One of my favourite television shows over here has to be Larkrise to Candleford. Based on a trilogy of novels written by the author, Flora Thompson about the countryside of north-east Oxfordshire and Buckinghamshire at the end of the 19th Century, neither Todd nor I have ever missed an episode in all of the three series that have come out now. In fact we purchased them on DVD so that we could treat ourselves to turn-of-the-century village life anytime we wanted to!



A reader recently contacted me, and asked me if I had any knowledge of the type of food that would have been cooked in that era. An American, he and his wife are also great fans of the show, and were very curious about a cake that they had seen the old cook beating together in a bowl during one episode in series one.



Well, since the series takes place in the late Victorian era, I would have to say, without a doubt and with fair certainty, that it was probably a Victoria Sponge, or Victoria Sandwich Cake . . . a lovely buttery sponge cake that would have benefited greatly by some strong armed beating in a bowl.



It was the Victorians that invented this lovely cake by adding butter to an ordinary sponge mixture, which baked better in two flat tins rather than one deep tin. (Oh those Victorians, they were very clever at inventing things I have to say!)



The two cakes were then stuck together with a layer of tasty jam. According to Victorian manuals of the day, sponge cakes would have been made more for the nursery tea table than the drawing room, but we won't quibble the facts . . . the fact is that this cake is delicious, and I would serve it to anyone, child or adult!!



This is just the sort of cake one would imagine Dorcas and her employees at the Post Office sitting down to late in the afternoon . . . teatime . . . a china pot of steaming, freshly made tea at the ready to be served along side of lovely thick slabs of this moist and delicious sponge.



This is a real favourite around this house, and more or less tends to get treated like an ordinary every day kind of cake . . . but upon reflection, I know not why . . . coz it is fine enough to please even the most discerning of palates, and is anything but ordinary!!



I think Dorcas Lane would highly approve . . . it surely being my only weakness . . . something of which she knows full well . . . of this we would be in agreement. (Recipe adapted from the WI Cakes Cookery Book by Liz Herbert. If there is one thing the WI know alot about, it's baking cakes!)



*Traditional Victorian Sandwich Cake*
Makes one 7 inch cake
Printable Recipe

Popular during the reign of Qyeen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! Don't be tempted to use all butter. This is one recipe that is better for the use of a mixture of butter and margarine.

3 ounces of butter, softened (6 TBS)
3 ounces soft margarine (6 TBS)
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top

Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.

Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.

By the way Commentor #63, Sheilagh, a Random Numbers Generator has picked you as the winner of the Delightful Hamper Giveaway. Contact me with your details and I will let the HamperGift people know where to send it. Thanks so much to everyone who participated and joined in on the fun. I wish you could all be winners. Don't be too disappointed though as I will soon be hosting another giveway hosted by the lovely people at Kellogg's . . . yes the people who bring us all those delicious breakfast cereals!

When my children were growing up I had a cookie jar in my kitchen that was never empty. I think I baked fresh cookies about every second day or so.



They had their favourites of course! (As did I!) I think chocolate chip topped the list, followed very closely by oatmeal raisin and peanut butter.



At Christmas I would spend weeks and weeks baking up extra goodies for our holiday celebrations and popping them into the freezer. That way I could present our friends and their families with trays filled with a variety of baked goodies, as well as having plenty of treats to munch on in our own home!



Then there were the special cookies. You know the kind I mean . . . slightly elegant and subtly special . . .reserved for special occasions such as baby and bridal showers and afternoon teas.



These fall into that category. They have to be the most delicious cookies ever . . . I kid you not!



There is no egg in them, so they are perfect for people who are allergic to eggs. They have an almost macaroon like consistency . . . crisp around the edges and slightly chewy in the middle . . .



Chock full of lovely dried blueberries and almonds . . . drizzled with sweet white chocolate. Bet you can't eat just one!!



*Blueberry Almond Cookies*
Makes 24
Printable Recipe

These just may be the best cookies you have ever tasted! Very similar to a macaroon in texture and oh so scrummy!

90g unsalted butter, softened (1/3 cup)
170g caster sugar (3/4 cup)
1/2 tsp almond extract
1 tsp vanilla extract
1 TBS milk
125g plain flour (1 cup)
1/2 tsp baking powder
80g ground almonds (3/4 cup)
50g of dried blueberries (1/3 cup)
melted white chocolate for drizzling

Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking trays with parchment paper. Set aside.

Cream the butter and sugar together until light and fluffy. Beat in the almond, vanilla and milk. Whisk together the flour and baking powder. Stir into the creamed mixture along with the ground almonds. Stir in the blueberries. Mix well to form a soft dough.

