Cover the
pan and simmer for 45 minutes, or until the vegetables are tender. Whizz the
soup in a blender until smooth. Return to the pan and heat gently. Season to
taste.</span></i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"></i></p><div class="separator" style="clear: both; text-align: center;"><i style="mso-bidi-font-style: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQmfygeI8Rt-y8SV4t0jAdqLFnaPqPywS_Fo25OExaoGIgEd4QI02KNRmCcJwTCyKmKAOnFz8NJrZi8XZgl883jCwIskIHVG2HYowLOWDYT9cv4zz8xprtUmgEWfP4PgbKyZYj2I92U0A15hlj4j3c-FeaCw1nmm3sn-SywDbu9F_oayWS42hTGbR1A/s3178/Squash%20Soup%20%20(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2322" data-original-width="3178" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQmfygeI8Rt-y8SV4t0jAdqLFnaPqPywS_Fo25OExaoGIgEd4QI02KNRmCcJwTCyKmKAOnFz8NJrZi8XZgl883jCwIskIHVG2HYowLOWDYT9cv4zz8xprtUmgEWfP4PgbKyZYj2I92U0A15hlj4j3c-FeaCw1nmm3sn-SywDbu9F_oayWS42hTGbR1A/w400-h293/Squash%20Soup%20%20(8).jpg" width="400" /></a></i></div><div style="text-align: left;"><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><i style="mso-bidi-font-style: normal;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Meryl’s tip</span></b><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> : <span style="mso-spacerun: yes;"> </span></span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">You can use any type of squash for this
recipe. Spice it up as much as you wish. <span style="mso-spacerun: yes;"> </span>Serve with crusty bread and a dash of crème </span><span lang="BR-FR" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: BR-FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">fraiche</span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> or yoghurt.</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia, serif; font-size: 18.6667px;"></span></i></div><p></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-37624104319637961162022-09-23T11:26:00.006+01:002022-09-23T11:26:44.707+01:00Best of British is … Apple Pie <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4-Rw7qM55bvjBeXy94iu4ov5iqeh76rrqUgLIF1R5vQcIeMWpgH8qUbL6F3cWhJDNk5pfExWHUsjox-MdUv4DWdMnSne6lRzUJdpqF-WGhmhDGQ-nZcu9o2snJ8f0gc2HLquuVylpqMJYEGAe6dQx0RPtI_qJEyntrc9JUq0YRsCyiH2a3CJ5FhBWw/s2164/Cooked%20Apple%20Pie%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1400" data-original-width="2164" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4-Rw7qM55bvjBeXy94iu4ov5iqeh76rrqUgLIF1R5vQcIeMWpgH8qUbL6F3cWhJDNk5pfExWHUsjox-MdUv4DWdMnSne6lRzUJdpqF-WGhmhDGQ-nZcu9o2snJ8f0gc2HLquuVylpqMJYEGAe6dQx0RPtI_qJEyntrc9JUq0YRsCyiH2a3CJ5FhBWw/w400-h259/Cooked%20Apple%20Pie%20(1).jpg" width="400" /></a></div><p style="text-align: center;"> <b><span style="background: white; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Best of British is … Apple Pie </span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;">Autumn beckons with cooler and darker evenings
but alongside glorious harvests of fruits and vegetables to store for future
use in the even darker depths of the winter.<b><span style="mso-spacerun: yes;"> </span></b></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">What’s so special about Apple Pie?<o:p></o:p></span></b></p>
<p style="background: white; line-height: 150%; margin: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-color-alt: windowtext;">If I had to pick one quintessentially British food, it would have
to be Apple Pie. It’s one of the best and most popular winter desserts and a reminder
of the comfort and warmth of Grandma’s kitchen range. Its origins are thought
to come from England in the 14<sup>th</sup> century with <span style="background: white;">influences from Europe, in particular the Netherlands,
with its fabulous </span></span><span style="color: black; mso-color-alt: windowtext;"><a href="https://yorkshirebylines.co.uk/news/world/the-apple-of-my-eye/"><span style="background: white; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;">Dutch Apple Pie</span></a></span><span style="background: white; color: #444444; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;">.<o:p></o:p></span></p>
<p style="background: white; line-height: 150%; margin: 0cm;"><span style="background: white; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;"><o:p> </o:p></span></p>
<p style="background: white; line-height: 150%; margin: 0cm; text-align: center;"><b><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-color-alt: windowtext;">Grandma Abson’s Apple Pie
</span></b><b><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;"><o:p></o:p></span></b></p>
<p style="background: white; line-height: 150%; margin: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-color-alt: windowtext;">Carl Sagan, the famous American astronomer is alleged to have said <i>"If
you want to make an apple pie from scratch, you must first create the</i> <i>universe."</i>
Fortunately, Grandma Abson left us a simpler version.</span><span style="color: black; display: none; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext; mso-hide: all;">Bottom of Form</span><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;"> </span><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: Georgia; mso-color-alt: windowtext; mso-fareast-font-family: Georgia;">She regularly baked fruit pies,
cakes and biscuits in her own village community, where people would bring along
something to share for an event such as a harvest supper. They cooked baked
potatoes with homemade meat pies followed by blackberry and apple pies.
Everyone wanted a slice of Grandma’s Apple Pie, so they could taste her melt in
the mouth pastry.<span style="mso-spacerun: yes;"> </span></span><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-color-alt: windowtext;">She always said you needed cool hands to
make pastry but you can use a food mixer. Sometimes she varied her recipe by
using half quantities of plain and self-raising flour to achieve a softer
texture. <span style="mso-spacerun: yes;"> </span>When you put a lid of pastry on
your pie, her final tip is to brush it with milk and sprinkle with sugar before<i style="mso-bidi-font-style: normal;"> </i><span style="mso-bidi-font-style: italic;">putting
in the oven. This will give a crisp golden topping.</span></span></p><p style="background: white; line-height: 150%; margin: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-color-alt: windowtext;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-color-alt: windowtext;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSj-FvLWzx7ROfnG-63_wbZZqvnMYKmt6S9kPUgKpmIvjHuZEYHEPfTsSJQ5w9By--vLnBk5CNH8QJxO117qjGmn0Scvp-AU3I1NZFqiEn11xAEiqM34XHvasPucL83WVJHmbIfSYa6JKBnDj7MSBV6U957tcB_XRHyfxTTjdII_8_LzQ-DWvjYHVvg/s3648/Pastry%20rolled%20out.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSj-FvLWzx7ROfnG-63_wbZZqvnMYKmt6S9kPUgKpmIvjHuZEYHEPfTsSJQ5w9By--vLnBk5CNH8QJxO117qjGmn0Scvp-AU3I1NZFqiEn11xAEiqM34XHvasPucL83WVJHmbIfSYa6JKBnDj7MSBV6U957tcB_XRHyfxTTjdII_8_LzQ-DWvjYHVvg/w400-h300/Pastry%20rolled%20out.jpg" width="400" /></a></span></div><p></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Shortcrust
pastry</span></b><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4
oz(110g) butter</span></i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">8
oz (225g) plain flour</span></i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1
egg</span></i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">A
little water (or a little milk and water)</span></i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Rub the butter into the flour. When the
mixture is like breadcrumbs, make a well and add the egg. Add the water to make
a dough. Let it stand for ½ hour in a cool place before rolling out. </span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcXMrTflhdyWENJ-N3jBT3pqBbGCCS9IzxkslbhVux_0sfpCmTXV9-4tRDMdksPMqiOs3tBaXjzJ-X_KmZNSXKQ2LpaY5o-F0tIVzL0HB480ALOWj5vQcue-V6hTVO19RpHXAuB01VIms5JsazWEPWbaNEuwL00z99KQygaNrNb_YK9LsF5-CBZT86A/s1481/Apple%20Pie%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="1481" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcXMrTflhdyWENJ-N3jBT3pqBbGCCS9IzxkslbhVux_0sfpCmTXV9-4tRDMdksPMqiOs3tBaXjzJ-X_KmZNSXKQ2LpaY5o-F0tIVzL0HB480ALOWj5vQcue-V6hTVO19RpHXAuB01VIms5JsazWEPWbaNEuwL00z99KQygaNrNb_YK9LsF5-CBZT86A/w400-h229/Apple%20Pie%20(3).jpg" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxRH1EpzQys22lCxJQDBjdafqM6ZiaTALWy-ktAOQVdLT4AgDdogT8uovI_nP6at5QxLavbW_O-hjYuXoSIx9SCLQBlQn3jI-eSTO3YDEPz1EqxV1aDHovpfgCmlTG7tIetsAtaJwGwQRhcB1rKG84MCRtn6357ft11YqN85DWMqHAB1iTFFTV1ghTQ/s2624/Stewed%20apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2352" data-original-width="2624" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxRH1EpzQys22lCxJQDBjdafqM6ZiaTALWy-ktAOQVdLT4AgDdogT8uovI_nP6at5QxLavbW_O-hjYuXoSIx9SCLQBlQn3jI-eSTO3YDEPz1EqxV1aDHovpfgCmlTG7tIetsAtaJwGwQRhcB1rKG84MCRtn6357ft11YqN85DWMqHAB1iTFFTV1ghTQ/w400-h359/Stewed%20apple.jpg" width="400" /></a></span></i></div><span style="color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><p></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Filling <o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 lb (500g) apples (peeled, cored and sliced)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Lemon juice<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Line
