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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Old+Favourites?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Old%20Favourites"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"19"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1399314560948675641"},"published":{"$t":"2020-11-28T08:00:00.095+00:00"},"updated":{"$t":"2022-10-12T13:11:48.795+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"}],"title":{"type":"text","$t":"   Brown Butter Frosted Applesauce Spice Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nPw0iAc5apU\/X8FE6TV5uRI\/AAAAAAADGOc\/o_M_IAb2IMYaLy8FEs8YMYXRoRkqXWVpACLcBGAsYHQ\/s2048\/cover%2BCake.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1842\" data-original-width=\"2048\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-nPw0iAc5apU\/X8FE6TV5uRI\/AAAAAAADGOc\/o_M_IAb2IMYaLy8FEs8YMYXRoRkqXWVpACLcBGAsYHQ\/w640-h576\/cover%2BCake.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI wanted to bake us all a cake to enjoy this weekend. Something homey and comforting. Something familiar.\u0026nbsp; I have a great recipe for an Applesauce Spice cake in my Big Blue Binder, but it is packed somewhere in one of my boxes.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI can't even begin to fathom which one at the moment.\u0026nbsp; I decided to look for one online to use. I found what looked like a delicious one on the\u003Ca href=\"https:\/\/www.landolakes.com\/recipe\/16546\/applesauce-spice-cake\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E Land O Lakes site\u003C\/b\u003E\u003C\/a\u003E. It didn't use shortening either, so I decided to make it.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WVoXhjwyrbA\/X8FEvq3urTI\/AAAAAAADGNo\/EfTtL4odteU72D9ynPBOApfU4M0ma_OEACLcBGAsYHQ\/s2048\/IMG_7792.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-WVoXhjwyrbA\/X8FEvq3urTI\/AAAAAAADGNo\/EfTtL4odteU72D9ynPBOApfU4M0ma_OEACLcBGAsYHQ\/w640-h480\/IMG_7792.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;It makes a lovely big cake.\u0026nbsp; I baked it in my sister's 9 by 13 inch pyrex dish.\u0026nbsp; She didn't have a metal pan that size.\u0026nbsp; Beggars can't be choosers!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt was a really easy cake to make as well. You just put everything into the bowl of your mixer and beat away until its all smooth!\u0026nbsp; Make sure your butter is really soft however, or it won't beat in well. \u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fdAzL8MIrXU\/X8FEuaXO9sI\/AAAAAAADGNk\/0jX2-NGNXeAgKHuSzX1JSHaRiuUH5JRZwCLcBGAsYHQ\/s2048\/IMG_7793.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1620\" data-original-width=\"2048\" height=\"506\" src=\"https:\/\/1.bp.blogspot.com\/-fdAzL8MIrXU\/X8FEuaXO9sI\/AAAAAAADGNk\/0jX2-NGNXeAgKHuSzX1JSHaRiuUH5JRZwCLcBGAsYHQ\/w640-h506\/IMG_7793.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou also don't beat in the raisins and nuts. You stir them in at the end.\u0026nbsp; That way they stay a nice size. It bakes really quickly as well.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ENot much more than half an hour.\u0026nbsp; I used storebought unsweetened applesauce, but you could also use homemade applesauce. I would not use sweetened applesauce.\u0026nbsp; \u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Ma2bG-cDuY4\/X8FEwxh9WxI\/AAAAAAADGNs\/cjLic4oEFkQof4K_M8Ppt7pGcRUKih27gCLcBGAsYHQ\/s2048\/IMG_7794.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-Ma2bG-cDuY4\/X8FEwxh9WxI\/AAAAAAADGNs\/cjLic4oEFkQof4K_M8Ppt7pGcRUKih27gCLcBGAsYHQ\/w640-h480\/IMG_7794.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is 2 cups of sugar in the cake batter which is plenty. Then there is the frosting.\u0026nbsp; You don't want to overdo the sugar by using a sweetened applesauce on top of it all.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI amped up the spices as we like things like this to be a bit spicier. I used 2 tsp of cinnamon instead of 1 1\/2.\u0026nbsp; I also added nutmeg to mine. I love the flavour of nutmeg with apples.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EAGjmiASr8I\/X8FEx13NzkI\/AAAAAAADGNw\/7hkKOSWy_PsOMWO301LbTYX-5TieARp3ACLcBGAsYHQ\/s2048\/IMG_7797.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1935\" data-original-width=\"2048\" height=\"604\" src=\"https:\/\/1.bp.blogspot.com\/-EAGjmiASr8I\/X8FEx13NzkI\/AAAAAAADGNw\/7hkKOSWy_PsOMWO301LbTYX-5TieARp3ACLcBGAsYHQ\/w640-h604\/IMG_7797.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI think a pinch of cloves would also go very nicely. You don't need a lot. Just a pinch.\u0026nbsp; Cloves can be very overpowering, but again, they go with apple very well.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ESomeone on the Land O Lakes site had added Chai Tea Spice.\u0026nbsp; That sounds interesting.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bbF1ACNRCpQ\/X8FEyFu-QkI\/AAAAAAADGN0\/bV8Oxk-pTnIBn_ZKp2NJtniIYROE_ow7gCLcBGAsYHQ\/s2048\/IMG_7799.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1904\" data-original-width=\"2048\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-bbF1ACNRCpQ\/X8FEyFu-QkI\/AAAAAAADGN0\/bV8Oxk-pTnIBn_ZKp2NJtniIYROE_ow7gCLcBGAsYHQ\/w640-h596\/IMG_7799.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;I also added a bit more in the way of raisins.\u0026nbsp; We love raisins in everything.\u0026nbsp; Which reminds me. I need to bake a raisin pie one day for my dad. He would love that.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI need to be careful however as we are both diabetics, and my sister is on the edge.\u0026nbsp; Raisin pie might tip us all over the top. But boyo boyo . . .\u0026nbsp; its a real favourite! Maybe for Christmas.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sX3a9U3500o\/X8FEyu1GAbI\/AAAAAAADGN4\/vwV8sCG8UVkTWYwNwVQSYP11_Hl1j9gqwCLcBGAsYHQ\/s2048\/IMG_7800.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1924\" data-original-width=\"2048\" height=\"602\" src=\"https:\/\/1.bp.blogspot.com\/-sX3a9U3500o\/X8FEyu1GAbI\/AAAAAAADGN4\/vwV8sCG8UVkTWYwNwVQSYP11_Hl1j9gqwCLcBGAsYHQ\/w640-h602\/IMG_7800.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe Browned Butter Frosting for this is really nice!\u0026nbsp; I do so love Browned Butter. Just the smell of it makes my taste buds tingle.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am a big late coming to the Browned Butter table. I know it was quite a fad a few years back. I just never caught on to it until recently.\u0026nbsp; I can't remember what I used it in, but I was converted as soon as I did.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fBl7_oKfrjM\/X8FG_9i12wI\/AAAAAAADGO4\/w9mdks5nql4k-fn4AAPBYSDKmVSchQvSgCLcBGAsYHQ\/s2048\/IMG_7801.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1825\" data-original-width=\"2048\" height=\"570\" src=\"https:\/\/1.bp.blogspot.com\/-fBl7_oKfrjM\/X8FG_9i12wI\/AAAAAAADGO4\/w9mdks5nql4k-fn4AAPBYSDKmVSchQvSgCLcBGAsYHQ\/w640-h570\/IMG_7801.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt adds a wonderfully nutty flavour to things and it isn't really that hard to make. You only need to heat butter slowly over a medium heat until it turns a golden colour.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't be in a rush or it will burn. I have found also that you need to remove it from the heat immediately as soon as it starts to turn or it will burn as well. It is a matter of seconds between perfect and burnt.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TLBsn-oxh8I\/X8FEzazFTEI\/AAAAAAADGN8\/-5l5WfqLxSEOVUCf-hY9rrIsAmmZkA2rwCLcBGAsYHQ\/s2048\/IMG_7802.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1862\" data-original-width=\"2048\" height=\"582\" src=\"https:\/\/1.bp.blogspot.com\/-TLBsn-oxh8I\/X8FEzazFTEI\/AAAAAAADGN8\/-5l5WfqLxSEOVUCf-hY9rrIsAmmZkA2rwCLcBGAsYHQ\/w640-h582\/IMG_7802.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EBut again, well worth the effort.\u0026nbsp; Really well worth the effort.\u0026nbsp; This frosting is to die for, and goes so very well with that moist and spicy cake.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI used walnuts instead of pecans. My father loves walnuts. So do I.\u0026nbsp; Again, I always toast my nuts. It doesn't take long. Only about 10 minutes in a hot oven. Let them cool before you use them.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pDlkIzgxvl8\/X8FEz3JfhRI\/AAAAAAADGOA\/a61PebAXmHcHz2-AjajeE8KAeLJ2zQMowCLcBGAsYHQ\/s2048\/IMG_7803.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1359\" data-original-width=\"2048\" height=\"424\" src=\"https:\/\/1.bp.blogspot.com\/-pDlkIzgxvl8\/X8FEz3JfhRI\/AAAAAAADGOA\/a61PebAXmHcHz2-AjajeE8KAeLJ2zQMowCLcBGAsYHQ\/w640-h424\/IMG_7803.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOne thing I am really struggling with at the moment is proper lighting.\u0026nbsp; It is all\u0026nbsp; a matter of timing. I was just on the edge today.\u0026nbsp; I will get it right eventually!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOr I will look for a light box. We will have to wait and see. I think in the warmer months it won't be so much of a problem as we have lighter days.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hjSkj2qZy1Q\/X8FE0fwOZvI\/AAAAAAADGOE\/6FKlQJFfjjUSigQw073IY8kU6DCOVLIeQCLcBGAsYHQ\/s2048\/IMG_7804.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1716\" data-original-width=\"2048\" height=\"536\" src=\"https:\/\/1.bp.blogspot.com\/-hjSkj2qZy1Q\/X8FE0fwOZvI\/AAAAAAADGOE\/6FKlQJFfjjUSigQw073IY8kU6DCOVLIeQCLcBGAsYHQ\/w640-h536\/IMG_7804.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI couldn't help myself. Once I had cut a piece to take a photograph, I needed to eat it. LOL\u0026nbsp; I am so naughty I know.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI have to tell you it is really good.\u0026nbsp; REALLY REALLY GOOD!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-83vnt2XMrOI\/X8FE1-AWG-I\/AAAAAAADGOM\/HKfcXCLypLUf0VR6frxKmPA5gh1lZP30gCLcBGAsYHQ\/s2048\/IMG_7806.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1962\" data-original-width=\"2048\" height=\"614\" src=\"https:\/\/1.bp.blogspot.com\/-83vnt2XMrOI\/X8FE1-AWG-I\/AAAAAAADGOM\/HKfcXCLypLUf0VR6frxKmPA5gh1lZP30gCLcBGAsYHQ\/w640-h614\/IMG_7806.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDo not stint on the raisins or the nuts.\u0026nbsp; They really add something special to the mix. You could also use golden raisins if you wanted to. I suppose if you don't like raisins you could use cranberries as well, but its all a matter of taste.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like it with raisins. I am an old fashioned kind of a gal and raisins do it for me. \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-GXRCdyLV5wI\/X8FE5SKE2SI\/AAAAAAADGOY\/tKb17fRONFAndVeKEBWZFojPwzR8le2pACLcBGAsYHQ\/s2048\/IMG_7811.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1873\" data-original-width=\"2048\" height=\"586\" src=\"https:\/\/1.bp.blogspot.com\/-GXRCdyLV5wI\/X8FE5SKE2SI\/AAAAAAADGOY\/tKb17fRONFAndVeKEBWZFojPwzR8le2pACLcBGAsYHQ\/w640-h586\/IMG_7811.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen you are thinking of a Home-Sweet-Home kind of a cake, what immediately comes to mind?\u0026nbsp; With me it is always Applesauce Cake or Carrot Cake. Oh my mom did so love a nice Carrot Cake. I think it was her favourite kind of cake.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003EIf you are looking for a nice and moist, homey kind of cake to bake this weekend, you can't get much better than this one!\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/YLxD8ax.jpg\",\"name\":\"Brown Butter Frosted Applesauce Spice Cake\",\"prepTime\":\"PT5M\",\"cookTime\":\"PT35M\",\"totalTime\":\"PT40M\",\"description\":\"Quick, easy and beautifully spiced, this moist cake has a browned butter frosting that really adds a special touch!\",\"yield\":\"15\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"2 cups (280g) allpurpose flour\",\"2 cups (390g) sugar\",\"1 1\/2 cups (325g) unsweetened applesauce\",\"1\/2 cup (120g) butter softened\",\"2 large free range eggs\",\"1 1\/2 tsp soda\",\"1 1\/2 tsp ground cinnamon\",\"1 tsp vanilla extract\",\"1\/2 tsp baking powder\",\"1\/2 tsp salt\",\"1\/4 tsp ground allspice\",\"1\/4 tsp ground nutmeg\",\"3\/4 cup (115g) raisins\",\"1\/2 cup (60g) chopped toasted walnuts\",\"1\/3 cup (75g) butter\",\"3 cups (390g) sifted icing sugar\",\"1 1\/2 tsp vanilla\",\"2 to 3 TBS milk\",\"2 TBS chopped toasted walnuts (to garnish)\"],\"recipeInstructions\":[\"Preheat the oven to 189*C\/350*F\/gas mark 4. Butter a 9 by 13 inch baking dish or tin really well. Set aside.\",\"Measure all of the cake ingredients into a mixing bowl and beat together until smooth,  with the exception of the raisins and nuts. Scrape the sides of the bowl occasionally. Stir in the raisins and nuts. Scrape into the prepared baking dish. Smooth over the top.\",\"Bake for 35 to 40 minutes until golden brown, risen and a toothpick inserted in the centre comes out clean. The cake will have begun to pull away from the sides of the pan slightly. Cook completely before making the icing.\",\"To make the icing heat the butter in a saucepan over medium heat, cooking and stirring until the buttter just starts to turn golden. Stir constantly. Remove from the heat and allow to cool completely.\",\"To make the icing combine the browned butter, icing sugar and vanilla in a bowl. Beat at medium speed,adding the milk gradually and scraping the bowl, until the frosting is smooth and spreadable. Spread onto the cooled cake and sprinkle the toasted nuts over top. Serve cut into squares.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"251\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EBrown Butter Frosted Applesauce Spice Cake\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=251\u0026amp;cardnum=3\" id=\"ccm-printbutton\" onclick=\"this.href = this.href + \u0026quot;\u0026amp;url=\u0026quot; + location.href;ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" draggable=\"false\" height=\"576\" src=\"https:\/\/i.imgur.com\/YLxD8ax.jpg\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E15\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 35 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 40 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EQuick, easy and beautifully spiced, this moist cake has a browned butter frosting that really adds a special touch!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Cake:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 cups (280g) allpurpose flour\u003C\/li\u003E\u003Cli\u003E2 cups (390g) sugar\u003C\/li\u003E\u003Cli\u003E1 1\/2 cups (325g) unsweetened applesauce\u003C\/li\u003E\u003Cli\u003E1\/2 cup (120g) butter softened\u003C\/li\u003E\u003Cli\u003E2 large free range eggs\u003C\/li\u003E\u003Cli\u003E1 1\/2 tsp soda\u003C\/li\u003E\u003Cli\u003E1 1\/2 tsp ground cinnamon\u003C\/li\u003E\u003Cli\u003E1 tsp vanilla extract\u003C\/li\u003E\u003Cli\u003E1\/2 tsp baking powder\u003C\/li\u003E\u003Cli\u003E1\/2 tsp salt\u003C\/li\u003E\u003Cli\u003E1\/4 tsp ground allspice\u003C\/li\u003E\u003Cli\u003E1\/4 tsp ground nutmeg\u003C\/li\u003E\u003Cli\u003E3\/4 cup (115g) raisins\u003C\/li\u003E\u003Cli\u003E1\/2 cup (60g) chopped toasted walnuts\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Browned Butter Frosting:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/3 cup (75g) butter\u003C\/li\u003E\u003Cli\u003E3 cups (390g) sifted icing sugar\u003C\/li\u003E\u003Cli\u003E1 1\/2 tsp vanilla\u003C\/li\u003E\u003Cli\u003E2 to 3 TBS milk\u003C\/li\u003E\u003Cli\u003E2 TBS chopped toasted walnuts (to garnish)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 189*C\/350*F\/gas mark 4. Butter a 9 by 13 inch baking dish or tin really well. Set aside.\u003C\/li\u003E\u003Cli\u003EMeasure all of the cake ingredients into a mixing bowl and beat together until smooth,\u0026nbsp; with the exception of the raisins and nuts. Scrape the sides of the bowl occasionally. Stir in the raisins and nuts. Scrape into the prepared baking dish. Smooth over the top.\u003C\/li\u003E\u003Cli\u003EBake for 35 to 40 minutes until golden brown, risen and a toothpick inserted in the centre comes out clean. The cake will have begun to pull away from the sides of the pan slightly. Cook completely before making the icing.\u003C\/li\u003E\u003Cli\u003ETo make the icing heat the butter in a saucepan over medium heat, cooking and stirring until the buttter just starts to turn golden. Stir constantly. Remove from the heat and allow to cool completely.\u003C\/li\u003E\u003Cli\u003ETo make the icing combine the browned butter, icing sugar and vanilla in a bowl. Beat at medium speed,adding the milk gradually and scraping the bowl, until the frosting is smooth and spreadable. Spread onto the cooled cake and sprinkle the toasted nuts over top. Serve cut into squares.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: 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text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QV_Eecj3Bgg\/X8FHXiLI2DI\/AAAAAAADGPI\/TCuScuWYOvsLldGa1927d9u2R4RJ6-YhwCLcBGAsYHQ\/s2048\/End.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QV_Eecj3Bgg\/X8FHXiLI2DI\/AAAAAAADGPI\/TCuScuWYOvsLldGa1927d9u2R4RJ6-YhwCLcBGAsYHQ\/s2048\/End.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Brown Butter Frosted Applesauce Spice Cake\" border=\"0\" data-original-height=\"1558\" data-original-width=\"2048\" height=\"486\" src=\"https:\/\/1.bp.blogspot.com\/-QV_Eecj3Bgg\/X8FHXiLI2DI\/AAAAAAADGPI\/TCuScuWYOvsLldGa1927d9u2R4RJ6-YhwCLcBGAsYHQ\/w640-h486\/End.JPG\" title=\"Brown Butter Frosted Applesauce Spice Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003E\u003Cb\u003EFollow\nmy blog with Bloglovin \u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1399314560948675641\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/brown-butter-frosted-applesauce-spice.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1399314560948675641"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1399314560948675641"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/brown-butter-frosted-applesauce-spice.html","title":"   Brown Butter Frosted Applesauce Spice Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-nPw0iAc5apU\/X8FE6TV5uRI\/AAAAAAADGOc\/o_M_IAb2IMYaLy8FEs8YMYXRoRkqXWVpACLcBGAsYHQ\/s72-w640-h576-c\/cover%2BCake.JPG","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-678813056206321013"},"published":{"$t":"2020-01-16T04:00:00.002+00:00"},"updated":{"$t":"2022-04-15T12:52:36.129+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe Roundup"}],"title":{"type":"text","$t":"All Time Favourites"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8P678EUM7Rs\/Xh71OAyiIgI\/AAAAAAACv4U\/_2jp9_NsnRUCHOC65r76RtMhG8mhzCI9gCLcBGAsYHQ\/s1600\/My%2BAll%2BTime%2BFavourite%2BRecipes.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"All Time Favourites\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-8P678EUM7Rs\/Xh71OAyiIgI\/AAAAAAACv4U\/_2jp9_NsnRUCHOC65r76RtMhG8mhzCI9gCLcBGAsYHQ\/w640-h640\/My%2BAll%2BTime%2BFavourite%2BRecipes.jpg\" title=\"All Time Favourites\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI've been cooking and sharing recipes online for about 18 years now.\u0026nbsp; I have shared my love of food and recipes on a variety of sites throughout the years, some of which no longer exist. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI discovered very early during my online journey that people really love food and recipes and that I had plenty to share.\u0026nbsp; My blog in its current form has been going for about 10 years now.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThroughout that time I have shared well over 3000 recipes with you.\u0026nbsp; That's a lot of food and a lot of cooking and a lot of tastiness.\u0026nbsp; I thought it would be fun today to share some of my all time favourites with you!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPerhaps some of them are also yours, or maybe you have missed some. In any case there is sure to be something here for everyone.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-bKbkx2sonUc\/Xh77OhENAJI\/AAAAAAACv4k\/JpDRtnmwg9ItmmjBF-iy8z5vwAMFTD8NQCK4BGAYYCw\/s1600\/Creole%2BChocolate%2BCake.jpg\"\u003E\u003Cimg alt=\"Creole Chocolate Cake\" border=\"0\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-bKbkx2sonUc\/Xh77OhENAJI\/AAAAAAACv4k\/JpDRtnmwg9ItmmjBF-iy8z5vwAMFTD8NQCK4BGAYYCw\/w640-h640\/Creole%2BChocolate%2BCake.jpg\" title=\"Creole Chocolate Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2019\/08\/creole-chocolate-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECreole Chocolate Cake\u003C\/b\u003E\u003C\/a\u003E. This is one that I shared with you back in\u0026nbsp; August of last year on my Birthday.