Cherry Cake and Ginger Beer

 

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I set myself a low bar when it comes to mothering.  If the Minx grows up to have good manners, to love books and to be able to cook then I figure she’ll probably always have friends, be passably well-educated and never go hungry. And that way it seems to me happiness lies.

Certainly I can think of few greater pleasures in life than devouring a good book or some good food. So you can imagine how much I enjoyed reading Cherry Cake and Ginger Beer by Yarnstorm’s Jane Brocket, which discusses all the delectable foods found in classic children’s literature, accompanied by scrummy-looking recipes and pen and ink illustrations from the works in question.

The Minx and I are currently on a bit of an Enid Blyton jag at present and revelling in descriptions of fabulous picnics with boiled eggs and sticky buns, Aunt Fanny’s cakes and of course lashings of ginger beer (which according to Brocket, Enid Blyton never actually says in her books).

 

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I am amused to note that, while the plot intricacies of many of these books have completely receded into the mists of time, I can remember almost verbatim many of the food descriptions, such as this one from What Katy Did.

“.. and there – oh, delightful surprise – were seven little pies – molasses pies, baked in saucers – each with a a brown top and crisp, candified edge, which tasted like toffee and lemon-peel, and all sorts of good things mixed up together. There was a a general shout… a tumult of joy… in an incredibly short time every vestige of pie had disappeared, and a blissful stickiness pervaded the party.”

Oh how I wanted to taste one of these pies – ‘molasses’ sounded so delicious and exotic to this little British girl – and now I can, because I have a recipe.

Unfortunately the book is already out of print and quite difficult to get hold of – I suspect the market for it was rather too esoteric. American readers might be particularly frustrated as it focuses primarily on British children’s classics and old-fashioned British baking, though Little Women, Little House on the Prairie and What Katy Did all make an appearance.

But buy this book if you, as I did, grew up with the likes of The Famous Five, My Naughty Little Sister, Pippi Longstocking, Milly Molly Mandy, Paddington Bear, Anne of Green Gables, The Secret Garden, and Malory Towers. Get it doubly fast if you are re-reading these books with your kids and enjoy baking with them.

What do enjoy cooking and reading with your kids?  The Minx and I are sorely in need of recommendations in both categories.

Oh and speaking of the Minx, she went back to school yesterday, oh frabjous day! So now I’m back blogging properly.

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Beautiful British Food

 

Funnily enough, given that I was brought up by, and learned to cook from, an Italian woman and cook in a very Italian way myself, I have found myself being a bit of an unofficial ambassador for British food here in Seattle, where it’s as much maligned as it is everywhere else on the planet.

I tend to make classic British dishes for potlucks and gatherings (people are so surprised that British food can actually taste good) and really want the Minx to grow up understanding her culinary heritage in the land of mac ‘n’ cheese and pumpkin pie.

New Zealander Joel Penkman moved to the UK and started painting beautifully detailed portraits of classic British foodstuffs which make me want to weep with nostalgia.

Every British kid grew up on these biscuits.

 

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No trip to the seaside was complete without a stick of rock to take home.

 

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My favourite ice lolly.  At least until they invented Magnums.

 

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No kid’s birthday party was complete without Fondant Fancies, though my mum had enough of a fear of food colouring that we never had them at home.

 

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Custard tarts.  Always hated those.

 

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And pork pie. One of the top five things I miss most about the UK here in Seattle. I think I would cry if I had this picture on my kitchen wall.

 

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Joel’s website is here. Buy her prints here.

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Prince William’s Chocolate Biscuit Cake

 

When planning our Royal Wedding-watching midnight feast, I decided to try my hand at  the Chocolate Biscuit Cake which Prince William had requested be served at the wedding.  I vaguely remembered having ‘Chocolate Fridge Cake’ myself as a child and thought that the Minx might like it.

 

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I can now see where Prince William is coming from. This ‘cake’ is obscenely decadent and utterly scrumptious and also very quick and easy to make (though I imagine that the enormous version served at the wedding itself took a bit more time).

I based my version loosely on the recipe given by the Tea & Sympathy tearoom in New York and several British versions.  The great thing about this cake is that, since it’s a ‘no bake’ cake – it just sets hard in the fridge – you can be very approximate with quantities and it will still turn out successfully.

