The evolution of carrot cake is not a straightforward timeline by any means – and that is without us going into the eternal debate of where did cake come from? – but sweetened carrots appear to have originated in the Middle East during the tenth century, apparently as a medieval Viagra for the elite. Introducing the concept of a cake made with a vegetable to my French boyfriend however made me stop and ponder how this vegetal delight came into being (although, I’ve just told Gaylord that there is a recipe for carrot cake in ‘The Art of French Cookery’ from 1827, so look at that, the French copying the Eengleesh! Sometimes I wonder if our relationship is a microcosm of the French-British political rivalries of the last 1000 years). Quite the whirlwind tour for a humble carrot cake.Ĭarrot cake is a staple across Britain and the US. Now, her recipe is going a step further – it’s on the internet. My mum kept it in a plastic wallet to save it from the cream cheese splatters and has now typed it up so we have a digital copy, something my granny’s generation would have never imagined. ![]() While I didn’t inherit my granny’s features, mind you these are the strongest genes across my whole extended family as my dad, aunt, sister, and two of my cousins all look like her, she did pass down this carrot cake recipe which for years was recorded on a couple of scraps of paper in faded pen. That included a tinned-fruit trifle sprinkled with hundreds and thousands and her perfect carrot cake with cream cheese topping. I don’t think cooking was ever her passion, she just did it because if she didn’t who would, but she did have a repertoire. My granny was of the generation who appreciated convenience foods – like most grandparents she would insist my sister and I take multiple biscuits, usually Hobnobs or chocolate digestives, from the biscuit tin, and I remember her plopping a third of a supermarket cheesecake onto both of our plates and refusing to listen to our half-hearted protests. In fact, my most regular activity in my granny’s kitchen was drying the dishes (can you even qualify that as a skill? – ‘oh her baking is delicious’ ‘you haven’t seen anything, just watch her dry up’). Serve warm pudding with vanilla icecream or cream.Unlike many bakers, I didn’t grow up baking at my grandmother’s knee. Carefully pour the boiling water over the back of a large silver spoon over the pudding (this creates a sauce with the sprinkle mixture).īake for 25 minutes. In a small bowl mix together the extra cocoa and the brown sugar then sprinkle over the top of the pudding. ![]() In a jug beat together eggs, milk, slightly cooled butter and rum, then make a well in dry mixture and tip in. In a large bowl sift together the flour, baking powder and 1/2 the cocoa then stir in sugar. Preheat oven to 180☌ and spray a glass or ceramic 8-cup-capacity ovenproof dish with cooking spray. If you love the idea of pudding but black forest doesn’t float your boat check out my double caramel self-saucing pudding: ġ/2 cup cocoa powder, divided into even two lots The idea of a black forest popped into my mind and after the patient & obliging Hungry Dad popped to the shops for cherries it was time to bake. I had the need to bake a chocolate pudding with a twist. But months on end of very hot temperatures are super exhausting, as are the flies, humidity, fear of sunburn on my super pale skin…īack to the pudding. And I know readers in snowed-in parts of the world would swap in a heartbeat. Despite it being autumn, it is still dreadfully hot. And not just any bake but the most wintery, warming, comfort dessert there is – self-saucing pudding.Ĭall me crazy but I just reallllly felt like baking this dessert today, despite the pounding sunshine and awful hot winds that were blowing. Even though it was 40C today in Sydney I felt a compulsion to bake.
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