Date and Ginger Bundts with Toffee Drizzle

Image of Date and Ginger Bundts with Toffee Drizzle

I’ve never been very good at sums. When I was doing my GCSEs (or O-levels as we called them in those days) I got such a bad grade in maths my father made me re-sit the exam. Knowing how idle I was he supervised my revision, a practise to which I attribute my abiding dislike of having people standing over my shoulder watching me work. To my dad’s disappointment I got a lower grade the second time around. Go figure, as our north American friends would say.

The reason I’m telling you this is that I based this recipe largely on one from Debora Robertson, whose original measures were for a full-sized bundt cake. I was making six baby bundts but as I’m not clever enough to work out the ratios, I ended up with enough mix to fill that tin and another of bite-sized cakes. Continue reading

Amaretti Berry Crumbles

Image of Amaretti biscuitsAdding Amaretti biscuits to the crumble mix gives it a lovely lift of almondy flavour that marries so well with fruit, especially blackberries and raspberries. I pinched the idea from the excellent Mark Hix but went a step further this time and added a slug of Amaretti liqueur to the fruit. Continue reading

Rhubarb, Rhubarb, Rhubarb

Image of rhubarb stems and chopped rhubarb

… or how to make three delicious puds from one pot of stewed rhubarb.

Stewed rhubarb – I don’t know about you but the words conjure up, for me, rather nasty school meals of overcooked, stringy rhubarb dolloped with gloopy custard. It doesn’t have to be like that. Continue reading

Cheesecake 1 – Mrs Portly 0

Image of rhubarb in a garden

It seemed like such a good idea – a nice creamy cheesecake to contrast with the poached rhubarb fresh from the garden.

The rhubarb was delicious. Roasted gently in its own juices and a liberal sprinkling of sugar, it kept its shape and gave a welcome zing of acidity.

But the cheesecake – what a disaster. Continue reading