Baking

When Life Gives You Pineapples

I thought I had all the ingredients to make my version of a wolf bite cocktail, but I had forgotten to get pineapple juice. Rather than make another trip to the store, I opened a can of pineapple pieces and used the juice from the tin instead. Disaster averted, I made the cocktail and it was a tasty success.

Not wanting to waste the pineapple pieces, I tried to think of what to do with them. I had been craving fruit crumble all week so I thought I would try making a pineapple crumble. I was feeling lazy, so rather than rubbing butter into the crumble mix, I decided to melt it instead. The result – a sweet, golden crumble that is now one of my favourite treats!

Pineapple Crumble

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Ingredients
440g canned pineapple pieces, drained
1/2 cup plain flour
1/3 cup brown sugar
1/4 cup shredded coconut
1/4 teaspoon sea salt
1 teaspoon vanilla extract
60g (1/4 cup) unsalted butter, melted

Instructions
Preheat oven to 180C / 350F.
Spread the pineapple pieces into a small baking pan.
Mix together the flour, sugar, coconut and salt in a small bowl.
Add the vanilla extract to the melted butter.
Pour butter over the flour and mix until just combined.
Spoon the crumble mix over the pineapple.
Bake for 40 – 45 minutes or until the crumble is browned and the fruit is bubbling.
Serve with your favourite topping.

Halloween Down Under

A burst of fallen bamboo leaves decorate my backyard in a swirl of autumn colours. Their dry brittleness holds a promise of the winter to come. This is my favourite time of the year. There are still sunny days and warm patches of sun during the day but the long, hot Australian summer is finally over. The coolness of autumn has arrived and with it Halloween, my favourite Sabbat.

April 30th is Halloween Down Under. It is a night when the veil between the living and the dead is thinnest. Halloween is the night when the dead wait between the worlds, ready to visit their loved ones. 

There are many ways to welcome and honour the dead on Halloween. I wait until the sun begins to set and shadows of darkness shroud the coming night. I set an empty plate for the dead at my table. Late in the evening I light a black candle and do a tarot reading. I end the evening with food and drink. I leave a small offering on the table for any lingering spirits to enjoy before blowing out the candle and going to bed. Sometimes I have strange dreams. In the morning I pack everything up and try and do something fun and life affirming. 

So what will I be serving this Halloween? We don’t get trick or treaters in April as most people celebrate Halloween on October 31st. So in honour of these absent door knockers, I thought I would make Trick or Treat Pumpkin Pies. Half of them have a savoury filling and the other half are sweet. You won’t know what you are getting until you bite them!

Trick or Treat Pumpkin Pies

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Ingredients
1 cup pumpkin puree
2 sheets ready rolled puff pastry, thawed
1 egg, beaten

for the rosemary pies
1/4 teaspoon sea salt
1 teaspoon dried rosemary

for the pumpkin spice pies
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Instructions
Preheat oven to 180C / 350F.
Line 2 baking trays with baking paper.
Divide the pumpkin into two bowls.
Mix the salt and rosemary into one portion of pumpkin and the sugar and spices into the other. 
Using a 6cm (2.25 inch) cookie cutter* cut pastry into 16 rounds.
Place half the pastry rounds on the prepared trays.
Place 2 teaspoons of pumpkin filling on each round.
Cut eyes and mouths out of remaining rounds.
Cover filling with these rounds.
Gently press the edges together to seal the pies.
Press edges together with a fork to create a decorative edge.
Brush tops with beaten egg. 
Bake for 25 – 30 minutes or until pastry becomes golden and is cooked on the bottom.
Place on a wire rack to cool.

*I used a pumpkin shaped cookie cutter

Wake The Dead Cake

Saturday the 20th of April is Bram Stoker’s 107th deathiversary. To celebrate, I thought I would play around with a recipe from one of my favourite cookbooks – Death Warmed Over by Lisa Rogak. This cookbook is a collection of recipes and customs from different countries and religions around the world with a common theme of death. The recipe I have chosen is an Irish Wake Cake, in honour of Bram who was born in Ireland on the 8th of November, 1847.