a pie dish or plate with pastry. Stew the apples in a pan with a little lemon
juice (to stop them going brown). When the apples have fallen and cooled a
little, spread them over the pastry in the pie dish. </span></i></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDf0OO9zs17c8y1Q1x9iCF3nsIaGCpIjSifO4LEqCcQQzD8E9NN9gbd2RSQerANPqbHug_2-2atAxcalyJJu5Y19-0trJDDOPPJ8XfxELItm8AQeqLUWaUvUkGaWMc24MBEXIDZ21Mv925qg_j5SoqDbrqhICXwJQ6UAKVKdsSGkOCIHs4yB1QBpKiA/s2835/Uncooked%20Apple%20pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2057" data-original-width="2835" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDf0OO9zs17c8y1Q1x9iCF3nsIaGCpIjSifO4LEqCcQQzD8E9NN9gbd2RSQerANPqbHug_2-2atAxcalyJJu5Y19-0trJDDOPPJ8XfxELItm8AQeqLUWaUvUkGaWMc24MBEXIDZ21Mv925qg_j5SoqDbrqhICXwJQ6UAKVKdsSGkOCIHs4yB1QBpKiA/w400-h290/Uncooked%20Apple%20pie.jpg" width="400" /></a></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Roll out the pastry for
the lid to cover the apples. Make a pattern round the edge of the dish with end
of spoon. Brush the top of the pastry with a little milk and sprinkle sugar on
top. Bake in a fairly hot oven for 25 minutes. 400F, Mark 6, 200C (Fan 180C) Serve
with custard or cream, crème fraiche or ice cream.</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman";">I’m keeping up Grandma’s tradition of
mouth-watering apple pies. </span><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14pt; line-height: 150%;">A few years ago,
with much trepidation, I entered the annual competition in the <a href="https://grandmaabson.blogspot.com/2011/08/going-for-gold.html" target="_blank">fruit pie</a> category for our
local Gardeners' Association. I baked an Apple Pie, from Grandma’s tried and
trusted recipe. I was over the moon to win gold first prize and collect my
winning certificate - not quite #GBBO but I hope Grandma would have been proud
of me!</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia",serif; font-size: 14pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></i></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-55125811876126481882022-08-16T15:04:00.001+01:002022-08-16T15:04:15.276+01:00Rhubarb and Ginger Cake hits the top notes<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoYkpLHP4IrzN6i5EYeKi76wmNiaIYtMZ5W6rMSTt5006JT31G9_IIsA5yjPJAwEhEVnTk8DeuKff08amcoEQNTA9prS7Fb2VRWoNxpp6w7nepJWBzpxKdSbj6OaLIsKra_cXHQt1wUNI8PwNA79iJKIO0ZD2IvDSXIYRQC09wJoCwRPUnTBt2dsqWA/s3008/Rhubarb%20&%20Ginger%20Cake%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2655" data-original-width="3008" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoYkpLHP4IrzN6i5EYeKi76wmNiaIYtMZ5W6rMSTt5006JT31G9_IIsA5yjPJAwEhEVnTk8DeuKff08amcoEQNTA9prS7Fb2VRWoNxpp6w7nepJWBzpxKdSbj6OaLIsKra_cXHQt1wUNI8PwNA79iJKIO0ZD2IvDSXIYRQC09wJoCwRPUnTBt2dsqWA/w400-h353/Rhubarb%20&%20Ginger%20Cake%202.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: Georgia, serif; font-size: 14pt;">Rhubarb and Ginger Cake</b></div><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Just occasionally,
someone will give me a jar of something to try and I cast around to create
something. This is exactly what happened when Mary gave me a pot of Rhubarb and
Ginger Jam. Her neighbour had gluts of Rhubarb and had given her several jars
she had made. Many cakes and desserts are made with jam. Just think of Bakewell
Tart and the wonderful Gateau Basque. I had Grandma’s recipe for <a href="https://grandmaabson.blogspot.com/2016/06/juicy-plums-and-dash-of-ginger.html" target="_blank"><span style="color: #cc0000;">Plum and Ginger Cake</span></a> and <span style="color: #cc0000;"><a href="https://grandmaabson.blogspot.com/2015/03/wake-up-taste-buds-with-lemon-and.html" target="_blank"><span style="color: #cc0000;">Lemon and Ginger Loaf</span></a> </span>so
it was easy to use them as a basis for a new recipe.</span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">What you need <o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">175g (6oz) golden caster sugar<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">175g (6oz) butter (softened)<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">3 eggs (beaten)<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp vanilla extract<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">200g (7oz) self raising flour<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp baking powder<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 ½ tsps ginger<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 tsp cinnamon<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">2 tbsps milk<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">6 tbsps Rhubarb and Ginger Jam*<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">75g crystallised ginger (chopped)</span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">How to Bake <o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Preheat the oven to
190</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">℃</span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> (170</span><span style="color: black; font-family: "Times New Roman",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">℃</span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> fan). Grease and line a 20 cms square cake
tin (or you can use a 1kg/approx. 2lb loaf tin). Cream the butter and sugar. Add
the eggs gradually, together with the vanilla extract. Sift the flour and spices
and add to the mixture with enough milk to make a dropping consistency. Pour
the mixture into the tin. Then swirl 5 tbsps of the Rhubarb and Ginger Jam into
the mixture. Bake for about 40 minutes or until an inserted cake stewer comes
out clean. Leave to cool for 10 minutes then remove the cake from the tin. When
cool, spread more jam on the top. Score the top into squares and decorate with
a small piece of chopped crystallised ginger. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span><span style="font-family: Georgia, serif; font-size: 14pt; letter-spacing: 0.4pt; text-align: center;"> </span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKUFhnyuW1Io6d8biCZGoM720R17nly0v0w0MgqHAFAckobajEWn0ONeomjilU2bGEZe2dGs9tqf4IeAVNvxV6uGqq2Sk6grL7z6USdo7wXmX45YIots4XtM40EyXUZBgyxTvi_r9Mp5WHcYcYizxNwAKZvosiD66W9Tbxd_yqBRRfazmq0oHCVeF1w/s4032/Rhubarb%20&%20Ginger%20Cake%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKUFhnyuW1Io6d8biCZGoM720R17nly0v0w0MgqHAFAckobajEWn0ONeomjilU2bGEZe2dGs9tqf4IeAVNvxV6uGqq2Sk6grL7z6USdo7wXmX45YIots4XtM40EyXUZBgyxTvi_r9Mp5WHcYcYizxNwAKZvosiD66W9Tbxd_yqBRRfazmq0oHCVeF1w/w300-h400/Rhubarb%20&%20Ginger%20Cake%201.jpg" width="300" /></a></div><p></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">*To make
</span><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Rhubarb and Ginger
Jam</span></b><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 kg
rhubarb (trimmed and washed)<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 kg preserving
(jam) sugar<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 lemon,
zest and juice<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g crystallised
ginger (chopped)<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">5cm fresh
ginger (peeled and grated)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: left;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; letter-spacing: .4pt; line-height: 150%; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Mix the chopped rhubarb, sugar and lemon juice in a
large bowl with the crystallised and fresh ginger and cover with a cloth or
cling film. Leave for 2-3 hours, stirring occasionally. Place the mixture in a
large pan on a medium heat and stir until the sugar is completely dissolved.
