Whilst I love being gifted panettone, there are only so many that one can consume over Christmas. The last of the delicious golden wrapped gifts has been looking at me beseechingly from the store cupboard for the past month. This weekend I put it out of its misery and turned it into a deliciously zingy and heart-warming marmalade bread and butter style pudding. I have been asked for the recipe by all of the guests – so here it is for you to enjoy. Continue reading
Eating cake for breakfast may seem like a wicked indulgence but just stop and think about it before you reach for packet cereals. Fresh fruit cakes are often lower in sugar, they use real fats like butter of olive oil, eggs for protein and you can pack them full vitamins with fruits or pureed vegetables like carrot or beetroot. Last year food trend spotters thought that cake for breakfast would be the ‘in thing’ by 2017. A number of studies also suggested that so long as you don’t indulge in rich gateaux that breakfast cakes are better for you and set you up for the day ahead better than propriety cereals. After all the Spanish have been doing it for generations – think Magdalenas and Spanish coffee cake.
This clementine cake ticks all of the boxes; it easy to make, it stores and freezes well and its delicious and refreshing. Clementine’s are at their best for one more month until the end of February. Continue reading
“I got the blues thinking of the future, so I left off and made some marmalade. It’s amazing how it cheers one up to shred orange and scrub the floor.”
Author: D.H. Lawrence
The marmalade that I set out for breakfast for house guests this morning had them in raptures and was voted the best they had ever eaten! In my household we like a gutsy, full flavoured marmalade with proper chunks. Its not a marmalade for the faint hearted … indeed, guests caught picking out the chunks and leaving them to languish on the side of their plates – well – they don’t get asked again – not for breakfast at any rate ! Continue reading