“La Truffe est le diamant de la cuisine” – Anthelme Brillat-Savarin (1755-1826)

I realise that this is the second Honey Cake I’ve made in two weeks (the last one right here), but the two really are very different in both ingredients and method. I’ve decided that honey is a fantastic ingredient to use in cakes, never as a replacement for sugar but as the main ingredient in its own right. Plus, it’s raining outside which works as a great excuse to get baking.

As you may be able to tell from the frequent mention, the truffle based ingredients for this recipe have been supplied by Lombary, a UK based truffle produce website. This recipe is not sponsored, but rather the ingredients have come in very useful and do create a delicious end result.

Truth be told I baked two cakes today. The first of which really isn’t fit to blog and is a fail in every sense of the word. It was intended to be a fruit loaf, whereby I steeped the dried fruit in Earl Grey tea and used pure mollasses to give a rich flavour. Unfortunately I seemed to have messed up the liquid content, because despite the cake looking lovely and risen in the oven (with a dry cake skewer to boot), it quickly sank when it was taken out. Even worse, when the cake was sliced it was stodgy and over-moist inside (but tastes great). One to try again, I think!

In other news, the allotment is almost full to bursting and yet there is still nothing to eat except spinach. The potatoes have finally broke ground (I was worried for a while), and Gosia has managed to pull out most of the Jerusalem Artichokes mistaking them for weeds. The broad beans appear to be doing great, and the strawberries and raspberries have lots of fresh green growth (fingers crossed). Cauliflower, cabbage and leeks are still in seed trays in the conservatory awaiting planting out, but we still have around 50 packets of seed left with no-where to plant it. Next year, better planning is definitely in order – at least we won’t have to buy any more seeds…

As a final note, make sure to check out this great, funny post on Claire’s Allotment Blog. It definitely appeals to my sense of humour and proves that allotment gardening isn’t all work and no play.

It seems like just minutes ago that I started chitting my seed potatoes and sowing various seed types into trays of compost in attempt to get a bit of a head start. I had perhaps been rather ambitious (or displayed a serious lack of planning) when I started so many things off at the same time, little realising that they all needed planting at the same time too. Planting potatoes (previously only done in a container) turned out to involve lots of digging, something I seriously under-estimated.

Our next jobs up involve planting out the leeks, kohlrabi and cabbage that are currently taking over the conservatory. Like children, I take them out into the garden for a play each day, something which apparently hardens them off lessening the chance of them dying shortly after planting. I’ve also invested (a whole £2) in some netting, something I’m told is absolutely necessary if I don’t want my allotment to be gobbled up by caterpillars, cabbage whitefly and pigeons.

I feel like such a novice right now.

Anyway, somewhere in among all of this we managed to knock up these Chocolate Birds’ Nests in time for Easter. They’re so easy, all you do is melt chocolate and mix in cereal (I figured All-Bran has a suitably twiggy appearance), before emptying the mix into a cupcake / muffin case. With a little supervision (hot water is involved!) Mia managed most of this by herself, as she proudly displays in the photograph below. A lot of mini-eggs went missing in the process!

We’ve spent the day at the allotment, and we can now finally see some of the fruits of our labour. The onions, garlic and shallots appear to be doing really well. The rhubarb has broke surface and is sending beautiful pink towers skywards, and the autumn fruiting raspberries have begun to sprout leaves. New additions today include radish, beetroot and cabbage, with leeks and kohl rabi sown into seed trays in the conservatory.

Hard work at the allotment requires snacks to take along. Today we chose to make Blueberry Muffins, using a Paul Hollywood recipe from the BBC Food website. This recipe doesn’t use yeast and is in fact little more than a blueberry cupcake, but they tasted delicious and were easy to make. I made only the slightest of tweaks; a little milk was added to the mixture as it was rather too thick, and a touch of vanilla extract was added for extra flavour.

Recipe: Homemade Blueberry Muffins

Summary: These blueberry “muffins” are really blueberry cupcakes, but are easy and delicious. Well worth a try!