Irish Wake Cake

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Ingredients
for the cake
1/2 cup dried currants
1/2 cup mixed peel*
1 + 3/4 cups flour
1 + 1/4 teaspoons baking powder
1/4 teaspoon sea salt
170g (3/4 cup) unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla extract
2 eggs
80g (3oz) cream cheese, room temperature
2/3 cup buttermilk

for the glaze
1/2 cup icing (powdered) sugar, sifted
2 teaspoons brewed black tea**

Instructions
Preheat oven to 160C / 325F.
Line a 22cm (9inch) loaf pan with baking paper.
Place the currants and mixed peel in a small bowl.
Sift together the flour, baking powder and salt in another bowl.
Add 1/4 cup of the flour mix to the dried fruit and toss until the fruit is coated in flour.
Place the butter, sugar and vanilla in a large bowl and, using an electric mixer, beat until fluffy.
Add the eggs one a time and beat until combined.
Add the cream cheese and beat until combined.
Add 1/3rd of the flour mixture and 1/3rd of the buttermilk to the batter and mix until combined. Repeat with remaining flour and buttermilk.
Add the dried fruit and mix until combined.
Pour batter into prepared baking pan.
Bake for 1 hour and 25 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the pan for 10 minutes before placing on a wire rack placed over a tray.
Make the glaze by combining the icing sugar and tea together in a bowl.
Drizzle the glaze over the warm cake and allow to cool completely before serving.

*the original recipe just uses currants. I substituted half the currants for mixed peel as I like the flavour and texture.
**the original icing is a lemon icing. I substituted the lemon juice with black tea as I was curious to see how it would taste and used Earl Grey to compliment the citrus notes of the mixed peel.

A Tale Of An Unripe Avocado

Every month our big chain supermarkets put out free cooking magazines which I love collecting. It’s an obvious advertising ploy as the recipes “encourage” you to use their supermarket brands. While I’m not usually interested in buying their products, I am interested in their recipes. 🙂 One of the recipes I couldn’t wait to make was an Avocado and Pistachio Cake. 

I bought my ingredients and eagerly waited for my avocado to ripen. Squeezing it every day, it finally felt ripe enough to use. I got my ingredients ready but left the avocado for the end as I didn’t want it to go brown. With a bench full of measured ingredients, the oven preheated and the pan ready, I cut open the avocado only to discover it wasn’t ripe. Instead of a beautiful soft inside, ready to be scooped out into the cake mix, it was tough as rubber and definitely not cake-friendly! 

Thinking quickly I grabbed a ripe banana that I had waiting for another recipe and substituted it for the avocado. The result was a delicious and aromatic banana cake that I would definitely make again! 

The recipe included a lemon icing which I omitted as the cake is sweet enough from the banana. As I wasn’t icing the cake, I didn’t have to wait for it to cool completely so I had a couple of slices warm from the oven. You can ice the cake if you like but I do recommend eating some while it’s still hot. And yes, I do plan on making this cake with avocado, I’ll just make sure I cut the avocado before I start.

Banana and Pistachio Cake

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Ingredients
70g shelled pistachios
70g unsalted butter, room temperature
1 cup caster (superfine) sugar
1 large ripe banana, mashed
1 teaspoon vanilla extract
4 eggs
1 cup plain flour
1 teaspoon baking powder
1/2 cup almond meal

Instructions
Preheat oven to 180C / 350F.
Line a 10cm x 21cm loaf pan with baking paper.
Process the pistachios in a food processor until they resemble breadcrumbs.
Using an electric mixer, beat the butter and sugar in a bowl until combined.
Add the banana and vanilla extract and beat until combined.
Add the eggs one at a time, beating after each addition.
Stir in the flour, baking powder, almond meal and pistachio meal until the mix is smooth.
Pour into prepared pan.
Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool in the pan for 5 minutes.
Slice and eat while warm or place on a wire rack to cool completely before icing.

Autumnal Nights

The Autumn Equinox is here and I’m excited. Even though there still may be hot days ahead, the Autumn Equinox signals a shift in power between day and night. The Equinox is a time of balance, a time when the hours of day and night are relatively equal. After the Autumn Equinox, the long days and short nights will slowly be overtaken by shorter days and longer nights. As a creature of the night, I’m looking forward to a return to the dark half of the year.

One of the things I love doing in cool weather is curling up with a good book. The one I’m reading now is The Mystery Writers of America Cookbook, edited by Kate White. It is a collection of over 100 recipes from mystery writers. Each recipe is accompanied by fascinating facts about the author and their murderous works.

