The snow caused havoc with my foodie plans the other week: not only did our Burns Nicht supper have to be hastily altered (guests being unable to attend at the last minute!) but our afternoon tea up the road the next day was cancelled (again, due to the roads)! So we had an impromptu afternoon tea at home and invited ladies who could walk to us.
Mum made the most superb chocolate gateaux – it was perfect! I’m not sure how she got it to come out perfectly flat on top, but it did. We think, perhaps, because we’ve found the oven thermometer and have begun using it, so we now know what the actual temp is.
Caroline brought some delicious tattie scones, and we have some scones in the freezer which was were popular iwht our guests.
I made Mum’s famous gingerbread, and did a fine job (if I do say so myself!) – almost as good as when Mum makes it. The orignal recipe was from Maud Gall of Gateside, and is as follows:
- 1lb plain flour plus 5 level tsp baking powder
8oz caster sugar
1 1/2 tsp groudn ginger
- 3/4lb treacle
- 1/2 pint milk
Sieve together ingredients 1.
Melt together ingredients 2 in a pan and bring to the simmer.
Beat together ingredients 3.
Take 2 off the heat. Immediately stir in 3. Immediately stir in to A.*
Immediately put in to a prepared baking tin. Bake at 160C/325F/Gas 2.5 for 1 1/2 hours.** Check the cake is done by piercing the middle with a cocktail stick; if it comes out clean the cake is done.
*I used a ballon whisk throughout the stirring, and it worked a treat.
**We use three smaller loaf tins and make for 25-3o minutes.