With all this face book business and various distractions (especially my OU course) I have been very lax in updating my blog. However the baking has not stopped!
G made this lovely cake at the weekend. It is adapted from the Mary Berry 1980s classic Fast Cakes.
Pineapple and Raisin Cake
Pre heat oven to 160 deg C.
With an electric mixer beat together 200g SR flour, 150g soft stork, 115g soft brown sugar, 2 large eggs and 2 tbsp milk until light and creamy.
Then stir in 50g glace cherries, a 225g tin of crushed pineapple which has been very well drained (do something else with the juice eg make a mai tai or sex on the beach cocktail) and 350g raisins until well mixed.
Turn into two 500g loaf tins and bake for approx 45-50 minutes until cooked.
This is quite a moist and crumbly cake and should be kept in the fridge.
Not sure how long it will keep as we finished ours within a couple of days.
Enjoy!
Lucia
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, 13 October 2010
Sunday, 15 June 2008
Trollope gets a mention
The weather was lovely today, so I sat outside in my little back yard with a Trollope novel and a refreshing glass of Limonada - spiked with a little gin. Bliss.
I am about half way through Barchester Towers - the second in the Barchester Chronicles - which was written in 1857. Like all of his novels it has a slight plot. Instead he concentrates on how individuals deal with the situations they are put in: following their thoughts, motivations and doubts in a way that feels fresh and relevant today.
You can find out more about Trollope from the Trollope Society's web site on www.trollopesociety.org.
Now the Limonada recipe comes from Cooking the Mexican Way by Lourdes Nichols - one of those Sainsbury cook books from the 1980s. Basically, you put a quartered fresh lemon in a blender goblet with a pint of water and 7oz of sugar (actually I used 4.5 oz of fructose to reduce the calorie content) and whizz until a smooth mush. You then strain this through a sieve into a very large jug. Then finally you pour another pint of water through the sieve to extract even more lemony zing, making over two pints of delicious, cloudy lemonade. Simple! It is delicious with lots of ice, a few mint leaves and (ideally) a slug of gin.
More next week.
A note for Mad Middle Aged Bat. .. I have to say I am not much of a Yorkship pudding maker these days (too fatty), but when I do make it I swear by Delia Smith's recipe from the complete cookery course. And I always use olive oil in the patty tins.
Have a lovely week!
Lucia
I am about half way through Barchester Towers - the second in the Barchester Chronicles - which was written in 1857. Like all of his novels it has a slight plot. Instead he concentrates on how individuals deal with the situations they are put in: following their thoughts, motivations and doubts in a way that feels fresh and relevant today.
You can find out more about Trollope from the Trollope Society's web site on www.trollopesociety.org.
Now the Limonada recipe comes from Cooking the Mexican Way by Lourdes Nichols - one of those Sainsbury cook books from the 1980s. Basically, you put a quartered fresh lemon in a blender goblet with a pint of water and 7oz of sugar (actually I used 4.5 oz of fructose to reduce the calorie content) and whizz until a smooth mush. You then strain this through a sieve into a very large jug. Then finally you pour another pint of water through the sieve to extract even more lemony zing, making over two pints of delicious, cloudy lemonade. Simple! It is delicious with lots of ice, a few mint leaves and (ideally) a slug of gin.
More next week.
A note for Mad Middle Aged Bat. .. I have to say I am not much of a Yorkship pudding maker these days (too fatty), but when I do make it I swear by Delia Smith's recipe from the complete cookery course. And I always use olive oil in the patty tins.
Have a lovely week!
Lucia
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