My recipe below is adapted from Margaret Maron’s recipe for Granny Knott’s Baked Toast which is a French toast recipe which gestates overnight before being baked and devoured the next day. I’ve added autumnal gingerbread spices to the recipe and serve it with an optional scoop of ice cream and a drizzle of maple syrup.

Gingerbread French Toast
“An I had but one penny in the world, thou shouldst have it to buy gingerbread,” wrote William Shakespeare in Love’s Labour’s Lost. This delicious and warming bread is definitely worth a penny or two.

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Ingredients
1/4 cup dark brown sugar
75g (1/3 cup) unsalted butter
2 tablespoons treacle*
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
brioche loaf**
2 eggs
1 + 1/2 cups milk

for serving
vanilla ice cream (try experimenting with different ice cream flavours)
maple syrup

Instructions
Sprinkle the sugar over the base of a 20cm x 20cm (8 x 8 inch) baking pan.
Melt the butter in a small saucepan.
Add the treacle, ginger, cinnamon and cloves and stir until combined.
Pour into prepared pan.
Cut brioche into enough 1.5cm (1/2 inch) slices to fit snugly into the baking pan.
Place the slices in the pan.
Beat the eggs in a bowl.
Add the milk and beat until combined.
Pour over the bread.
Cover and refrigerate overnight.
The next day, preheat oven to 180C / 350F.
While the oven is warming, remove pan from fridge.
Carefully pour any unabsorbed liquid into a bowl, making sure you don’t disturb the bread.
Spoon over the top of the bread.
Bake for 30 – 35 minutes or until the top is browned.
Serve with a dollop of ice cream and a drizzle of maple syrup.

*you can substitute molasses for the treacle.
**you can use any heavy bread like sourdough or wholemeal.

Gothic Meditations

It’s been a long time since I’ve knocked on a stranger’s door for an esoteric experience. The first time was over 30 years ago when I was invited to a witches coven meeting. There were so many reasons why my hand was shaking when I knocked on that door. As an introvert, walking into a room filled with strangers had its own set of terrors. The fact they were witches was only one of them! Three decades later I was knocking on another stranger’s door. This time it wasn’t witches I was meeting. I was here to participate in a “Meditations on Death” workshop. I couldn’t wait to get inside!

I wasn’t sure what to expect as I walked into a room where a diverse group of people were sitting on cushions. I found a cushion with a cupboard behind me so I could sit in a comfortable position. As expected, we all had different backgrounds and different reasons for being there. Some had friends or family members who were dying, others had been diagnosed with terminal illnesses and a few just wanted to be comfortable with the concept of death. I was there continuing my life long journey of exploring death in all its forms. The only thing we all had in common was that one day we would die. But the point of the workshop was not to see that truth as morbid, but rather to use it to empower our lives.

The workshop explored the different ways we have viewed death historically and from different cultural perspectives. I found my head was nodding in agreement with many of the things our host was saying. As a Goth, I am comfortable in the world of the dead. But as the workshop continued, I found myself reflecting on how I was brought up. Coming from an Eastern European background, death was no stranger to me. I grew up on stories about the horror of war, pain, loss and death. I was taught from a young age how precarious life is and how easily it can be taken away. These lessons weren’t meant to instil fear, but rather to highlight how precious life is. Understanding the fragility of life and how close we are to death at any moment, can be liberating. It can help you live your life more fully because you don’t know how long you have left. At least that’s the way I have always viewed it.

Another lesson I learned growing up was that accepting death as a natural part of life doesn’t stop you from feeling pain and loss when loved ones die. Quite the opposite actually. As the workshop wound its way to a conclusion, my thoughts roamed to the elaborate death rites and rituals I grew up with. Some of them were challenging, like kissing a dead body in a coffin, others were less extreme. All of them were ways of dealing with the loss of a departed loved one, the need to say goodbye and the importance of moving on. It was during these reminiscences that I had the most disturbing thought of all – I was raised by Goths! I had always thought my love of vampires had turned me into a Goth but I realised I had been born into a culture where being a Goth was a way of life and death. As I pondered on these revelations, the workshop moved on to the next stage and the one I was really looking forward to – a death bed meditation!

We were first asked to stretch out on the floor if we were comfortable to do so. I pushed away from the cupboard and stretched out. With my eyes closed, I listened as our guide asked us to feel what it would be like to die. We began by releasing from our bodies each of the four elements in turn. It was an extraordinary experience. When it came time to release the element of air, I had a minor panic attack. Being claustrophobic, I hate being in situations where I feel like I can’t breathe. Being asked to feel like all the air was pushed out of my body had me almost physically clawing at the air. I really did feel like I was dying and I was surprised at how panicked I felt.