Using your hands squeeze together 2 teaspoon measures of the dough into oval logs about 2 inches long. Place at least an inch and a half apart on the baking sheets.

Bake for 15 minutes, turning the baking sheet around halfway through the baking time. They should be lightly golden along the edges. Allow to cool on the pans for about 10 minutes before removing to finish cooling on a wire rack.

Melt some white chocolate and drizzle over top. Store in a tightly covered container.

It's getting to that time of year when I need to use up any applesauce I have left in the freezer from last year. This is the time for applesauce cakes and muffins . . .



Applesauce pies and cookies . . .



Applesauce loafs . . .



And this delicious Apple Custard. This has to be one of Todd's favourite desserts. Simple, easy, old fashioned . . . but don't let those three words fool you . . . .there is nothing simple about the taste.



Imagine dipping your spoon into soft sweet meringue and digging beneath to discover a deliciously rich and spicy custard atop scrummy and wholesome applesauce.



I like to use a chunky homemade applesauce, because I love the extra texture it gives to this wonderful dish. You can use smooth if you wish and you can use jarred applesauce. It's all good.

Simple and delicious are sometimes the best dessert treats of all!



*Apple Custard*
Serves 4
Printable Recipe

This is the type of recipe I really love to cook. Simple, old fashioned, delicious comfort food.

8 ounces whole milk (1 cup)
2 large free range eggs, separated
2 TBS caster sugar
1 TBS plain flour
pinch of ground cinnamon
pinch of freshly grated nutmeg
1 tsp vanilla extract
1 cup of sweetened applesauce (smooth or chunky, it's up to you,
I think the chunky adds more interest)
2 dessert spoons of sifted icing sugar

Preheat the oven to 160*C/325*F/ gas mark 3. Set four deepish ramekins on a baking tray.

Scald the milk. (Heat just until bubbles appear around the edges.)

Whisk the egg yolks together with the sugar and flour in the top of a double boiler. Whisk in the hot milk. Cook, stirring constantly, over simmering water until the mixture thickens and coats the back of a spoon. Whisk in the vanilla, cinnamon and nutmeg.

Divide the applesauce amongst the four ramekins. Top with equal amounts of the warm custard.

Beat the egg whites along with the icing sugar until stiff, without overbeating. You don't want them to be dry, just softly stiff if that makes sense. Divide and spoon over the custard in the ramekins. Place the baking tray with the ramekins into the heated oven and cook until the meringues are golden brown. Serve warm.

“A wonderful smell came creeping into the little dining-room, followed by the inn-woman carrying a large tray. On it was a steaming tureen of porridge, a bowl of golden syrup, a jug of very thick cream, and a dish of bacon and eggs, all piled high on brown toast. Little mushrooms were on the same dish.”

Lines like this, were what kept me engrossed in Enid Blyton's books when I was a girl. Her descriptions of food were so wonderfully vivid that my mouth would water each time I read one. I could only imagine what it must be like to live in her world . . . a world where plucky, sensible and intelligent youngsters could go off on such wonderful adventures, all the while tucking into such fabulous sounding treats!



A world filled with Bobbies, tuck boxes, anoraks, jumpers, tail wagging dogs, push bikes, intelligent parrots, fresh air and bracing winds, adventure and wellie boots.



These biscuits are just the sort of biscuit I could imagine her characters enjoying after a long day of exploring caves and moors . . . with tall glasses of lemonade, hot mugs of milky tea, and lots of giggles and good natured ribaldery!



Crisp and spicy and gloriously decorated with a yummy lemon glaze and lots of pretty sprinkles . . . I picked up those pretty little gold stars at Lakeland the other day. I just fell in love with them!



I'm not sure that corn syrup would be a suitable substitute here for the golden syrup. Golden syrup has a very caramel like flavour. You do want something the consistency of corn syrup though. Possibly you could use the darker one, but definitely not the light.



These are delicious, crisp, fragrant and oh so scrummy!



"You're trying to escape from your difficulties, and there never is any escape from difficulties, never.They have to be faced and fought." quote from Mistletoe Farm



These biscuits are the perfect escape! (Isn't that what Enid Blyton was all about!!!)



*Spiced Golden Syrup Jumbles*
Makes about 27
Printable Recipe

Nice and spicy with a lovely lemon glaze! Scrumdiddlyumptious!

