We are all sitting in the dark watching Glastonbury on the tellybox. Zak Cool and the Small Shouty One have retreated to bed but I suspect the Small Shouty One is still awake playing with some Betty Spaghetti.
It’s been a glorious Sunday. We ate and ate and ate. Strawberries, raspberries, bananas, jellies (made in these vintage ceramic jelly moulds I picked up from the carboot sale today), fruit tarts, cookies and cakes (of course!).
On the way to the carboot sale, I spotted this awesome looking pooch. I’m not a dog person but I appreciate beauty when I see it.
If he were human, he’d be called Montgomery and he’d chew toffee.
I don’t often get to the carboot sale, purely because I am a bit of a snob (there, I said it!). The last time I went, I saw a woman with a tattoo of a a cartoon devil in a diaper sitting on a cloud of parp smoke. I followed her around for about five minutes trying to get a sneaky photo of it but failed.
We left the sproglettes at home, who were all still recovering from Saturday’s activities. All except Firstborn, who was already at her Sunday job.
Firstborn was out at the NEWS festival in town last night, photographing the celebrations.
Firstborn will be uploading more of the photos she took on her photography blog here.
But let’s get to some baking, shall we? Sunday markets are great for buying cheap fruits. I got my hands on some perfectly ripe bananas and got to making some banana cake. I don’t know about you but in the past, I often ended up with really dense and soggy banana cake. Dan Lepard said (not personally to me, I hasten to add) that it has something to do with the alkaline in the banana and the raising agents you use. I was really pleased to come across his recipe which is fail proof and ever so YUMMY! Plus it is pretty easy to make.
1 large egg (around 60g)
125g caster sugar
1-2 bananas (about 200g), peeled I used about 2 1/2 bananas so do weigh your bananas
sunflower oil melted butter
150g plain flour
2½ tsp baking powder
¾ tsp cinnamon
¾ tsp ground ginger
Follow the instructions as per the recipe here.