Calming myself, I continued with the meditation and was rewarded with some extraordinary insights and a feeling of peace. But there was pain and sadness too. I don’t want to die, but one day I will. All I can do is live my life as best I can. Experiencing this symbolic death was more powerful than I thought it would be. I left the meditation will many things to ponder. But the one thing I was truly grateful for was that I was born and raised a Goth.

Black Tahini Cookies
To ground myself after esoteric explorations I always have something to eat and drink. I thought a plate of black cookies and a pot of black tea would be most appropriate. I used black tahini as a natural food colour and because I love tahini. These biscuits are really strong in flavour so you can try substituting the tahini with peanut butter or another nut butter and adding a few drops of black food colouring if you like.

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Ingredients
1/2 cup brown sugar
1/4 cup caster sugar
125g (1/2 cup) unsalted butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup black tahini
1+1/2 cups plain flour

Instructions
Preheat oven to 160C / 320F.
Line a baking tray with baking paper.
Mix together the sugars, butter, beaten egg and vanilla in a large bowl until combined.
Add the tahini and mix until combined.
Add the flour and mix until combined.
Place tablespoons of batter on prepared trays, flattening slightly with a fork.
Bake for 10 – 15 minutes. The shorter they cook the softer they will be. 
Allow to rest for 5 minutes before moving to a cooling rack to cool completely.

Act 3 – Shakespeare In A Globe

When creating a recipe to commemorate my Pop-up Globe adventure there were two things I wanted to reference – Pop-up and Globe. For the globe I immediately thought of globe artichokes. As marinated artichokes are one of my favourites things, I had plenty of ideas. For the pop-up bit I thought of popcorn, popcorn chicken, jalapeño poppers, pop tarts, cake pops and popsicles. While flicking through a few American cookbooks one recipe popped out at me – popovers!

Popovers are an American version of Yorkshire puddings. They are baked in special popover tins or muffin tins and are called popovers as the batter rises and “pops over” the tins. Popovers are the perfect expression for my Shakespearean adventures. Their name fits with pop-up, they are linked to Shakespeare and England and they are American. Smother them in globe artichoke butter and you have popover globes!

Popover Globes

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Ingredients
vegetable oil
2 eggs, beaten
1 cup milk
1 cup flour
1/2 teaspoon sea salt

Instructions
Preheat oven to 230C / 450F.
Brush the cups of a 12-hole muffin pan with with vegetable oil.
Place in the oven while you make the batter.
Beat together the eggs and milk with a wire whisk until combined.
Add the flour and salt and whisk until combined. Do not overbeat.
Transfer the batter to a pouring jug.
Using oven gloves, remove the tray from the oven.
Pour the batter evenly between 6 – 8 muffin cups about 3/4 full.
Place in the oven and bake for 20 minutes.
Reduce heat to 180C / 350F.
Bake for a further 10 – 15 minutes or until the sides of the popovers are firm.
Best eaten immediately.
Serve with artichoke butter.

Marinated Artichoke Butter

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Ingredients
60g (1/4 cup) cream cheese, room temperature
30g (2 tablespoons) unsalted butter, room temperature
15g (1 tablespoon) freshly grated parmesan cheese
2 teaspoons lemon juice
2 marinated whole artichoke hearts, drained and finely chopped (approximately 40g)
sea salt to taste

Instructions
Beat together the cream cheese and butter.
Stir in the cheese, lemon juice and artichokes until combined.
Add sea salt to taste.

A Roll By Any Other Name

The Autumn Equinox in Australia will take place on Wednesday, 21st March at around 3:15am. It is a time when the hours of day and night are equal. It heralds the beginning of cooler weather and Winter on the horizon. When I think of the Autumn Equinox I think of harvest time, of reaping what we have sown. I also think of bread 🙂

As one of my passions is researching food, I tend to find inspiration for recipes almost anywhere. Recently I had a most entertaining conversation with friends, while having drinks in my favourite bar. I was talking about my recent trip to America, which included a visit to Salem, Massachusetts. Talking about Salem flowed to a discussion about witches, which in turn led to a passionate discussion on religion, as so often happens after a few drinks. One of the patrons brought up the dead sea scrolls, or, as he called them, “the dead sea rolls!” After we all finished laughing, my foodie friend Pete and I turned to each and both said “but they sound delicious!” We spent a few minutes discussing how we would create these salty rolls. We both agreed they should be boiled in water and sprinkled with sea salt before baking. It wasn’t long before my mind turned to bagels.