\u0026nbsp; This is my all time favourite chocolate cake for several reasons.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt could be the incredibly moist chocolate sponge, or maybe the date caramel nut filling, combined with that rich whipped cream.\u0026nbsp; Don't get me started on the sour cream chocolate ganache frosting.\u0026nbsp; Its just a winner from the outside in and back out again!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-F_jFl7ekFzs\/Xh784FoSpqI\/AAAAAAACv4w\/_uTBGevXv2YCp3u0Pqfumwhd2t9CHnchQCK4BGAYYCw\/s1600\/Classic%2BFruited%2BScones.jpg\"\u003E\u003Cimg alt=\"Classic Fruited Scones\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-F_jFl7ekFzs\/Xh784FoSpqI\/AAAAAAACv4w\/_uTBGevXv2YCp3u0Pqfumwhd2t9CHnchQCK4BGAYYCw\/w640-h640\/Classic%2BFruited%2BScones.jpg\" title=\"Classic Fruited Scones\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2018\/10\/classic-english-scones-complete-tutorial.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EClassic Fruited Scones.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; I love doing tutorials and this one I did on the classic British fruited scone is on of the favourites that I have done.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThese scones always turn out light and flaky and go so wonderful with some clotted cream, jam and of course a nice hot cuppa.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-Ix_fUD-wOu8\/Xh79oWv9MZI\/AAAAAAACv48\/MN6gChJd_0A2OzRSFk6D4clEuP2t7gQRACK4BGAYYCw\/s1600\/Bacon%2BCheeseburger%2BSkillet%2BMacaroni.jpg\"\u003E\u003Cimg alt=\"BBQ Bacon Cheeseburger Macaroni\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-Ix_fUD-wOu8\/Xh79oWv9MZI\/AAAAAAACv48\/MN6gChJd_0A2OzRSFk6D4clEuP2t7gQRACK4BGAYYCw\/w640-h640\/Bacon%2BCheeseburger%2BSkillet%2BMacaroni.jpg\" title=\"BBQ Bacon Cheeseburger Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2018\/06\/bbq-bacon-cheeseburger-skillet-dinner.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EBBQ Bacon Cheeseburger Skillet Macaroni.\u0026nbsp; \u003C\/b\u003E\u003C\/a\u003EThis was a favourite of ours for many years and many Missionaries have enjoyed eating it at our table.\u0026nbsp;\u0026nbsp; A couple of years ago I decided to add some BBQ Sauce to my old standard and took it from wow to WOWSA!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBacon, ground beef, cheese and a delicious sauce combined with cooked macaroni for a dinner that everyone is sure to want seconds of.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-3kysSQgFEjE\/Xh7-hXvcpzI\/AAAAAAACv5I\/6IBJQ_BMzRMVYDs1UmGZ0Fs9dbkEi90FgCK4BGAYYCw\/s1600\/Baby%2BGems%2Bwith%2Ba%2BBlue%2BCheese%2BVinaigrette.jpg\"\u003E\u003Cimg alt=\"Baby Gem Salad\" border=\"0\" height=\"211\" src=\"https:\/\/2.bp.blogspot.com\/-3kysSQgFEjE\/Xh7-hXvcpzI\/AAAAAAACv5I\/6IBJQ_BMzRMVYDs1UmGZ0Fs9dbkEi90FgCK4BGAYYCw\/w640-h211\/Baby%2BGems%2Bwith%2Ba%2BBlue%2BCheese%2BVinaigrette.jpg\" title=\"Baby Gem Salad\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2011\/09\/baby-gems-with-blue-cheese-vinaigrette.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2011\/09\/baby-gems-with-blue-cheese-vinaigrette.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EBaby Gem Salad with a Blue Cheese Vinaigrette.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; I could eat this every night of the week. Crisp baby lettuces, with a wonderfully tangy vinaigrette, plenty of cheese and sharp spring onion. I could eat this and nothing else, truth be told. It is that good.\u0026nbsp; \u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2019\/03\/crispy-tortilla-eggs.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/a\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.blogger.com\/null\"\u003E\u003Cimg alt=\"Crispy Tortilla Eggs\" border=\"0\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-ajYMT4yR17Q\/Xh7_tRx2YhI\/AAAAAAACv5U\/xou6p26FaUEHWh0zRb2Xi1Wb51UZewVIwCK4BGAYYCw\/w640-h640\/Crispy%2BTortilla%2BEggs.jpg\" title=\"Crispy Tortilla Eggs\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2019\/03\/crispy-tortilla-eggs.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECrispy Tortilla Eggs.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; With crisp cheese filled tortillas on the bottom, a perfectly fried egg on top and some sriarcha sauce, green tabasco and spring onions.\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u0026nbsp;I once ate these three times in one week.\u0026nbsp; Yes, they are that good!\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-XG5Ihl5AwXQ\/Xh809AAAvkI\/AAAAAAACv5k\/VlSyzereoyMh2eC250GZmOCeVChwzLMygCK4BGAYYCw\/s1600\/Basic%2BRoast%2BChicken.jpg\"\u003E\u003Cimg alt=\"Basic Roast Chicken\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-XG5Ihl5AwXQ\/Xh809AAAvkI\/AAAAAAACv5k\/VlSyzereoyMh2eC250GZmOCeVChwzLMygCK4BGAYYCw\/w640-h640\/Basic%2BRoast%2BChicken.jpg\" title=\"Basic Roast Chicken\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2017\/01\/basic-roast-chicken.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EBasic Roast Chicken\u003C\/b\u003E\u003C\/a\u003E. \u0026nbsp; Of all the roast chickens, this one is the best in my opinion. Nothing\n is more comforting than a delicious dinner of Roast Chicken and \nvegetables. Crisp skin on the outside, and succulent, flavourful, tender\n and juicy meat on the inside.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EThis is my way of achieving just that. \nLemon and Garlic bring out the best in chicken. The three just go \ntogether like peas and carrots!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-BIq9IF-YXSQ\/Xh81-JI8lqI\/AAAAAAACv5w\/EaqqSLTxnJ4VnzGkM2O8HPX4D5x5nbSKgCK4BGAYYCw\/s1600\/Blackberry%2BPie%2BBars.jpg\"\u003E\u003Cimg alt=\"Blackberry Pie Bars\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-BIq9IF-YXSQ\/Xh81-JI8lqI\/AAAAAAACv5w\/EaqqSLTxnJ4VnzGkM2O8HPX4D5x5nbSKgCK4BGAYYCw\/w640-h640\/Blackberry%2BPie%2BBars.jpg\" title=\"Blackberry Pie Bars\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2014\/09\/blackberry-pie-bars.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2014\/09\/blackberry-pie-bars.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EBlackberry Pie Bars\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Picture this . . . \u0026nbsp; a buttery shortbread cookie type of base . . .\u0026nbsp; \ntopped with fresh blackberries . . .\u0026nbsp; topped with a rich sour cream \nfilling . . .\u0026nbsp; and a final topping of the shortbread mixture, crumbled \nthis time . . .\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-YD5Foaw8y0k\/Xh82w7X4WoI\/AAAAAAACv58\/JdW9Dirns6o4uRUs5dE_B3fijAS7OrDBQCK4BGAYYCw\/s1600\/cabbage%2BSoup%2Bwith%2BCheese.jpg\"\u003E\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-YD5Foaw8y0k\/Xh82w7X4WoI\/AAAAAAACv58\/JdW9Dirns6o4uRUs5dE_B3fijAS7OrDBQCK4BGAYYCw\/w640-h640\/cabbage%2BSoup%2Bwith%2BCheese.jpg\" title=\"Cabbage Soup with Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2011\/11\/cabbage-soup-with-cheese.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECabbage Soup with Cheese\u003C\/b\u003E\u003C\/a\u003E. \u0026nbsp; My goodness but this is tasty.  Just perfect for these cooler autumn \nnights when one has been out and about in the chill.  Makes a sturdy \nlunch, and a delicious light supper, especially when accompanied with \nsome crusty bread or homemade scones!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-ESpjpjmV1G0\/Xh83byzpULI\/AAAAAAACv6I\/RGK1KnzBmYMZiXFI9EuFgWPY7mr3ADKPQCK4BGAYYCw\/s1600\/Canadian%2BDutchie.jpg\"\u003E\u003Cimg alt=\"Canadian Dutchies\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-ESpjpjmV1G0\/Xh83byzpULI\/AAAAAAACv6I\/RGK1KnzBmYMZiXFI9EuFgWPY7mr3ADKPQCK4BGAYYCw\/w640-h640\/Canadian%2BDutchie.jpg\" title=\"Canadian Dutchies\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2019\/04\/canadian-dutchies.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECanadian Dutchies\u003C\/b\u003E\u003C\/a\u003E. \u0026nbsp; These sultana studded glazed and yeast raised Doughnuts are a bit of a Canadian \nInstitution!\u0026nbsp; Not as hard to make as you might think. You can easily \ndouble and make more.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/search?q=Cardamom+and+Coffee+Cake\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/a\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.blogger.com\/null\"\u003E\u003Cimg alt=\"Cardamom and Coffee Bundt Cake\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-26xfkDzWF4w\/Xh839PhFDhI\/AAAAAAACv6U\/2tRpOi1InQItNdhQLjsWGKN-ZY6DDxWrwCK4BGAYYCw\/w640-h640\/Cardamom%2B%2526%2BCoffee%2BCake.jpg\" title=\"Cardamom and Coffee Bundt Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2019\/08\/coffee-cardamom-bundt-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECardamom \u0026amp; Coffee Bundt Cake\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; This beautiful cake is an adaptation of the Perfect Pound Cake recipe found \nin Rose Levy Bernbaum's Cake Bible. Its rich, dense and delicious with a\n wonderful cardamom batter swirled with a\u0026nbsp; tasty coffee and cocoa swirl.\n This is a cake that gets better tasting with each day that passes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nThat's only ten for you to be getting on with. There are ever so much more.\u0026nbsp; Just a tiny taste today.\u0026nbsp; Enjoy!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/678813056206321013\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/01\/all-time-favourites.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/678813056206321013"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/678813056206321013"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/01\/all-time-favourites.html","title":"All Time Favourites"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-8P678EUM7Rs\/Xh71OAyiIgI\/AAAAAAACv4U\/_2jp9_NsnRUCHOC65r76RtMhG8mhzCI9gCLcBGAsYHQ\/s72-w640-h640-c\/My%2BAll%2BTime%2BFavourite%2BRecipes.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5427818063836078948"},"published":{"$t":"2017-07-22T04:00:00.000+01:00"},"updated":{"$t":"2017-07-22T04:00:21.814+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee break"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Chewy Spiced Molasses Cookies"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-aMBGNdYAcSY\/WXHMWv7JA9I\/AAAAAAABGNY\/68CQXKvmbZAeoyR0UfKvzZkw9NfQGZhkACLcBGAs\/s1600\/DSCN3129.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" height=\"564\" src=\"https:\/\/4.bp.blogspot.com\/-aMBGNdYAcSY\/WXHMWv7JA9I\/AAAAAAABGNY\/68CQXKvmbZAeoyR0UfKvzZkw9NfQGZhkACLcBGAs\/s640\/DSCN3129.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nYou would be forgiven for thinking that these are \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.co.uk\/2012\/04\/old-fashioned-molasses-crinkles.html\" target=\"_blank\"\u003E\u003Cb\u003EMolasses Crinkle Cookies\u003C\/b\u003E\u003C\/a\u003E at first glance, but you would be completely wrong.\u0026nbsp; Although they might look quite similar in appearance, they are quite different, albeit just as delicious to munch on!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-N4tSCtDhS7E\/WXHKjungybI\/AAAAAAABGMc\/o_50Q28dsd0wfhQUbeIUNaktxwWuv9vqACLcBGAs\/s1600\/Cover%2BMolasses%2BCookies.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1506\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/1.bp.blogspot.com\/-N4tSCtDhS7E\/WXHKjungybI\/AAAAAAABGMc\/o_50Q28dsd0wfhQUbeIUNaktxwWuv9vqACLcBGAs\/s640\/Cover%2BMolasses%2BCookies.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThese are much larger for one thing\u0026nbsp; . . .\u0026nbsp; about 3 inches in diameter.\u0026nbsp; So quite big . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-8BOuIRDrGdc\/WXHKmObV-TI\/AAAAAAABGMg\/L3_glBCgRiwqUVAyuoMXcX3oi16CpNmhwCLcBGAs\/s1600\/DSCN3118.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1501\" data-original-width=\"1600\" height=\"600\" src=\"https:\/\/2.bp.blogspot.com\/-8BOuIRDrGdc\/WXHKmObV-TI\/AAAAAAABGMg\/L3_glBCgRiwqUVAyuoMXcX3oi16CpNmhwCLcBGAs\/s640\/DSCN3118.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThese are\u0026nbsp; also quite a bit softer . . .\u0026nbsp; chewy . . .\u0026nbsp; moreishly so . . . they use not one but two kinds of soft brown sugar, both the dark and light. If you don't like lumps of sugar in your cookies, sift the sugars. Myself, I am not opposed to small nuggets of\u0026nbsp; chewy, almost caramel-like sweetness studded here and there in my cookies.\u0026nbsp; But suit yourself . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-oVUu-BMSCpM\/WXHKesdLj1I\/AAAAAAABGMY\/FW1v7qNgp8I4UVsXJOtZR7BtMRe-OwAbQCLcBGAs\/s1600\/DSCN3119.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1467\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/3.bp.blogspot.com\/-oVUu-BMSCpM\/WXHKesdLj1I\/AAAAAAABGMY\/FW1v7qNgp8I4UVsXJOtZR7BtMRe-OwAbQCLcBGAs\/s640\/DSCN3119.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThey are aso sweetened with molasses as you can see from the title.\u0026nbsp; If you cannot get molasses and I appreciate that it is somewhat difficult to come by here in the UK, combine equal parts of dark treacle and golden syrup, 30ml of each should work.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Dd0aI6Y5ZH8\/WXHK_CrvkDI\/AAAAAAABGMs\/QdLCM6y3NEILN5_ux-aZL9zA7RtBjSIUwCLcBGAs\/s1600\/DSCN3120.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1529\" data-original-width=\"1600\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-Dd0aI6Y5ZH8\/WXHK_CrvkDI\/AAAAAAABGMs\/QdLCM6y3NEILN5_ux-aZL9zA7RtBjSIUwCLcBGAs\/s640\/DSCN3120.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe rest of the flavour comes from a nice and generous amount of baking spices . . . cinnamon, ginger, cloves, ground cardamom, some vanilla, and\u0026nbsp; . . .\u0026nbsp; surprise, surprise . . .\u0026nbsp; a bit of cracked black pepper.\u0026nbsp; Seriously do not leave this out.\u0026nbsp; Its a beautiful addition.\u0026nbsp; Trust me on this.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-avvZBtIh47k\/WXHLVxKFprI\/AAAAAAABGM4\/qTXpzkbtXYg4XxY6KbrKKC4ZFq86xM82wCLcBGAs\/s1600\/DSCN3121.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1488\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/3.bp.blogspot.com\/-avvZBtIh47k\/WXHLVxKFprI\/AAAAAAABGM4\/qTXpzkbtXYg4XxY6KbrKKC4ZFq86xM82wCLcBGAs\/s640\/DSCN3121.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe dough is quite sticky, but don't worry about that.\u0026nbsp; It is supposed to be, just roughly shape into large balls and roll them into sugar before popping them (well spaced apart) onto the baking sheet before pressing them down lightly and droping some more sugar on top.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-LNDtPm2CClc\/WXHMPji0jLI\/AAAAAAABGNU\/-tbj8-VwLVwisnfp5bHNjBu65rc2zS5swCLcBGAs\/s1600\/DSCN3128.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1579\" data-original-width=\"1600\" height=\"630\" src=\"https:\/\/3.bp.blogspot.com\/-LNDtPm2CClc\/WXHMPji0jLI\/AAAAAAABGNU\/-tbj8-VwLVwisnfp5bHNjBu65rc2zS5swCLcBGAs\/s640\/DSCN3128.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThey bake into beautiful big round dense and fudgy almost . . .\u0026nbsp; chewy wonderfully flavoured cookies that would not entirely be uncomfortable served with an ice cold glass of milk!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-qwZiNQLVmKQ\/WXHMBGu6KxI\/AAAAAAABGNM\/6tVhS_9aINcK2dsZ_cUuKukTWCQq4yANwCLcBGAs\/s1600\/DSCN3127.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1417\" data-original-width=\"1600\" height=\"566\" src=\"https:\/\/3.bp.blogspot.com\/-qwZiNQLVmKQ\/WXHMBGu6KxI\/AAAAAAABGNM\/6tVhS_9aINcK2dsZ_cUuKukTWCQq4yANwCLcBGAs\/s640\/DSCN3127.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe recipe only makes 16 rather large cookies, but upon tasting them you will be glad for that fact because, lets face it . . .\u0026nbsp; you will not be able to leave them alone and having any more than that would be sure to tip you over the edge into full on gluttonly.\u0026nbsp;\u0026nbsp; They are nigh on impossible to resist!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4R7AGSww8gI\/WXHL1gnJxLI\/AAAAAAABGNE\/RS4qeWoxYqQD2MsXoN4Ywji56-_8ZHIQACLcBGAs\/s1600\/DSCN3125.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1567\" data-original-width=\"1600\" height=\"626\" src=\"https:\/\/4.bp.blogspot.com\/-4R7AGSww8gI\/WXHL1gnJxLI\/AAAAAAABGNE\/RS4qeWoxYqQD2MsXoN4Ywji56-_8ZHIQACLcBGAs\/s640\/DSCN3125.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chewy Spiced Molasses Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 large cookies\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chewy-gingerbread-cookies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nMoist,\n chewy and nicely spiced.\u0026nbsp; These go down really well with a nice glass \nof cold milk. These are not Ginger Crinkles which are a lot crisper.\u0026nbsp; \nThese are soft and chewy.\u0026nbsp; Lovely.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n155g butter, softened (2\/3 cup + 1 TBS)\u003C\/div\u003E\n100g soft light brown sugar (1\/2 cup packed)\u003C\/div\u003E\n100g soft dark brown sugar (1\/2 cup packed)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n60ml mild molasses (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp vanilla\u003C\/div\u003E\n310g plain flour (2 1\/2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp baking soda, dissolved in 1 TBS hot water\u003C\/div\u003E\n1 1\/2 tsp ground cinnamon\u003C\/div\u003E\n1 1\/2 tsp ground ginger\u003C\/div\u003E\n1\/2 tsp ground cloves\u003C\/div\u003E\n1\/2 tsp ground cardamom\u003C\/div\u003E\n1\/4 tsp ground coarsely ground black pepper\u003C\/div\u003E\n130g granulated sugar for rolling and sprinkling (2\/3 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-P0DgaXxQY2E\/WXHLrmuRYAI\/AAAAAAABGNA\/li1IPipiwFk_T1YdaMlwXFLeKjwe1-msgCLcBGAs\/s1600\/DSCN3123.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1567\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-P0DgaXxQY2E\/WXHLrmuRYAI\/AAAAAAABGNA\/li1IPipiwFk_T1YdaMlwXFLeKjwe1-msgCLcBGAs\/s640\/DSCN3123.JPG\" width=\"626\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPreheat the oven to 190*C\/375*F\/gas mark 5.\u0026nbsp; Line two baking trays with baking paper.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSift together the flour, salt and all the spices.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n together the butter and both brown sugars until light. (If you are \nopposed to lumps of sugar in your cookies, which I am not, seive the \nsugar first.) Beat in the egg, molasses and vanilla. Stir in the soda \nwater.\u0026nbsp; Stir in the flour mixture until well combined.\u0026nbsp; The dough will \nbe quite sticky.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure the granulated sugar into a bowl.\u0026nbsp;\n Scoop out dessertspoon measures of the dough and shape into ping pong \nsized balls. Drop into the sugar in the bowl and roll around to coat.\u0026nbsp; \nPlace onto the baking sheet leaving plenty of space in between. You \nshould be able to fit 8 cookies on each sheet.\u0026nbsp; Press down lightly with \nthe palm of your hand until they are 1\/2 inch thick.\u0026nbsp; Sprinkle with a \nbit more granulated sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the preheated oven for \napproximately 10 minutes until puffed and beginning to crack, rotating \npans halfway through the baking time.\u0026nbsp; Allow to sit on the baking sheets\n for about 5 minutes before scooping off onto a wire rack to cool \ncompletely.\u0026nbsp; Store in an airtight container.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EWill keep well for three days, not that you will have them around that long!\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-XYgnE62Hf1k\/WXHLStEnvHI\/AAAAAAABGM0\/jIR8QtQ0s30tKgGVK28qAFbiAmVIsCnVgCLcBGAs\/s1600\/DSCN3122.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1475\" data-original-width=\"1600\" height=\"590\" src=\"https:\/\/4.bp.blogspot.com\/-XYgnE62Hf1k\/WXHLStEnvHI\/AAAAAAABGM0\/jIR8QtQ0s30tKgGVK28qAFbiAmVIsCnVgCLcBGAs\/s640\/DSCN3122.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nYou are seriously about to fall in love.\u0026nbsp; You can thank me for these after . . .\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5427818063836078948\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/chewy-spiced-molasses-cookies.