60g unsalted butter, softened (2 1/4 ounces)
160ml of golden syrup (2/3 cup)
260g of plain flour (2 cups)
1 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 tsp mixed spice |(a warm and sweet spice mixture containing ground coriander,
ground cinnamon, ground cassia, ground nutmeg and ground cloves)

for the icing:
the juice of half a lemon
9 ounces of icing sugar sifted (2 cups)

Sprinkles to finish

Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking trays with baking parchment. Set aside.

Place the butter and the golden syrup into a measuring jug and heat in the microwave for about 2 1/2 minutes, whisking every 30 seconds or so until the butter is melted and the mixture comes to the boil. Set aside to cool for about 15 minutes.

Sift the flour, soda, ginger and mixed spice into a large bowl. Whisk together well. Once the butter mixture has cooled to lukewarm, add it to the flour mixture and whisk in until thoroughly combined and a soft dough forms. Pinch off pieces of the dough and shape into small logs, about 2 1/2 inches long and 1/2 inch wide. Place several inches apart on the baking sheets.

Bake for 10 minutes, until light golden brown. Cool on wire racks before icing.

For the icing whisk together the lemon juice and icing sugar to make a thin spreadable icing. Spread over the cookies with a spoon, sprinkling decorations on each one right away. Let set before eating and storing. Store in an airtight container.

I like to think of scones as the delicious, and slightly more sophisticated, ancestor of the North American Baking Powder Biscuit. After all the English have been making scones ever since the 16th century and . . . well . . . America was still pretty much a wilderness at that point.



Although they may have a somewhat similar appearance, the two are actually quite different.



Scones are much taller and lighter in texture, and somewhat sweeter. A true scone, in fact, should look a bit craggy! Kind of like an elderly Great Uncle . . .



Scones generally use less fat and the fat used is rarely chilled, meaning that the consistency of the rubbed flour is more crumbly than mealy, quite unlike their biscuit counterpart . . .



Hot from the oven, Scones are one of the most delicious breads invented by mankind. Served split and buttered and spread with cold preserves, there is no finer teatime treat on earth.



I like to think of these tasty Date and Lemon Scones as the ultimate Tea Scone . . . Rich and chock full of lovely bits of date . . . with the merest hint of lemon in their fragrance and just a whisper of it in their flavour . . .



I wanted to serve them with some lemon curd, but didn't have any to hand . . . Greengage Preserves had to do in it's place.



We were not disappointed.



*Date and Lemon Scones*
Makes about 12
Printable Recipe

Silky soft and rich, these scones are studded with dates and a delightful whisper of lemon.

100ml of double cream
2 large free range eggs
2 TBS fresh lemon juice
1 TBS freshly grated lemon rind (I always use unwaxed lemons)
245g of plain flour (1 3/4 cups)
2 TBS caster sugar
3 tsp baking powder
1/2 tsp salt
85g of finely chopped pitted dates (1/2 cup)

Preheat the oven to 220*C/425*F/ gas mark 7. Butter a baking sheet and set aside.

Whisk the cream and eggs together in a small bowl. Remove and reserve 1 TBS of the mixture for later. Whisk iin the lemon juice and the lemon zest.

Sift the flour into a bowl and whisk in the baking powder, sugar and salt. Stir in the dates and add the liquid mixture all at once, stirring only until a soft dough forms.

Tip out onto a floured surface and knead lightly about 8 times. Pat out about 3/4 of an inch thick. Cut into rounds with a 2 1/2 inch cutter, giving the cutter a sharp tap in an up and down motion. Do not twist the cutter or you will have lopsided scones. Pat the scraps together and cut out more rounds. Arrange the rounds on the baking sheet leaving about 1/2 inch between them. Brush the tops with the reserved cream mixture, making sure that none drips down the sides.

Bake in the centre of the oven for 15 minutes until golden brown.

Serve warm with butter and or preserves if desired.

When I was a child I just adored the story of Mary Poppins. I had been given the first book in the series as an award for good work at the end of the school year in Grade 2 and I practically wore out the pages, reading it over and over again. Oh how I longed for a nanny such as Mary Poppins . . .



The book was filled to the brim with wonderful characters and adventures, pictures and fabulous treats.



Characters such as Mrs Corry, an extremely old woman who ran a sweet shop with her two large daughters . . . A magical sweet shop where you could purchase such lovely delights and cakes such as Gingerbread Stars . . . Star shaped little gingerbread cakes, adorned with golden paper stars . . .



But not just any golden paper stars . . . these ones were special, for, on any given night one could see ( and only if they were very, very observant) . . . the little old lady perched on a very tall ladder pasting the gold stars in the sky along with the help of Miss Poppins herself . . .



How could one resist such a recipe. Taken from the book Mary Poppins in the Kitchen, a cookery book with a story.

