Strawberry Fields Forever!!

The sweltering heat on Saturday set myself and the youngest thinking about Strawberries.

As luck would have it we live about 3 miles away from the wonderful Claremont Farm. They do ‘pick your own’ fruit and so we went hunting.

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Strictly speaking,  I am opposed to child labour, however when it comes to filling my fridge with the best strawberries that the Wirral has to offer, then I relax my standards.

The strawberries were out in abundance, all plump and juicy!

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This one made the grade and was promptly added to my basket.

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Claremont Farm do the whole experience so well, they even include a complementary tractor ride to the further fields.

We didn’t partake this time, apparently 12 is too old.

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Look at these beauties! We filled two small baskets, which filled a large colander and they cost less than £3.50 which I think is a bargain!

 

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It would have been rude not to make a Strawberry cake, wouldn’t it?

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Have a lovely day!

Tea bread

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When I was baking for the party last week, I decided quite late on that I wanted to make a fruit cake or two  for the adults, although that said, Miss Glade loves a slice herself!

I confess that I usually throw the ingredients in, mix and bake, it mostly turns out ok. This time I measured everything because I knew I would want to share it.

Orange marmalade is included in my tea bread recipe because it makes it so lovely and moist. I copied the idea from a fruit cake recipe that was printed in a book about The Archers that I was given a long time ago. I always include it now and I think it makes a real difference.

This cake will keep for days in an airtight container, given half a chance!

Ingredients

250g dried fruit

1/4 litre of strong cold tea

225g self raising flour

1 teaspoon of baking powder

1 teaspoon mixed spice

75g granulated sugar

2 table spoons of orange marmalade

Method 

1. Soak the fruit in the tea until most of the liquid has been absorbed. I find overnight is best.

2. Pre heat oven to 170ºC and line a 2lb loaf tin.

3. Add flour, baking powder, mixed spice, sugar and marmalade to the cold tea and fruit.

4. Mix until it is all well combined.

5. Pour it all into the tin and bake for about 1hr but keep checking after about 50 minutes. It’s ready when you insert a toothpick and it comes out clean.

6. Enjoy!

 

I am linking this post to Honest Mum’s Tasty Tuesday on a Wednesday because that is how I sometimes roll ha!

 

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Have a lovely day!

 

 

 

 

Carrot cake with Orange topping!

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A very firm favourite cake in this house is Carrot Cake.

I never mind because I always kid myself into thinking that I am providing one of their five a day. Tentative?

Give this a go, I promise it is worth it!

Ingredients

Cake

225g self raising flour

1 teaspoon baking powder

1 teaspoon ground mixed spice

150g soft dark brown sugar

150g peeled and grated carrots

2 eggs

150ml sunflower oil

2 tablespoons milk

Frosting

50g butter

2 tablespoons orange juice

½ grated orange

225g icing sugar

Method

1. Pre heat oven to 180ºC and line a square cake tin

2. Mix the flour, baking powder and mixed spice in a bowl

3. Stir carrots and sugar into the flour mix

4. Make a well in the centre of the mix and add eggs, oil and milk then mix well

5. Place mix into the tin and bake for approximately 30 minutes until a toothpick comes out clean. Leave to cool on a wire rack

6. Place orange juice and rind in a pan with the butter and melt together

7. Remove from the heat and add icing sugar, beat until smooth

8. Spread topping across the top of the cake

9. Cut into 9 squares

Enjoy!

A ‘Welcome to The Glade’ Lemon Drizzle cake

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We were the sixth family to move into The Glade. Most families that have moved in since have been welcomed with a Lemon Drizzle cake.

(If you are reading this and you have moved in and didn’t received a cake,  let me know and I will hasten to rectify the situation ASAP).

People are often impressed with this particular cake, however in the spirit of sharing, I am about to take one for the team and, give the game away about how simple this cake really is.

This recipe is so old that I have had to convert it to metric.

Ingredients

Cake

170g self raising flour

110g butter

1 teaspoon of baking powder

170g sugar

2 large eggs

6 tablespoons of milk

Finely grated rind of a lemon or 2 drops of lemon extract

Toothpick

Drizzle

110g sugar

Juice of large lemon

Method

1. Pre heat the oven to 160c

2. Add all the cake ingredients together in a bowl and mix, see photo below for proof

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3. Pop the mix into a lined cake tin, I use a round one but this will fit into a 2lb  loaf tin too

4. Bake for 35-40 minutes until a toothpick comes out of the centre clean

5.  When the cake is in the oven make the drizzle by adding the freshly squeezed lemon juice to the sugar and mix

6. As soon as it is baked take a toothpick and make lots of holes in the top of the cake

7. Pour the drizzle mixture over the top

Enjoy!

*Tip: Before squeezing lemons put them in the microwave for 30 seconds then you will get more juice!