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5427818063836078948"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5427818063836078948"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/chewy-spiced-molasses-cookies.html","title":"Chewy Spiced Molasses Cookies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-aMBGNdYAcSY\/WXHMWv7JA9I\/AAAAAAABGNY\/68CQXKvmbZAeoyR0UfKvzZkw9NfQGZhkACLcBGAs\/s72-c\/DSCN3129.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3573728705121947464"},"published":{"$t":"2017-07-10T04:00:00.000+01:00"},"updated":{"$t":"2017-07-10T04:00:00.377+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cirio"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Tomato Rarebit"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-yQa1juYU3b4\/WWIU9GlPJtI\/AAAAAAABEVM\/WBr_r87mu6YDw_qmFy_IIfMzj9EXVYkuQCLcBGAs\/s1600\/Cover%2BTomato%2BRarebit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1536\" data-original-width=\"1600\" height=\"614\" src=\"https:\/\/3.bp.blogspot.com\/-yQa1juYU3b4\/WWIU9GlPJtI\/AAAAAAABEVM\/WBr_r87mu6YDw_qmFy_IIfMzj9EXVYkuQCLcBGAs\/s640\/Cover%2BTomato%2BRarebit.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp; \u003Cbr \/\u003E\nEver had a night when you are decidely lacking in inspiration, and time . . .\u0026nbsp; not to mention ingredients and yet you are starving?\u0026nbsp; I reckon we all have nights like that!\u0026nbsp; This recipe is perfect for those kinds of nights.\u0026nbsp; A bit old fashioned, yes.\u0026nbsp; A really old recipe, yes, undoubtedly.\u0026nbsp; Delicious, yes!\u0026nbsp; Its also quick and very easy to make.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-rocv1tf9l2s\/WWIVR1OkxoI\/AAAAAAABEVY\/mJ1WSD0O-28wjs7q_hYgTJpyZQAB0q9ygCLcBGAs\/s1600\/DSCN2911.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1450\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-rocv1tf9l2s\/WWIVR1OkxoI\/AAAAAAABEVY\/mJ1WSD0O-28wjs7q_hYgTJpyZQAB0q9ygCLcBGAs\/s640\/DSCN2911.JPG\" width=\"580\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a recipe which I adapted from a cookerybook entitled \"The Supper Book,\" by the late Marion Cunningham. Published in 1992, it is a compliation of just what it says . . .\u0026nbsp; supper dishes . . . old fashioned, nursery type of dishes . . .\u0026nbsp; dishes that evoke the feelings of comfort and home. Economical in many instances and all delicious.\u0026nbsp; I have always loved this book.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IQTWeDBmHIs\/WWIVRJC6PjI\/AAAAAAABEVQ\/iBtcD-UQDZYqWcw6JdT9yjmp6FqpSLpYQCLcBGAs\/s1600\/DSCN2913.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1562\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-IQTWeDBmHIs\/WWIVRJC6PjI\/AAAAAAABEVQ\/iBtcD-UQDZYqWcw6JdT9yjmp6FqpSLpYQCLcBGAs\/s640\/DSCN2913.JPG\" width=\"624\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI have long been a lover of tinned tomatoes.\u0026nbsp; I could just sit down and eat a tin with a spoon with only a piece of buttered white bread on the side.\u0026nbsp; This recipe speaks to that deep rooted love.\u0026nbsp; Simple ingredients put together magically to create something that is quite, quite tasty, and surprisingly hearty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Qu20YCSYeZQ\/WWIVZaSGl4I\/AAAAAAABEVc\/EX7NeU4YAX4fphhYzRSQrM7P97nGZfKegCLcBGAs\/s1600\/DSCN2914.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1536\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-Qu20YCSYeZQ\/WWIVZaSGl4I\/AAAAAAABEVc\/EX7NeU4YAX4fphhYzRSQrM7P97nGZfKegCLcBGAs\/s640\/DSCN2914.JPG\" width=\"614\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nThe original recipe called for finely chopped fresh tomatoes, two medium, and their juices.\u0026nbsp; I did not have any, and so I used the tinned tomatoes.\u0026nbsp; I am not overly fond of tomato skin in my food, so if that is you, and you are wanting to use fresh tomatoes, skin them first. You will thank me for that hint.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-n-U7AZ20tX0\/WWIVmGzZrOI\/AAAAAAABEVk\/uKKGM3usSCgcB70SFSUS5LsTQbQfGFOJQCLcBGAs\/s1600\/DSCN2915.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1550\" data-original-width=\"1600\" height=\"620\" src=\"https:\/\/3.bp.blogspot.com\/-n-U7AZ20tX0\/WWIVmGzZrOI\/AAAAAAABEVk\/uKKGM3usSCgcB70SFSUS5LsTQbQfGFOJQCLcBGAs\/s640\/DSCN2915.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI am not sure what purpose the baking soda provides, so I left it in.\u0026nbsp; In the original recipe it was stirred into the chopped fresh tomatoes. In my version, I just stirred it into the tinned tomatoes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-DiAYGua8zQk\/WWIV05DxpmI\/AAAAAAABEVo\/R5UDPO9yFAM6lkU8U4vTtXGyp2wGJ5PWQCLcBGAs\/s1600\/DSCN2916.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1560\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-DiAYGua8zQk\/WWIV05DxpmI\/AAAAAAABEVo\/R5UDPO9yFAM6lkU8U4vTtXGyp2wGJ5PWQCLcBGAs\/s640\/DSCN2916.JPG\" width=\"622\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nI suspect this is quite British in its roots.\u0026nbsp; The Brits love meals served on toast.\u0026nbsp; Scrambled egg on toast, tinned tomatoes on toast, beans on toast, poached eggs on toast, spaghetti on toast, mushrooms on toast.\u0026nbsp; They just love to plunk things down on toast and then dig in.\u0026nbsp; Small wonder.\u0026nbsp; Toast, in my humble opinion, just makes most things taste even better! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kTqGrdJDrAs\/WWIV94qbNXI\/AAAAAAABEVw\/SYkZ2es8bS8m8hDtDfi0bknatGn8QSuiACLcBGAs\/s1600\/DSCN2917.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1496\" data-original-width=\"1600\" height=\"598\" src=\"https:\/\/1.bp.blogspot.com\/-kTqGrdJDrAs\/WWIV94qbNXI\/AAAAAAABEVw\/SYkZ2es8bS8m8hDtDfi0bknatGn8QSuiACLcBGAs\/s640\/DSCN2917.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Tomato Rarebit*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tomato-rarebit\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nA\n simple and delicious old fashioned dish that cooks in one pan and is \ngreat for those nights when you are starving and lacking in \ninspiration.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n2 TBS flour\u003C\/div\u003E\n2 large free range eggs, lightly beaten in a beaker\u003C\/div\u003E\n240ml milk, heated (1 cup)\u003C\/div\u003E\n185g grated strong cheddar cheese (1 1\/2 cups)\u003C\/div\u003E\n1 tsp dry mustard powder\u003C\/div\u003E\n390g finely chopped tomatoes in juice, undrained (2 1\/2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp soda.\u003C\/div\u003E\nsalt to taste\u003C\/div\u003E\na few dashes hot pepper sauce\u003C\/div\u003E\n8 slices hot buttered toast to serve\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n the soda into the tinned tomatoes and set aside. Melt the butter in a \nsaucepan. Whisk in the flour and cook for several minutes, until all the\n flour taste has cooked out, without browning.\u0026nbsp; Whisk in the milk slowly\n and cook, stirring constantly until the mixture begins to thicken.\u0026nbsp; \nTemper the eggs with a bit of the hot mixture to help prevent them from \ncurdling. (This involved whisking some of the hot mixture into the eggs a\n bit at a time, about 1\/4th of it.)\u0026nbsp; Whisk the egg mixture into the \nremaining hot mixture along with the tomatoes, undrained, dry mustard \npowder and cheese.\u0026nbsp; Cook, stirring constantly until the cheese melts and\n the mixture thickens.\u0026nbsp; Season to taste with salt and a few dashes of \nhot pepper sauce.\u0026nbsp; Serve spooned over hot buttered toast.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E\n - any leftovers are great mixed with cooked macaroni.\u0026nbsp; Place into a \ncasserole dish, cover with more grated cheese and bake until heated \nthrough and the cheese on top is melted and bubbling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-iqxXsdevXaw\/WWIV_PRBCwI\/AAAAAAABEV0\/EcRr8C-lEaM1ulY7U3g8JGzo9wKHq5eqgCLcBGAs\/s1600\/DSCN2925.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1569\" data-original-width=\"1600\" height=\"626\" src=\"https:\/\/3.bp.blogspot.com\/-iqxXsdevXaw\/WWIV_PRBCwI\/AAAAAAABEV0\/EcRr8C-lEaM1ulY7U3g8JGzo9wKHq5eqgCLcBGAs\/s640\/DSCN2925.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThis is the type of dish we both love very much.\u0026nbsp; Simple, delicious and comforting.\u0026nbsp; It's perfect for a weeknight, and it doesn't heat up the kitchen.\u0026nbsp; All you need is a simple salad on the side and dinner is served!\u0026nbsp; I had mine on whole wheat toast. Todd had his on white toast.\u0026nbsp; Both are good. Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-NH-vUfMRylY\/WWIaRnnRSvI\/AAAAAAABEXM\/lIV-EFS7rWIgk7zUBxjMQDPJGXhvMvtgQCLcBGAs\/s1600\/089413-1-1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-NH-vUfMRylY\/WWIaRnnRSvI\/AAAAAAABEXM\/lIV-EFS7rWIgk7zUBxjMQDPJGXhvMvtgQCLcBGAs\/s400\/089413-1-1.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - The tomatoes I used for this are the Cirio Polpa Fine chopped tomatoes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRound tomatoes, deseeded, peeled, finely cut into pieces. This exquisite\n range offers four recipes, all with the taste and bouquet of Cirio’s \nauthentic Italian tomatoes. They are all perfect as a base ingredient to\n prepare pasta sauces and enrich other recipes:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n• Finely chopped \ntomatoes with a pinch of salt\u003Cbr \/\u003E\n• Finely chopped with a pinch of salt and a\n hint of basil\u003Cbr \/\u003E\n• Finely chopped tomatoes with a pinch of salt and chilli\u003Cbr \/\u003E\n\u0026nbsp;• Finely chopped tomatoes with a pinch of salt, garlic and onion.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe small, lightweight light Tetra carton allows for easy stocking in your \nkitchen cupboards and it’s easier and safer to open than glass bottles \nor tin cans. Plus, as well as being convenient, the packaging is \neco-friendly and reduces waste, which is in tune with today’s \nenvironmentally conscious consumer."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3573728705121947464\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/tomato-rarebit.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3573728705121947464"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3573728705121947464"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/tomato-rarebit.html","title":"Tomato Rarebit"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-yQa1juYU3b4\/WWIU9GlPJtI\/AAAAAAABEVM\/WBr_r87mu6YDw_qmFy_IIfMzj9EXVYkuQCLcBGAs\/s72-c\/Cover%2BTomato%2BRarebit.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5801501502934798037"},"published":{"$t":"2017-06-18T04:00:00.002+01:00"},"updated":{"$t":"2022-02-09T13:19:34.481+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dried fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Earl Grey Fruited Tea Loaf"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-iWW5h2pP31M\/WUEu4EYQvSI\/AAAAAAABBRE\/ILDfsFTMnEsdoM3rubw8tbI5aYW62xshgCLcBGAs\/s1600\/DSCN2494.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"1543\" data-original-width=\"1600\" height=\"616\" src=\"https:\/\/4.bp.blogspot.com\/-iWW5h2pP31M\/WUEu4EYQvSI\/AAAAAAABBRE\/ILDfsFTMnEsdoM3rubw8tbI5aYW62xshgCLcBGAs\/w640-h616\/DSCN2494.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nMy husband is a very simple man with very simple tastes.\u0026nbsp; There is nothing he loves more than a fruit tea loaf, and this is one of the best.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe recipe has been adapted from one I found in the cookery book, Supper For a Song by Tamasin Day-Lewis.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-f1UBwe1OoHs\/WUEu-f7SJGI\/AAAAAAABBRM\/PwGmdraWiEs6X8yjogeek51j8VifpMrZgCLcBGAs\/s1600\/DSCN2495.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"1140\" data-original-width=\"1600\" height=\"454\" src=\"https:\/\/2.bp.blogspot.com\/-f1UBwe1OoHs\/WUEu-f7SJGI\/AAAAAAABBRM\/PwGmdraWiEs6X8yjogeek51j8VifpMrZgCLcBGAs\/w640-h454\/DSCN2495.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIts a really simple loaf to make but does need some prior planning, as you need to soak the fruit overnight in an amount of Earl Grey Tea, which really helps to plump up the fruit nicely.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love the flavours of Earl Grey, with the Bergamot . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SqQMqlKs-po\/WUEu86OEhMI\/AAAAAAABBRI\/ivN9QIfC1SEYjSEirFuQeFo-97BpPdCxgCLcBGAs\/s1600\/DSCN2496.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"1504\" data-original-width=\"1600\" height=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-SqQMqlKs-po\/WUEu86OEhMI\/AAAAAAABBRI\/ivN9QIfC1SEYjSEirFuQeFo-97BpPdCxgCLcBGAs\/w640-h600\/DSCN2496.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI like to use a really nice fruit when I make a fruit loaf. I use a quality dried fruit mix, with plenty of sultanas, currants, raisins and cherries.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI also added some dried cranberries to the mix, but dried blueberries would also be nice.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tS3S8Fjzs4s\/WUEvCraFuSI\/AAAAAAABBRQ\/wrhK53nKMSsoNkd1aeTuKPgbsTU7HwXUgCLcBGAs\/s1600\/DSCN2497.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1519\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-tS3S8Fjzs4s\/WUEvCraFuSI\/AAAAAAABBRQ\/wrhK53nKMSsoNkd1aeTuKPgbsTU7HwXUgCLcBGAs\/w606-h640\/DSCN2497.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"606\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIts also very low in fat, in that there is no fat added.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EJust the soaked fruit, some dark brown sugar, a beaten egg and some self rising flour.\u0026nbsp;\u0026nbsp; It goes together lickety split!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou can easily make your own self rising flour by adding 1 1\/2 tsp of baking powder and 1\/4 tsp salt to each cup of flour.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-tFgDeUjIecY\/WUEvJrtIqGI\/AAAAAAABBRY\/33QQyehYbY8F1N-JTIknU6vG3TCnANNOACLcBGAs\/s1600\/DSCN2498.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"1464\" data-original-width=\"1600\" height=\"584\" src=\"https:\/\/4.bp.blogspot.com\/-tFgDeUjIecY\/WUEvJrtIqGI\/AAAAAAABBRY\/33QQyehYbY8F1N-JTIknU6vG3TCnANNOACLcBGAs\/w640-h584\/DSCN2498.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis is delicious cut into thin slices.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou can toast it or not\u0026nbsp; . . .\u0026nbsp; but a tiny bit of softened butter is also a great addition when you come down to eating it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-KukKS_OF-YM\/WUEvNlCWNhI\/AAAAAAABBRc\/Yc4KmoYX_Eog_Fxl4zeYXcBncR7FnqOyQCLcBGAs\/s1600\/DSCN2499.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"1513\" data-original-width=\"1600\" height=\"604\" src=\"https:\/\/2.bp.blogspot.com\/-KukKS_OF-YM\/WUEvNlCWNhI\/AAAAAAABBRc\/Yc4KmoYX_Eog_Fxl4zeYXcBncR7FnqOyQCLcBGAs\/w640-h604\/DSCN2499.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nOh boy . . .\u0026nbsp; a lightly buttered slice of this goes down really well with a nice drink at breakfast, or for coffee time, tea time, or just because, just because . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003Ejust because you fancy something a little bit like this.\u0026nbsp; Oh we are so naughty sometimes!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-dfN-9QbS1No\/WUEvY5c5psI\/AAAAAAABBRg\/MHw7fXYqTn8JdX-NzmE92_dwoYSTYi87wCLcBGAs\/s1600\/DSCN2500.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"1447\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/4.bp.blogspot.com\/-dfN-9QbS1No\/WUEvY5c5psI\/AAAAAAABBRg\/MHw7fXYqTn8JdX-NzmE92_dwoYSTYi87wCLcBGAs\/w640-h578\/DSCN2500.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Earl Grey Fruited Tea Loaf*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 2 pound loaf\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/earl-grey-fruited-tea-loaf\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis\n is a moist and fruity loaf that is delicious sliced thinly and \nbuttered, toasted or not as you please.\u0026nbsp; Plan ahead as you must soak the\n fruit overnight prior to baking. I use a luxury mix of fruit, which has\n dried currants, sultanas, raisins, dried cranberries and cherries. This\n loaf keeps beutifully and freezes well. You can keep it for about a \nweek wrapped in greaseproof paper, foil or in an airtight tin.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n400g mixed dried fruit (2 2\/3 cups)\u003C\/div\u003E\n120g dark muscovado sugar (1\/2 cup, plus 1 TBS, packed, can use dark brown sugar)\u003C\/div\u003E\n300ml hot earl grey tea, freshly made and strongly steeped (1 1\/3 cups)\u003C\/div\u003E\n225g self raising flour (1 1\/4 cups plus 3 tsp)\u003C\/div\u003E\n1 large free range egg, beaten lightly\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace the fruit into a bowl along with the sugar. Pour the hot tea over it.\u0026nbsp; Cover with a tea towel and leave to set overnight.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 2 pound loaf tin and line it with baking paper.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSift\n the flour over the dried fruit in the bowl and add the beaten egg. Stir\n everything together until combined.\u0026nbsp; Spread into the prepared loaf tin.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake\n for 1 hour.\u0026nbsp; Reduce the oven temperature to 160*C\/325*F\/ gas mark 3.\u0026nbsp; \nBake for an additional 25 to 30 minutes, or until a toothpick inserted \nin the centre comes out clean.\u0026nbsp; Cool in the tin on a wire rack.\u0026nbsp; Turn \nout once cold and remove the paper.\u0026nbsp; Store airtight.\u0026nbsp; I like to leave it\n overnight before slicing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-mT6Lk_Httyg\/WUEvdOLLpyI\/AAAAAAABBRk\/eC6bmOv40QMyB28sHu6OWMKvyL75vjDjwCLcBGAs\/s1600\/DSCN2501.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"1561\" data-original-width=\"1600\" height=\"624\" src=\"https:\/\/2.bp.blogspot.com\/-mT6Lk_Httyg\/WUEvdOLLpyI\/AAAAAAABBRk\/eC6bmOv40QMyB28sHu6OWMKvyL75vjDjwCLcBGAs\/w640-h624\/DSCN2501.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nSimple and old fashioned.\u0026nbsp; You can't get much better than this!\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pn8RF3qkrvY\/YEy3nFDu9oI\/AAAAAAADLG0\/j8nebB97rigIWa-KB2wirbcYGoEwSsj3QCLcBGAsYHQ\/s640\/DSCN2497.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Earl Grey Fruited Tea Loaf\" border=\"0\" data-original-height=\"640\" data-original-width=\"607\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-pn8RF3qkrvY\/YEy3nFDu9oI\/AAAAAAADLG0\/j8nebB97rigIWa-KB2wirbcYGoEwSsj3QCLcBGAsYHQ\/w608-h640\/DSCN2497.JPG\" title=\"Earl Grey Fruited Tea Loaf\" width=\"608\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp style=\"background-color: white; border: none; box-shadow: none; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none; box-shadow: none; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none; box-shadow: none; box-sizing: border-box; color: #4e4d4c; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; outline: currentcolor none medium; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003E\u003Cspan style=\"font-family: inherit; font-size: small;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"adunitwrapper content_btf_wrapper mv-size-728x90\" data-wrapper=\"content_11_btf\" id=\"content_11_btf_wrapper\" style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: 104px; margin: 10px auto 20px; min-height: 104px; overflow: hidden; position: relative; text-align: center; width: 728px;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5801501502934798037\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/earl-grey-fruited-tea-loaf.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5801501502934798037"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5801501502934798037"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/earl-grey-fruited-tea-loaf.html","title":"Earl Grey Fruited Tea Loaf"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-iWW5h2pP31M\/WUEu4EYQvSI\/AAAAAAABBRE\/ILDfsFTMnEsdoM3rubw8tbI5aYW62xshgCLcBGAs\/s72-w640-h616-c\/DSCN2494.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5464106845866002509"},"published":{"$t":"2017-05-18T04:00:00.000+01:00"},"updated":{"$t":"2017-05-18T04:00:16.044+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jam"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Apricot Bread \u0026 Butter Pudding"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s1600\/DSCN1927.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"392\" src=\"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s400\/DSCN1927.