Ingredients

• 110g Plain Flour
• 110g Unsalted Butter
• 65g Caster Sugar
• 1.5 tsp Baking Powder
• 2 Free Range Eggs
• 1/2 tsp Vanilla Extract
• Approx 125g Blueberries

Method

1. Beat together the butter and sugar until pale, then add the eggs and vanilla and beat in for a couple of minutes.
2. Fold in the flour and baking powder.
3. Place in the fridge for at least 1 hour.
4. Pre-heat the oven to 200 degrees c and line a muffin / cupcake tray with paper cases.
5. Spoon the mixture into the prepared paper cases; it’ll work out just right for about 8 muffins. Poke 8-10 blueberries into each of the muffins; leave a few on top, the rest inside.
6. They’re ready after about 20 minutes when risen and golden on top.

Quick notes

At these quantities, you can substitute self-raising flour for plain flour like-for-like, skipping the baking powder.

Preparation time: 1 hour(s) 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Cranberry Sauce is one of those things we now consider so traditional with Christmas dinner, despite the fact it is a recent immigrant from America. Regardless, it is delicious and the sweet and sharp flavour combination cuts through the otherwise heavy meal.

At its most simple Cranberry Sauce can be made with just 3 ingredients: water, sugar and cranberries. The flavour can be a little one dimensional like this though, so I swap the water for port and add cinnamon for good measure. Feel free to mix it up yourself; the basic rule is to cook the cranberries for 10 minutes until the skins split – the rest is up to you!

Recipe: Cranberry Sauce Recipe

Summary: Cranberry Sauce is so easy to make, using just 3 ingredients – cranberries, sugar and water. Try swapping the port with water and adding some cinnamon for a festive kick.

Ingredients

• 300g / 10oz (one punnet) fresh Cranberries.
• 100ml Water or Port
• 100ml Sugar
• 1/4 tsp Ground Cinnamon (optional)

Method

1. Start by heating the liquid with the sugar (cinnamon if using), stirring until dissolved.
2. Add the cranberries, stirring gently as they heat.
3. After about 10 minutes the skins will have split and the berries will be soft.
4. Allow to cool; the pectin in the cranberries will allow the sauce to thicken as it does so.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

I’ve been making candied orange peel this weekend which left me with a glut of oranges to use up; I then came across this recipe for Orange and Cranberry cake and inspiration hit. I was originally going to make a drizzling syrup (a la Lemon Trickle Cake), but in the end decided a simple dribble of pure white glacé icing was much more festive. I’ve also modifed the original by throwing in a handful of chopped Walnuts, something I feel adds and extra dimension.

Recipe: Orange, Cranberry and Walnut Cake

Summary: This festive loaf cake takes two traditional ingredients and combines them into something new and delicious. A great alternative to Christmas Cake!

Ingredients

• 185g (1.5 cups) Plain Flour
• 170g (3/4 Cup) Unsalted Butter
• 170g (3/4 Cup) Caster Sugar
• 180ml (3/4 Cup) Orange Juice (freshly squeezed is best)
• 2 Eggs
• Zest of 1 Orange
• 60g (1/2 Cup) Roughly Chopped Walnuts
• 90g (3/4 Cup) Dried Cranberries
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• Icing Sugar
• Water

Method

1. Pre-heat your oven to 180c / 355f and grease a loaf tin.
2. Start by creaming together the butter and sugar until smooth and pale. In a separate bowl, sift the dry ingredients.
3. When the butter mixture is creamy, stir in the orange juice until smooth.
4. Now fold in the flour a tablespoon at a time until incorporated, adding an egg with the first two spoons.
5. Finally, stir in the nuts and cranberries ensuring well distributed.
6. Pour the mixture into your tin, and into the oven for approximately 50 minutes. The cake is ready when a cake skewer (cocktail stick) poked in to the centre comes out with just a few crumbs stuck to it.
7. When the cake is cooled, mix a couple of tbsp icing sugar with a little water. Drizzle the icing over the cake, and leave to harden for a few hours.

Preparation time: 15 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

A crème brûlée is in simple terms a ramakin filled with a set custard, topped with a layer of sugar which is then burnt (“brûlée”) to a crispy caramel using either a blowtorch or the grill. As you can guess I used my blowtorch for the first time making these and while they turned out to be delicious, I did get a little carried away with the technique hence the slightly too dark caramel topping.