Bring to the boil and cook for about 15 minutes, until the rhubarb is tender
and the jam reaches setting point. To test this, drop a tspful of jam onto a
cold saucer and drag along the saucer. If the jam wrinkles, the setting point
has been reached. If not, continue to cook for a couple of minutes more and
test again. Remove from the heat and allow to cool for 5 minutes before pouring
into sterilised jars. </span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br /></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<div style="line-height: 150%; margin-bottom: 0cm; text-align: left;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><span style="color: #cc0000;">Meryl
says :</span></span></b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> Rhubarb and Ginger Cake is a fabulously moist and spicy cake.
It hit the top notes at the Choral Society tea break rehearsals.</span><span style="font-family: georgia;"><span style="font-size: 14pt; line-height: 150%;"> </span></span></div><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><br /></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-89226484615857095332022-07-14T18:20:00.004+01:002022-07-14T18:20:41.236+01:00The Cabinet of all Puddings<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_xqXZBCx-eJBHXCKHQqm1yHoUbe3VQ81NIMCXYG0g7FR5Ng4DkkejCSNy_KqAozQcSyn3MasYT0k3rsXVKuPPY2MaEZtKVqapB5JbfF9UoL1NN8FROieRT9fHeBs0cwV1Qlpaln9LPSom4Hc1FL0ICXL_VYSNglMOZDxXN1L5wWKoyUq23Ll33721g/s2768/20220708_114104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2768" data-original-width="2709" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_xqXZBCx-eJBHXCKHQqm1yHoUbe3VQ81NIMCXYG0g7FR5Ng4DkkejCSNy_KqAozQcSyn3MasYT0k3rsXVKuPPY2MaEZtKVqapB5JbfF9UoL1NN8FROieRT9fHeBs0cwV1Qlpaln9LPSom4Hc1FL0ICXL_VYSNglMOZDxXN1L5wWKoyUq23Ll33721g/w391-h400/20220708_114104.jpg" width="391" /></a></div><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Will it
be forever etched in your brain ‘<i>Where was I</i> <i>when Boris Johnson made
his resignation speech’</i>? If truth be known, I was sharing a sandwich outdoors
with my friend Pam, when she propped her phoned up on the table to hear his message.
<i>‘What could I possibly bake to celebrate this long-awaited event?</i>’ I
mused.<span style="mso-spacerun: yes;"> </span>In an instant, she replied ‘<i>Cabinet
pudding!</i>’.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqxTjfkkQ6Lnd0D1iC7VLuIdM9uVkihpOW2U3c7tVHrsGY0bnDgobvXi8CJm5ie-x2rflu9rph5Fpj7JF6dibTSRp2w4LSPuQ6t04CgEg0tBXzx3JYecGkmvkyblGVhvuZoyqKg_hsX0Qliz--SJAskly6Acc5uYz2ERJ5u9LIJEDGMVmP2m5oewB9g/s4032/20220708_111455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqxTjfkkQ6Lnd0D1iC7VLuIdM9uVkihpOW2U3c7tVHrsGY0bnDgobvXi8CJm5ie-x2rflu9rph5Fpj7JF6dibTSRp2w4LSPuQ6t04CgEg0tBXzx3JYecGkmvkyblGVhvuZoyqKg_hsX0Qliz--SJAskly6Acc5uYz2ERJ5u9LIJEDGMVmP2m5oewB9g/w300-h400/20220708_111455.jpg" width="300" /></a></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">So here I am researching all my old cook
books for this long-forgotten dessert and its origins. Also known as ‘<i>Chancellor’s
Pudding’</i>, Cabinet Pudding appears to have originated in the early part of
the 19<sup>th</sup> century. The recipes vary but they are generally made from
a combination of sponge fingers or cake, soaked in custard, often with Ratafia
or Amaretti biscuits, cooked in a buttered basin with a combination of dried
fruit such as raisins, cherries and apricots and served with a sweet sauce or custard.
