Going Nuts in France

 Going nuts on the market in Sarlat

The squirrels around our garden would have had an amazing time if they’d been on holiday in the Lozere and Perigord areas of France.  I’ve never seen so many nuts or ‘noix’ on display in the markets. 

Nuts galore on the market

Nutty treats included the scrumptious Gateaux aux noix. It's not like an sponge cake as the texture is dense but it's certainly delicious! Here’s a recipe which a French friend gave me – tres facile!

Gateau aux Noix

100g caster sugar

100g butter (softened)

150g( chopped) walnuts

40g flour

1 tsp baking powder

3 eggs

Fold the chopped walnuts in half the sugar. Mix the butter and the rest of the sugar together. Add the chopped walnuts and sugar mixture and then the eggs, one at a time. Fold in the flour and salt. Grease a cake tin or dish (approx 20cms) and pour the mixture into it. Bake in a hot oven (Mark 7, 210-220C) for around 30 minutes. Allow to cool. 

Decoration

200g icing sugar

2 tbsps coffee granules 

Water to mix

Whole walnuts

Make the icing by sieving the icing sugar and coffee powder (grind the granules in a pestle and mortar) and adding a couple of tbsps of water. Mix until smooth and not too runny. Coat the top of the cake and finally decorate with whole walnuts. 

Grandma’s tips :

Use a food processor to chop up the walnuts.

Grind the coffee granules to a powder in a pestle and mortar.

You can add a splash of Armagnac to the cake mixture before baking.  

Laurent and Pat served some tasty aperitifs including Le Birlou, a fabulous aperitif made from apples and chestnuts in their wonderful renovated farmhouse at  La Borie d'Aubrac in the SW corner of France. It’s on the pilgrimage route to  Santiago de Compostella but you didn’t have to be one of the pilgrims to enjoy  the laughter and conviviality around the large dining table every evening with different nationalities coming together to enjoy our hosts’ fabulous hospitality. I showed them Grandma’s blog. Expect to hear of international puddings and cakes added to the Recipes. Bon appétit! 

Have you got a favourite international cake recipe?

Make the most of the hedgerows

We’re right in the middle of bumper crops of fruit and vegetables from the garden and plentiful summer fruits going cheap in the market. Here’s a chance to get out Grandma’s recipes for some homemade preserves. 

Grandma’s expertise wasn’t just limited to baking cakes and puddings; her Recipe Index was packed with ideas for jams, chutneys and various cordials and syrups.  Her approach to food was influenced over the years by cost, rationing, access to food from her garden and eagerly spotting useful recipes.

Elderflowers are turning to luscious fruits and I’ve been picking them to make Grandma’s Elderberry Syrup. It’s so simple to make and a old fashioned remedy for coughs and colds as well as a lovely warm drink at any time. Here's the recipe.

Elderberry Syrup

Stew the berries in a large pan very slowly over a low heat for the juice. When ready, strain through a sieve or cloth. For each pint of juice, add 1 lb sugar. Simmer very slowly until the sugar has dissolved. Let the syrup cool and then bottle.

We’ve been out blackberrying too so we’ll be enjoying Blackberry and Apple pie made with Grandma’s prizewinning mouthwatering shortcrust pastry!

Have you got any good recipes to make the most of these gluts of fruit and vegetables? 

Olympic Farewell with a celebration Orange Cake

 Olympic Orange Celebration Cake

From the start of the London 2012 Olympics with Bradley Wiggins ringing the bell for the magnificent Opening Ceremony to the fabulous cacophony of music and dancing at the Closing Ceremony, we’ve witnessed everything from sheer determination, dedication and most of all fun!

My Gamesmaker workplace

And I’ve got many of my own memorable moments working as one of the 70,000 volunteer Gamesmakers in the Aquatics Centre. It was a real privilege to be part of this wonderful experience and work with a team of brilliant people to ‘make it happen’.

