Daily Archives: 25 April 2011

The bluebells are fabulous this year

We’ve just spent a few days in Cornwall and the bluebells and primroses were just gorgeous.

BluebellsSo was the ice cream – I’ve never come across so many different makes in such a short stretch of waterfront, and all award-winning!

We loved Roskilly’s organic, and Kelly’s with clotted cream was hard to resist, so we didn’t try.

It’s a time for treats, though, isn’t it, what with Easter and then the wedding. No street parties that I’m aware of around our way but I expect most people will be watching on TV – well, most women anyway. Fascinating to see what everyone’s wearing, apart from anything else.

I thought I might bake a fruit cake for the occasion – my Cornish sister-in-law used to go on about how easy ‘boiled cakes’ are to make and I see there’s a recipe for one on p.101 of this year’s Dairy Diary – Rich’s Fruit Cake.

Could make it into a real treat with a dollop of ice cream – now I’ll have to search out an award-winning one, though.

Enjoy the wedding day.

Marion
Dairy Diary Team

P.s. The wonderful weather continues, so this is the perfect time for gardening. Fancy winning a copy of Seasonal Garden Ideas?

Win a copy of Seasonal Garden ideasTo enter simply complete the form on our website www.dairydiary.co.uk/competitions.html and don’t forget to “Like’ the page for an extra chance to win!

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Rich’s Fruit Cake

The perfect cake for afternoon tea.

Rich's Fruit CakeMakes 12 slices
Time 2 hours
Calories 396 per portion
Fat 12g of which 5.7g is saturated
Suitable for freezing
Suitable for vegetarians

Mixed dried fruit 350g (12oz)
Glacè cherries 150g (5oz), roughly chopped
Mixed peel 50g (2oz)
Walnuts 50g (2oz), roughly chopped
Brown sugar 175g (6oz)
Butter 110g (4oz)
Mixed spice 1 tsp
Bicarbonate of soda ½ tsp
Milk 300ml (½ pint)
Self-raising flour 350g (12oz), sifted
Eggs 2, beaten

1 Preheat oven to 160°C/325°F/Gas 3. Place all ingredients except flour and eggs into a pan. Bring up to boil and simmer for 5 minutes. Cool slightly.

2 Add flour and eggs and stir well. Line a deep 20cm (8in) cake tin with greaseproof paper. Tip cake mixture into tin and level top.

3 Bake for 40 minutes then reduce heat to 150°C/300°F/Gas 2 and cook for 40-45 minutes or until skewer comes out clean.

4 Allow to cool in tin for 5 minutes, then turn out onto a wire rack. Remove paper and leave until cold.

Recipe taken from Dairy Diary 2011.

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