Sunday, 31 January 2016

Back To My Happy Place

For All My Family, Friends, Bloggers,
 (And Just The Curious) ...

I Am Back In My Happy Place!

UPDATE: Sadly, my cancer returned and after more major surgery, and months and years of treatment and recuperation, (I have now had cancer four times in four years and have just finished another course of radiotherapy and am feeling fairly well),  I am now back to continue my passion for sewing, knitting, crochet, cooking and travelling, ... and life in general ... and following all the lovely craft blogs out there - I so missed you all.

I intend to "live a little before I die a lot!"

I am back to sewing and knitting, travelling and gardening and have taken a particular interest in cooking. I was not great at cooking cakes in the past as I cook in an Aga, which is generally too hot for cakes. Recently I bought an electric table top cooker just for cakes and it has been a revelation! I have taken plenty of photo's and will bore you all with them over the next few weeks   ...   here are a few to start me off gently ...

My garden is blooming.


The herbs are stunning. 

The flowers cheer me.

Today I am making a cake - a Magic Custard Cake - it is an easy recipe and has such an unusual taste and is so very delicious. Do try it. It is perfect as a pudding with fruit and lovely on its own with a cup of tea and it keeps well in the fridge.


1/2 cup (113g) unsalted butter
2 cups (480ml) milk
4 eggs, separated
4 drops white vinegar
1 1/4 cups (150g) icing sugar
1 tablespoon (15ml) water
1 cup (115g) self raising flour
1 teaspoon (5ml) vanilla extract
extra icing sugar for dusting
Preheat the oven to 325 f/165 c Lightly butter or grease a 8"x8" baking dish.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
Whip the egg whites and vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about two minutes or until evenly mixed.
Mix in the flour until evenly mixed. Slowly beat in the milk and vanilla extract until everything is well mixed. It should now look like a fairly thick batter.
Fold in the egg whites, half at a time.
Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with icing sugar.

This is the cake directly from the oven before sprinkling with icing sugar. It shrinks a little as it cools.

Ta Dah!

PS. Thanks for sticking around!