Given how easy crème brûlée turned out to be, this is definitely a recipe worth keeping around over Christmas (a time when you’re likely to be running around doing other things). It takes just a few minutes preparation and then it’s forgotten about for the best part of an hour while it bakes in the oven (the brûlée part is left until just before serving). A real time-saver!

I’ve increased the festive spirit of this one by adding some festive spices and rum (à la eggnog), but you can simply leave out those ingredients (increasing the cream correspondingly) if you so wish.

Recipe: Creme Brulee

Summary: A crème brûlée is in simple terms a ramekin filled with a set custard, topped with a layer of sugar which is then burnt (“brûlée”) to a crispy caramel using either a blowtorch or the grill. This one adds spices and rum to increase the festive spirit.

Ingredients

• 320ml (1 1/3 cups) Double (Heavy) Cream
• 2 tbsp Dark Rum
• 65g (1/3 cups) Caster Sugar
• 8 additional tsp Caster Sugar for the brulee
• 4 Egg Yolks
• 1 Vanilla pod
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Cinnamon

Method

1. Start by pre-heating your oven to 150c / 300f.
2. In a pan empty your cream, the seeds from the vanilla pod (slit lengthways then scrape them out with a knife), and the spices. Heat gently until it starts to boil, then reduce to a simmer for 5 minutes. Turn off the heat, then stir in the rum.
3. While this is going on combine your egg yolks and sugar and whisk until fluffy.
4. When your cream is ready pour a small amount into the egg mixture while whisking quickly; this will temper the mixture and prevent the eggs from curdling. Now slowly pour in the remaining cream while whisking until it is all smoothly combined.
5. Place 4 ramekins in a deep baking tray and pour in water up to half of the ramekin height. Fill them equally with the custard mix from a jug.
6. Place into the oven for 45 minutes approximately; it’ll look as if they’re not quite set, this is how you want them to be (they’ll set more as they cool).
7. Place into the refrigerator until cool.
8. When ready, remove from the fridge and sprinkle 2 tsp caster sugar on each, spreading evenly across the surface. Using your blow torch (if you have one) slowly heat the sugar evenly until it melts and appears golden. If you don’t have one, place under the grill but keep a close eye on them to prevent burning.
9. Now set aside again to cool back down so the sugar sets (about 10 minutes); after this, they’re yours for the eating!

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

I’m fully aware that a large part of what I consider to be Christmas is invoked by the sense of smell. Early December sees the Christmas Tree go up and it just has to be real, the smell of pine heralding the arrival of the holiday season. Shortly after I go baking mad and the smells of cinnamon, cloves, ginger and nutmeg linger right through till January – when I suddenly start to feel guilty about all the indulgence and go deep into detox mode.

Recipe: Rum & Ginger Holiday Tree Cake

Summary: This cake – shaped like a ring of Christmas trees – is bound to turn heads and impress any guests over the Holiday period.

Ingredients

• 250g / 2 Cups Plain Flour
• 275g / 1 1/4 Cups Caster Sugar
• 115g / 1/2 cup Unsalted Butter
• 115ml / 1/2 cup Vegetable Oil
• 1/2 Cup / 60g Cocoa Powder
• 1/2 Cup prepared Coffee
• 2 tbsp Rum
• 2 tsp Baking Soda
• Pinch salt
• 1 tsp Ground Cinnamon
• 1 tsp Ground Cloves
• 2 tsp Ground Ginger
• 275g Caster Sugar
• 1/2 Tin (or 1/2 Cup) Black Treacle / Molasses
• 3 Large Eggs

Method

1. Pre-heat your oven to 175c / 350f.
2. Start by beating the butter with the sugar and oil until pale and creamy; this will take about 5 minutes. Now add the spices to the mix and beat for another minute.
3. In a separate bowl mix your coffee with cocoa powder. Pour into your batter while beating until combined.
4. Now add your treacle and then the eggs one at a time to the mixture along with a spoon full of the flour each time; fold in until combined. Finally fold in your rum.
5. Now pour out your mixture into a prepared bundt pan; you can either use spray oil or coat well with butter.
6. 60 minutes in the oven should do it; a cake skewer will come out clean with just a couple of crumbs when ready. Note the cake will seem a little soft when hot but will harden as it cools.
7. Allow 10 minutes resting time before turning out onto a cake stand or plate. I find it’s easier to place a place upside down on top, then flip the whole thing over.