The trickiest part for peeps not in the UK will be sourcing the correct biscuits (yes, biscuits in this case means ‘cookies’ and not the soft billowy scone-like things you eat for breakfast).  The traditional English biscuit of choice would be McVities Digestives or Rich Teas – hard, plain, crumbly biscuits which are not too sweet and and a tad salty. They provide a nice contrast to the rest of the cake which is so sweet and rich.  I can find McVities biscuits in the British food section at Metropolitan Market in Seattle and all the online British food stores also carry them, so they are available in the US if you look. The nearest American equivalent is the Graham cracker but they’re not quite the same.  You could also experiment with some of the plain French cookies which are quite easily available (LU do good ones) or use a plain packet shortbread. Remember, nothing too rich, too sweet, or too fancy.

Golden syrup may also be a challenge for people outside the US. I discuss it at length here. Honey, maple syrup or corn syrup could be substituted at a pinch though your cake will taste different. Or else replace the cream and golden syrup with 14 fl oz (400 ml) of sweetened condensed milk.

Finally dried sour cherries are an inspired addition by moi, if I say so myself. The sour, chewy sweetness adds a whole new dimension to the soft cream unctuousness of the chocolate and the crunchiness of the biscuits. I would imagine that dried cranberries would have a similar effect, and raisins would do at a pinch.

 

 

Ingredients

Cake

1 sleeve (about 8-10 oz) McVities Rich Tea or Digestive biscuits, Graham crackers, or similar.  I used Digestives.

10oz (300g) good chocolate. I used Green & Blacks, two bars of dark and two bars of milk since I had the Minx in mind. More sophisticated chocolate lovers may prefer to use all dark chocolate.

1/2 cup/200g/4oz butter

10 fl oz/300 ml heavy/double cream

4 fl oz / 100 ml/ 4 tbsp golden syrup (see above)

A couple of large handfuls of dried sour cherries/cranberries/raisins (optional)

Topping

4 oz (100g) good chocolate (see above)

1 tbsp heavy/double cream

 

Method

Line a loaf tin with butter and parchment paper

Crumble the cookies into small roughly almond-sized bits.

Set up a bain marie or a bowl over a pan of barely simmering water, break up the chocolate into bits and melt it in the bowl, together with the butter, cream and syrup.

When everything is fully melted together, stir in the crumbled biscuits and dried fruit if using until everything is fully coated with chocolate.  Pour it into the loaf tin and smooth the top with a wooden spoon. Chill in the fridge for around 4 hours.

When the cake is fully chilled, melt the remaining chocolate and 1tbsp of cream or milk together to make a ganache. Turn out the cake and spread the ganache over the top and sides, filling in an gaps, lumps an bumps.

Serve in small pieces. A little truly does go a long way, though the Minx (who ADORED this cake) might not fully agree.

 

Here’s a picture of the cake served at the Royal Wedding at Prince William’s request and made by McVities. They apparently used 35lbs of chocolate and approximately 1,700 Rich Tea biscuits. 

   

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Separated at Birth – Princess Beatrice

 

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A reindeer

 

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Princess Beatrice of York

I’ve seen this hat compared to a beribboned toilet bowl and Gaga’s lobster, but this separated at birth comes courtesy of the Minx, who really couldn’t believe her eyes.  I love the way that the people in both pictures of Beatrice are having a good old smirk (though Princess Eugenie looked no less ridiculous).

 

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And seriously, I know Philip Treacy is supposed to be some sort of millinery genius, but honestly most of his many, many hats on the day were awful. Somebody really should have tweaked his meds.

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Separated At Birth – Zara Phillips’ Hat

 

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                                Zara Phillips’ Hat                                                                                          Satellite Dish

It’s the obvious comparison of course, and in fact this was one of my favourite hats of the day, but this is just in case anyone in the Abbey couldn’t work out why the service was being constantly interrupted by garbled Chinese porn films and messages from outer space.

I also love how the Queen’s next grandson-in-law-to-be looks like such a thug, albeit a very jovial one.

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Separated At Birth – Chelsy Davy

 

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                       Next royal bride Chelsy Davy                                                        Busty barmaid Bet Lynch

 

Prince Harry’s date and the potential next royal bride Chelsy Davy is a dead ringer for Bet Lynch. That’ll mean beans to any American readers, but suffice it to say that she was the busty ‘tart with a heart’ barmaid in Britain’s long running soap opera Coronation Street.

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Random Wedding Thoughts – Victoria Beckham

 

It seems that poor dear not-particularly-especially-in-this-company-Posh Spice is so deranged by pregnancy hormones that she forgot to remove her gown after going to the hair salon to have her pony tail clipped on.

 

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Luckily for us, that means we can copy what she wore to the wedding for a mere £14.99 from Amazon. She’s also clearly of the opinion that if she slapped on enough eyeliner, fake tan and ridiculous shoes, we’d forget she was in her third trimester.