They range between a rich tipsy version with fruit soaked in rum or brandy and
plainer varieties with less fruit and bread (even stale bread is considered),
making it a close relative of Bread and Butter Pudding.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcMfBV_ZzoNnAWiT-mA9z76SoqtDdTM0YkLp10hSFNUTr85xVbtBACg1C-_CnI3nXsQRqqNS4tqCMcgbLRuc6gUr0pCMaK0EqMrG8UtPlvhRNbyLsQlxtYt0ECDDyN-dY5xbieBErzSYqA_oGQR8Uq61b9eCxeP4UaD_PA0CqAjywvJetSqj15Hns6A/s1810/Mrs%20Beeton's%20Everyday%20Cookery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1810" data-original-width="1310" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcMfBV_ZzoNnAWiT-mA9z76SoqtDdTM0YkLp10hSFNUTr85xVbtBACg1C-_CnI3nXsQRqqNS4tqCMcgbLRuc6gUr0pCMaK0EqMrG8UtPlvhRNbyLsQlxtYt0ECDDyN-dY5xbieBErzSYqA_oGQR8Uq61b9eCxeP4UaD_PA0CqAjywvJetSqj15Hns6A/s320/Mrs%20Beeton's%20Everyday%20Cookery.jpg" width="232" /></a></div><p></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">A quick check of Mrs Beeton’s <b>‘Everyday
Cookery’ </b>from the Victorian era shows her preference for candied peel,
currants and sultanas alongside sponge cake, whilst <b>‘Meyer’s Practical
Dictionary of Cookery’,</b> published in 1898, gives two options, a plain
version and a richer one with raisins, sultanas, glace apricots, angelica and
brandy. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUUfT9oFlmTE2cciX_-0MJa3-YDkebHiMjNGLumO2hMRXXdzQKhS7HZEKCu7x-t_U9DuvNiEXmH11wDhn4K8MIGPQg_i2Oe8zBq0lO48kpY78SCPNnWPjiOGoDCqaRTZWhoZKo-qfoWXSqkAducqc_o3vPWnVdV-CmZOvc2UhigHVfBT1A3C6qeK7GA/s2304/0909%20Cookbook020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="1728" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUUfT9oFlmTE2cciX_-0MJa3-YDkebHiMjNGLumO2hMRXXdzQKhS7HZEKCu7x-t_U9DuvNiEXmH11wDhn4K8MIGPQg_i2Oe8zBq0lO48kpY78SCPNnWPjiOGoDCqaRTZWhoZKo-qfoWXSqkAducqc_o3vPWnVdV-CmZOvc2UhigHVfBT1A3C6qeK7GA/w150-h200/0909%20Cookbook020.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7n9fDA6gIniUF_tcSnb1ib-tQLnoXzvY_3ajZ5UsufZhQ3RkFxBjO6MjKSziPUtZxRVoPYJhx1THbV8SS-5fpqz_jjLlJd9Qn066fVpo0eve01Uzz57MY2v_BII85NQqr1GGZ8iZRWXSXqkVZOSYTfT4YZWfJ1Hz1DguDDNu-ZtFMNMUAe-Dj7dxX6A/s4032/Meyer's%20cook%20book%20from%20Doreen%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7n9fDA6gIniUF_tcSnb1ib-tQLnoXzvY_3ajZ5UsufZhQ3RkFxBjO6MjKSziPUtZxRVoPYJhx1THbV8SS-5fpqz_jjLlJd9Qn066fVpo0eve01Uzz57MY2v_BII85NQqr1GGZ8iZRWXSXqkVZOSYTfT4YZWfJ1Hz1DguDDNu-ZtFMNMUAe-Dj7dxX6A/w150-h200/Meyer's%20cook%20book%20from%20Doreen%20(3).jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Grandma Abson’s copy of <b>‘The Best Way’
</b>1907, boasting 850 Practical and tried recipes and household hints, was most
likely her ‘go to’ manual when she was ‘in service’. It favours a plainer version
with ‘<i>a quarter pound of bread crusts’ </i>and relies on <i>‘twelve drops of
vanilla essence’</i> to add flavour. This version is baked in a ‘slow oven for
one and half-hours’ unlike others which are steamed.</span></p></div><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaR9UAHd7YmDy1ISdWJA1cmK2-1oKuaSFPJS06AtpIr-XKlnixzQPTbp4KndqKfBCgNXJblhvX3d8sJmzsRbkEnMScaKkJ0yEprMFc7q9qYSDcf59E4J9IsnGn-BWiBZLSt4hELnWdxRushApYj9OdOkghiScxPSx7RdD4MKH-KyooUohVlngqpr_8qw/s3132/Woman's%20Own%20Cook%20book%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2314" data-original-width="3132" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaR9UAHd7YmDy1ISdWJA1cmK2-1oKuaSFPJS06AtpIr-XKlnixzQPTbp4KndqKfBCgNXJblhvX3d8sJmzsRbkEnMScaKkJ0yEprMFc7q9qYSDcf59E4J9IsnGn-BWiBZLSt4hELnWdxRushApYj9OdOkghiScxPSx7RdD4MKH-KyooUohVlngqpr_8qw/s320/Woman's%20Own%20Cook%20book%202.jpg" width="320" /></a></div><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">I decide to try out Cabinet Pudding from
the Woman’s Own ‘<b>Complete Cookery Book’ </b>compiled in the 1930s, since the
‘straightforward and easy to follow’ recipe seems to be a good option for
someone who has never made this before. </span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span><p></p></div><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"></p><p></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Cabinet
Pudding</span></i></b><b><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></b></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">5oz
(150g) sponge fingers or cakes</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">3oz
(75g) sugar</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">4 oz
(110g) sultanas</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">2oz
(50g) glace cherries</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">(I also
added 2oz (50g) dried apricots)</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">1 pint
(575 ml) milk</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Rum or
Maderia (I used brandy)</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">3 eggs</span></i><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></i></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVvNnGAjrs-rdoEzhmCqb9kzbDE4ngtHJeSrVK8mDIBuypnqnzvAs-83Yo0TVsq2_X0YeutxOTEUQna1ICVa_5j20LTSUmwE5Rtofs1PUogo82vXI1mwv3G8ANaKu-BQxf3N-jW35Xtjo/s4032/20220708_100737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVvNnGAjrs-rdoEzhmCqb9kzbDE4ngtHJeSrVK8mDIBuypnqnzvAs-83Yo0TVsq2_X0YeutxOTEUQna1ICVa_5j20LTSUmwE5Rtofs1PUogo82vXI1mwv3G8ANaKu-BQxf3N-jW35Xtjo/s320/20220708_100737.jpg" width="240" /></a></div><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Put the sultanas and cherries (and
apricots) in a bowl with a little rum or madeira (or brandy) and let them soak
stirring them well with a fork. Butter a pudding basin and sugar it. Then line
the bowl with sponge fingers cut up in pieces; arrange the remainder in
alternate layers with the cherries and sultanas and sugar. Make a custard with
the milk and eggs and pour in slowly, so that the fingers are well soaked. Steam
for 30 minutes and serve with custard or any sweet sauce. </span></i><p></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6wPCvfS8StJn7_C8g8vKOZ0Laz5BTO9Mts2HUwresb39x_TC55rlIEfkjkZAl_XajHZL3v-tT-r7hRR6y050Hd-LzjBAvZXzok8muMVlV7V0nD0TC4JWaDTe3agvYPpKy3RQ-UGuV7l-hydBiiyOJ7vaO-dTiq4SpXr0l5FC816NY5pREhnWIMAR0w/s2385/20220708_114337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2309" data-original-width="2385" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6wPCvfS8StJn7_C8g8vKOZ0Laz5BTO9Mts2HUwresb39x_TC55rlIEfkjkZAl_XajHZL3v-tT-r7hRR6y050Hd-LzjBAvZXzok8muMVlV7V0nD0TC4JWaDTe3agvYPpKy3RQ-UGuV7l-hydBiiyOJ7vaO-dTiq4SpXr0l5FC816NY5pREhnWIMAR0w/s320/20220708_114337.jpg" width="320" /></a></i></div><p></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">My neighbour, Iona happens to pop round
between calls just as I was turning it. She does the honours with a taste
testing session with her elevenses. Verdict <i>‘It’s a little bit bread and
butter pudding with the custard and fruit and super boozy!’</i><span style="mso-spacerun: yes;"> </span></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Meryl says : </span></b></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Puddings like this are completely out of
fashion these days but even if you don’t fancy it steaming hot, we found out
later that it is tempting when cold and served with ice cream. </span><span style="font-family: Georgia, serif; font-size: 14pt;">If you’re going to be ‘ambushed by a cake’,
make sure it’s this one. It’s also a perfect way to recycle any booze left over
in a suitcase or the new fridge!</span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-41239828584333127792022-06-04T16:31:00.000+01:002022-06-04T16:31:46.862+01:00Queen Cakes fit for a Queen<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicALRQBw3HhTCDW1QgxAmPhfSGumxT6pb0pDOdGFuodhGliu_k9Blgzi6L5hzDWM0u5nNAxpbA7W3g2_NR7C-FKJpLQS1RIlGPBzuc1KwbZ8Jcx7_VFLjq1VNTJFhckAP2uG89g5eznTeixwXjzmVAQnMgWuVYfYbjWd7dldSBIESzujWCpEIjvOoebQ/s2729/Jubilee%20Buns%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2655" data-original-width="2729" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicALRQBw3HhTCDW1QgxAmPhfSGumxT6pb0pDOdGFuodhGliu_k9Blgzi6L5hzDWM0u5nNAxpbA7W3g2_NR7C-FKJpLQS1RIlGPBzuc1KwbZ8Jcx7_VFLjq1VNTJFhckAP2uG89g5eznTeixwXjzmVAQnMgWuVYfYbjWd7dldSBIESzujWCpEIjvOoebQ/w400-h389/Jubilee%20Buns%201.jpg" width="400" /></a></div><div style="text-align: center;"><b style="font-family: Georgia, serif; font-size: 18.6667px; text-align: left;">Platinum Jubilee Queen Cakes </b></div><div style="text-align: center;"><b style="font-family: Georgia, serif; font-size: 18.6667px; text-align: left;"><br /></b></div> <span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">‘What are
you baking for the Queen’s Platinum Jubilee?</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">’ </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Maybe the </span><a href="https://www.fortnumandmason.com/platinum-pudding-winner"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Platinum
