I’m feeling incredibly whacked today. This week has been such a roller coaster and both Slaveboy and I are feeling it. Tuesday saw us attending an All Party Parliamentary Group meeting on Home Education at Westminster Palace in London. We’ve had a few momentous events this week anyway, what with Izzy The Rockstar and Firstborn starting college and Lalla starting her first competitive diving class. Instead of spending time revelling in this new phase of our lives, we found ourselves on a train to London, armed with a shoddy cappuccino and powdery chocolate muffin.
I’m not even going to tell you how late the train but it was enough to alter our plans in London. By the time we hit China Town, after a brief but hilarious foray in Soho, Slaveboy had lost the plot and insisted that we just go into the first restaurant we stumbled upon.
It was those roasted ducks hanging upside down in the window, they get him every time.
Our lunch bill came to £42, and that was without any alcohol in the order. I think our lunch order included every other creature in the Animal Kingdom and I even ordered a few dishes I had no idea what they were.
As we were making our way to the Westminster Palace, it struck me how disreputable we both looked – Slaveboy in his cowboy hat and Grateful Dead tee shirt and those who know me outside the blogsphere will agree that I come with a default disreputable look anyway (The Big Issue vendors avoid me, rather than the other way round). We did however comment, as we queued for the security check at Westminster Palace, about how fortuitous it was that we hadn’t bought anything interesting from the interesting shops in Soho. That would’ve been an awkward conversation to have had with the security guard.
I’m not going to go into the ins and outs of the meeting. Those who are interested, I will be posting an entry on this separately at a later date once I verify the details.
I made this for the pop-up stall owned by the Green Earth guys in Chichester.
Caramel Apple Cake Squares
500g caster sugar
375g plain flour
1/2 tsp bicarbonate of soda
2 tsps vanilla extract
2 1/2 cups diced apples
-Preheat oven to 170C.
-Take 300g of the sugar and caramelise it with 50ml of water until it is dark amber. Take it off the heat and add the diced apples. Stir well and put it back on medium heat, stirring continuously until the caramel melts. Add the butter. Allow to cool.
-Take the remaining 290g of sugar and cream it with the eggs and oil.
-Add the vanilla extract.
-Fold in the flour and bicarbonate of soda.
-Finally, add the caramelised diced apples.
-Place in a square cake tin, around 9inch by 9inch.
-Bake for around 30 minutes, but you might need longer. Use a cocktail stick to check if it is done.
-When hot, use a knife to create slits into the cake. Pour on the caramel top when the cake is still hot.
220g dark muscovado sugar
Melt the three ingredients and boil for 2 minutes. Pour on to the hot cake. Allow to set.