My current project is to work my way through recipes from Norfolk’s Own Cookbook: Everything Stops for Tea, which was a present from J'Zo and G-Cro. J'Zo is delighted that I'm using the book and is even more delighted to be mentioned in my blog. She told me not to write that in my blog. Too late.
Last Thursday (18th February) I made three things from Everything Stops for Tea: blondies, apple crumble cake and vintage Cheddar and walnut scones. The spouse, younger offspring and I were heading west to stay with family for a couple of days. I was pleased to have a good reason to progress my project. Everything was well received.
Blondies
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| Blondies: Rapture! |
Blondies are the heart of class! One way or another, you’ll want more of these. You’ll be in raptures after one. I’m dreaming of when I’ll next make them.
Ingredients:
200g unsalted butter
450g light muscavado sugar
2 medium eggs and 1 medium egg yolk
3 teasp vanilla extract
280g plain flour
pinch of salt
170g toasted pecan nuts, coarsely chopped
Prep: Pre-heat the oven to 180’C/fan 160’C/gas 4. Butter an 18x32cm tin, then line with baking parchment.
Method:
1. Place butter in a saucepan over a low heat and melt. Add sugar, blend until dissolved. Keep stirring; don’t let the mixture boil. (Should take about a minute.) Leave to cool for 10 minutes. 2. Whisk the eggs and egg yolk together. Add the vanilla extract and pour into the cooled sugar and butter mix. 3. Fold in the flour, salt and pecan nuts. Stir until thoroughly combined. Spoon into the prepared tin. Bake for 20-25 minutes until light golden brown.
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| Cheese and walnut scones |
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| Apple crumble cake filled with marscapone and honey and topped with brittle shards |
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