Made short work of the cake

As a thank you for our final shift, I created an Olympic Celebration Cake. It was based on Grandma’s wonderful Orange Cake and I decorated it with Orange butter cream filling. Made with real oranges so you can't beat the healthy kick to it. It certainly gave us a boost to complete our final shift.

We made it happen

Here’s a toast to the Olympic legacy! Let the spirit live on to inspire a new generation! Guess what we are doing .............. the swimmers needn’t worry about any competition from us in the next Olympics! 

Olympian Baking

At the start of London Olympics 2012, we’re wishing all the best for all taking part in this fabulous event and we'll be shouting out for our own sporting heroes. We loved the nods to Yorkshire in Danny Boyle's fantastic opening ceremony!

Mouthwatering homemade Apple Pie

We’ve plenty to shout about in traditional homemade baking from across the country. From mouth-watering puddings such as Apple Pie, Bakewell Tart, Lemon Meringue Pie to delicious cakes such as Eccles Cakes, Flapjacks, Victoria Sandwich and scrumptious Scones. 

Scrumptious Scones 

Check out Grandma’s Recipes page for more ideas. Which recipes do you think best represents Traditional Baking?

Competing for the best cake

Cornucopia of Cakes

I had to judge a cake competition in our local church hall recently. The theme was about showcasing all that’s great in baking and embracing the huge variety of recipes which make up our cultural identity. It's such a difficult task when every cake looks very appealing in its own way. There were cakes of all sizes and designs but in the end, I had to go for this amazing Chocolate Cake.

Winning with Chocolate Cake

Grandma used to win prizes for her baking and her recipes. Her Victoria Sandwich was a serial winner. Baking competitions are certainly making home baking popular again and the Great British Bake Off or #GBBO has made a huge contribution to this. 

Meanwhile I'm loving sharing Grandma's recipes and collecting more to build the Recipes section of Grandma's Blog. So #keepbakingalive and everyone's a winner! What's your bake this week?

Cherry Ripe, Cherry Ripe

Cherry ripe, ripe I cry, full and fair ones, come and buy 

It’s National Cherry Week this week and I was reminded of this song about cherries when I saw some luscious ones in the market this week. They looked perfect for making jam.

My inspiration this time came after visiting Chinon in the Loire Valley in France. We stayed at the wonderful Hotel Diderot which is famous for its vast array of jams which you taste at breakfast time. 

Laurent, who worked there for many years, has a long tradition of jam making and now set up his own company Mille et une Confitures. We swapped stories about jam making and traditional English Puddings including Sherry Trifle which apparently is one of his favourites. Laurent is very creative in jam making and has wonderful combinations of flavours. He's written a recipe book 'Jam in the Cupboard' and I'm very proud to have a copy! 

Grandma’s Jam Pan

Grandma used to take advantage of gluts of fruit to make wonderful jams and jellies with many of the summer fruits such as strawberries, raspberries, plums and blackcurrants. Here’s her Cherry Jam recipe. Cherries are low in pectin like strawberries, so you need to carry out a test with a cold saucer to make sure the jam will set before you put it into jars. 

Cherry Jam

Grandma’s rule was approximately 1 lb (450g) (caster or jam) sugar and 1 tbsp lemon juice for each 1lb (450g) of fruit.

Wash the fruit and place in jam pan or a large heavy saucepan with the lemon juice. Simmer for approximately 30 minutes, or until the cherries are softening. Remove the stones with a slotted spoon, once they have risen to the surface. Add the sugar and continue to heat gently, stirring until it has dissolved. Boil for about 20 minutes and test for setting. Remove the scum from the surface with a wooden spoon. Leave to cool then put into sterilised jars and cover.

Have you tried making any other interesting jam recipes?

Vive le upside down

Tarte Tatin par excellence

My French friends are celebrating Bastille Day. Le quatorze juillet is the Fete nationale, commemorating the storming of the Bastille prison in Paris on 14 July 1789 during the French Revolution. Festivities are held all over France to mark this event and it’s an opportunity to eat a splendid French dessert.