Jubilee Pudding</span></a><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"> if you fancy a trifle? Queen Victoria obviously
loved the Victoria Sandwich and in 1953 Coronation Chicken was created to
celebrate the coronation of Queen Elizabeth II. </span><span style="font-family: Georgia, serif; font-size: 14pt;">It hardly
seems 2 minutes since we were ringing out the bells for the </span><span style="font-family: Georgia, serif; font-size: 14pt;"> </span><a href="https://grandmaabson.blogspot.com/2012/06/queens-diamond-jubilee-round-up.html" style="font-family: Georgia, serif; font-size: 14pt;">Queen's
Diamond Jubilee </a><span style="font-family: Georgia, serif; font-size: 14pt;">in 2012!</span><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">I’ve
always been intrigued by <b>Queen Cakes</b> which are small fairly dense small cakes
or buns (as we call them in Yorkshire), which have currants and a citrus
flavour. They are said to originate from the time of the Stuarts, Queen Mary
(1689 to 1694) or Queen Anne (1702-1714) and could be considered the forerunner
of the ubiquitous cupcakes we enjoy today.</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Early
versions of Queen Cakes<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">The
earliest known recipe is said to feature in <i>‘Court Cookery’</i> by Robert
Smith, published in 1725. </span><span style="color: #373737; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">This recipe isn’t too dissimilar to Yorkshire cook, Elizabeth
Moxon’s </span><a href="https://yorkshirebylines.co.uk/region/discovering-a-yorkshire-cook-and-her-portugal-cakes/"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Portugal
Cakes</span></a><span style="color: #373737; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"> with butter, sugar, </span><span style="color: #373737; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">flour, sugar, eggs and currants
as common ingredients. For her ‘Queen Cakes’ recipe, she suggests in <i>English
Housewifry</i> (1764) that </span><i><span style="color: #373737; font-family: "Tahoma",sans-serif; font-size: 14.0pt; line-height: 150%;">“…you may ice
them if you please, but do not let the iceing be thicker than you may lie on
with a little brush.”</span></i><span style="color: #373737; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"> </span></p>
<p class="p3" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Helvetica;"><o:p> </o:p></span></p>
<p class="p3" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Helvetica;">Over the centuries other creative
cooks added other flavours to these little cakes with rose water, mace, orange
water and nutmeg being popular additions. Early Queen Cakes were probably made
in small tin or stoneware patty pans like those we use for mince pies, but by
the mid-18th century, specific Queen Cake pans were available in a
variety of shapes such as hearts or diamonds. <o:p></o:p></span></p>
<p class="p3" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Helvetica;"><o:p> </o:p></span></p>
<p class="p3" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><span style="color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Eliza
Acton in her book ‘</span><i><span style="border: none windowtext 1.0pt; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-color-alt: windowtext; padding: 0cm;">Modern Cookery for private
families<span style="text-transform: uppercase;">’</span></span></i><span style="border: none windowtext 1.0pt; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-color-alt: windowtext; padding: 0cm; text-transform: uppercase;"> (1845) </span><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">suggests</span><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> making a mixture as for a pound cake then putting
it into small well buttered tins and baking in a brisk oven. </span><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Mrs Beeton in her widely reproduced <i>‘Book of Household
Management’</i> (1861) gives a recipe for 2 or 3 dozen cakes with the addition
of cream and essence of almonds or lemon to give us a richer version. <o:p></o:p></span></p>
<p class="p3" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p> </o:p></span></p>
<p class="p3" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Here's my Grandma’s recipe which she made from time to time as a
weekend treat. Her preference was for a lemon flavour. <o:p></o:p></span></p>
<p class="p3" style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p><b> </b></o:p></span></p>
<p style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span class="highlightedanchor"><span style="color: #202122; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><b>Grandma
Abson’s recipe for Queen Cakes</b></span></span><span style="color: #373737; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 oz (110g) butter<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 oz (110g) sugar<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 eggs<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6 oz (175g) self-raising flour<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pinch of salt<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 oz (110g) currants<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">a few drops of lemon extract<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tbsps milk</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Arrange
16-20 baking cases on a baking tray. Beat the butter until soft. Add the sugar
and cream together until the mixture is pale and fluffy. Add the eggs (well
beaten) gradually. Fold in the flour and salt. Then, stir in the fruit and
lemon extract. Add the milk. Put the mixture into the baking cases and half
fill them. Bake for 15-20 minutes in a fairly hot oven. (375F, Mark 5, 190C)
You can brush over the top with egg and place a small piece of lump sugar over
each one.<o:p></o:p></span></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5nShXtWoIjCYN4qY0vfGAX7R5TVaR34IoG0SmCWYyQ6Cqvw4fFXFMLV2jjyWr1cjdCPwS1xaCVsNemSfWZVKwgknpdBu4xX_sjkTe7ACBrP09ZOLVmgBnxK-at8xD0ZsQ3UWEAKbSyMi-Re-T4tCtc5--T2oweUYr83Z7_ZYuP1ayYd0vur_uRbEnQ/s2915/Jubilee%20Buns%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2722" data-original-width="2915" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5nShXtWoIjCYN4qY0vfGAX7R5TVaR34IoG0SmCWYyQ6Cqvw4fFXFMLV2jjyWr1cjdCPwS1xaCVsNemSfWZVKwgknpdBu4xX_sjkTe7ACBrP09ZOLVmgBnxK-at8xD0ZsQ3UWEAKbSyMi-Re-T4tCtc5--T2oweUYr83Z7_ZYuP1ayYd0vur_uRbEnQ/s320/Jubilee%20Buns%202.jpg" width="320" /></a></i></div><p></p>
<p style="background: white; line-height: 150%; margin: 0cm;"><span style="color: #212529; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">After 70
years of her historic reign, Queen Elizabeth II is the first British Monarch to
celebrate a Platinum Jubilee. </span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Enjoy the
Jubilee Bank Holiday weekend </span><span style="color: #212529; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">from <strong><span style="font-family: "Georgia",serif;">2 to 5 June. </span></strong></span><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">I’ll be baking a batch of <b>Queen Cakes</b>
for our Jubilee Street Party and following Elizabeth Moxon’s suggestion for icing
so I can top them with a rice paper Jubilee Crown – a 21th century version.</span><strong><span style="color: #212529; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"> </span></strong></p><p style="background: white; line-height: 150%; margin: 0cm;"><strong><br /><span style="color: #212529; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><br /></span></strong></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-5215621200718000762022-05-05T13:49:00.001+01:002022-05-05T13:49:15.003+01:00Take a break and go Dutch<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6tTc-NDB0OV9LyqawUWB6S4hffE0vTNrTwj6UNmQMzitFBdGUii3uS-rPh7WF9TgUYlCoZsj2eqziSXTo7CblAuod5qQHKDUKBzsYWykipkPlf0O3FYWnA0ep76sjwKqzJM-TgDUl1VOEVjHPXLpj9q_MP7r57nrGe_VLit8Kym0PvaxujT7pcjJFw/s4032/Dutch%20Almond%20Biscuits%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6tTc-NDB0OV9LyqawUWB6S4hffE0vTNrTwj6UNmQMzitFBdGUii3uS-rPh7WF9TgUYlCoZsj2eqziSXTo7CblAuod5qQHKDUKBzsYWykipkPlf0O3FYWnA0ep76sjwKqzJM-TgDUl1VOEVjHPXLpj9q_MP7r57nrGe_VLit8Kym0PvaxujT7pcjJFw/w400-h300/Dutch%20Almond%20Biscuits%20(1).jpg" width="400" /></a></div><p></p><p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB; mso-no-proof: yes;">Dutch Almond Biscuits</span></b><b><span style="color: #0070c0; font-family: "Georgia",serif; font-size: 14.0pt; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB; mso-no-proof: yes;"><o:p> </o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Looking
