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 →
Adding 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 →
Syllabub – a sort of boozy sweetened cream – is one of those old English desserts that’s mostly fallen out of favour but deserves a renaissance. It makes a wonderfully light cloudy topping for this almost equally old-fashioned pud, the sherry trifle. Continue reading →
… 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 →