Grandma knew all about my love of French cuisine from when I lived in France. One of my favourite puddings is the famous ‘Tarte Tatin’. The story goes that the Tatin sisters were cooking an Apple pie but left it too long in the oven. Their rescue attempt involved turning it upside down and, much to their surprise, their guests loved the result. So it just goes to show that you should never be too worried if your baking isn’t quite what you expected it to be!

There are lots of fantastic recipes for Tarte Tatin. Here’s Felicity Cloate’s version of  How to cook the perfect Tarte Tatin. I'd use less sugar just like Grandma!

And it’s Le Tour de France on TV just now and a chance to see the amazing scenery of this beautiful country. Have you got a favourite French dessert?

Happy Fourth of July

It’s the 4th July, otherwise known as Independence Day in the USA. This is day when Americans celebrate the Declaration of Independence from Great Britain, signed on 4 July 1776. My American friends say it’s like a UK national Bank Holiday and they have family meals, barbecues and various public events. 

A special cake, dessert or pudding which fits the occasion is called for and Key Lime Pie is top of the list. It takes its name from the limes from the Florida Keys. Here is an easy recipe made with Carnation Milk. If you can’t get Key Limes then any varieties of lime will do.

Make the Key Lime Pie biscuit base

Preparing the Key Lime Pie filling 

Enjoy the Fourth of July! What are you having for dessert to celebrate?

You never know what's around the corner

The saying ‘you never know what’s around the corner’ has proved to be quite true for me. I’ve just spent 3 days in hospital undergoing unexpected major surgery. Pleased to say that I am now progressing well at home.

When the anaesthetist and the team were getting me ready for the ‘big sleep’, I started a discussion about the appeal of traditional baking - the simple recipes, the flavour of spices such as cinnamon and ginger together with reduced sugar, as Grandma did in times of austerity and rationing. I soon discovered the team’s favourite cakes.

Chocolate Cake

Victoria Sandwich

Coffee Cake

All this cake certainly took my mind off things as I drifted off into a world of baking bliss.

Back home, I’ve been having lots of  R 'n' R. In fact I’m only allowed to lift no more than a cup of tea. Luckily, a good friend brought me some scrummy homemade scones. It just reminds me how putting the kettle on for a cup of tea and a piece of cake helps deal with all manner of life’s difficulties. And it's so much better if it’s lovingly homemade.

Here's Grandma’s recipe for perfect Scones. I like different varieties but my favourites are fruit scones. Which are your favourites - apple and cinnamon, cherry, cheese.... so many to choose from? 

It’s Elderflower time

As I look out of the window beyond the garden fence, the Elderflowers are just coming out. These are perfect for Grandma’s recipe for Elderflower Cordial. It's a refreshing summer drink to dilute or to enhance fruit salad.

Elderflower Cordial

2 dozen (24) elderflower heads (remove the stalks)

2-3 lemons (use the lemon rind, juice and cut the lemons into slices)

2 oz (50g) tartaric acid or 1 oz (25g) citric acid

3 pints (1.5 litres) boiling water

2 ½ lbs (1.1kg) sugar

Place everything in a large bowl or saucepan and stir until the sugar has dissolved. Cover with a cloth. Leave for 2 days. Stir from time to time. Make sure the sugar has dissolved then strain through a muslin cloth and bottle into sterilised bottles. The cordial can then be diluted with sparkling water, soda water or lemonade.

Grandma cutting her 90^th birthday cake 

21 June (the longest day) was Grandma Abson’s birthday so it's always a poignant time. She was born in 1886, the second eldest in a family of ten, in a two-up two-down terrace on Ladycroft, Bolton on Dearne.  In her later years, we loved to celebrate her birthday, often with a cake and a party in the garden as the weather was usually glorious sunshine. 

Grandma has a recipe for Elderflower Sparkling wine and soothing Elderberry Syrup for sore throats which are also very easy to make. 

Have you tried making any other fruit cordials? 