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI found myself with half a loaf of stale white bread this week.\u0026nbsp; I had bought it to make sandwiches with the other day and it didn't get all used up.\u0026nbsp; I don't like waste so I thought I would make one of Todd's favourite desserts.\u0026nbsp; Bread and Butter Pudding.\u0026nbsp; He doesn't get it very often because most of the time we use whole wheat bread with a bit of rye in it and that doesn't translate very well into a bread and butter pudding. Although having said that I have never really tried. Food for thought there folks, food for thought\u0026nbsp; . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-m3vK4p8MYiI\/WRw7fdEUZoI\/AAAAAAAA9TU\/3FTBSLjo7KszafYhzGCq1wxjmMFc_nlQgCLcB\/s1600\/DSCN1912.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/3.bp.blogspot.com\/-m3vK4p8MYiI\/WRw7fdEUZoI\/AAAAAAAA9TU\/3FTBSLjo7KszafYhzGCq1wxjmMFc_nlQgCLcB\/s400\/DSCN1912.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI think Bread and Butter Pudding has to be one of the easiest puddings to make. If you can butter bread, you can make bread and butter pudding! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Yg5aCwZdtbU\/WRw7eiUK4eI\/AAAAAAAA9TQ\/58WCpFn0qXIJKcc2X3x8IIfSYQvLkkiUACLcB\/s1600\/DSCN1913.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"366\" src=\"https:\/\/2.bp.blogspot.com\/-Yg5aCwZdtbU\/WRw7eiUK4eI\/AAAAAAAA9TQ\/58WCpFn0qXIJKcc2X3x8IIfSYQvLkkiUACLcB\/s400\/DSCN1913.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou want your bread to be quite stale. (NOT moldy.)\u0026nbsp; If it is a tiny bit dry, so much the better. That allows it to soak up the custard better. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ObDr_enyEYo\/WRw7eSbB5kI\/AAAAAAAA9TM\/DK8SjGyYMggE0Jh-LXWFzs6LMkEO05_JACLcB\/s1600\/DSCN1914.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/2.bp.blogspot.com\/-ObDr_enyEYo\/WRw7eSbB5kI\/AAAAAAAA9TM\/DK8SjGyYMggE0Jh-LXWFzs6LMkEO05_JACLcB\/s400\/DSCN1914.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOf course you can make it just with slices of buttered bread, but why not add something special and make it with buttered jam sandwiches . . .\u0026nbsp; apricot jam sandwiches!!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9TY\/2E2GBN6zAbIXeInY6DP8r2iM10hbR2bMACLcB\/s1600\/DSCN1923.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"360\" src=\"https:\/\/3.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9TY\/2E2GBN6zAbIXeInY6DP8r2iM10hbR2bMACLcB\/s400\/DSCN1923.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHaving said that any jam would work.\u0026nbsp; Strawberry.\u0026nbsp; Raspberry.\u0026nbsp; Black currant.\u0026nbsp; Blueberry. Cherry. Apricot is especially fine however, plus you have the added bonus of it not dying your pudding an un-godly freakish grey colour.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-VuWAnoagL5U\/WRw7neRo_8I\/AAAAAAAA9Tc\/aGOibtu2Lh06PMBuZ-gPoWRodYVoQfvigCLcB\/s1600\/DSCN1924.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"382\" src=\"https:\/\/3.bp.blogspot.com\/-VuWAnoagL5U\/WRw7neRo_8I\/AAAAAAAA9Tc\/aGOibtu2Lh06PMBuZ-gPoWRodYVoQfvigCLcB\/s400\/DSCN1924.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOther than the setting time for the custard to soak into the bread, it goes together really quickly and is delicious served slightly warm with lashings of double cream.\u0026nbsp; Rich.\u0026nbsp; Delicious.\u0026nbsp; The perfect pud to spoil a husband with on a rainy day. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SVA4_XVPF5M\/WRw7p24wx9I\/AAAAAAAA9Tg\/1gPgexmnAXc-hicOXLjsVoBa6ZBRIT_WACLcB\/s1600\/DSCN1925.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-SVA4_XVPF5M\/WRw7p24wx9I\/AAAAAAAA9Tg\/1gPgexmnAXc-hicOXLjsVoBa6ZBRIT_WACLcB\/s400\/DSCN1925.JPG\" width=\"370\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u003Cb\u003E*Apricot Bread \u0026amp; Butter Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apricot-bread-butter-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious bread and butter pudding with the added twist of a layer of sweet apricot jam.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E2 TBS softened butter, plus extra for buttering the dish\u003Cbr \/\u003E8 thin slices of sturdy white bread (stale is best)\u003Cbr \/\u003Egood quality apricot jam\u003Cbr \/\u003Ethe grated zest of one lemon\u003Cbr \/\u003E330ml whole milk (1 1\/3 cup)\u003Cbr \/\u003E60ml\u0026nbsp; double cream (1\/4 cup)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E30g caster sugar (2 1\/2 TBS)\u003Cbr \/\u003Efreshly grated nutmeg\u003Cbr \/\u003Edemerara sugar for sprinkling\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-oisoAj-kLDs\/WRw7xP9Mm-I\/AAAAAAAA9To\/A7GJyWXqjj8DQum8k_WVMB2zSylavl5xgCLcB\/s1600\/DSCN1926.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/1.bp.blogspot.com\/-oisoAj-kLDs\/WRw7xP9Mm-I\/AAAAAAAA9To\/A7GJyWXqjj8DQum8k_WVMB2zSylavl5xgCLcB\/s400\/DSCN1926.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Butter a 2 pint pie dish with butter.\u0026nbsp; Set aside.\u0026nbsp; Preheat the oven to 180*C\/350*F\/Gas mark 4.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ETrim\n the crusts off of the bread and butter each slice on one side.\u0026nbsp; Spread \nhalf of the slices thickly with some apricot jam, on the unbuttered \nside.\u0026nbsp; Put together with the other half of the slices like little jam \nsandwiches, with the buttered sides showing on the outside of each.\u0026nbsp; Cut\n each sandwich in half diagonally and then place into the prepared \ndish.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the milk in\n a pan over low heat.\u0026nbsp; Add the lemon zest.\u0026nbsp; Scald.\u0026nbsp; (Heat just until you\n see bubbles appearing around the edges.\u0026nbsp; Do not let it boil.)\u0026nbsp; Whisk in\n the cream.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBreak the eggs into a bowl, add the sugar and beat \ntogether well.\u0026nbsp; Whisk in the heated milk slowly.\u0026nbsp; Strain the resulting \ncustard into a beaker, then pour this custard over the bread mixture.\u0026nbsp; \nLet stand for about 30 minutes so that it is absorbed somewhat.\u0026nbsp; \nSprinkle with some freshly grated nutmeg and a dusting of demerara \nsugar.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown.\u0026nbsp; Serve warm.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9Tw\/KAXgK7MsSXEcy56aeuVcir1nvwDIfdjaACEw\/s1600\/DSCN1923.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"360\" src=\"https:\/\/2.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9Tw\/KAXgK7MsSXEcy56aeuVcir1nvwDIfdjaACEw\/s400\/DSCN1923.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tk\/pZ0ptt-NkJMQQRcxcSag0UpNAp0pkl7twCLcB\/s1600\/DSCN1927.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou know, I really believe that it is the simple things in life which bring us the most joy, don't you?\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Note - I did dust it with a bit of icing sugar for photography purposes.\u0026nbsp; Its not really necessary to do that.\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5464106845866002509\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/apricot-bread-butter-pudding.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5464106845866002509"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5464106845866002509"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/apricot-bread-butter-pudding.html","title":"Apricot Bread \u0026 Butter Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s72-c\/DSCN1927.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6715980800909279484"},"published":{"$t":"2016-04-07T04:00:00.000+01:00"},"updated":{"$t":"2016-04-08T07:47:55.066+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beans and pulses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"}],"title":{"type":"text","$t":"Lassy Buns \u0026 Hot Dog and Baked Bean Casserole"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN6210_zpsrc4jya1s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6210_zpsrc4jya1s.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy sister shared this recipe with me on facebook the other day. \u0026nbsp; Lassy Buns. \u0026nbsp; Delicious scone type\/baking powder biscuit type of buns made with the goodness of molasses, cinnamon and a bit of cloves.\u0026nbsp; This is a down East recipe and the type of bread which might be offered at baked bean suppers!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN6211_zpsl0eonia0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6211_zpsl0eonia0.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI did a search and found the original recipe on \u003Ca href=\"http:\/\/stuffedatthegills.blogspot.co.uk\/2014\/08\/lassy-buns.html\" target=\"_blank\"\u003E\u003Cb\u003EStuffed at the Gills\u003C\/b\u003E\u003C\/a\u003E, which is a Newfie blog, so you just know they are good.\u0026nbsp; Newfies know how to cook and eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6212_zpsp5xwrzq0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6212_zpsp5xwrzq0.jpg\" height=\"363\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe dough was quite sticky and so I added more flour to it.\u0026nbsp; In any case they were delicious and I know I will make them again and again.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN6213_zpsonxdjzhn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6213_zpsonxdjzhn.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI served them, hot . . .\u0026nbsp; spread with butter, and along with a Hot Dog and Baked Bean Casserole that I make from time to time, and some coleslaw on the side.\u0026nbsp; It was all very delicious.\u0026nbsp; I felt like I was back home in a down East kitchen, where a pot of molasses is always on the table, and at the ready. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6214_zpswpwrzayn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6214_zpswpwrzayn.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Ci\u003E\u003Cb\u003E*Lassy Buns*\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EMakes\u0026nbsp; about 15 medium buns\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lassy-buns\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EA delicious kind of biscuit\/scone adapted from a recipe found on Stuffed at the Gill's.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E3 cups flour (420g\u0026nbsp; I needed a bit more)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E95g of sugar (1\/2 cup)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E1\/2 tsp salt\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E1 1\/2 tsp baking soda\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E2 tsp baking powder\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E1 tsp ground cinnamon\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E1\/4 tsp ground cloves, Optional\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E125ml molasses (1\/2 cup)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E(In the UK I use equal amounts of dark treacle and golden syrup\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E125g butter (1\/2 cup)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E125ml milk (1\/2 cup)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E1 free range egg\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cimg alt=\" photo DSCN6215_zpscb7krdnf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6215_zpscb7krdnf.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"color: black;\"\u003EPreheat oven to 200*C\/400*F\/ gas mark 6. Line a cookie sheet with baking paper.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl, whisk together the dry ingredients together, mixing well.\u0026nbsp; Set\u0026nbsp; aside.\u003Cbr \/\u003E\u003Cbr \/\u003EIn\n\n a small microwave-proof bowl, combine molasses, butter and milk.\u0026nbsp; \nMicrowave for 40 seconds or until butter is starting to melt.\u0026nbsp; Whisk to \ncombine.\u0026nbsp; The mixture should be warm, not hot.\u0026nbsp; If its hot let it cool \ndown.\u0026nbsp; whisk in the egg and vanilla.\u003Cbr \/\u003E\u003Cbr \/\u003EMake a well in the dry ingredients and pour in the wet mixture.\u0026nbsp; Gently mix together to form a soft dough.\u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003ETurn\n dough out onto a well floured surface and gently knead 3 or 4 times to \nbring the dough together.\u0026nbsp; Pat dough out into a rectangle or circle \nabout an inch high.\u0026nbsp; Using a well floured biscuit cutter cut out the \nbuns and lay on the prepared baking sheet.\u0026nbsp; You may have the \nbuns touching for soft sides or leave a little space between for crusty \nsides.\u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003EBake 12-15 minutes, until puffed, set and golden brown \non the bottoms.\u0026nbsp; Serve warm for the best flavour, but they are also good\n cold with butter and jam.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cimg alt=\" photo DSCN6217_zpsygnhtjhr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6217_zpsygnhtjhr.jpg\" height=\"396\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"color: black;\"\u003EThis is a quick and easy casserole to throw together.\u0026nbsp; \u003Cspan style=\"font-family: inherit;\"\u003EI always keep the ingredients on\u003Cspan style=\"font-family: inherit;\"\u003E hand for when I just want to have \u003Cspan style=\"font-family: inherit;\"\u003Esomething which is tasty but doesn't take a lot of effort.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN6224_zpscbpbuevb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6224_zpscbpbuevb.jpg\" height=\"388\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EI\u003Cspan style=\"font-family: inherit;\"\u003Et's a real rib sticker.\u0026nbsp; Sometimes I bake cornbread to go along with it \u003Cspan style=\"font-family: inherit;\"\u003Eor b\u003Cspan style=\"font-family: inherit;\"\u003Eiscuits, or even bread.\u0026nbsp; The coleslaw is \u003Cspan style=\"font-family: inherit;\"\u003Ethe perfect \u003Cspan style=\"font-family: inherit;\"\u003Eaccompani\u003Cspan style=\"font-family: inherit;\"\u003Ement.\u0026nbsp; You can find \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2015\/05\/hot-hamburger-platter-with-fries-and.html\" target=\"_blank\"\u003E\u003Cb\u003Emy recipe f\u003C\/b\u003E\u003C\/a\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2015\/05\/hot-hamburger-platter-with-fries-and.html\" target=\"_blank\"\u003E\u003Cb\u003Eor that \u003C\/b\u003E\u003C\/a\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2015\/05\/hot-hamburger-platter-with-fries-and.html\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cspan style=\"font-family: inherit;\"\u003EJust scroll down the page.\u0026nbsp; Today I added raisins to the mix\u003Cspan style=\"font-family: inherit;\"\u003E.\u0026nbsp; Delicious!\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN6229_zpsoh1wphhv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6229_zpsoh1wphhv.jpg\" height=\"400\" width=\"389\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Hot Dog and Baked Bean Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheats-baked-beans\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSimple, hearty and delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n3 tins of haricot beans, drained and rinsed (300g each, 12 ounces each)\u003C\/div\u003E\n1 tin of chopped tomatoes in tomato juice, undrained (400g, 14 ounces)\u003C\/div\u003E\n1\/2 cup boiling water\u003C\/div\u003E\n2 TBS of dark soft brown sugar\u003C\/div\u003E\n2 TBS molasses\u003C\/div\u003E\n1 tsp dijon mustard\u003C\/div\u003E\n1 TBS cider vinegar\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\nsplash of hot sauce\u003C\/div\u003E\n1 tsp onion powder\u003C\/div\u003E\n1 package of frankfurters, sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n all of the ingredients together in a casserole dish until well \ncombined.\u0026nbsp; Cover tightly and bake for 45 minutes to an hour, until \nbubbling, and somewhat thickened.\u0026nbsp; Uncover and bake for an additional 10\n minutes to brown the top.\u0026nbsp; If you think it is too thick, you can add a \nbit of stock or water.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 15996_1_zpsgmcvo9ji.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/15996_1_zpsgmcvo9ji.jpg\" height=\"320\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the tomatoes I like to use for this are Cirio chopped tomatoes in tomato juice.   Why?  Coz they are the best and I love them.  I know.  I always say that, but  . . .  it's true and when I find ingredients that I really, I just hafta share.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6231_zpsf4zakvdl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6231_zpsf4zakvdl.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6715980800909279484\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/lassy-buns-hot-dog-and-baked-bean.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6715980800909279484"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6715980800909279484"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/lassy-buns-hot-dog-and-baked-bean.html","title":"Lassy Buns \u0026 Hot Dog and Baked Bean Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-243028536338671118"},"published":{"$t":"2016-02-05T04:00:00.000+00:00"},"updated":{"$t":"2016-02-05T04:00:07.172+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"for the kids"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"}],"title":{"type":"text","$t":"Tuna Tug Boats"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN5055_zpsbz4yb6yb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5055_zpsbz4yb6yb.jpg\" height=\"263\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is an oven sandwich that I used to make often for my kids when they were growing up.\u0026nbsp; They're delicious, simple to make and they use ingredients I normally have in my larder.\u0026nbsp; So they are a bit of a store cupboard meal.\u0026nbsp; Also\u0026nbsp; if you use low fat cheese and mayonnaise, they are not that unhealthy.\u0026nbsp; Especially if you serve them with some vegetable sticks or salad on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN5056_zpsrhujuzd7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5056_zpsrhujuzd7.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlso I would only use tuna in spring water for this, not brine or olive oil, and I'll let you in on a little secret . . .\u0026nbsp; when I was a very young woman and grocery shopping one day, an old Italian woman told me (as I was perusing the tuna shelf) to never buy anything but Albacore Tuna.\u0026nbsp; She said the rest was garbage.\u0026nbsp; I picked up a can of the albacore and I have to say she was right.\u0026nbsp; There is no comparison.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5057_zpsmaxobfu3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5057_zpsmaxobfu3.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;This is a case where you really do get what you pay for and in this case it is worth the extra pennies to buy albacore.\u0026nbsp; This same woman also told me that carrots with a blunt rounded end were sweeter, and she was right about that as well.\u0026nbsp; These old cooks . . .\u0026nbsp; they know what they are talking about.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5058_zpsbgeaasvd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5058_zpsbgeaasvd.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one of those recipes where you will find that the basic filling is really tasty, but it's also not hard to charge it up and adapt according to what you have on hand and like.\u0026nbsp; Try adding some chopped celery for extra crunch, or chopped green or black\u0026nbsp; olives.\u0026nbsp; All are very good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5059_zpsnqh1dpju.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5059_zpsnqh1dpju.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's one case where you will find that one tin of tuna will feed the whole family, quite satisfactorily and all will enjoy . . .\u0026nbsp; and there are not too many things that you can say that about.\u0026nbsp; (You will find that the tins of Albacore Tuna, actually have more tuna in them and less water, so you are really getting value for money spent in the long run.)