When we lived down in Kent we were really spoiled. We were surrounded by Orchards and in the autumn had our pick of windfalls . . . several varieties of apples, and pears . . . not to mention hedgerows filled to over flowing with sloes and blackberries



On the Estate where I worked as the cook we also had apples, pears, figs and fresh plums as well, not to mention cages filled with raspberries . . . yes, we were very lucky!



When we moved back here to Chester, in our effort to be self sustaining we put in several fruit trees. Dwarf apple, pear and plum, all self propagating. Next year we hope to put in an apricot tree and perhaps some raspberry and blackberry canes. We are lucky enough to already have strawberries and rhubarb.



I hadn't really expected to get much out of the fruit trees this first year but imagine my surprise when the plum tree produced some plums! We have been waiting patiently all summer for them to ripen, and I reckon I got a nice little basket full of them.



Oh, can anything be better than fresh fruit you have grown yourself? I think NOT!



Well . . . okay . . . so this delicious slice comes a close second!



It has a nutty buttery base almost like a pastry, and then a layer of hazelnut cake, stogged full of lovely plums. The whole thing is topped with a crunchy nutty streusel. Moreishly scrummy!!



The best part is that you use the same basic recipe to produce all three layers, with just a few alterations made for each. Easy peazy, Lemon Squeezy!!

A tasty dollop of creme fraiche or clotted cream is the perfect accompaniment, natch!!




*Plum and Hazelnut Crumble Slice*
Serves16
Printable Recipe

It's a pie! It's a cake! It's a crumble! It's all three and delicious! Perfect to share over a cup of tea or served warm as a dessert with lashings of cream or custard!

250g of butter (1 cup plus 2 TBS)
(your butter should be very cold)
225g of caster sugar (1 cup plus 2 TBS)
(Plus extra for sprinkling)
284g of ground hazelnuts (3 1/3 cup)
5 ounces plain flour (1 cup plus 2 TBS)
plus an extra 2 TBS
2 large free range eggs
1 tsp baking powder
1 tsp ground cinnamon, plus extra for sprinkling
half a dozen or so large ripe plums, stoned and sliced
2 ounces flaked almonds (1/4 cup)

Preheat the oven to 180*C/375*F/ Gas mark 4. Butter an 8 by 12 tay bake pan well. Line with parchment paper. Set aside.

Place the cold butter, 225g of sugar, and ground nuts into the bowl of your food processor. Pulse until the mixture resembles a rough crumble. Measure half of it out into another bowl. Set aside. To the remaining crumb mixture add the 5 ounces of flour and pulse just until it forms a dough. Press this into the bottom of the prepared pan. Place in the heated oven and bake for 15 to 20 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes.

Return the remaining crumbs (Reserve 2 heaped dessertspoons for the end) to the food processor. Tip in the extra 2 TBS of flour, eggs, cinnamon and baking powder. Pulse to a soft batter. Scrape onto the baked base and spread out evenly. Top with the sliced plums. Sprinkle with a bit of extra sugar and cinnamon. Return to the oven and bake for a further 20 to 25 minutes.

Stir the flaked almonds into the remaining measure of the crumbs, mixing in well. Remove the cake from the oven and spinkle evenly with the almond mixture. Return to the oven and bake for a further 20 to 25 minutes until golden brown. Cool completely before cutting into squares to serve.

mmm . . . mmm . . . mmm . . . This was my ABSOLUTELY favourite kind of day . . .



An "I've bought too many bananas and they are not getting eaten up before they've turned all spotty!" kind of day.



A "Let's turn the oven on and crack out the whisk and bowls!" kind of a day.



A "Let's turn up the volumn on the banana bread, and stretch what I can do with it!" kind of day.



A "Scrummy, toffee, nutty, fudgily moreish banana bread!" kind of day.



Got bananas??? This could be YOUR kind of day!



