In a welcome and delightful twist on the theme of bringing an apple for teacher, one of my lovely students brought me a box of home laid eggs this week. What a beautiful gift. Just need to decide now what type of cake to bake with them.
Members of the Fenton Knitting Group will be enjoying a slice of the past this evening as they nibble delicious home-made bakewell tart alongside their knitting, sewing and crochet. The recipe may be a blast from the past, but the tart was freshly made this morning!
The recipe comes from the Hamlyn New All Colour Cookbook, known by handmadebysoo and all the family as ‘the big red book’. The book was a wedding gift from my husband’s aunt a very long time ago and has stood us in good stead over the years. Our kitchen shelves are heaving with Jamies and Delias and even the odd Hummingbird, but the big red book is still our first ‘go-to’ recipe book when we want something hearty, warming and tasty or, like this evening, we fancy a truly vintage treat.
Both our children have their own copies – very useful for young people fending for themselves for the first time, off to uni or setting up their own home. There’s a veggie version, too.
In case you were wondering whether to get up from your garden chair and head over to Aylesford this evening with your knitting, I am happy to let you know that the Aylesford Knitting Group will be meeting tonight, usual time, usual place.
There will also be cake, courtesy of a Hummingbird Cafe recipe. Yum!
Despite the risk of that fateful combination of sticky fingers and knitting, we, the bold and brave Aylesford Knitting Group, have eaten cake whilst knitting and nattering this evening. The cake was, of course, a handmadebysoo production and my lovely ladies were kind enough to pay me compliments and suggest I post the recipe.
That’s easier said than done, really, since my method of cake baking is best described as ‘bung in whatever you have in the store cupboard and see what happens’. I have to say this is a fool proof method and there is always someone around who will eat the result. My lovely son is largely fuelled on mummy’s homemade cake!
So what’s the recipe? Simple. Just decide how many eggs you want to use. I usually go for 3 if it’s a small cake and 5 if it’s a family occasion. Weigh your eggs and whatever they weigh add the same weight in SR flour, butter and, preferably brown, sugar. Then you add your store cupboard flavourings. For today’s cake I used coconut, coffee essence and Ovaltine (well, I had no cocoa in stock!). I topped the cake off with a simple icing made from icing sugar and natural yoghurt. And, luckily for me, it worked! Here’s what’s left!
After years of patiently trying out hundreds of flapjack recipes and never quite getting it right (my son clearly recalls chomping his way through countless examples in his school lunch box!) I have finally found the definitive recipe. I’ve just made my first batch and had to share them here before they disappear!
The recipe is from Ideal Home Magazine, September 2009. http://www.idealhomemagazine.co.uk