When I read the Pink Whisk challenge for this month I was keen to have a go and I was even keener when I spotted that the prize was a fridge freezer. If we were ever in need of one, this is the time.
Last week we took two of our pedigree Dexter cows to the abattoir and the whole experience turned into an absolute nightmare. We spent weeks training the two beasts to walk into the stock trailer so that when the time came they would be calm. The loading went well and Himself set off accompanied by a friend and neighbour.
They had been gone barely an hour when I got a call to say the car had broken down. What could I do, they were in the only car we owned? After ringing around we managed to borrow one that was capable of pulling a 3 tonne trailer stuffed with cows and I drove it to their breakdown spot. They attached the trailer and sped off in the borrowed vehicle to try to reach the abattoir before it closed its doors. Meanwhile I was left sitting in the middle of the road in a useless car.
A recovery vehicle took the car to the garage and dropped me off home. The cows were deposited at the abattoir thanks to the manager agreeing to stay late. Next day the news from the garage wasn’t good, the car had towed its last trailer and we would be looking for a new one.
In three weeks time, the butchered beef will be back and we will need somewhere to keep it, hence the freezer would be most welcome.
Since our cupboards were rather bare I had to find something to bake that would utilise what was available and came up with a few apples from our tree left in the salad drawer of the fridge, along with the remains of the fruit I used to make our Christmas cake, so this is my “traybake” an Apple, sultana and fig cake.
- 225g chopped cooking apples
- 225g dried fruit including sultanas, figs etc
- Juice of 1/2 lemon
- 200ml milk
- 170g soft brown sugar
- 285g plain flour
- 170g butter
- 1 tsp baking powder
- 1 1/2 tsp mixed spice
- 1 large free range egg, beaten
- 2 tbls Demerara sugar
- Heat the oven to 170°C and grease a baking tin. I used an 18cm square tin but I could have used a bigger one and had a shallower cake.
- Peel, core and chop the apples, then mix with the sultanas, figs, lemon juice, milk and soft brown sugar.
- In a food mixer combine the sifted flour, butter, baking powder and mixed spice.
- Pour the fruit mixture into the flour and stir thoroughly then add the beaten egg and mix well.
- If necessary, add more milk until you achieve a dropping consistency.
- Tip into the cake tin, smooth the top and sprinkle over the Demerara sugar.
- Bake for about an hour until risen and golden, and a skewer comes out clean.
Based on a recipe taken from Mumsnet