\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5060_zpshu0nhulr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5060_zpshu0nhulr.jpg\" height=\"400\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Tuna Tug Boats*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tuna-tug-boats\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is an oldie but a goodie. My kids always loved these, and I did too!\u0026nbsp; Quite simply delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 (200g) tin of albacore tuna, drained and flaked (6.5 ounces)\u003C\/div\u003E\n(I use the one in water)\u003C\/div\u003E\n72g of good mayonnaise (1\/3 cup) (I use the low fat)\u003C\/div\u003E\na heaped dessert spoon of sweet pickle relish\u003C\/div\u003E\n(Over here the one labeled New York Deli relish by French's)\u003C\/div\u003E\n2 TBS finely chopped spring onions\u003C\/div\u003E\n1\/2 tsp dijon mustard\u003C\/div\u003E\npinch salt and black pepper\u003C\/div\u003E\n120g of strong cheddar cheese, grated (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n(again I use the low fat)\u003C\/div\u003E\n\u003Cdiv\u003E\n4 hot dog buns, split open\u003C\/div\u003E\n4 TBS of grated strong cheddar cheese to finish\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN5061_zpsymoely8q.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5061_zpsymoely8q.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Have ready a baking dish large enough to fit the hot dog buns snug together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMash\n together the tuna, mayo, relish, onions, mustard along with the salt \nand pepper.\u0026nbsp; Stir in the first amount of cheddar cheese.\u0026nbsp; Fill the buns \nwith this mixture, dividing it equally amongst them.\u0026nbsp; Place into the \nbaking dish next to each other.\u0026nbsp; Sprinkle 1 TBS of cheese over top of \neach.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5062_zpsnn7ctuci.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5062_zpsnn7ctuci.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 25 to 30 minutes, until the filling is hot \nand bubbly and the buns are golden.\u0026nbsp; Allow to stand for 5 minutes before\n serving.\u0026nbsp; Serve warm.\u0026nbsp; Potato chips or french fries are great go withs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5065_zpsgnzzuyq6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5065_zpsgnzzuyq6.jpg\" height=\"400\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd had his with Dusty Fries . . .\u0026nbsp; simply oven chips dusted with some garlic and onion powders, paprika and a bit of Parmesan Cheese before baking.\u0026nbsp; I had a nice salad with mine.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/243028536338671118\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/tuna-tug-boats.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/243028536338671118"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/243028536338671118"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/tuna-tug-boats.html","title":"Tuna Tug Boats"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8259585098553540976"},"published":{"$t":"2016-01-10T04:00:00.000+00:00"},"updated":{"$t":"2016-01-10T04:00:11.563+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Fudge Brownie Pudding Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4717_zpsxacexdsp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4717_zpsxacexdsp.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's hard to believe but a week ago today Tatiana flew back to Greece.\u0026nbsp; This past week has just flown by.\u0026nbsp; It's crazy quickly time is already passing so far this year!\u0026nbsp; The day before she left her friend Richard came up for a visit along with his friend Kasia (She loves Cockers too!) and I made a late lunch\/early supper for us all to enjoy.\u0026nbsp; Nothing special really. \u0026nbsp; A leftover tortiere from Christmas, mash, vegetables, salad and then for dessert I knocked together this Fudge Brownie Pudding Cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN4718_zpsoxsnerw8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4718_zpsoxsnerw8.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not much to look at really, but for what it is lacking in looks it more than makes up for in deliciousness.\u0026nbsp; I reckon just about everyone must have a recipe kicking around their recipe file for this old fashioned pudding!\u0026nbsp; I've been making it for yonks and yonks.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4714_zpsq87cohv4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4714_zpsq87cohv4.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's also very easy and economical to make. \u0026nbsp; You simply make a chocolate batter and then spread it in a dish.\u0026nbsp; A sugar and cocoa mixture is spread on top of the batter . . . and then a cup of water is poured over all and you bang it into the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4719_zpsqia2ogi1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4719_zpsqia2ogi1.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLike magic the cake batter rises up and the sugar and water create a type of chocolate sauce which sinks to the bottom. \u0026nbsp; Hence the name Fudge Brownie Pudding Cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4720_zpsmctbmwa1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4720_zpsmctbmwa1.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't know anyone who doesn't love this pudding . . .\u0026nbsp; well, except for Todd maybe (he had fruitcake and was happy) . . .\u0026nbsp; served warm, spooned into bowls . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4721_zpsiuhgqhf9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4721_zpsiuhgqhf9.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith cream poured over top, or ice cream melting down into the crevices or with dollops of Greek yogurst like I served with it last Saturday, it always goes down a real treat!\u0026nbsp; It doesn't photograph very well, but then again\u0026nbsp; . . .\u0026nbsp; chocolate only ever very rarely does.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4722_zpsfcdpqqvb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4722_zpsfcdpqqvb.jpg\" height=\"387\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Fudge Brownie Pudding Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/fudge-brownie-pudding-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a really old recipe that I have had in my Big Blue Binder for years \nand years.\u0026nbsp; Simple and delicious. My family always loved it.\u0026nbsp; You can \nserve it with vanilla ice cream, whipped cream or even dollops of plain \nyogurt!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n140g of plain flour (1 cup)\u003C\/div\u003E\n145g of caster sugar (3\/4 cup)\u003C\/div\u003E\n2 TBS unsweetened cocoa powder (not hot chocolate drink mix)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n120ml milk (1\/2 cup)\u003C\/div\u003E\n2 TBS butter, melted\u003C\/div\u003E\n1 tsp vanilla\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo top:\u003C\/div\u003E\n95g of caster sugar (1\/2 cup)\u003C\/div\u003E\n110g of soft light brown sugar (1\/2 cup Packed)\u003C\/div\u003E\n28g\u0026nbsp; unsweetned cocoa powder (1\/4 cup)\u003C\/div\u003E\n425ml of cold water (2 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN4724_zpsn9yv57fz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4724_zpsn9yv57fz.jpg\" height=\"400\" width=\"375\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark .\u0026nbsp; Butter an 8 inch square baking dish.\u0026nbsp; Set aside.\u003C\/div\u003E\nSift\n the flour, cocoa powder and sugar into a bowl along with the baking \npowder and salt.\u0026nbsp; Combine the milk, melted butter and vanilla.\u0026nbsp;\u0026nbsp; Stir \ninto the dry ingredients until no dry flour is visible.\u0026nbsp; Spread into the\n prepared baking dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4725_zpslx1ozqxs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4725_zpslx1ozqxs.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the sugars and cocoa powder \nfor the topping together to combine evenly and then sprinkle it evenly \nover top of the batter. Shake the pan a bit to even it out.\u0026nbsp; Pour the \ncold water over top.\u0026nbsp; Do not stir.\u0026nbsp; Put into the oven immediately.\u0026nbsp;\u0026nbsp;\u0026nbsp; \nBAke for 40 to 45 minutes. As it bakes the cake rises to the rop, \ncreating a fudgy chocolate pudding on the bottom.\u0026nbsp; The cake is done when\n the edges turn brown and crispy and the top is shiny and dry to the \ntouch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4727_zpsp1puzazo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4727_zpsp1puzazo.jpg\" height=\"400\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAllow to cool for 15 minutes before serving.\u0026nbsp; Scoop \nslices of cake out along with some of the pudding from beneath to serve \nand top as desired.\u003C\/div\u003E\nNote -\u0026nbsp; You can also stir some chopped toasted nuts, fresh fruit, or chocolate chips to the batter before baking."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8259585098553540976\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/fudge-brownie-pudding-cake.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8259585098553540976"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8259585098553540976"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/fudge-brownie-pudding-cake.html","title":"Fudge Brownie Pudding Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2671743558631069055"},"published":{"$t":"2015-07-11T04:00:00.000+01:00"},"updated":{"$t":"2015-07-11T04:00:05.544+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Berries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dumplings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Bumbleberry Slump"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2355_zpsqcjkjzsi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2355_zpsqcjkjzsi.jpg\" height=\"394\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe grow a lot of our own soft fruits in our garden . . .\u0026nbsp; tay berries (a cross between a black and rasp berry), raspberries, blackberries, blueberries, gooseberries, strawberries and black currants. \u0026nbsp; They all start to ripen about the same time.\u0026nbsp; And right now is the peak time for the logan, rasp and\u0026nbsp; strawberries, and the black currants.\u0026nbsp; Oh and gooseberries.\u0026nbsp; The blueberries are not quite ready yet, but in a few weeks\u003Ci\u003E they\u003C\/i\u003E will begin . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN2330_zps2qitlzq7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2330_zps2qitlzq7.jpg\" height=\"400\" width=\"389\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm not complaining!\u0026nbsp; But it's either a glut day or a day when there is not enough of any one in particular to do anything with, but you know if you leave them they will rot day, and so today Todd came in with a big bowl of mixed berries.\u0026nbsp; What to do . . .\u0026nbsp; what to do . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2356_zpsqc5clnzs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2356_zpsqc5clnzs.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA slump is always a welcome dish around here.\u0026nbsp; Todd's eyes light up when I make a slump . . .\u0026nbsp; I think it's the buttery dumplings on top . . .\u0026nbsp; he is a dumpling man, and these dumplings are sweet and buttery . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2358_zpsdbd454mw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2358_zpsdbd454mw.jpg\" height=\"372\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd oh so light\u0026nbsp; . . .\u0026nbsp; like little fluffy puffs of air.\u0026nbsp; He does love a good dumpling . . .\u0026nbsp; almost as much as he loves stewed fruit . . .\u0026nbsp; and when your fruit is a tasty mix like this . . .\u0026nbsp; well, he is a very happy man!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2359_zpshyr45ua6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2359_zpshyr45ua6.jpg\" height=\"380\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe fruit is not overly sweet, which is good. \u0026nbsp; I like my fruit a bit on the tart side, but you can add more sugar if you want to.\u0026nbsp; The mix of berries is nice . . .\u0026nbsp; they kind of play off each other . . .\u0026nbsp; sweet tayberries, strawberries, raspberries\u0026nbsp; . . .\u0026nbsp; tart black currants and gooseberries . . .\u0026nbsp; perfect.\u0026nbsp; Together in this combination . . .\u0026nbsp; bumble berries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2360_zpsedxtgpen.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2360_zpsedxtgpen.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's a very tasty dessert.\u0026nbsp; Don't be tempted to lift the lid off the dumplings when they are cooking.\u0026nbsp; They won't cook properly if you do.\u0026nbsp; I use a glass lid . . .\u0026nbsp; that way I can tell that they are doing what they are supposed to be doing. \u0026nbsp; Served up with lashings of double cream coz we are really naughty that way\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2364_zps5eedwngk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2364_zps5eedwngk.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Bumbleberry Slump*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bumbleberry-slump\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n mix of summer berries, sweetened and simmered on the stove,\u0026nbsp; with \nbuttery dumplings which steam on top.\u0026nbsp; Delicious with cream or ice \ncream.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the berries:\u003C\/div\u003E\n4 cups fresh berries (I used strawberries, blueberries, tayberries, gooseberries and black currants) (600g)\u003C\/div\u003E\n1\/2 to 3\/4 cup of sugar (depending on the sweetness of your berries) ( 95- 145g)\u003C\/div\u003E\n1\/4 tsp ground cinnamon\u003C\/div\u003E\n1 tsp fresh lemon juice\u003C\/div\u003E\n1 tsp lemon zet\u003C\/div\u003E\n1\/3 cup water (78ml)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dumplings:\u003C\/div\u003E\n1 cup plain flour (140g)\u003C\/div\u003E\n1 1\/2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n2 TBS sugar\u003C\/div\u003E\n2 TBS cold butter\u003C\/div\u003E\n1\/3 cup whole milk (78ml)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream or ice cream to serve\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2365_zpslpif6df6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2365_zpslpif6df6.jpg\" height=\"379\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nWhisk\n the flour, baking powder, salt and sugar together.\u0026nbsp;\u0026nbsp; Cut in the butter \nwith a pastry blender, or rub in quickly with your fingertips until the \nfour resembles coarse meal.\u0026nbsp; Add the milk all at once and stir just to \nmoisten the flour.\u0026nbsp; Shape into a ball and set aside.\u0026nbsp; Try not to handle \nthe dough too much.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2366_zpswiddgbsi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2366_zpswiddgbsi.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the berries, sugar, cinnamon, \nlemon zest and juice and water in a medium deep skillet.\u0026nbsp; Stir to coat \nthe berries, and then bring to the boil.\u0026nbsp; Pinch off large lumps of dough\n and drop them onto the boiling berries.\u0026nbsp; You should get six dumplings.\u0026nbsp;\n Cover tightly, reduce the heat to a simmer.\u0026nbsp; Cook for 25 minutes \nwithout peeking at the dumplings.\u0026nbsp; To serve, spoon some of the fruit \ninto each of six dessert bowls and top each with a dumpling.\u0026nbsp; Serve warm\n with ice cream or pouring cream.\u0026nbsp;\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2671743558631069055\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/bumbleberry-slump.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2671743558631069055"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2671743558631069055"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/bumbleberry-slump.html","title":"Bumbleberry Slump"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3157869686407400526"},"published":{"$t":"2015-03-22T04:00:00.001+00:00"},"updated":{"$t":"2022-01-26T13:10:40.576+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Elizabeth's Lemon Meringue Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"619\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1100_zpstry27cdp.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had not baked a pie in a very long time. \u0026nbsp; It was different when I had a large family to feed . . .\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI often baked pies and tarts then, but with there only being two of us now, I don't often bake pies and tarts because I love them so very much and they are far too tempting for me. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI can't control my appetite when it comes to pie!\u0026nbsp; And my favourite pie of all has to be\u0026nbsp; . . . yep, you guessed it, Lemon Meringue!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1101_zpsh1xmowcy.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"635\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI quite simply adore Lemon Pie . . .\u0026nbsp; and so having one of these in the house is even more tempting than having any other kind.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis recipe here today is not your normal regular lemon meringue pie . . .\u0026nbsp; no, no, no\u0026nbsp; . . .\u0026nbsp; This one is a tad bit more special.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's my ex mother in law Elizabeth's recipe and I have been baking it for almost 40 years now.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"632\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1102_zpst0s7ykel.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nSo just what is it that makes this one special and that different than other Lemon Meringue pies?\u0026nbsp; Well . . .\u0026nbsp; this one has milk in it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's also a tad bit sweeter than other recipes.\u0026nbsp; The filling is opague, not translucent.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1103_zpsdmlsek5e.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"640\" \/\u003E \u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSilky . . .\u0026nbsp; creamy\u0026nbsp; . . .\u0026nbsp; rich. \u0026nbsp; With lots of lemon flavour and then just a hint of vanilla.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1104_zpsp1kivogf.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"637\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI can hear your eyebrows raising.\u0026nbsp; Vanilla?\u0026nbsp; you say??\u0026nbsp; Yes, vanilla.\u0026nbsp; Believe it or not Vanilla really enhances the flavour of lemon and vice versa.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou end up with an almost unctuosity . . . it's lemon, but not as you know it.\u0026nbsp; It's ultra lemon, but not smack in the face lemon.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"608\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1105_zpsllu1epdv.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt's subtle and yet\u0026nbsp; . . .\u0026nbsp; at the same time bold.\u0026nbsp;\u0026nbsp; You will just have to try it and see what I am talking about.\u0026nbsp;\u0026nbsp; Nothing artificial here.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's all natural.\u0026nbsp; And it's just plain good.\u0026nbsp; I think you will agree . . .\u0026nbsp; this could be \u003Ci\u003Eyour\u003C\/i\u003E \u003Cb\u003Enew\u003C\/b\u003E favourite pie too.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"619\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN11001_zpsy7sbmxv3.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Elizabeth's Lemon Meringue Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/elizabeth-s-lemon-meringue-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis\n delicious lemon pie has a different filling to what most people are \nused to seeing in a Lemon Pie.