Remember my leftover Madeira cake from last month? I said I had exciting plans for it, and I have finally found some time to get working on it. So let me present (drum roll)… my Lemon Liscious Humpday Cake.
The Collins Dictionary describes Afternoon Tea as a “small meal you can have in the afternoon,” but it is so much more than that. It is the most British of traditions. This is no ordinary afternoon treat.
Not to be confused with the more robust High Tea. So called as it is taken in a high backed chair, and at a table. Afternoon tea is a refined affair, served in low chairs. Unlike High Tea, this is an event that is traditionally reserved for the wealthy. This is a light meal consisting of delicate sandwiches, scones, pastries and cakes, and is enjoyed alongside pots of leaf tea.
Gooey Brownies are a great addition to any afternoon tea menu. Make them bite size for a more refined affair, or serve in slices for a more relaxed tea. Either way, you can’t go wrong with a chewy, chocolatey brownie.
The first “true” Brownie was made in 1907 in Bangor, Maine. This was a close match to the Brownie we love today, but similar products had been made prior to that date. It is believed the original version was created ten years earlier in Chicago’s, Palmer House Hotel . This early version contained walnuts and apricot jam, and was made at the request of the hotel owners wife who wanted a cake-like desert that could be taken in a lunch box. They are still made to the original recipe in the hotel today.
Yay! After hours (literally) of hard work I am now qualified to bake, decorate and sell cakes of all kinds. It sounds very exciting but, if I’m honest, the course seemed a little on the simple side. I’m a little concerned, actually, by how easy it is to set yourself up as a food producer. I take my victories where I find them though, so…
When I asked my fiance what type of cake he wanted for his birthday, I wasn’t expecting him to ask for a Baked Alaska. I’ve never even eaten one, let alone made one, but I could hardly say no. He raves about the one his mum used to make, so it’s a good job I love trying new recipes!
Thankfully, I have a shelf full of recipe books. And, the internet isn’t exactly short of ideas either. So I was confident I would be able to throw something together. Here goes…
I had so many intentions to make all kinds of wonderful cakes and bakes over Christmas. The problem being, that apart from me and my fiance, there is no one here to eat them. This is a frequent problem for me. So, I had some tough decisions had to make.
I already had my Christmas cake, and you can’t have Christmas without mince pies. I was also dying to try out a new recipe for a muffin/croissant/mince pie hybrid. So, the traditional yule log was given the boot. That was a shame, as I had just bought an awesome new swiss roll tin in the Black Friday sales. It was a Mary Berry too – but I had to consider my waist-line. So there was going to be no yule log for us, this Christmas.
Setting fire to the cooker and eating raw chicken was a grim day for teenage-me. Of course, looking back it was just the wake up call I needed. I couldn’t afford to eat out, but I loved good food. I needed to learn how to cook, and fast.
That was a lot of (more than twenty) years ago now and do you know what, once I got going I found it wasn’t really that hard. And, not only that, but I actually quite enjoyed it.