Variations

The original recipe skips the rum, instead opting for a full cup of coffee. Feel free!

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 12

The reason for my posting is a pretty simple one; my making of Limoncello this past weekend saw me with leftover lemons and egg-whites, and it doesn’t take a rocket scientist to work out what you can make with those.

Due to time constraints (December is busy enough already) I haven’t made my own pastry, instead opting for a shop bought ready made sweet tart casing. This speeds up the process massively making this recipe a really quick and easy pudding that’s well worth a try.

Lemon Meringue Pie is a classic dessert which is bound to go down a storm at Christmas dinners with all the family. And hey, it’s lemon season after all!

Recipe: Easy Lemon Meringue Pie Recipe

Summary: Lemon Meringue Pie is a classic dessert; this version is so easy you can knock it up in just half an hour.

Ingredients

• 1 Can Condensed Milk (397g)
• 3 Eggs, separated
• Juice of 1 1/2 lemons
• 1 9″ Sweet Shortcrust Pie Case (ready cooked)
• Zest of 1 lemon
• 1/4 Cup / 50g Sugar (Demarara preferred)
• 1/2 tsp Vanilla Extract

Method

1. Start by pre-heating your oven to 395f / 190c.
2. Next put your egg yolks in a bowl with the lemon and condensed milk. Mix until custard looking – this will only take a few seconds.
3. Pour out the filling into the pie casing and smooth with a spatula / spoon.
4. Now in a separate bowl beat the egg whites to soft peaks. Add the vanilla extract and then slowly add the sugar while beating; it’ll soon start to look smooth and hold stiff peaks. Stop mixing; don’t over-mix!
5. Spoon the meringue mixture over the lemon custard, then place into the oven until the peaks are golden brown.
6. The meringue will be soft and squidgy – this is how it’s meant to be. Serve with a light cream or on its own and enjoy!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Brambles grow in hedgerows and on unused ground and are exactly the same as the blackberries you buy in the shop. It always astounds me why people would choose to buy them from supermarkets when I can almost guarantee everyone in England has a bramble patch close to where they live. Still, the fear of being “different” seems to put most people off – they somehow think the ones in the shop must be better – purer, tastier, or whatever.

So, my aim this bank holiday weekend is to encourage you all to go out and pick some brambles, take them home and eat them. You don’t have to do anything fancy; a bowl of brambles with cream is delicious, as is a bramble and apple crumble. You could also try – as I am going to very soon – making your own bramble liqueur. My final suggestion is of course this cake; one which is so simple to make and combines a cake and crumble together, giving the best of both experiences.

Recipe: Bramble Crumble Cake

Summary: A “bramble” is another name for a wild blackberry, a fruit which can be found growing in hedgerows everywhere. This cake combines two delicious desserts into one, for those who can’t decide which to bake!

Ingredients

• 120g / 1 cup Self Raising Flour
• 120g / 1/2 cup Caster Sugar
• 120g / 1/2 cup Unsalted Butter, softened
• 2 Handfuls Brambles (Blackberries), washed and dried
• 2 Eggs
• 120g / 1 cup Plain Flour
• 50g 1/2 cup Diced Unsalted Butter
• 50g / 0.25 cup Golden Caster Sugar

Method

1. First turn your oven on at 180c (355f) and butter the inside of a 500g loaf tin.
2. Next mix together the butter and caster sugar (120g) for about 5 minutes until pale.
3. Add the eggs one at a time with a spoonful of the self-raising flour, mixing in. Finally mix in the remaining flour.
4. Empty your cake mix into the tin, smoothing it a little with the back of a spoon, Cover the surface of the cake batter with the brambles, a single layer deep.
5. Put the remaining ingredients into a bowl, then begin to push the butter into the flour with your fingertips. Keep doing this until it resembles breadcrumbs, then empty on top of the brambles, covering evenly.
6. Put the cake tin into the oven for about 45 minutes until the top is slightly golden and crispy.

Quick notes

The recipe source erroneously said to use plain flour for the cake, without stating to add any raising agent like baking powder. That has been fixed in this recipe.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8