for an interesting little biscuit for that mid-morning coffee break? Well, look
no further as these Dutch Almond Biscuits are the perfect answer. My Dutch
friend Cobi gave me the recipe and I couldn’t wait to try them out. It’s an
easy and quick recipe and they were gone in an instant!</span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; text-align: center;"><b><span lang="EN-US" style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">What
you need …<o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">110g/4 oz butter<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">50g/2 oz sugar<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">¼ tsp almond extract<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 egg (separated)<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; text-align: center;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">175g/6oz plain flour<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-color-alt: windowtext;">Blanched almonds</span></i></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-no-proof: yes;">How to bake …</span></b><b><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><o:p></o:p></span></b></p><p align="center" class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;">
</p><p class="MsoNormal" style="line-height: 150%;"><i><span lang="EN-US" style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Preheat the oven to 180C, Mark 4, 350F. Mix the butter, sugar and
almond extract until light and fluffy. Beat in the egg yolk and stir in the
flour. Work the mixture to a dough. Roll into small balls and place on a baking
sheet. Top each one with a blanched almond and lightly brush over the biscuits
with white of egg. Bake for around 20
minutes until lightly browned. </span></i></p><p class="MsoNormal" style="line-height: 150%; text-align: center;"><i><span lang="EN-US" style="color: black; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%;"><o:p></o:p></span></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-uIlvPd9dD8dloxxqElVBz1wo5VOv1vQD59h8U_zkiSHMF-YKF1cExdtKe2SttTiB-NVzkKMG2RbpbuiYG6sRON3PmXE1nLg6Vyx00y60d2MqL7KhflYxADDFPmRWPn_kiPuDeVG19XDbtlInVSN3S6nD2VS0RnfX1tP_Wh_mDJbQP4uKcBj-7zbfw/s4032/Dutch%20Almond%20Biscuits%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-uIlvPd9dD8dloxxqElVBz1wo5VOv1vQD59h8U_zkiSHMF-YKF1cExdtKe2SttTiB-NVzkKMG2RbpbuiYG6sRON3PmXE1nLg6Vyx00y60d2MqL7KhflYxADDFPmRWPn_kiPuDeVG19XDbtlInVSN3S6nD2VS0RnfX1tP_Wh_mDJbQP4uKcBj-7zbfw/w400-h300/Dutch%20Almond%20Biscuits%20(2).jpg" width="400" /></a></i></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span lang="EN-US" style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-style: italic;">Meryl says : </span></b><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">I
even made them for a 1920s party and they were a perfect complement to a glass
of fizz! <o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-30465536316529731252022-04-02T11:46:00.003+01:002022-04-02T11:46:54.644+01:00North or South, ‘mini’ is good for Easter<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBBtvejMs01KYkAfSED74D1tQ4dygORL7kF3DbegvMOH-ac60vgmysgtBBJLQWG1vpLhOe_38oa-ZQ3vdbGK54OacWAGsAoNMLYMPzTCsIw5Vw4wEuyfR2RAc9Gg7yhb-zY0Oe7x72DqZ0gDEs2rU1AA39nNjkL4xPl8g_Iw8QksoSGrTxclvSqPVkw/s2652/Easter%20Buns%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2117" data-original-width="2652" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBBtvejMs01KYkAfSED74D1tQ4dygORL7kF3DbegvMOH-ac60vgmysgtBBJLQWG1vpLhOe_38oa-ZQ3vdbGK54OacWAGsAoNMLYMPzTCsIw5Vw4wEuyfR2RAc9Gg7yhb-zY0Oe7x72DqZ0gDEs2rU1AA39nNjkL4xPl8g_Iw8QksoSGrTxclvSqPVkw/w400-h319/Easter%20Buns%201.jpg" width="400" /></a></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">There’s
something about doing a ‘mini’ version of a cake which is fun, especially when baking
with children. There’s more scope for them to get mixing and creative
decorating. Whether you call them 'buns' or 'small cakes', these mini versions of
Easter cakes call for attention. This is Grandma Abson’s foolproof recipe for ‘buns’
which are always a winner.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><b style="text-align: center;"><span style="background: white; color: #00b0f0; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">What you need</span></b></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="background: white; color: #00b0f0; font-family: "Georgia",serif; font-size: 16.0pt; line-height: 150%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>110g butter<o:p></o:p></i></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>110g sugar<o:p></o:p></i></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span lang="FR" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>2 eggs<o:p></o:p></i></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span lang="FR" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>2 tsps vanilla
extract<o:p></o:p></i></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span lang="FR" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">175g</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> self raising flour</span><span lang="FR" style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>2 tsps baking powder<o:p></o:p></i></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>A little milk<o:p></o:p></i></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>For Chocolate cakes: 1 tbsp cocoa powder</i><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p><b><span style="color: #00b0f0; font-size: 16pt; line-height: 150%;">How to bake</span></b> </o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>Cream
the butter and sugar and add the vanilla extract and beaten egg. Sift the flour
and baking powder and add to the creamed mixture using a little milk if
necessary. For half of mixture add cocoa powder to make chocolate buns. Half
fill bun cases and bake in a moderate oven for 15 minutes. (350 F, Mark 4, 180 C). <span style="mso-bidi-font-style: italic;">Allow
to cool.</span></i></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>Scoop
out the top of each bun and fill the hole with butter cream or decorate with
glace icing. Add mini eggs to decorate.</i></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><br /></p><p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="color: #00b0f0; font-family: "Lucida Handwriting"; font-size: 20.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Have a very Happy Easter and check out more of
</span><span style="color: #c00000; font-family: "Lucida Handwriting"; font-size: 20.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Grandma Abson’s </span><span style="color: #00b0f0; font-family: "Lucida Handwriting"; font-size: 20.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Easter recipes.</span><span style="color: #ffc000; font-family: "Lucida Handwriting"; font-size: 20.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="https://grandmaabson.blogspot.co.uk/2018/03/easter-biscuits-make-happy-bunnies.html"><span style="color: #ffc000;">Easter Biscuits</span></a></span></u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://grandmaabson.blogspot.co.uk/2013/03/an-easter-parade-of-baking.html"><span style="color: #ffc000;">Easter Chocolate Orange Biscuits</span></a></span></u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://grandmaabson.blogspot.com/2011/04/celebrate-easter-and-go-dutch.html"><span style="color: #ffc000;">Cobi’s Easter Stick</span></a></span></u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="https://grandmaabson.blogspot.co.uk/2018/03/hot-cross-buns-one-penny-two-penny.html"><span style="color: #ffc000;">Hot Cross Buns</span></a></span></u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><u><span style="color: #ffc000; font-family: "Georgia",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://grandmaabson.blogspot.co.uk/2012/04/simply-scrumptious-simnel-cake-for.html"><span style="color: #ffc000;">Simnel Cake for Easter</span></a></span></u><span style="color: #ffc000; font-family: "Times New Roman",serif; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-89651558257504099832022-03-01T10:30:00.000+00:002022-03-01T10:30:05.374+00:00Laskiaispulla bring Finnish fun at Shrovetide<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOZX3Hk7bp0OHul63BV1gtATaHX2Dk40w8eek2mqWtWZN9u9GrKbkETVe9UrAzUf8Anzjj5huaA8wTqwPnibJ2R1eh_kU_8tcW-ib7kH1XEzohhx_a2xre2zXiiNdnDS1sb6RDX28lB6bKeQpqPtwuZVGvGepsGnz4V-o2smi1qnP7FpWYA3fclK4V5Q=s640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOZX3Hk7bp0OHul63BV1gtATaHX2Dk40w8eek2mqWtWZN9u9GrKbkETVe9UrAzUf8Anzjj5huaA8wTqwPnibJ2R1eh_kU_8tcW-ib7kH1XEzohhx_a2xre2zXiiNdnDS1sb6RDX28lB6bKeQpqPtwuZVGvGepsGnz4V-o2smi1qnP7FpWYA3fclK4V5Q=w400-h300" width="400" /></a><br /><strong style="background-color: white; color: #1e1e1e; font-family: Georgia, serif; font-size: 18.6667px; text-align: left;"><span style="border: 1pt none windowtext; padding: 0cm;">Laskiaispulla</span></strong></p><p style="background: white; line-height: 150%; margin: 0cm;"><span style="color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans";">Shrovetide is a wonderful time to visit Finland, when you can delight
