Good for birthdays and in this case a Jubilee - this cake is easy to make and delightful to eat. Equal weights of self raising flour, eggs, sugar and melted butter are mixed thoroughly together and cooked in two non-stick sandwich tins at approximately 160-180°C for 25-30 minutes, or until cooked. When cool the cake …
Category: bakery
Focaccia made with pumpkin and red onions
These non-authentic focaccie make a tender-hearted snack ... Ingredients: For the dough: 10oz/285g plain flour, one sachet of dried yeast (7g), 150ml crème fraîche, about 30ml/2Tbsp olive oil, a little salt and some warm water. For the toppings: half a small pumpkin, one yellow pepper, one large red onion, one beefy tomato, balsamic vinegar, 75g/3oz …
Raspberry Bakewell
As English as Bakewell tart. We used to eat it at school in Gt Yarmouth, smothered in custard. But hang on, isn't frangipane Italian? Made for St Francis? Chi sa? as they say in Bakewell. Ingredients For the pastry: 2oz/60g white flour, 1oz/30g butter, a squeeze of lemon juice, a small spoonful of brown sugar, …
Clafoutis
I don't know whether you like to run down the contents of your fridge until nothing is left save a bit of milk, crème fraîche, eggs and a drawer of sprouting potatoes? And then think what to make? But I find it stimulating. The following two or three recipes all feature these ingredients to some …
Breakfast pizza
"Pizza for breakfast?" I can remember Regan querying, in the communal Waveney Terrace kitchen where I was sitting with my brother eating an early lunch. Those pizzas were tiny English ones bought from a Norwich deli. Now, almost 50 years later, I am finally making proper breakfast pizzas. Ingredients for the base: 300g/10oz flour, approximately …
Serendipity sponge pudding
I always wanted to make one of those surprise puddings that cook in one bowl and end up with three layers. With this pudding I seem to have achieved some sort of a version of that, just by making a mistake in the recipe! I was intending to mix up a classic cake batter and …
Baked cabbage and bresaola pancakes
It's Pancake Day! Way back in June I was eating pancakes all the time because I had plenty of flour and no bread. You could just skip this post and go back to Operatic pancakes or Almost blinis if you prefer. But I thought I would make something a little different, something for a cold evening, something which does not require any finesse:
Experimental brownies
One summer, aged eighteen, I worked for the NAS International Biological Program, counting tardigrades and copepods in tundra soil samples. Most everyone else was a graduate student earning money during the vacation and the Arctic biome around Barrow/Utqiaġvik was a very long way from home. Mothers and girlfriends would send cardboard boxes of brownies, wrapped carefully in waxed paper, and we would await these despatches eagerly. The recipient would offer the box around before taking the letter and remains back to their Quonset hut bunk.
Bread, Judith
'In the more than four years that I've been living by myself I have never baked bread, but when the increased aloneness of lockdown took hold in 2020 I resolved to do so. It proved impossible to obtain yeast however so that my intention faded and was only fulfilled in recent January days when I …
Raspberry tart
'Tell me where have all the raspberry women gone?' Prince Rogers Nelson
Cooking for one 