Nope, didn’t work for me either.

Hat was one of Philip Treacy’s better efforts on the day. But what’s with the hew-fangled ‘unicorn’ style of hat wearing nowadays? The Minx and I thought it was hilarious.

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Royal Wedding Random Thoughts – The Cake

 

I’m super tired and still childishly excited – the family had a ton of fun watching the festivities in bed last night – but I’ll be posting up a few random thoughts throughout the day today. All in all I thought the whole thing was a stunning success, made me proud to be British and more homesick than I can possibly describe.  It’s London I miss, God love that huge, dirty, smelly, GLORIOUS city. 

I’ll get to the dress later on, but first up I wanted to share some pictures of the cake – one of the most stunning examples of the cakemaker’s art I’ve ever seen.

 

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Just look at that exquisite craftsmanship and incredible attention to detail. I have no idea how they could bear to cut into it.

 

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“The wedding cake, designed by Fiona Cairns, is made from 17 individual fruit cakes (12 of which form the base) and has eight tiers. The cake has been decorated with cream and white icing using the Joseph Lambeth technique. There are up to 900 individually iced flowers and leaves of 17 different varieties decorated on the cake. A garland design around the middle of the cake matches the architectural garlands decorated around the top of the Picture Gallery in Buckingham Palace, the room in which the cake will be displayed.

 

And yes, it was a fruit cake which can, contrary to most American opinion it seems, be utterly delicious.

   
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They’re Getting Married in the Morning

 

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On the night of Charles and Diana’s wedding I had gone with a bunch of teenage friends to see the fireworks in Hyde Park.  It was a warm July night and London was en fete. 

I’d promised my mother faithfully that we’d get the last bus back, but after the fireworks were over and we’d squashed through the gates of the park with thousands of other people, it became obvious that there was no hope of making it home. I remember having to queue for ages outside an old-fashioned red phone box to give her the news that no, I wouldn’t be coming home, and yes, we’d be spending the night out on the street.

We found a space with a pretty good view on the Strand near St Clement Danes (the Oranges and Lemons church) and sat down on the pavement to wait out the night. My overriding memory is of how happy and good- humoured people were – everyone, even the police officers, laughing and joking, cheering every little incident, letting small kids get to the front, sharing food with people (ie. us) who had brought none. 

What we saw was nothing like what you see on telly -  just the procession trotting past us in one direction and back again the other way. There were no screens and the ceremony itself was relayed over speakers. Diana’s dress was crammed into the carriages and we hardly knew what it was like until we saw it later on TV. And yet it was one of the best nights and days of my life.

I so wanted to be in London for this day, but couldn’t make it work.  If you’re there give London a kiss and a hug from me, I’ve been so terribly homesick this week and watching the beginnings of the coverage is making my heart ache.. I’ll be staying up all night watching the coverage in bed with the Minx, wearing pyjamas and my big wedding hat.  The Minx has her favourite princess costume and tiara all picked out. There’s champagne, the fixings for a full English breakfast and and Prince William’s favourite chocolate biscuit cake in the fridge and I’ll be Tweeting up a storm, come and  find me on @mirrormirrorxx

But it won’t be the same. Sniff.

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Royal Wedding Souvenirs – Food

 

So I’ve been collecting links like crazy and am going to be boring you silly this week with a veritable parade of Royal Wedding memorabilia.  First up is food to get you in the mood for the big day.

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UK biscuit (cookie) bakers the Biscuiteers, have come up with a delightful Special Edition tin of biscuits, featuring crowns, glass coaches, tiered wedding cakes, flags, shoes, engagement rings, dresses and cathedrals. I would SO be buying this if I lived in the UK.

 

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Brighton-based cake designers Choccywoccydoodah produced this incredible take on their signature wedding cake to celebrate the event.

 

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Nottingham-based Castle Rock Brewery has created a special beer aptly called Kiss Me Kate for the occasion.

 

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German-based Donkey Products has created a lovely pair of KaTEA and William teabags, showing Kate in her wedding dress wearing an enormous sapphire and wallowing in oodles of cash.

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Poor girl has however got some very formidable inlaws to contend with though.

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Finally, for those of Stateside who also want wedding cookies then Eleni’s has also created a wedding cookie assortment featuring British icons, tiaras, engagement rings, horses and the bride and groom themselves.

 

 

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Or instead of commemorative china, you can buy cookies in the shape of commemorative plates, which seems to me to be much the best option. Also available from Eleni’s.

 

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More Royal Wedding stuff later this week.

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