Bagels are usually boiled in water sweetened with malt extract, but these heavenly rolls are boiled in salted water. This makes them a bit saltier than normal bagels so be careful how much salt you sprinkle on them before baking. If you don’t have access to salt from the dead sea, ordinary sea salt will do 🙂

My recipe for traditional bagels – and other tasty recipes – will be available in my soon to be 
published travelogue/cookbook!

Dead Sea Rolls (bagels)

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Ingredients
1 + 1/4 cups lukewarm water
1 teaspoon honey
3 cups strong white flour
7g (1 teaspoon) dry yeast
2 teaspoons sea salt
extra sea salt for poaching liquid
1 egg white
2 teaspoons cold water
sesame seeds for topping
sea salt flakes for topping

Instructions
Whisk together the water and honey in the bowl of a stand mixer.
Attach the dough hook.
Add the flour, yeast and salt.
Knead on low speed for 8 – 10 minutes or until elastic.
Cover with plastic wrap.
Place in a warm spot and allow to prove for 1 hour or until doubled in size.
Lightly punch down the dough.
Separate into 10 pieces then shape into balls.
Gently flatten each ball.
Make a hole in the centre of each ball using your thumb or the handle of a wooden spoon.
Twirl the bagel until you make a hole approximately 1/3 diameter of bagel.
Place on baking trays lined with baking paper.
Cover and allow to rest for 10 minutes.
Preheat oven to 220C / 425F.
Bring a large pot of salted water to the boil.
Reduce to a simmer.
Place 2 – 3 bagels in the simmering water.
Poach for 2 minutes, turning over at the halfway point.
Remove with a slotted spoon and place on a tea towel to drain.
Repeat with remaining bagels.
Place 5 bagels back on each baking tray, keeping them apart.
Beat together the egg white and water in a cup.
Brush the mixture over the top of the bagels.
Sprinkle with chosen toppings.
Bake for 20 – 25 minutes or until golden brown and the bottoms sound hollow when tapped.
Allow to cool on a wire rack.

A Very Full Moon

This week’s coming Full Moon is going to be a big one. It’s being called a Super Blue Blood Moon and, depending on which part of the world you are in, you may experience it all!

The main event is the total lunar eclipse. During a total lunar eclipse the Earth comes between the Sun and the Moon and covers the Moon with its shadow. During this time the Moon can appear red which has led to the term Blood Moon. This eclipse will be fully visible in
Melbourne, Australia from around 10pm January 31st to around 3am February 1st.

A Super Moon is when a Full or New Moon occurs when the Moon is in its closest orbit to the Earth, making it look larger. While it won’t be the closest orbit, the Moon will be very close to the Earth making it almost a Super Moon.

In some parts of the world it is also a Blue Moon which is the second Full Moon in a month. It’s not a Blue Moon in Melbourne so we won’t be experiencing a Super Blue Blood Moon, we’ll be having a Super Blood Moon instead. Our Blue Moon will be at the end of March and will coincide with Easter.

If you follow a seasonal calendar, this Full Moon also coincides with a major festival – Imbolg in the northern hemisphere and Lammas in the southern hemisphere. Lammas is the mid point between the Summer Solstice and the Autumn Equinox and is the first harvest festival of the year. Lammas is also known as Lughnasadh. The name Lughnasadh is derived from the name of the Celtic God Lugh whereas Lammas is derived from an Old English term for “loaf mass.” Traditional foods for Lammas/Lughnasadh are breads baked from new crops.

Inspired by my recent visit to America, I just had to bake cornmeal muffins flavoured with pecans and maple syrup. These sweet delights are perfect fare for a powerful harvest Full Moon.

