For one reason or another I felt so tired I went to bed early, that is just after ten o’clock on Tuesday (3rd) evening. Perhaps it was the hassle we had in getting the mortgage paid off. Anyway it served to get me up much earlier on Wednesday and I was downstairs before seven-thirty eating breakfast. E wouldn’t appear until ten o’clock! I began thinking of things I could do but first I had to bring up from the cellar some items of food from the freezer and some canned food too. The upstairs freezer was short on stock but I needed the canned food because I had decided to prepare a Bolognese Sauce for later in the day. That required canned tomatoes and mushrooms. I should use fresh foods for that but as I often make things on the spur of the moment canned foods are easier. It wasn’t long before the sauce was done. Whilst I had been downstairs in the cellar I noticed some of the pipe insulation I had fitted a week or so earlier had shrunk a little in length in one or two places. This can happen with new insulation until it is settled. It was easy enough to cut some small sections of insulation and squeeze them into the spaces to seal the gaps. This I did next before returning upstairs again. E still hadn’t arrived downstairs so I decided I would bake a cake and set about preparing that. This time I was baking another Family Fruit Cake. Easy to prepare and bake:
1 lb self-raising flour
1/2 lb unsalted butter
1/2 lb fruit (sultanas, currants and some chopped lemon peel (if desired)
1/2 lb caster sugar
Small quantity of milk
2 Standard eggs
Put flour and butter in mixing bowl and mix together by hand to form a crumble.
Add fruit and caster sugar to the mixture then the eggs with a few tablespoons of milk. Using a metal spoon mix thoroughly until a soft paste is formed but not too moist. Add a little extra milk as you mix. The mixture should be firm enough to handle and not be dry.
Prepare a small baking tin (say 8 inches) by lining it with parchment paper and covering it with butter using fingers. The paper should stand an inch or so above the edge of the tin to allow the cake to rise. Scoop mixture into tin and level out leaving a small dimple at the centre to discourage it rising there too quickly. Bake in the centre of a pre-heated oven at 350 F /180 C for 1 1/4 to 1 1/2 hours. Using a wooden probe test to see if mixture has baked through to the centre near to the end of the baking period. Don’t open the oven door before then or the cake may not rise! If it hasn’t set in the centre then leave in the oven a little longer.
Just as I was about to place the cake in the oven E came into the room. We chatted and we discussed what we would like to do in the cellar regarding a storage room down there. She has been asking for quite some time that she would like to as she puts it ‘sort it out’. Well it does need sorting out…..
Don’t you agree? It is one of those rooms where everything gets dumped and is almost forgotten about though we are often in there looking for tools and materials for use on projects. Looks like we will be busy again soon ‘tidying it up’.