Go bananas for Banana Nut Bread

Banana Nut Bread

What better way to give dad a treat than to make a homemade cake or pudding for Father’s Day. Dads usually say they like anything homemade and go bananas for coffee cake, and nuts for chocolate cake. In fact one of @GrandmaAbson followers, Keith said 'If most fathers are like me, a cake should be a bit nutty!' So here's a recipe for Banana Nut Bread which should suit him perfectly.

Banana Nut Bread

8 oz/225g self raising flour

Pinch of salt

2 oz/50g margarine or butter

2 oz/50g caster sugar

2 oz/50g chopped walnuts

1 egg (beaten)

3 oz/75g golden syrup (warmed)

2 bananas (mashed)

Sift the flour and salt. Rub in the margarine/butter. Add the sugar and walnuts. Blend the egg with the warmed golden syrup and stir in the mashed bananas. Add to the dry ingredients and mix well. Turn into a greased loaf tin. Bake for 1 hour. (350F, Mark 4, 180C)

Meryl says : You could even omit the sugar as the bananas and syrup give it sweetness. It can be made with gluten free flour if you add a bit more liquid (2-3 tablespoons of water or milk) to the final mixture. Don't beat or mash the bananas too much otherwise the cake texture is too heavy.

This recipe is from Nellie Abson, Grandma’s daughter-in-law from Stoke on Trent. She shared a number of recipes with Grandma in the 1950s and 60s. When bananas were available again after the end of rationing, this recipe became very popular. The bananas keep it moist, so you can make it a day or so in advance. 

Have a cake treat with Grandma’s baking for Happy Father’s Day! Let me know which is Dad’s favourite cake.

Ring the bell for the Queen’s Diamond Jubilee

Ringing the bell for  Doncaster Queen’s Jubilee

Doncaster rang the bell the special Jubilee event for Queen’s Diamond Jubilee celebrations  at the Visit Doncaster Tourist Office.

Visitors enjoyed delicious homemade Butterscotch cakes, buns and tarts baked by Doncaster College Catering students. They raised funds for their chosen charity, Teenage Cancer Trust, which is devoted to improving the lives of Teenagers and Young Adults with cancer. Together,we created homemade Butterscotch Tarte, Butterscotch & Orange Cake and Butterscotch & Apricot Butterfly Buns recipes.  Butterscotch and Apricot Butterfly Buns 4 oz (110g) margarine or butter 4 oz (110g) soft brown sugar 1 dessertspoonful golden syrup 5 oz (150g) plain flour (sieved) 1 teaspoonful baking powder 1 teaspoonful bicarbonate of soda ½ teaspoonful allspice 2 eggs 4 oz (110g) dried apricots finely chopped Few drops of vanilla extract A little milk to mix Spread 12 bun cases in a baking tray.  Preheat the oven to 180 C, 350F, Mark 4. Melt the margarine or butter in a pan over a low heat and add the sugar and golden syrup until blended.   Mix together the dry ingredients:  flour, baking powder, bicarbonate of soda, dried apricots and allspice.  Mix together the egg and the milk and add to the other butter/margarine and sugar liquid when slightly cooled. Make a well in the centre of the dry ingredients and add all the liquid. Mix well to a dropping consistency.  Fill each bun case with a dessertspoonful of the mixture. Bake in the oven for 20 minutes. Allow to cool on a wire rack. Filling and topping 3 oz (75g) butter 3 oz (75g) demerara sugar 2 oz (50g) flour (or cornflour) 4 fl oz (100ml) milk Icing sugar Butterscotch chips Melt the butter and sugar in a pan (preferably non stick) and stir over a low heat for 5 minutes until the sugar has dissolved. Stir in the flour a little at a time, adding the milk alternately. Stir well, using a (non stick) whisk. Allow to cool slightly. Scoop out the top of each bun and fill the hole with the butterscotch filling. Cut the scooped out top into 2 halves and replace them on top of the filling. Sprinkle butterscotch chips over the top. Finally, dust with icing sugar.

Thumbs up for Doncaster Butterscotch recipes