Going Grey

Earl grey ice cream and shortbread

Lately, I have dreamt in custard. Lying in bed last night, I could have sworn I could smell the faint boozy hum of vanilla, the richness of eggs and cream. It’s not surprising. Over the last month, custard and I have become pretty well – if reluctantly – acquainted.

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Oh, the possetbilities!

Posset

Sam  has, for as long as I can remember, claimed lemon posset as his favourite pudding. Whenever I asked him what he wanted after supper or Sunday lunch, that would be his answer. I, on the other hand, could never be pinned down to one: the thought of having to choose between sticky toffee pudding and trifle, creme brûlée or tiramisu is horrifying. Even asking me to choose a winner between lemon sponge and ginger sponge is asking too much. I’m a flighty pudding eater, and I refuse to rank them. But Sam remained steadfast and certain: lemon posset.

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Can’t Get You Out Of My Head Chocolate Cake

Chocolate cake

A cake has taken over my life. I’m not actually a very cakey person. As much as I love making them, I’m more likely to reach for a biscuit or a pastry or, if I’m brutally honest, a large bag of crisps. And when it comes to cakes, I’m particularly reluctant to go for a chocolate cake. Give me a lemon drizzle, or an almond cake, or something filled with curd or jam. Chocolate is never my choice. Until now. Until this cake.

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Friand Easy

Banana friands

Oh how I long to be competent. A quick search of my blog throws up the word ‘competent’ no fewer than five times to date. Sam discovered early on that calling me ‘feckless’ (no matter how richly deserved, or warmly expressed) was the surest way to unjustified but unstoppable tears. I am sure that my desire to learn how to cook is at its base, simply a yearning to be competent, or at least appear competent. And for that reason I hold an abiding fondness for any dishes which are deeply practical: delightful in its simplicity, or ease, or using up leftovers that hang around the house: this no-knead bread, these vibrant braised spring onions, and, well, these friands.

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Land of Milk and Honey Ice Cream

Honey and sea salt ice cream

We have been making the most of the heatwave this week, if you can call the sun deigning to appear and not give way to hailstorms for three days straight a ‘heatwave’. Having spent a weekend in Holland where it was so bitterly cold we were forced to buy chips for warmth (or so we justified it), it seemed an absolute coup to come home to brilliant bright sunshine.

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Hope Springs Eternal (or at least from January to June)

Rhubarb and custard tart

Jane Grigson does not like rhubarb. Jane Grigson does not like rhubarb at all.

Her Fruit Book is a delightful and beautiful thing: each chapter is a paeon to an individual fruit, listed in alphabetical order. All, that is, apart from her chapter on rhubarb. That chapter is something to behold: a barely disguised invective against rhubarb, laced with vitriol. Yes, there are recipes within the chapter, but each speaks of flavours that will ‘improve’ or ‘ameliorate’ rhubarb, and are littered with caveats.And don’t get her started on rhubarb and custard: one two line instruction exists and begins with the fatal line ‘if you must have rhubarb with custard’.  The entire chapter drips with disdain and derision.

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In Praise of Cheating

Valentine's caramel chocolate tart

I’m going to make some wild assertions on love and romance, and then I’m going to tell you to cheat. And I’m going to finish it all off with a chocolate and caramel tart that would make the angels weep. Happy Valentine’s Day.

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