This brought back childhood memories and imaginations . . . wonderfully spicy and the perfect accompaniment to an afternoon hot cup of whatever strikes your fancy!



*Gingerbread Stars*
Makes 2 six inch stars or one 7 inch cake
Printable Recipe

Deliciously spicy no matter what the shape!

105g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp each of ground nutmeg, ground cloves and ground allspice
a small handfull of sultanas
4 TBS butter
85g of soft dark brown sugar, (1/2 cup packed)
2 TBS dark treacle (dark molasses)
1 large egg, beaten
baking sheet, lightly buttered and dusted with flour
2 6-inch star shapes buttered and floured, or 1 7-inch sandwich cake tin

Preheat the oven to 180*C/350*F/gas mark 4. Prepare the star shapes, and place on the buttered and floured baking pan, alternately prepare the sandwich tin. Set aside.

Sift the flour into a bowl along with the spices and the soda. Set aside.

Melt the butter and the brown sugar together. Allow to cool, then beat in the molasses and the egg. Stir into the flour mixture and beat with a wooden spoon until smooth. Stir in the sultanas.

Divide the batter equally amongst the star shapes or pour into the baking tin. Bake the stars in the heated oven for 30 minutes and the cake for about 40. Turn out onto a wire rack to cool.

I apologize ahead of time for the quality of my photos today. It's been very gloomy and rainy and the light has been just horrible. The only place I could get good pictures at all was on my kitchen counter top, next to the sink!



We've been painting in our lounge all day, pretty much. We set up to paint and I realized that Todd hadn't gotten any masking tape or disposable vinyl gloves. *tsk *tsk As annoying as it was, I asked him to pop down to B&Q to get some. There is no way we could have done a proper job without the proper tools. (Or is that just me being pedantic???)



Anyways, masking tape in place and white base coat on, I decided that the colour we had picked for the overcoat was far too light. I wanted something much darker, so . . . you guessed it. We ended up back down at the B&Q picking out a darker colour. (About this time I think I was veering very close to experiencing death . . . ahem . . . thankfully Todd's a very patient man.)



Anyways, we did finally get it all painted and it looks lovely. Nobody killed anyone, and there was only slight irritation on Todd's part. I more than made up for it though, by baking him one of his favourite desserts for afters.



With all the rain we've been having the rhubarb in my garden is growing like a weed! A very delicious weed!! Rhubarb and Custard together is one of our favourite desserts, and it becomes even more so, when I dress it up with a crisp and buttery cookie crust on the bottom and a sweet meringue, all golden on the top.



He was more than forgiving of my picky ways when I sat this down in front of him . . . but . . . I don't think he'll be volunteering to paint anything with my help anytime soon . . . ☺




*Rhubarb Custard Dessert*
Serves 12
Printable Recipe

This lovely dessert combines two old favourites, rhubarb and custard, in one scrumptious dessert. With it's buttery cookie crust and sweet meringue topping, this is delectable.

For the crust:
280g of plain flour (2 cups)
4 ounces butter, softened (1/2cup)
2 TBS caster sugar

For the filling:
400g of caster sugar (2 cups)
225ml whipping cream (1 cup)
35g of flour (1/4 cup)
6 large free range egg yolks
1/4 tsp salt
2 pounds chopped fresh rhubarb (about 5 cups)

For the Meringue Topping:
6 large free range egg whites
1/4 tsp salt
1 tsp vanilla
150g of caster sugar (3/4 cup)

Preheat the oven to 189*C/350*F/ gas mark 4. Butter an 9 by 13 inch, deep baking pan. Set aside.

Whisk the flour for the crust together with the sugar. Rub in the butter until the mixture resembles coarse crumbs. Tip into the baking pan and press onto the bottom evenly. Bake for 15 minutes.

Mean while combine all of the filling ingredients in a large bowl, with the exception of the rhubarb. Beat well at medium speed until smooth. Fold in the rhubarb. Pour the rhubarb mixture over the hot partially baked crust. Return to the oven and cook for a further 45 to 55 minutes, until the filling is firm to the touch. Increase the oven temperature to 200*C/400*F/ gas mark 6.

Whip the egg whites at high speed until foamy. Add the salt and vanilla. Continue to beat, adding the sugar slowly, until the mixture is glossy and forms stiff peaks. Spread over the hot filling, sealing right to the edges. Bake in the oven for 8 to 10 mnutes, or until the meringue is lightly browned. Remove from the oven and cool completely before serving.

Cut into slices with a sharp wet knife to serve. Store any leftovers in the refrigerator.

Note - This dessert can be very successfully halved. Keep all timings the same.