\u0026nbsp; This filling is more opague and not as \nbright yellow or as tart. It is somewhat sweeter than the regular \nfilling and quite delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the filling:\u003C\/div\u003E\n\u003Cdiv\u003E\n190g of granulated sugar (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n70g of sifted cake flour (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS cornflour (corn starch)\u003C\/div\u003E\n\u003Cdiv\u003E\n120ml of milk (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n225ml of boiling water (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\n60ml of fresh lemon juice (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n3 large free range egg yolks\u003C\/div\u003E\n\u003Cdiv\u003E\na dash of fresh lemon zest (optional)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp lemon extract\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp vanilla extract\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the meringue:\u003C\/div\u003E\n\u003Cdiv\u003E\n3 free range egg whites\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp cream of tartar\u003C\/div\u003E\n\u003Cdiv\u003E\n48g of caster sugar (1\/4 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nYou will also need one already baked pie shell\u0026nbsp; \u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1109_zpsi0uvyl3r.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"630\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFirst\n make the filling.\u0026nbsp; Whisk the sugar and flour together in the top of a \ndouble boiler, along with the corn flour.\u0026nbsp;\u0026nbsp; Whisk in the milk until \nsmooth, then whisk in the boiling water.\u0026nbsp; Add the butter.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EPlace the top\n of the double boiler over a pan of simmering water and cook, whisking \nfrequently, for about 20 minutes, or until the mixture has begun to \nthicken and bubble around the edges.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhisk together the lemon juice \nand egg yolks.\u0026nbsp;\u0026nbsp; Temper with a bit of the hot mixture and then slowly \nwhisk the egg mixture back into the hot\u0026nbsp; mixture.\u0026nbsp; Cook for a further 5 \nminutes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERemove from the heat and whisk in the lemon zest, and both \nextracts.\u0026nbsp;\u0026nbsp; Allow to cool.\u0026nbsp; If you think the filling is too thick, you \nmay whisk in boiling water, 1 TBS at a time, until you get the \nconsistency that you want to have.\u0026nbsp; \u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPour the filling into your prepared pie crust.\u0026nbsp; Allow to cool completely before proceeding.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1110_zpsdeymwteo.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Elizabeth's Lemon Meringue Pie\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1113_zpsvagff01x.jpg\" title=\"Elizabeth's Lemon Meringue Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWhisk\n together the egg whites and cream of tarter until the eggs become \nfoamy.\u0026nbsp; Keep whisking, adding the sugar a bit at a time until\u0026nbsp; the \nmixture forms thick glossy peaks.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EPile this mixture on top of the lemon\n filling, spreading it completely to the edges and sealing\u0026nbsp; in the \nfilling.\u0026nbsp; I like to pile it higher in the centre.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBrown in the hot \noven for about 10 minutes.\u0026nbsp;\u0026nbsp; Remove and allow to cool completely before \ncutting into wedges with a wet knife.\u0026nbsp; (This keeps the meringue from \nsticking to the knife.)\u003C\/div\u003E\n\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3157869686407400526\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/elizabeths-lemon-meringue-pie.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3157869686407400526"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3157869686407400526"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/elizabeths-lemon-meringue-pie.html","title":"Elizabeth's Lemon Meringue Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3950918790394813899"},"published":{"$t":"2013-09-03T04:00:00.000+01:00"},"updated":{"$t":"2013-09-12T07:57:28.313+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Mushrooms on Toast with Garlic, Pancetta and Oregano"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13605.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was going to be a Meatless Monday recipe, but I had a packet of pancetta that I needed to use up so . . . alas, into the mix they went, but if you want to go meatfree, just leave it out!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13606.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMushrooms on Toast was not anything I had ever contemplated eating before I moved over here in the year 2000.  I worked at a care home for the elderly that first year I was here and I was introduced to all sorts of wierd sounding dishes there . . . beans on toast, spaghetti on toast, mushrooms on toast, cheese on toast . . . cheese and onion sandwiches, cheese and tomato sandwiches . . . the list goes on and on!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13607.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was amazed and I think the cook at the home thought me a bit stupid when I asked them what they each were . . .   \"What's bean's on toast?\"   (Cue in incredulous stare)  \"Why . . . they are beans on toast! DUH!  Beans on toast I thought sounded quite good and they are . . . likewise spaghetti on toast . . . but let me tell you right now.  I was not impressed with the mushrooms on toast.  A tin of mushrooms heated and then spooned out onto toast.  Toast made all soggy from the mushroom liquid . . . mushrooms all rubbery and lacking in . . . well any real mushroom flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13610.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCome on now.  We can do better than that!  Had I been in charge those poor residents might have had something a lot tastier . . . something like these delicious mushrooms on toast!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13611.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrowned in a bit of olive oil with some red onions, pancetta and a touch of garlic and oregano . . . the mushrooms all nicely browned on the edges, the pancetta crispy . . .  the red onions, meltingly tender . . . a knob of butter stirred in at the end,  and then the whole lot spooned over crisp and buttery slices of tasty sour dough toast.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13618.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow THAT . . .  my friends . . .  is mushrooms on toast worth digging in to!  (If you're feeling truly indulgent, scrap some fresh Parmesan Cheese over top as well.  Scrummy yummy!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo MushroomsonToast_zps5b827f7d.jpg\" border=\"0\" height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/MushroomsonToast_zps5b827f7d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Mushrooms on Toast with Garlic, Pancetta and Oregano*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mushrooms-on-toast-with-garlic-pancetta-and-oregano\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeliciously  meaty mushrooms fried in olive oil, along with some cubed pancetta,  garlic, red onions and finished off with a knob of butter.  Served on  crisp toast, these are fabulous and make a great light supper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n250g of closed cup mushrooms (about 1 pound)\u003Cbr \/\u003E\n2 red onions, peeled and cut into wedges\u003Cbr \/\u003E\n2 fat cloves of garlic, peeled and crushed\u003Cbr \/\u003E\n4 sprigs of fresh oregano, leaves only, chopped\u003Cbr \/\u003E\n100g of cubes of pancetta (about 1\/2 cup)\u003Cbr \/\u003E\n2 TBS extra virgin olive oil\u003Cbr \/\u003E\na knob of butter\u003Cbr \/\u003E\n4 thick slices of sour dough bread, toasted and buttered\u003Cbr \/\u003E\nfreshly ground black pepper\u003Cbr \/\u003E\nsome chopped fresh flat leaf parsley\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWipe  the mushrooms clean and then cut them into thick slices.  Heat the  olive oil in a skillet.  Toss in the pancetta.  Cook and stir until  crisp.  Remove with a slotted spoon and set aside.  Add the mushrooms  and onions to the drippings in the pan.  Cook without disturbing until  the mushrooms begin to turn golden brown.  Stir and cook until they are  the desired doneness.  (I like lots of crispy edges.)  Toss in the  garlic and cook for about 2 minutes longer.  Add the cooked pancetta and  heat through.  Stir in the knob of butter, oregano and season with a  good grinding of black pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLay out the four slices of toast  on heated plates and spoon the cooked mushroom mixture over top,  dividing it equally amongst the four plates.  Sprinkle with parsley and  serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:  if desired you can shave some fresh parmesan cheese over top.  Very scrummy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8291_zps8e89d58d.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8291_zps8e89d58d.jpg\" width=\"343\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just have to tell you about the pan I cooked these fabulous mushrooms in.\u0026nbsp; I was so lucky to have been recently sent the Ozeri, Green Earth Pan to test out, and I have been putting it through it's paces.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nProduct Description:\u0026nbsp;\u0026nbsp; Utilizing GREBLON -- a natural ceramic coating from Germany, the Green \nEarth Pan by Ozeri is one of the world's first frying pans to achieve \nnon-stick perfection while remaining absolutely free of PTFE, PFOA and \nother harmful chemicals.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8294_zps7d7bb1c1.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8294_zps7d7bb1c1.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis version of the Green Earth Pan features a \ntextured ceramic cooking surface designed to prevent food bonding for \nsuperior non-stick performance. The elevations of the textured cooking \nsurface also create air pockets which distribute heat underneath food to\n enhance cooking performance. The Green Earth Pan's ceramic coating is \ncompletely free of PTFE and PFOA and is also far more durable and scratch-resistant than other \nnon-stick surfaces.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8292_zps43a4faeb.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8292_zps43a4faeb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith better non-stick properties, the Green Earth \nPan allows you to cook with as little as half the amount of oil normally\n used, and it makes cleaning a breeze. The Green Earth Pan by Ozeri is \nmade of the highest quality anodized aluminum that allows for even \ncooking and fantastic browning without the risk of hot spots.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8296_zps6df0dc38.jpg\" border=\"0\" height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_8296_zps6df0dc38.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt boasts a\n magnetized bottom for rapid heat transfer on induction stoves, and a \nheat resistant silicone coated handle.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say that I have really enjoyed using this pan.\u0026nbsp; Clean up is a breeze and it's performance is excellent!\u0026nbsp; Many thanks to MaryAnn for sending it to me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can buy this pan on\u003Ca href=\"http:\/\/www.amazon.co.uk\/Ozeri-Textured-Ceramic-Non-Stick-Coating\/dp\/B004CSXMP6\/ref=sr_1_sc_2?ie=UTF8\u0026amp;qid=1378968655\u0026amp;sr=8-2-spell\u0026amp;keywords=Ozieri+Green+Earth+Pan#productDescription\"\u003E\u003Cb\u003E Amazon.uk \u003C\/b\u003E\u003C\/a\u003Efor £28.95.\u0026nbsp; Well worth it in my opinion.\u0026nbsp; You can never under-estimate the value of a great frying pan!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3950918790394813899\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/mushrooms-on-toast-with-garlic-pancetta.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3950918790394813899"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3950918790394813899"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/mushrooms-on-toast-with-garlic-pancetta.html","title":"Mushrooms on Toast with Garlic, Pancetta and Oregano"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1726310574851763211"},"published":{"$t":"2013-07-08T04:00:00.000+01:00"},"updated":{"$t":"2013-12-18T06:42:56.812+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"}],"title":{"type":"text","$t":"Buffalo Chicken Casserole"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo TwoTwo_zpsf05e84c1.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/TwoTwo_zpsf05e84c1.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EI can't remember the first time I tasted Buffalo Chicken Wings, but I do remember it was love at first bite.\u0026nbsp;\u0026nbsp; Of course I love any kind of chicken wings . . . why oh why are the things that are so tasty so bad for you?\u0026nbsp;\u0026nbsp; It's just not fair!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7068_zps169eaceb.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7068_zps169eaceb.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThere is something pretty special about Buffalo Chicken Wings . . . you get all the richness of a fried chicken wing . . . with that crisp crunchy skin, that succulent chicken meat . . . slathered in a buttery hot and spicy sauce . . . and then the cool richness of blue cheese dressing.\u0026nbsp;\u0026nbsp; The three things just go soooo well together.\u0026nbsp;\u0026nbsp; Quite, quite irresistible really!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7070_zpsf91c5013.jpg\" border=\"0\" height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7070_zpsf91c5013.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis delicious casserole combines the fabulous qualities of those wings, but in a casserole form.\u0026nbsp;\u0026nbsp;\u0026nbsp; What could be better???\u0026nbsp; Not much I tell you!\u0026nbsp; (Except for maybe the real thing!!)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7075_zps466b7375.jpg\" border=\"0\" height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7075_zps466b7375.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nYou start by creating a delicious hot sauce\/marinade, which you combine with cubed chunks of baking potato to coat. \u0026nbsp; You then roast these in a hot oven until they are nicely browned . . . cooked through and tender on the insides, but crisp on the outsides. \u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7064_zps1894ce69.jpg\" border=\"0\" height=\"350\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7064_zps1894ce69.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nWhile those have been roasting, you marinate leftover roast chicken in another portion of that hot sauce. \u0026nbsp; Once the taters are all crisped up and down you sprinkle the chicken mixture over top and then sprinkle the whole lot with cheese . . .\u0026nbsp; both blue and cheddar cheeses.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7066_zps3826c471.jpg\" border=\"0\" height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7066_zps3826c471.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nAnd that's not all . . . oh\u0026nbsp; no . . . that's not all.\u0026nbsp; You then sprinkle the cheese topping with crisp nuggets of pancetta bacon and\u0026nbsp; chopped spring onion.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7077_zps1e962c59.jpg\" border=\"0\" height=\"334\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7077_zps1e962c59.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nThe whole thing gets banged back in the oven until the chicken is heated through and the cheese is all melty gooey . . . oh my . . . oh my.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7079_zps5637496c.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7079_zps5637496c.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTis a mighty delicious way to deal with chicken leftovers is all I can say . . . mighty delicious indeed.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E \u003Cimg alt=\" photo SAM_7069_zps08ec5741.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7069_zps08ec5741.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Buffalo Chicken Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/buffalo-chicken-casserole\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nYour favourite chicken wing taste . . . in an easy casserole!\u0026nbsp; Makes a great use of leftover roast chicken!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n3 cups of chopped cooked chicken\u003C\/div\u003E\n4 - 6 medium baking potatoes, washed and cubed\u003C\/div\u003E\n80ml good olive oil (1\/3 cup)\u003C\/div\u003E\n1 1\/2 tsp fine sea salt\u003C\/div\u003E\n2 tsp black pepper\u003C\/div\u003E\n1 TBS ground sweet paprika\u003C\/div\u003E\n1 TBS garlic powder\u003C\/div\u003E\n4 TBS hot sauce (you can use up to 2 TBS more if you like yours spicier)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS freeze dried parsley\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo finish:\u003C\/div\u003E\n\u003Cdiv\u003E\n100g of crumbled blue cheese\u0026nbsp; (1 cup)\u003C\/div\u003E\n240g of grated medium cheddar cheese (2 cups)\u003C\/div\u003E\n70g pack of pancetta cubes (1\/4 cup)\u003C\/div\u003E\n5 spring onions, chopped\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7089_zpsf305e294.jpg\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7089_zpsf305e294.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 230*C\/ 450*F\/ gas mark 8.\u0026nbsp;\u0026nbsp; Have ready a 9 by 13 inch baking dish.\u003C\/div\u003E\nWhisk\n the oil and seasonings together in a large bowl.\u0026nbsp; Remove a good TBS of \nit and set aside.\u0026nbsp; Toss in the potato cubes, giving them a good stir to \ncoat, then pour them into the baking dish, reserving any excess oil \nmixture in the bowl.\u0026nbsp; Add the reserved oil mixture to the bowl and toss \nthe chicken pieces in it.\u0026nbsp; Set aside to marinate.\u0026nbsp; Put the casserole \nwith the potato cubes into the oven.\u0026nbsp;\u0026nbsp; Roast for 35 to 40 minutes, \ngiving them a good stir every 10 to 15 minutes, until golden and cooked \nthrough.\u0026nbsp; Put the pancetta cubes in a small dish and roast them in the \noven alongside the potatoes for the last 8 minutes of cooking time.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove\n all\u0026nbsp; from the oven.\u0026nbsp; Scatter the sauced chicken over top of the \npotatoes.\u0026nbsp;\u0026nbsp; Crumble the blue cheese over top of the chicken and sprinkle\n with the grated cheddar.\u0026nbsp; Drain the pancetta and sprinkle this over \ntop.\u0026nbsp;\u0026nbsp; Scatter with 2\/3 of the spring onions.\u0026nbsp; Bang back in the oven and\n bake for a further 10 to 15 minutes, until the chicken is heated \nthrough and the cheese is all bubbly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI like to have mine with some sour cream, but you can splash yours with more hot sauce if you are up to it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - I served this with wedges of iceberg lettuce with a homemade creamy dressing."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1726310574851763211\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/buffalo-chicken-casserole.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1726310574851763211"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1726310574851763211"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/buffalo-chicken-casserole.html","title":"Buffalo Chicken Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-323280784377448015"},"published":{"$t":"2012-11-26T04:00:00.001+00:00"},"updated":{"$t":"2022-12-09T12:19:42.282+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Salmon Loaf with Creamed Peas"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Salmon Loaf with Creamed Peas\" height=\"605\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3033.jpg\" title=\"Salmon Loaf with Creamed Peas\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nEvery once in a while I get a hankering for this delicious old favourite of ours.\u0026nbsp; It's simple, easy and quite an inexpensive entree if you pick up the tinned salmon when it's on special.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhenever I see tinned salmon on special, I pick up a few tins.\u0026nbsp; It's a really handy item to have in your store cupboard.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Salmon Loaf with Creamed Peas\" height=\"581\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3029.jpg\" title=\"Salmon Loaf with Creamed Peas\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThis is quite an old recipe which I have been making for years and years.