Showing posts with label autumn. Show all posts
Showing posts with label autumn. Show all posts

Monday, 6 October 2014

ten things i love about autumn

Autumn is now well and truly upon us which means falling leaves, pumpkin spiced lattes and cosy nights by the fire. To celebrate this lovely season I have put together the ten things I love most about Autumn. 

'Autumn is a second spring when every leaf is a flower' - Albert Camus

What do you love about Autumn?

Monday, 29 September 2014

make the most of october - bucket list

I love the start of autumn! The cooler weather, snuggly clothes and the changing colours of nature reminds me that we are coming to the end of another year. Autumn always makes me want to curl up in front of the wood burner with a good book and a glass of red, eat roast chestnuts and sit by fairy lights.

What do you love about Autumn?

Wednesday, 24 September 2014

autumn fruit pudding & whisky double cream

A classic, warming pudding just right for Autumn evenings especially now that it's turning a little chillier. I used damsons from my trees in the garden and apples given to me by my neighbours but I'm sure other fruits would work well too.

2kg damsons or plums, pears and eating apples
a large knob of butter
100g brown sugar
1 vanilla pod
3 bay leaves
a pinch of ground ginger
a pinch of ground nutmeg
a pinch of ground cinnamon
1 x 300ml pot of double cream
1 tablespoon icing sugar
a shot of whisky

For the batter
200g butter, room temperature
200g golden caster sugar
4 large eggs
200g self-raising flour

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Peel and core the apples, damsons/plums, apples and pears, then cut them into large pieces. Halve and stone the damsons, leaving the skin on. 
  3. Put into a large saucepan with the butter, sugar, spices and bay leaves. Stir it all together and stew for 20 to 30 minutes covered. When the fruit is soft, take out the bay leaves and place to one side.
  4. For the batter, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well, then fold in the flour. 
  5. Place half the fruit into the bottom of an ovenproof dish (without the juices) then top with the batter. Finally, spoon over the remaining fruit and bake for 40-45 minutes, or until golden brown and risen. 
  6. Using a knife, slice open the vanilla pod and scrape the seeds into a bowl. Pour in the cream and whisk together with the icing sugar until it forms soft peaks. Stir in the whisky.
Serve warm with lots of the cream and a little of the fruit juices. Delicious! Clean plates are guaranteed! Enjoy!