*Fudgy Banana Nut Loaf*
Cuts into 10 slices
Printable Recipe

A super moist and fudgy banana loaf chock full of pecans and chewy toffee bits. Very scrummy!

20 chewy toffees, unwrapped and cut into bits
2 ripe bananas, peeled and mashed (Approx. 8 ounces)
2 medium eggs, beaten
4 ounces of butter melted (1/2 cup)
4 ounces greek yoghurt (1/2 cup)
1/2 tsp rum extract
1/2 tsp vanilla extract
4 ounces light muscovado sugar (1/2 cup packed)
200g of self raising flour (a scant 2 cups)
1/2 tsp baking powder
100g of toasted pecan nuts coarsely chopped (1 cup)

Preheat the oven to 160*C/325*F/ gas mark 3. Butter and line an 8 by 3 inch loaf pan. Set aside.

Mash the bananas in a bowl. Beat in the eggs, butter, yoghurt and extracts. Mix well. Stir in the sugar. Whisk together the flour and baking powder. Fold into the liquid mixture along with the 2/3 of the pecan nuts and 1/2 of the toffee bits. Spoon into the prepared pan and level the top. Sprinkle the remaining nuts and toffees over top.

Bake for 55 to 60 minutes, until well risen and the top feels springy. Remove from the oven and allow to cool in the tin on a wire rack. Once cool, peel off the paper and cut into slices to serve.

I saw a recipe the other day for a Gooseberry and Ginger Wine Crumble. I thought to myself, that sounds rather good . . . scrummy even . . .

I didn't have any gooseberries though . . . nor could I find any, neither fresh nor frozen . . .



What I do have though, is a very healthy and very large and very productive rhubarb patch!!



The whole time we lived down in Kent at Oak Cottage, I could never get my rhubarb to grow and amount to much of anything. Here in Chester, on the outskirts of a city . . . my rhubarb is growing happily quite madly and profusely!!!

So, anyways, I thought to myself that rhubarb and ginger wine would probably go very well together, maybe even better than gooseberries and ginger wine. Rhubarb makes a lovely crumble, the best of all the crumbles in my opinion.




So what you have here today is a delicious recipe taken from another one of those balls that I grabbed and decided to run with.


The ginger wine idea from one recipe . . . added to my own rhubarb and my own crumble topping recipe that I added a teaspoon of ground ginger to this time . . . in order to further enhance the ginger flavours, of course!



I scored a winning goal with this one! I ended up with a moreishly scrumptious dessert filled with lovely flavours . . .

A sweet yet tart fruit filling, with just the merest whisper of ginger, topped with a buttery crunch filled with the goodness of oats and butter and again a mere whisper of ginger.



All in all this is my favourite crumble ever!



Don't forget the cream or lashings of custard! They are a given!!!




*Rhubarb and Ginger Wine Crumble*
Serves 4 to 6 (depending on how greedy you are)
Printable Recipe

A delicious crumble. The Ginger Wine really helps to bring out the flavour of the rhubarb. Lashings of custard or clotted cream are a must!

1 pound of rhubarb, washed, trimmed and cut into
1 inch slices (about 10 to 12 stalks)
200g of caster sugar
3 TBS ginger wine

For the crumble topping:
150g (1 cup) plain flour
3 TBS old fashioned porridge oats
1 tsp of ground ginger
125g pf butter, chilled and cut into cubes
pinch salt
3 TBS caster sugar
4 TBS soft light brown sugar

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a medium sized baking or pie dish. Set aside.

Place the rhubarb into a bowl and toss together with the sugar and gingerwine. Spoon into the prepared baking dish.

Whisk together the flour, ginger and oats in a bowl Rub in the butter with your fingertips until you have a lumpy, buttery mixture. Stir in the sugars and the salt with a fork. Drop the crumble topping evenly over top of the fruit.

Bake for 35 to 40 minutes until the fruit is bubbling through and the topping is crisp and golden. Delicious!

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.