in scrumptious cream sleigh buns<strong><span style="border: none windowtext 1.0pt; font-family: "Georgia",serif; mso-bidi-font-family: "Open Sans"; mso-border-alt: none windowtext 0cm; padding: 0cm;"> </span></strong><strong><span style="border: none windowtext 1.0pt; font-family: "Georgia",serif; font-weight: normal; mso-bidi-font-family: "Open Sans"; mso-border-alt: none windowtext 0cm; padding: 0cm;">called Laskiaispulla.</span></strong><strong><span style="border: none windowtext 1.0pt; font-family: "Georgia",serif; mso-bidi-font-family: "Open Sans"; mso-border-alt: none windowtext 0cm; padding: 0cm;"> </span></strong></span><span style="color: #202122; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">Laskiainen is the season associated with
Shrove Tuesday which heralds the beginning of Lent. In Finland it’s often
described as a ‘sledging or sliding’ festival when families enjoy the snow and
sun after a hard winter. After spending time sledging outside, it’s customary
to serve </span><span style="color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans";">pea soup with
ham and cheese with sleigh buns or pancakes to follow as a dessert. <o:p></o:p></span></p>
<p style="background: white; line-height: 150%; margin: 0cm;"><br /></p>
<p style="background: white; line-height: 150%; margin: 0cm; text-align: center;"><b><span style="color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans";">What are</span></b><span style="color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans";"> </span><b><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Laskiaispulla?</span></b><span style="color: #202122; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p></o:p></span></p>
<p style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><span style="color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans";">These mouth-watering soft
cinnamon buns have a sweet filling of whipped cream with strawberry or
raspberry jam or almond paste. They became popular from the 19th century
onwards.</span><span style="color: #202122; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"> <o:p></o:p></span></p>
<p style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><br /></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">What you need</span></b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"> </span><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><br />
<b>For the dough:</b><br />
250ml milk </span><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 sachet/10g yeast <o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">(or 25g fresh
yeast)<o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">100g granulated
white sugar <o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">(infused with
vanilla extract)<o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">½ tsp salt<br />
1 tbsp ground cardamom <o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">420g plain flour<br />
100g butter<o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><b><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">For the topping<o:p></o:p></span></b></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">1 egg<o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Flaked almonds
(optional)<br />
Granulated sugar (or pearl sugar if available)<o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><b><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">For the filling</span></b><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><br />
500ml double or whipping cream<br />
150g icing sugar<br />
Jam (Strawberry or Raspberry) <o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">or Almond Paste<o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">(Makes about 20 buns)<o:p></o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center;"><span style="color: #191919; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><o:p> </o:p></span></p>
<p align="center" style="background: white; line-height: 150%; margin: 0cm; text-align: center;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">How to bake</span></b><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; vertical-align: baseline;"><span style="color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Warm the milk to 37C. Place in a large
bowl and mix well. <span style="mso-spacerun: yes;"> </span>Whisk in the vanilla sugar,
salt, and cardamom. Stir in the flour gradually to make a dough and knead it
until it becomes elastic. Add the butter and continue to knead for about five
minutes. When the dough has formed a smooth ball, place it in another greased/oiled
bowl, cover with a towel and leave in a warm place to rise for about 30
minutes. The dough should double in size. Put the dough onto a well-floured
surface. Cut pieces of the dough and shape into round balls. Place them onto a
baking tray lined with baking paper. Cover the buns with a towel and let them rise
again for 30 minutes.</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; vertical-align: baseline;"><span style="color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Preheat the oven to 200°C. Whisk the
egg and brush it on the tops of the buns. Sprinkle granulated (or pearl) sugar
or chopped almond on top if desired. Then bake the buns for 10-15 minutes until
golden brown. Allow to cool. <o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center; vertical-align: baseline;"><b><span style="color: #c00000; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">To
decorate<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; vertical-align: baseline;"><span style="color: #1e1e1e; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Open Sans"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Whip the cream with the icing sugar
(reserving a little to sprinkle on the buns later). Slice the buns and fill with
cream and strawberry or raspberry jam or almond paste. Sprinkle icing sugar on
top if desired. <o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;"><span style="color: #1e1e1e;">And if you enjoyed these, here's another Finnish recipe for </span><b><span style="color: #990000;"><a href="https://grandmaabson.blogspot.com/2022/02/runeberg-cakes-finnish-birthday-party.html" target="_blank">Runeberg Cakes</a> </span></b><span style="color: #1e1e1e;">which are a favourite of ours. </span></span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0tag:blogger.com,1999:blog-2453716283585397202.post-73385403482795241432022-02-06T16:49:00.000+00:002022-02-06T16:49:27.125+00:00Runeberg cakes - a Finnish birthday party treat!<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjT5bx9xs_hO-9Ojs_VFBDGy_h7tTMKFgqorSbbmylTb0pixsuIHKSN2R71J0eJZpvb0_WSd8RUzv2xiqaUudtY_w8ZqAUgtpr-6V0jUKawZsWWQif1mSzw2DiP1C2TG6FzuAVKl1HoK76SDjqvNp9zfGPYYosLCud1JMDwzSpN4KzcBAVhmTCbAN8FiA=s2833" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2776" data-original-width="2833" height="393" src="https://blogger.googleusercontent.com/img/a/AVvXsEjT5bx9xs_hO-9Ojs_VFBDGy_h7tTMKFgqorSbbmylTb0pixsuIHKSN2R71J0eJZpvb0_WSd8RUzv2xiqaUudtY_w8ZqAUgtpr-6V0jUKawZsWWQif1mSzw2DiP1C2TG6FzuAVKl1HoK76SDjqvNp9zfGPYYosLCud1JMDwzSpN4KzcBAVhmTCbAN8FiA=w400-h393" width="400" /></a></p><p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-font-kerning: 18.0pt;">Towards the end of January,
small cakes appear in shops and cafes across Finland. <span style="mso-spacerun: yes;"> </span></span><strong><span style="border: none windowtext 1.0pt; font-family: "Georgia",serif; font-size: 14.0pt; font-weight: normal; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Runeberg cakes (</span></strong><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;">Runebergin
Tortu </span><strong><span style="border: none windowtext 1.0pt; font-family: "Georgia",serif; font-size: 14.0pt; font-weight: normal; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">in Finnish) are baked to celebrate the birthday of
Finland’s national Poet <a name="_Hlk94455041">Johan Ludvig </a>Runeberg
(1804-1877) on the 5th February. </span></strong><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Every year
around the date of his birthday, these exquisite little cakes are sold all over
Finland and are hugely popular. </span><strong><span style="border: none windowtext 1.0pt; font-family: "Georgia",serif; font-size: 14.0pt; font-weight: normal; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Runeberg actually wrote his