\u0026nbsp; I love it because it's good, and it's basic . . . and it's simple.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Salmon Loaf with Creamed Peas\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3027.jpg\" title=\"Salmon Loaf with Creamed Peas\" width=\"632\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nSimple ingredients prepared in a simple way and yet . . . very big on flavor.\u0026nbsp; Delicious does not have to be complicated.\u0026nbsp; I know I say that a lot, but that's because it is true.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Salmon Loaf with Creamed Peas\" height=\"573\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3026.jpg\" title=\"Salmon Loaf with Creamed Peas\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nSometimes I serve it with the cucumber sauce, which is quite tasty and refreshing and goes very well with the salmon.\u0026nbsp; Other times I serve it with creamed peas.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt all depends on what's in the freezer or larder and what I am in the mood for.\u0026nbsp; The other day the peas won out!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Salmon Loaf with Creamed Peas\" height=\"539\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3024.jpg\" title=\"Salmon Loaf with Creamed Peas\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI suppose you could make this with an equal amount of tuna and it would also be very, very good . . . but we like it with salmon.\u0026nbsp; I always serve it with my \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/01\/stove-top-macaroni-and-cheese.html\" target=\"_blank\"\u003E\u003Cb\u003Estove top mac and cheese\u003C\/b\u003E\u003C\/a\u003E as well.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI know . . . it seems kind of crazy to do that, but it's what we like.\u0026nbsp; To me, the two just go together like peas and carrots!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Salmon Loaf with Creamed Peas\" height=\"619\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3023.jpg\" title=\"Salmon Loaf with Creamed Peas\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nSometimes you even get lucky and find tins of the boneless, skinless salmon on special!\u0026nbsp; I love that.\u0026nbsp; I am not particularly fond of picking out all the bones and skin . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003Ebut I do it because I love this dish so very much . . . anything that saves me from having to do that, I love even more!\u0026nbsp; You can use either pink or red salmon.\u0026nbsp; Today I used red Alaskan Salmon.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg alt=\"Salmon Loaf with Creamed Peas\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3022.jpg\" title=\"Salmon Loaf with Creamed Peas\" width=\"640\" \/\u003E \u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Salmon Loaf*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/salmon-loaf-with-a-cucumber-dill-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a wonderful recipe I have been \nmaking throughout all of my cooking life. It was my mother’s recipe and \nmost likely my grandmother’s as well. I expect it probably came from off\n of a tin of salmon at one time. It’s delicious. I like to serve it with\n a cucumber sauce. (recipe below)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large tin of salmon\u003Cbr \/\u003E\n½ cup milk (125ml)\u003Cbr \/\u003E\n3 cups soft bread crumbs (180g)\u003Cbr \/\u003E\n¼ cup butter, melted (60g)\u003Cbr \/\u003E\n1\/3 cup of the juice from the salmon tin (80ml)\u003Cbr \/\u003E\n3 egg yolks, beaten\u003Cbr \/\u003E\n2 TBS finely chopped onion ( I grate it on a fine microplane grater)\u003Cbr \/\u003E\nThe juice of one small lemon\u003Cbr \/\u003E\n½ tsp hot pepper sauce\u003Cbr \/\u003E\n½ tsp of salt\u003Cbr \/\u003E\nA good grinding of black pepper\u003Cbr \/\u003E\n1 tsp dill weed\u003Cbr \/\u003E\n3 egg whites, beaten stiff\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 180*C\/350*F\/ gas mark 5. Grease a loaf tin really well and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDrain\n the salmon, reserving the liquid. Remove as much skin and bone from the\n salmon as you can and then mash it really well.Scald the milk and add \nthe breadcrumbs. Let it sit for 5 minutes. Add the salmon liquid and melted butter and \nbeat smooth. Stir in the beaten egg yolks, minced onion, lemon juice, \nblack pepper, salt, hot pepper sauce and dillweed. Add the mashed salmon and mix it all in \nthoroughly. Fold in the egg whites.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpread into the greased loaf \npan. Bake in the heated oven for 50 to 60 minutes, until firm to the \ntouch and a knife inserted in the centre comes out clean. Remove from \nthe oven and let stand for 5 minutes before loosening from the pan and \ncutting into slices to serve. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe with the cucumber sauce below or creamed peas if you wish.\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E*Cucumber Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 2 cups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/salmon-loaf-with-a-cucumber-dill-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a lovely sauce that goes very well with fish of all kinds.\u003Cbr \/\u003E\n¼ cup butter (60g)\u003Cbr \/\u003E\n¼ cup plain flour (25g)\u003Cbr \/\u003E\n2 cups milk (500ml)\u003Cbr \/\u003E\n1 ½ cups grated unpeeled Englishcucumber\u003Cbr \/\u003E\n½ tsp salt\u003Cbr \/\u003E\n¼ tsp cayenne pepper\u003Cbr \/\u003E\n½ tsp dill weed\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut\n the grated cucumber into a colander and drain it while you make the \nrest of the sauce. Melt the butter in a saucepan over medium low heat. \nWhisk in the flour and cook, stirring for about one minute. Gradually \nwhisk in the milk. Stir constantly until the sauce bubbles and thickens.\n Stir in the salt, cayenne and dill weed. Taste and adjust seasoning as \nneeded. Add the grated cucumber, blending it in well. Serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E*Creamed Peas on Toast*\u003C\/span\u003E\u003Cbr \/\u003E\nServes 2\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamed-peas-on-toast\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen\n I was a child I hated peas. My mother found a cricket in the bottom of a\n tin of peas once and that did it for me. I never gave them much of a \nchance after that. I did like frozen peas though and gradually through \nthe years I have come to enjoy them. Fresh is best, frozen is not bad, \ntinned is unacceptable. \u0026nbsp; This is delicious in it’s simplicity, no ifs \nands or buts about it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n2 TBS flour\u003Cbr \/\u003E\n2 cups whole milk\u003Cbr \/\u003E\nSea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n1 cup frozen peas\u003Cbr \/\u003E\n4 slices of bread\u003Cbr \/\u003E\nSoftened butter for spreading\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter in a saucepan over medium heat. Stir in the flour and cook, \nstirring, for one minute. Slowly whisk in the milk and cook, stirring, \nover medium heat until it begins to bubble and is thickened. Season with\n salt and pepper to taste and turn the heat down to low to keep warm \nwhile you cook the peas.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring a small pot of water to the boil \nand add the peas. Bring the water back to the boil and cook them for \nonly a few minutes, no longer. Drain them well. Stir them into the white\n sauce and keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToast the slices of bread and butter them. Lay them on two plates and spoon the warm sauce with the peas over top. Serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPSST - Just FYI, the leftover salmon loaf (if you have any) is really delicious sliced cold and then fried in butter until golden brown on both sides and served up burger style, or quite simply with some scalloped potatoes and peas and carrots.\u0026nbsp; Just so you know.\u0026nbsp; ☺\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/323280784377448015\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/salmon-loaf-with-creamed-peas.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/323280784377448015"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/323280784377448015"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/salmon-loaf-with-creamed-peas.html","title":"Salmon Loaf with Creamed Peas"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7607069524392945968"},"published":{"$t":"2012-02-26T04:00:00.003+00:00"},"updated":{"$t":"2012-02-26T04:00:02.116+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Eccles Cake . . .  yes CAKE!"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15514.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELast night in bed, I finally got around to reading the January issue of BBC Good Food Magazine.  I know . . . me bad!  I am way behind on my reading . . . the April issue is due any day now, so that shows you just\u003Cspan style=\"font-style: italic;\"\u003E how\u003C\/span\u003E far behind I am!  I need to get crackin!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15515.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was immediately taken with a teaser on the cover which said . . . \"Favourite recipes get a fresh twist!\"  You know me . . . I love to take traditional recipes and give them my own personal touch, so I was \u003Cspan style=\"font-style: italic;\"\u003Ereally\u003C\/span\u003E interested in this article.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15517.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\"Your favourites made even better\" was the title on the page, page number 100.  Sarah Cook had taken well loved classics and put a unique twist onto them.  The first one I tried was the one here today.  And if it is any indication of how tasty the others are we are in for a few real treats.  There are recipes for Cottage Pie Bake, Scotch Egg Pie, Doughnut Muffins (I already have my own version of that one.  It is possible \u003Ca style=\"font-weight: bold;\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/03\/jam-doughnut-muffins.html\"\u003Eshe reads my blog? \u003C\/a\u003E One \u003Cspan style=\"font-style: italic;\"\u003Enever \u003C\/span\u003Eknows!!) and Bakewell Cheesecake.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15519.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFirst up though was this fabulous Eccles Cake.    On the recipe by-line she states the following:  \u003Cspan style=\"font-style: italic;\"\u003E\"Since creating this cake, I can't seem to stop making it.  Christmas, Bake Sales, Birthdays . . . it goes down well on any occasion.\"\u003C\/span\u003E  And NO SMALL WONDER!!!  This is an absolutely fantastic cake!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15520.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENow, I am no stranger to Eccles Cakes.  Eccles Cakes are lovely little fruity pastries, made with puff paste and a delicious raisin and currant filling.  I've showed you them \u003Ca style=\"font-weight: bold;\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/06\/eccles-cakes.html\"\u003Eon here \u003C\/a\u003Ebefore.  Wonderful things they are . . . admittedly it's been far, far too long!  I first tasted Eccles Cakes out in Suffield, Alberta when we were living there.  A little geordie girl named Sheena baked them one afternoon and brought them to the artclub I belonged to and it was instantaneous love. They were beautiful.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15521.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESo is\u003Cspan style=\"font-style: italic;\"\u003E this \u003C\/span\u003Ecake, which takes that wonderful fruity and spicy Eccles Cakes filling and puts it smack dab in the middle of a buttery moist buttermilk apple cake!  Wowsa Wowsa!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15522.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my . . . but I am in love here.  The cake on it's own is beautiful . . . so moist and stogged with lovely little bits of apple.  The filling is rich and fruity and spicy . . . the topping is sweet\/tart with a bit of sugar crunch . . . the three together are very moreish indeed.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15525.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn short, this cake is a winner!  Run . . .  don't walk . . .  to the shops and grab the ingredients today.  You won't regret it . . . well, maybe your hips might regret it just a tad bit, but what the heck . . . life isn't worth living if you can't indulge yourself once in a while.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15531.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe Toddster is a \u003Cspan style=\"font-style: italic;\"\u003Every \u003C\/span\u003Ehappy camper.  He just adores this Eccles Cake.  I think he's found a new favourite!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15529.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Eccles Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 9 inch round, deep cake\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/eccles-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll the flavours of a traditional Eccles Cake of the pastry variety, except in a cake!  Scrummy!\u003Cbr \/\u003E\u003Cbr \/\u003E250g pack of butter, softened (1 cup plus 1 1\/2 TBS), plus more for buttering the tin\u003Cbr \/\u003E250g of soft light brown sugar (1 1\/4 cup Packed)\u003Cbr \/\u003E2 tsp vanilla\u003Cbr \/\u003E4 large free range eggs\u003Cbr \/\u003E100g of plain flour (1 generous cup)\u003Cbr \/\u003E250g self raising flour (2 1\/3 cup)\u003Cbr \/\u003E4 fluid ounces buttermilk (1\/2 cup)\u003Cbr \/\u003E2 eating apples, peeled, cored and diced into  1\/4 inch dice\u003Cbr \/\u003E\u003Cbr \/\u003Efor the filling:\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E1 tsp mixed spice (see recipe in right side bar )\u003Cbr \/\u003E1\/4 tsp ground cloves\u003Cbr \/\u003Ethe zest of one unwaxed lemon\u003Cbr \/\u003E2 TBS melted butter\u003Cbr \/\u003E2 TBS soft light brown sugar, packed\u003Cbr \/\u003E85g of currants (9 TBS)\u003Cbr \/\u003E85g of raisins (9TBS)\u003Cbr \/\u003E50g of chopped mixed peel (2 TBS)\u003Cbr \/\u003E\u003Cbr \/\u003ETo decorate:\u003Cbr \/\u003E85g of sifted icing sugar ( 10 1\/2 TBS)\u003Cbr \/\u003Ethe zest and juice of one unwaxed lemon\u003Cbr \/\u003Ea few sugar cubes, roughly crushed\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15528.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 160*C\/325*F\/ gas mark 3.  Take a deep 9 inch round cake tin  and butter it well.  Line the botom and sides with parchment paper and  butter the paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMake the filling by mixing together all of the filling ingredients.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPut  the butter, sugar and vanilla into a large bowl.  Beat with your  electric whisk until light and fluffy.  Beat in the eggs, one at a time,  then fold in the flours, buttermilk and apples.  Spoon half of the  batter into the prepared pan.  Scatter the filling over top, leaving a 1  inch clear border all the way around.  Spoon on the remaining batter.  I  did this by spooning batter into the free edge all the way around and  then dolloping the rest over the top of the fruit filling, then  spreading it all out evenly.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 1 hour and 25 minutes, or  until a skewer inserted in the centre comes out clean.  Allow to cool  completely in the tin.  Once cooled remove.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together the  icing sugar with the lemon juice to make a drizzle icing.  Drizzle over  top of the cake and then scatter with the sugar cubes and lemon zest.   Store in an airtight container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7607069524392945968\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/eccles-cake-yes-cake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7607069524392945968"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7607069524392945968"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/eccles-cake-yes-cake.html","title":"Eccles Cake . . .  yes CAKE!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8008308517778829485"},"published":{"$t":"2011-10-18T04:00:00.007+01:00"},"updated":{"$t":"2022-03-12T13:20:29.737+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Apple Pie Roll Ups"},"content":{"type":"html","$t":"\u003Cimg alt=\"Apple Pie Roll Ups\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13673.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIf there is one thing that the my husband loves above everything else in the world (excluding me of course!) it's Apple Pie!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;If I want to make him happy all I have to do is bake him an apple pie . . . mind you . . . I don't make them exactly like his dear old mum did of course.  I make North American  style Apple Pies . . . she made British ones.  I haven't quite mastered that art yet . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI did make him an apple pie when we first met, using cooking apples he had shown me in the shops. Never haven eaten them before I hadn't realized just how tart Bramley apples were!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat was some \"tart\" apple pie, but he ate it anyways, waxing on about how good it was. The things you will do to impress someone eh?\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13676.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nHe makes do with the ones I do make and waxes nostalgic about his mum's the whole time he is eating mine   . . . I don't hold it against him.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I've never tasted a turkey dinner that has quite come up to my own mum's either.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13677.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nToday though I created something which just may have come up almost to his mother's pies . . . well, mostly . . . nearly  . . . anyways.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Apple Pie Roll Ups!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13679.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThey're like an apple pie, but much smaller . . . much quicker . . . and much easier to make.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;They're every bit as delicious  . . . you get the savoury flavour of a butter pastry . . . spread with butter and cinnamon sugar . . . wrapped around tart slices of apple'\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThen brushed with yet more butter and an additional sprinkling of cinnamon sugar.  (I add a bit of nutmeg for an added depth of flavour.)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13680.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nBaked in a hot oven for around 15 minutes and you have \u003Cspan style=\"font-style: italic;\"\u003Ealmost\u003C\/span\u003E near instant apple pie gratification!!  Oh soooooo scrummy!!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13684.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nOf course I had to serve ours with warm custard.  Apple pie is just not apple pie to my husband without lashings of custard poured over top.  I have a really scrummy recipe\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/custard\" style=\"color: #3366ff; font-weight: bold;\"\u003E here. \u003C\/a\u003E (You knew I would.)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;If you're not quite up to making your own (it can be a bit fiddly at times) you can always use a good one from the chiller cabinet at your local shop, or  even some made from the Bird's Eye Custard Powder.  (A good Vanilla Ice Cream would be just as scrummy!)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13690.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe Apple Pie is the star here . . . not the custard. Nom Nom!!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13691.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E*Apple Pie Roll Ups*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12 roll ups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-pie-roll-ups\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI may  never make a normal apple pie again. These are quick  fun to make and  quite scrummy!  