Pecan and Maple Cornmeal Muffins

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Ingredients
1 cup flour, sifted
1 cup cornmeal
1/4 cup finely ground pecans
1 teaspoon of baking powder
1 teaspoon of baking soda (bicarbonate)
1/2 teaspoon sea salt
1 cup buttermilk
1/4 cup maple syrup
2 eggs, beaten
125g (1/2 cup) unsalted butter, melted and slightly cooled

Instructions
Preheat oven to 200F / 400F.
Line a 12-hole muffin pan with 12 paper liners.
Mix together the flour, cornmeal, pecans, baking powder, baking soda and salt in a medium sized bowl.
In a separate bowl, beat together the milk, maple syrup, egg and melted butter. (Don’t worry if it looks curdled. It should come together when you add it to the flour.)
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined. Do not over mix, as the muffins will turn out tough.
Spoon batter evenly into the paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Place on a wire rack to cool.

Mother’s Day

From ancient Goddess cults to the Christian Mothering Sunday, mothers in all their forms have been celebrated for millennia. The modern Mother’s Day celebration is part of that tradition. After the death of her activist mother Ann Jarvis, Anna Jarvis wanted to create a special day to honour mothers. Unlike former celebrations, Anna wanted her Mother’s Day to be reserved solely for your very own mother, not mothers or mothering in general. Anna succeeded in her quest, but she quickly regretted her victory.

Anna had envisioned a Mother’s Day where children of all ages would visit their mothers and spend quality time with them. Any gifts would be homemade to show the value of the relationship, not the value of the gift. She was devastated to see the holiday turn into a commercial enterprise for florists, confectioners and card manufacturers. She spent the rest of her life trying to destroy what she had created. Despite the commercialisation of Mother’s Day, it continues to be a very important day of the year.

Empress

Ironically, one of the reasons Mother’s Day remains so popular is that it has returned to the more Pagan understanding of mothers and mothering. Rather than focus solely on your own mother, Mother’s Day is promoted as a time to remember all forms of mothering including symbolic mothers and mothers in the animal world. Many zoos have special Mother’s Day events and encourage people to think about giving a donation or animal sponsorship as a Mother’s Day gift. It’s not what Anna wanted, but maybe by focussing on a broader meaning for Mother’s Day, we can also heal some of the stress that comes with this complicated holiday. Those who have bad relationships with their mothers or children, those who aren’t mothers and those who are mourning children or mothers who have passed away may gain some comfort from less rigid interpretations of the day.

As someone who has always been passionate about animals, I love the idea of including them in Mother’s Day celebrations. My first two posts on Mother’s Day were both panda film reviews – ACHOO! The sneeze heard across the world and Kung Fu Panda 3. Both posts look at the beauty, power and struggle of mothers and babies in the animal world. By including all forms of mothers and mothering in Mother’s Day celebrations, we can bring new focus to the holiday and give support to some of the rarest mothers in the world.

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In honour of all mothers I thought I would create an apple flowerpot cake with apple crisps. The cake can be presented in its pot as a gift. The apple crisps are a personal reminder of the bamboo and apple slices baby panda Miao Miao munched on during a cuddling session with one of her Aunties – me 🙂

Apple Flower Pot Cake

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Ingredients
170g butter
1 cup dark brown sugar
3 eggs, room temperature
1 + 1/2 cups plain flour
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup of sweet apple cider
2 tablespoons of elderflower cordial
Icing sugar for dusting

Instructions
Preheat oven to 170C / 340F.
Line an unglazed flower pot or glazed baking pot with baking paper – (approx 16 cm diameter and 10 cm deep)
In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition.
In a separate bowl sift together the flour, salt, baking powder, cinnamon and cloves.
In a jug, combine the apple cider with the elderflower cordial.
Add the flour mixture alternately with the cider mixture to the creamed butter. Beat until well blended.
Pour batter into prepared flower pot.
Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Allow cake to cool for a few minutes before removing from pot.
Gently peel away the baking paper.
Place cake on serving plate and dust with icing sugar.
Serve with apple crisps.

Apple Crisps
Ingredients
1 red apple
1 green apple
elderflower cordial for brushing
2 tablespoons caster sugar
1 teaspoon cinnamon

Instructions
Preheat oven to 130C / 250F.
Line 2 baking trays with baking paper.
Thinly slice the apples crosswise and remove the seeds.
Using a pastry brush, lightly brush both sides of the apple slices with elderflower cordial.
Combine the sugar and cinnamon together and use to lightly dust both sides of the apple slices.
Place in a single layer on baking trays and bake for approximately 2 hours or until dry and crisp. Turn over every half hour.
Remove from oven, transfer to racks and allow to cool.