poetry in Swedish, as this was said to be the language of educated people in
19th century Finland. The well-loved poet spent most of his life in Porvoo,
which is situated about 50 kilometres to the east of Helinski. It’s one of the
six medieval cities in Finland and a beautiful place to visit.</span></strong></p><p class="MsoNormal" style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivHXQm-5efpCSWNRcOYEN0erO-734ZVt5ImgcMs5jEsGIkzHM1maDqmanLMpAb_iQ4KJJ0tKW3iQsWRjbqhGw4mYQLV9lIXop9v4P9vN_Wi6VsGOSCtHfLSvv64s527ohGUuj3xjTgUdT7hK3kDraoSaFHJXKFFs65FuuZXgTzIqXlbgcqvUY5YKF5bg=s600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="450" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEivHXQm-5efpCSWNRcOYEN0erO-734ZVt5ImgcMs5jEsGIkzHM1maDqmanLMpAb_iQ4KJJ0tKW3iQsWRjbqhGw4mYQLV9lIXop9v4P9vN_Wi6VsGOSCtHfLSvv64s527ohGUuj3xjTgUdT7hK3kDraoSaFHJXKFFs65FuuZXgTzIqXlbgcqvUY5YKF5bg=w300-h400" width="300" /></a></div><p></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Photo https://commons.wikimedia.org/<o:p></o:p></span></p>
<p style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><strong><span style="border: none windowtext 1.0pt; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-color-alt: windowtext; padding: 0cm;">Who created the recipe?</span></strong><strong><span style="border: none windowtext 1.0pt; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;"><o:p></o:p></span></strong></p>
<p style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><strong><span style="border: none windowtext 1.0pt; color: black; font-family: "Georgia",serif; font-size: 14.0pt; font-weight: normal; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-color-alt: windowtext; padding: 0cm;">In Porvoo, a local pastry baker named Lars
Astenious is reputed to have developed the recipe for Runeberg cakes in the
1840s. </span></strong><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">There is another story that the cakes were created by the poet's
wife Fredrika, as the recipe was written out in her cook book from the 1850s.
She made the cakes from flour, breadcrumbs, biscuit crumbs and almonds,
decorated with jam and icing but it was most likely she adapted her recipe from
the one by the Porvoo baker.</span><strong><span style="border: none windowtext 1.0pt; color: black; font-family: "Georgia",serif; font-size: 14.0pt; font-weight: normal; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-color-alt: windowtext; padding: 0cm;"> Runeberg is said to have eaten the cakes for breakfast
with a glass of punch.</span></strong><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p></o:p></span></p>
<p style="background: white; line-height: 150%; margin: 0cm; vertical-align: baseline;"><br /></p><p style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><b><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">What are Runeberg cakes?</span></b></p><p style="background: white; line-height: 150%; margin: 0cm; text-align: center; vertical-align: baseline;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiuAHPNqnDejDtsokjlRT-e97O6yMix_DwQLiFcEhTGLFjLvaEHHroRi0s_1MuKeLapZxli9-vu_5LxAnfqtvRIf26KnNoBSyDRAEBk8Ciyq6LzRNT7glnGswfNCX1AdR090UzY9JhpHEG-OjcqXxKbc0HMRuvsQI4UDgLCJPcFXQaCR-F-cxCwB6XgDg=s2756" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2706" data-original-width="2756" height="393" src="https://blogger.googleusercontent.com/img/a/AVvXsEiuAHPNqnDejDtsokjlRT-e97O6yMix_DwQLiFcEhTGLFjLvaEHHroRi0s_1MuKeLapZxli9-vu_5LxAnfqtvRIf26KnNoBSyDRAEBk8Ciyq6LzRNT7glnGswfNCX1AdR090UzY9JhpHEG-OjcqXxKbc0HMRuvsQI4UDgLCJPcFXQaCR-F-cxCwB6XgDg=w400-h393" width="400" /></a></b></div><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="background: white; color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-color-alt: windowtext;">Runeberg cakes are small and cylindrical shaped, with a moist, almond flavoured
sponge, topped with a circle of white icing with raspberry jam. The topping
gives them their distinctive look.</span><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span></b><b><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">How to bake</span></b></p><p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; mso-outline-level: 2;"><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">There are
numerous versions of the recipe for Runeberg's cakes but this one comes from Finnish
friends. You will need a small cake or muffin tin (approximately 5cms diameter
for each individual mould)</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">.</span></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span><i style="background-color: transparent;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">125g butter</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">85g caster sugar<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 egg (beaten)<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">110g (plain) flour<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp baking powder<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g ground almonds<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g breadcrumbs<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp </span></i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><a href="https://www.scandikitchen.co.uk/product/kardemumma-malen-30g/"><i><span style="color: windowtext; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; text-decoration: none; text-underline: none;">cardamom</span></i></a></span><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> (husks
removed and ground)<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pinch of salt<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100ml double or whipping cream<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50 ml water, lemon or orange juice<o:p></o:p></span></i></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="color: black; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Amaretto (optional)<span style="background: white;"> </span></span></i><i><span style="background: white; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span></i><i><span style="background: white; color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;">Preheat the oven to
180C. Cream the butter and sugar and add the egg gradually. Mix the dry
ingredients (flour, baking powder, ground almonds, breadcrumbs, cardamon and
salt) and add these to the creamed mixture.
Pour in the cream and the water or juice to make a thick batter. Grease the
individual moulds and pour the batter into each one until they are about half
filled. Bake in the oven for about 15 minutes or so until done. Remove and
brush the top of the cakes with Amaretto (if used). Allow to cool.</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="background: white; color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p> </o:p></span></i><b><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">To decorate</span></i></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Icing sugar<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Water<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%;"><a href="https://www.scandikitchen.co.uk/product/den-gamle-fabrik-marmelade-hindbaer-400g/"><i><span style="color: windowtext; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; text-decoration: none; text-underline: none;">Raspberry jam</span></i></a></span><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <o:p></o:p></span></i></p>
<p class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: 0cm;"><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span></i><i style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Cut a hole in the
top of the cakes and insert a teaspoonful of raspberry jam into each hole. Make
a thick paste from the water and icing sugar. Roll out the paste and cut strips
for the top of the cakes or pipe the paste around the top with a piping bag.</span></i></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><i><span style="background: white; color: #333333; font-family: "Georgia",serif; font-size: 14.0pt; line-height: 150%; mso-bidi-font-family: Arial;"><o:p> </o:p></span></i><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Fly the
flag with our Finnish friends and try out these lovely little cakes. They certainly
brighten up a dull February day. Happy birthday to </span><strong><span style="border: none windowtext 1.0pt; font-family: "Georgia",serif; font-size: 14.0pt; font-weight: normal; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Johan Ludvig
</span></strong><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 150%;">Runeberg!</span></p>Merylhttp://www.blogger.com/profile/03322387999357059103noreply@blogger.com0