I served them with custard of course!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 1\/2 ounces caster sugar (1\/2 cup)\u003Cbr \/\u003E\n2 tsp ground cinnamon\u003Cbr \/\u003E\n1\/4 tsp freshly ground nutmeg\u003Cbr \/\u003E\n1 320g package of ready rolled all butter shortcrust (in North America,\u003Cbr \/\u003E\nuse a 14 ounce package of refrigerated pie crust)\u003Cbr \/\u003E\n3 TBS melted butter\u003Cbr \/\u003E\n2 medium tart apples, peeled and cut into 6 wedges each\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the  oven to 230*C\/425*F\/ gas mark 7.  Line a large baking sheet with baking parchment.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the sugar, cinnamon and nutmeg in a small bowl.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUnroll  the pastry onto a lightly floured surface.  Brush with 2 TBS of the  melted butter.  Sprinkle with all but 1 TBS of the cinnamon sugar.   (reserve for a few minutes)  Cut the sheet into 12 inch strips along the  long side.  Lay a wedge of apple on the short end of each pastry strip  and roll them up, with the sugared side of the pastry against the  apple.  Place them onto the lined baking sheet.  Brush with the  remaining melted butter and sprinkle the remaining cinnamon sugar evenly  over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 13 to 15 minutes until the pastry is golden brown.  Serve warm, with or without custard.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - You can of course make your own pastry from scratch.  I have used ready roll for ease and speed.  If you buy the all butter one (and I recommend that you do) it's pretty good and very close to homemade.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cimg alt=\"Apple Pie Roll Ups\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13673.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"box-sizing: border-box; color: #161616;\"\u003EFollow my blog with Bloglovin\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8008308517778829485\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/apple-pie-roll-ups.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8008308517778829485"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8008308517778829485"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/apple-pie-roll-ups.html","title":"Apple Pie Roll Ups"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-87789055324191719"},"published":{"$t":"2011-10-05T04:00:00.003+01:00"},"updated":{"$t":"2011-10-05T07:05:53.835+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Old Fashioned Date and Walnut Pudding"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13431.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEveryone needs a simple recipe for a dessert that can be whipped up at a moment's notice when unexpected company drops by, or even just when you want a dessert, but don't want to have to go to the shops.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13432.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis fits the bill on all counts.  It's quick and easy to do.  It can be whipped up at a moment's notice because it uses ingredients most people keep in their store cupboards all the time, and you won't need to go to the shops!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13433.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's a deliciously rich date and nut cake which creates it's own lucious toffee sauce while it bakes.  Each warm mouthful brings you all the flavours of a sticky toffee pudding without any of the angst and work that making a real sticky toffee pudding involves!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13434.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EActually I'd call this a scrumdiddlyumptious doddle!  (Don't worry if you are not fond of dates, you can use 3 to 4 apples, cored and chopped (leave the peels on) instead!  Of course then it's actually an Apple Walnut Pudding.)  It's also  very low in fat, having only 1 TBS of butter which when divided amongst 6 people amounts to about 3\/4 tsp a piece!  (We won't talk about the cream which you are going to pour on top when you eat it.  If you don't talk about it . . . well, it doesn't really count does it???  shhh . . . )\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13438.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Date and Walnut Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/date-and-walnut-pudding\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is an  old fashioned, economical pudding, very similar to a sticky toffee  pudding with a cake on the top and a lucious toffee sauce on the bottom,  which forms while the whole thing is baking.\u003Cbr \/\u003EIt's very easy and quick to make.\u003Cbr \/\u003E\u003Cbr \/\u003E4.25ounces of plain flour (1 cup)\u003Cbr \/\u003E7 ounces granulated sugar (1 cup)\u003Cbr \/\u003E2 tsp baking powder\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E125ml of milk (1\/2 cup)\u003Cbr \/\u003E5.25 ounces chopped pitted dates (1 cup packed)\u003Cbr \/\u003E4 ounces chopped walnuts (1 cup)\u003Cbr \/\u003E\u003Cbr \/\u003ETopping:\u003Cbr \/\u003E7.5 ounces soft light brown sugar (1 cup packed)\u003Cbr \/\u003E500ml of boiling water (2 cups)\u003Cbr \/\u003E1 TBS butter\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Butter a 10 by 10 inch square  baking pan, or a deep round dish, 9 inches in diameter.   Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk  the flour, sugar, baking powder and salt together in a bowl.  Stir in  the milk and briskly mix together until smooth.  Stir in the dates and  nuts.  Spread the batter into the prepared baking dish.  Heat the brown  sugar, water and butter together in a saucepan until it comes to the  boil again.  Pour this carefully over top of the batter.  Immediately  place into the heated oven and bake, uncovered, for 1 hour, or until the  top is golden and the sauce is bubbling up from underneath.  Serve warm  with or without pouring cream, custard or ice cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/changes\/lambchopwithcoriandermintsauce.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere are some delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/10\/wednesday-musings.html\"\u003EGrilled Lamb Chops with a Mint and Coriander Sauce\u003C\/a\u003E cooking over in The Cottage today."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/87789055324191719\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/old-fashioned-date-and-walnut-pudding.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/87789055324191719"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/87789055324191719"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/old-fashioned-date-and-walnut-pudding.html","title":"Old Fashioned Date and Walnut Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2169288042947299234"},"published":{"$t":"2011-08-29T04:00:00.004+01:00"},"updated":{"$t":"2011-08-29T07:09:43.254+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"}],"title":{"type":"text","$t":"Croissant Brunch Bake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12830.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThis is a basic brunch casserole bake that I have had kicking around in my recipe folder for years and years.  I originally adapted the recipe from one I found in the Calgary herald some 30 years ago.  We have a tendancy to buy big bags of croissants when we go over to France, much more than we can possibly eat fresh and so it's a great way to make use of stale croissants as well.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12834.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EIt's a great basic recipe that you can double or triple, depending on how many people you have . . .  or even cut in half, if there's only two of you.  (which I do often with just Todd and myself!)\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12835.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EIt's a great holiday brunch dish, or a great brunch dish for when you just want to cook something that little extra bit special.  It also makes a great supper dish when served with a tasty salad on the side.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12837.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EIt's hearty, delicious and quite, quite adaptable.  You can leave the ham totally out if you want to, or substitute it with something else, like cooked sausage, or chorizo.\r\u003Cbr \/\u003EYou can add peppers or olives  or both if you like.  They are  equally delicious.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12838.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThink of this basic recipe as a canvas that you can paint whatever strikes your fancy on.  Trust me . . . it's delish, and always very well received.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12840.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Croissant Brunch Bake*\u003C\/b\u003E\u003C\/i\u003E\r\u003Cbr \/\u003EServes 4\r\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/croissant-brunch-bake\"\u003EPrintable Recipe\u003C\/a\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EButtery  croissants stuffed with ham cheese, mushrooms, spring onions and eggs.  It needs to be made the night before so plan ahead. Fabulous!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E4 plain butter croissants\r\u003Cbr \/\u003E1 TBS butter\r\u003Cbr \/\u003E250g punnet of closed cup mushrooms, sliced (2 cups)\r\u003Cbr \/\u003Eone bunch of spring onions, washed, trimmed and sliced (about 6)\r\u003Cbr \/\u003E4 large free range eggs\r\u003Cbr \/\u003E250ml milk (1 cup)\r\u003Cbr \/\u003E8 thin slices of baked ham\r\u003Cbr \/\u003E4 ounces grated emmenthaler cheese (1 cup)\r\u003Cbr \/\u003E4 ounces grated mozzarella cheese (1 cup)\r\u003Cbr \/\u003E2 ounces grated Parmesan cheese (1\/4 cup)\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EButter  a large rectangular glass casserole dish. Split the croissants in half  horizontally and place the bottom halves into the bottom of the  casserole dish, cut side up.  Reserve the tops.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EMelt the butter  in a large skillet.  Once it begins to foam add the mushrooms and cook,  without disturbing, until they begin to brown.  Add the spring onions  and cook until both are tender, stirring occasionally.  Set aside.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EBeat  together the eggs and the milk.  Pour half of this mixture over the  croissant halves in the baking dish.  Top the croissants with the  mushroom\/onion mixture, ham and cheeses, dividing equally amongst the 4  croissants.  Lay the top halves of the croissants on top, cut side down,  and then pour the remainder of the egg mixture over all.  Cover with  cling film and place in the refrigerator overnight.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThe next  morning take out of the refrigerator and allow to come to room  temperature.  Preheat the oven to 180*C\/350*F\/ gas mark 4.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EBake  for 25 to 30 minutes until the eggs are set and cooked through. (If it  begins to brown too much, cover with foil.)  Serve immediately.   Delicious!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/Calabacitas.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI'm cooking \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.com\/2011\/08\/favourite-views-of-britain.html\"\u003ECalabacitas\u003C\/a\u003E over in The Cottage this morning, another delicious way to use up some of that Courgette Glut in the garden!\r\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2169288042947299234\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/croissant-brunch-bake.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2169288042947299234"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2169288042947299234"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/croissant-brunch-bake.html","title":"Croissant Brunch Bake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1129152157799512771"},"published":{"$t":"2011-08-23T04:00:00.005+01:00"},"updated":{"$t":"2011-08-23T07:21:15.360+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"The Great British Bake Off and a Sticky Orange Marmalade Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12729.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI had the pleasure recently of having been sent a lovely baking book to review.  You all know how much I love baking (and eating baked goodies, but we won't talk about that!)  It's entitled  The Great British Bake Off, How to Bake the perfect victoria sponge and other baking secrets, and is the companion book to the newest 8 part series of the hugely popular Great British Bake off on BBC2.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThis is the brand new book to accompany the latest Great British Bake Off series, and features over 120 new recipes, Mary Berry and Paul Hollywood's 'technical challenges,' and the best contestants' recipes!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12731.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EDivided into 8 delicious chapters,  there is plenty to challenge keen bakers here, showcasing everything from  brandy snaps to elaborate pastries, pavlovas to iced celebration cakes, and everything in between!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12737.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ETwo guesses as to which is my favourite chapter!!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12735.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EIt is filled with Mary Berry and Paul Hollywood's expert advice and tips which can help just about anyone to achieve baking perfection.  Each chapter begins with a specific baking skill, which once mastered, allows you to tackle Mary and Paul's technical challenges, as seen in the series, with the utmost confidence.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12733.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThere are over 120 recipes in the book ranging from mary's Coffee and Walnut Battenburg and Tarte au Citron to Paul's Pork Pies with Quails' EGgs.  It's not just a collection of tasty recipes however, as it also covers the essential techniques, terms and ingredients  to help your baking taste, look and smell it's very best ever!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12739.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI am most impressed with the variety of recipes and it's practical  yet pretty design as well as the full-colour, step-by-step photography included.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12726.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EOf course you know I wouldn't judge any book by it's cover alone.  I need to put it to the test before I can actually declare it a winner or a dud, and this one is a real winner by all counts!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12741.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ESo far everything has turned out beautifully, including this delicious Sticky Orange Marmalade Cake which I baked this afternoon.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12742.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EIt's moreishly moist and chock full of flavour, with a delicious  old fashioned appeal.  I love the stickiness of the marmalade glaze which covers all that buttery cake goodness, and lurks just beneath a simple icing sugar glaze.  I gave it 10 out of 10 and Todd gave it a definite two thumbs up!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12749.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E*Sticky Orange Marmalade Cake*\u003C\/span\u003E\r\u003Cbr \/\u003EMakes one 9 inch single layer cake\r\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sticky-orange-marmalade-cake\"\u003EPrintable Recipe\u003C\/a\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EYou want to use a really good Seville Orange marmalade for this cake, with an intense bittersweet flavour, plus decent chunks of peel in it.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EFor the sponge:\r\u003Cbr \/\u003E175g unsalted butter, softened (3\/4 cup)\r\u003Cbr \/\u003E175g of caster sugar (3\/4 cup)\r\u003Cbr \/\u003E3 large free range eggs, at room temperature and beaten\r\u003Cbr \/\u003E175g self raising flour (1 1\/2 cups)\r\u003Cbr \/\u003E1\/2 tsp baking powder\r\u003Cbr \/\u003E3 TBS chunky Seville Orange Marmalade\r\u003Cbr \/\u003E2 TBS full fat or semi skim milk\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ETo finish:\r\u003Cbr \/\u003E3 TBS chunky Seville Orange Marmalade\r\u003Cbr \/\u003E100g icing sugar, sifted (1\/2 cup)\r\u003Cbr \/\u003E2 TBS warm water\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Butter a 9 inch round cake tin and line with baking paper.  Butter the paper.  Set aside.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ECream the softened butter with an electric mixer or spoon until nice and creamy.  Beat in the sugar gradually, then continue to beat until it becomes pale and fluffy.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EGradually beat in the eggs, beating well after each addition.  Add a TBS of the flour with the last portion of the egg.  Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon.  When thoroughly combined, stir in the marmalade and milk.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ESpoon the batter into the prepared pan and spread evenly.  Bake for 50 to 55 minutes, or until golden brown and firm to the touch.  Run a round bladed knife around the inside of the tin to loosen and then carefully turn the cake out onto a wire rack.  Flip to right side up.  Gently warm the marmalade to finish and brush it all over the top of the warm cake.  Allow the cake to cool completely before proceeding.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ESift the icing sugar into a bowl.  Add the warm water and  mix to a smooth and runny icing using a wooden spoon.  Spoon the icing over the cake, allowing it to run down the sides a bit.  Leave to set before cutting into wedges to serve.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EStore in an airtight container for up to 5 days.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12730.jpg\" \/\u003E\r\u003Cbr \/\u003E\u003C\/div\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 102, 255);font-size:180%;\" \u003EThe Great British Bake Off:\u003C\/span\u003E\r\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(51, 51, 255);font-size:130%;\" \u003EHow to bake:  the perfect Victoria Sponge\r\u003Cbr \/\u003Eand other baking secrets\u003C\/span\u003E\r\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(51, 51, 255);\"\u003Eby Linda Collister\u003C\/span\u003E\r\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(51, 51, 255);\"\u003Ewith foreword by Mary Berry and Paul Hollywood\u003C\/span\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EAvailable from \u003Ca style=\"font-weight: bold; color: rgb(102, 0, 204);\" href=\"http:\/\/www.bbcshop.com\/books\/icat\/books\/?gclid=CNysg_mt46oCFQkf4QodlFbU6A\"\u003EBBC Books\u003C\/a\u003E @ £20\r\u003Cbr \/\u003Eor \u003Ca style=\"font-weight: bold; color: rgb(51, 51, 153);\" href=\"http:\/\/www.amazon.co.uk\/gp\/product\/1849902682\/ref=s9_simh_gw_p14_d0_g14_i1?pf_rd_m=A3P5ROKL5A1OLE\u0026amp;pf_rd_s=center-2\u0026amp;pf_rd_r=187E96P0C03CEWAK375D\u0026amp;pf_rd_t=101\u0026amp;pf_rd_p=467128533\u0026amp;pf_rd_i=468294\"\u003EAmazon.co.uk\u003C\/a\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThe English Kitchen gives this book 10 out of 10!\r\u003Cbr \/\u003E\u003C\/div\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 359px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/RoastedVegetablelasagnaVerde.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThere is a tasty \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.com\/2011\/08\/simple-womans-day-book_23.html\"\u003ERoasted Vegetable Lasagne Verde\u003C\/a\u003E cooking over in the Cottage today!\r\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1129152157799512771\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/great-british-bake-off-and-sticky.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1129152157799512771"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1129152157799512771"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/great-british-bake-off-and-sticky.html","title":"The Great British Bake Off and a Sticky Orange Marmalade Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"21"}}]}});