Daily Archives: 26 September 2011

Battle of Britain Day

A Hurricane, a Lancaster and a Spitfire – what evocative names, and these old stalwarts are still flying with the RAF Battle of Britain Memorial Flight.

Battle of Britain DayThis comes to mind because 15 September was Battle of Britain day. And other aeroplanes of the era must still be operational, because several take to the skies at various locations around the country to commemorate the day.

The Battle of Britain Memorial Trust had a fly past over the national memorial to The Few on the white cliffs between Dover and Folkestone. Yeovilton had an air day with a Lancaster bomber. Lincolnshire Aviation Heritage Centre staged a dogfight between a Spitfire and Me 109 last year and did the same again this year on 17 September. I’m sure plenty of other events went on, but they don’t seem to have been well publicised.

No really big national to-do is made about it, which I think is a shame – such an important few months, and just about in living memory.

My parents, uncles and aunts used to tell us stories about those days, so I feel a connection. The Battle of Britain Memorial Trust are trying to raise money to build a visitor centre by the national memorial (‘Lest we forget’!) Check the site for information: www.battleofbritainmemorial.org/events/

Thinking about the Second World War reminds me of Marguerite Patten
One of her many cookery books was the first I ever had. She is acknowledged as one of the most influential cooks, probably the first TV celebrity chef, and still going strong in her nineties.

Apparently, she has a podcast showing us how to make a traditional Christmas pud in 12 minutes – so no excuses about not having the time. Can’t think about the festive season yet, though. I’m still hanging on to the idea of a beautiful autumn and making the most of all the fruit available while still having something warming.

Fruity Baked CustardThis Fruity Baked Custard is perfect autumnal comfort food and may just hit the spot.

Recipe taken from the Just One Pot.

 

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Fruity Baked Custard

This fluffy pudding is perfect autumnal comfort food.

Fruity Baked Custard

Preparation time 10 minutes
Cooking time 10 minutes
Calories per portion 289 Kcal
Fat per portion 17g of which saturated 8.2g
Serves 4
Suitable for vegetarians

Cox’s apples 2 large, peeled, cored and thinly sliced
Plums 225g (8oz), halved, stoned and cut into wedges
Butter 15g (½oz)
Sugar 40g (1½oz)
Ground cloves ½ tsp
Ground cinnamon ½ tsp
Eggs 4
Soured cream 142ml tub

1 Put the apples, plums, butter and half of the sugar in a large frying pan. Cook over a low heat until the fruit is softened, stirring continuously. Add the cloves and cinnamon. Stir well and remove from the heat.

2 Separate the eggs, so the whites are in a mixing bowl and the yolks in a small container. Whisk the egg whites until stiff. Fold the eggs very gently into the fruit. Wipe out the bowl and then beat the egg yolks with the soured cream and fold gently into the fruit.

3 Cook over a low heat until the mixture has set. Then sprinkle with the remaining sugar and brown under a hot grill. Serve immediately, while hot, with soured cream or natural yogurt.

Cook’s tip
If your frying pan has a plastic handle, take care it doesn’t melt when browning the custard under the grill.

 

Recipe taken from the Just One Pot.

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