Black Forest Pavlova

black forest pavlova

When we were little, there was one pudding that my non-pudding-making mother would occasionally make: pavlova.  We would watch it being made, placed carefully into a low oven. We were barely allowed to watch it whilst it cooked, so keen was the fear of cracking. When it came out, little fingers weren’t permitted to pry or poke. Then it was crowned with cream and accoutrements, and placed in the back porch – desperately tempting, and absolutely forbidden. I thought it was the most impossibly glamorous pudding.

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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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Christmas Anxiety Brownies

Chocolate orange anxiety brownies

For the last week I have had acute Christmas anxiety. So I made brownies. Christmas brownies. The best brownies, possibly, that you will ever taste.

When I say ‘Christmas anxiety’, I don’t mean indecision over which cheeses to buy, or what to wear for Christmas Day, or even whether I’ve bought particularly rubbish presents (although, also all of those).

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Nutella Snowflake Bread

Nutella snowflake bread

The bits of Christmas I like most are the stolen quiet moments. And in those quiet moments, I make Nutella Snowflake Bread.

Please do not think this is an invective against Christmas. I love Christmas. I love the sparkling lights and bright colours and traditions and organised fun. I do, really.

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Chocolate Orange Sharing Scone

Chocolate orange sharing scone

I have fallen in love with scones.

Quite suddenly, all at once, head over heels. All scones. Cheese scones (sometimes with marmite, sometimes with walnuts and mustard), saffron, honey and sultana scones, cherry scones, stilton and cranberry scones. I can’t get enough of them. But this is my current favourite: a grown up, not-too-sweet scone — the only added sugar is the crunchy Demerara on the top — that is sufficiently handsome to present to friends, but simple enough to knock up for yourself at 10:30 to go with an 11 o’clock coffee.

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Gentlemen Prefer Blondies

Blondies

My intention to medicate all autumnal malaises and maladies with appropriate food has been… stalled somewhat.

I put my back out making meringues. Or rather, I thought I had put my back out making meringues. Last Sunday, I was making meringues and something very odd happened to my back and it hurt a lot.

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Blowing Autumn Blues Away with Almond Brittle

Almond brittle

There are some things which you bake, make or cook which are deeply calming, the very process of their creation, let alone their consumption, is enough to salve the stresses of the day. Pureeing roasted squash for soup is pretty satisfying, or chopping a host of bramley apples for crumble. That’s not quite what this recipe is, but that’s ok because that’s not its purpose, and it’s not always what you need. Sometimes what you need is something that is going to pep you up when you need it most. Something you can whip up in the evening, and take with you to see you through a particularly gloomy wednesday. And that is where I introduce you to my chocolate coated butter almond toffee brittle.

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Hey Shorty, It’s Your Birthday

Gus (millionaire's shortbread)

I am not a very creative or inspired person.

A while ago, before we moved in together, Sam came round and made millionaire shortbread to take into work/class on his birthday (which OUTRAGED my housemate: ‘What is this FUCKERY? Why should one have to provide one’s own cakes on one’s BIRTHDAY?’). Anyway, he made too much caramel, and left it in my fridge. I peered at it this morning and said sagely ‘ah! I shall seek out a suitable recipe to use THAT up’, then went back to bed. But I didn’t. Which is why, when my case finished early, I found myself in Bedford M&S buying the other requisite ingredients for, well, millionaire’s shortbread.

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On Grief and Banana Cake

For me, the purpose of learning to bake and cook was to give me something to do in the wake of my mother’s literal wake. Someone told me that in the first 12 months of a bereavement, anything goes: literally any response is legitimate. My response was then, I suppose, underwhelming to those around me. I just sort of, continued. I went back to work pretty much straight away (in fact I traveled back down form Newcastle to London for a prior work commitment in between the death and the funeral), I didn’t turn to drink, I didn’t have a breakdown, I didn’t beat my fists on my chest in despair. I know my father worried about me, and I imagine so did my close friends. I was asked (with the absolute best of intentions) whether I was ‘taking it too well’. I wasn’t.

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