Cherry Crumble Cake

One slight change: It was raspberry crumble cake not cherry as 

THERE WERE NO CHERRIES ANYWHERE. So frozen raspberries were used instead.

This pudding is a layer of sponge and a layer of raspberries which is covered in a crumble. 

However although it has a lot of separate components in it they are still all baked together, rather than the sponge baked first and then baked again with all the stuff on it. This meant that the raspberry juice soaked through in to the sponge and gave it extra flavor. 

The crumble was all crispy, the raspberries were all squidgy and sweet and the sponge was soft. It was a nice combination and I will definitely be making it again at some point. 

Next Recipe: Angel Cake

Scones

scone as in gone not scone as in phone.

So scones... pretty dull, not going to lie, but it is in the book and I made it so there we go.

Scones are basically bread and are actually quite quick and easy to make, you make a simple dough of icing sugar, flour, baking powder, egg and milk. You then, using biscuit cutters, cut circular pieces out of the dough. They are then baked.

We ate them warm with jam while watching Skyfall.

So bloody British.

Next Recipe: Cherry Crumble Cake

Lemon Polenta Cake

Polenta for those who don't know is peeled barley and is used as a substitute for flour.

Anyway the cake.

It was very delicious if I say so myself and was made with very little catastrophes, thankfully. It is quite simple to make though so it doesn't say much...

You shove all the ingredients in to a bowl and cream together. The end mixture is grainy... because of the polenta, sounds really great right now doesn't it? Then you put it in the oven to do its thing.

I then had to make an accompanying strawberry compote. Now the problem with this was that it needed Kirsch. I had never heard of it before and surprisingly enough we didn't have any. After being told it was an alcoholic drink that if we bought a whole bottle of would just sit in the cupboard never used. I decided to improvise. Enter the sloe gin.

Along with the gin there is also strawberry jam, she says use Bonne Mama but that is way to fancy - I prefer Hartley's, and quartered strawberries.

This is then served with the cake along with some creme friache and it is all very yummy.

Next Recipe: Scones