Some nice soul emailed this today: I regularly keep up to date with your blogs; they are a joy to read and much more cheerful than the news, national or international.
Potentially much more cheerful than the news or indeed our blogs, tonight I have a newish recipe which i have tried out twice now and which has received the thumbs up from guests, family and friends. It is a variation on the permanent favourite Fake Bakewell. Perhaps we ought to call it a Cherry Fakewell?
I asked John to take a photo, but he wasn’t quite quick enough before most of the last batch had disappeared, hence the rather sparse display on the plate.
Tom’s & Douglas’s Barns
Cherry Special Bakewell Tart
If you think of the basic recipe as being for every egg 4 oz of ground rice/ground almonds, sugar and butter you can make the size you want. I always make this in a large Aga baking tray so it is the basic recipe times four. For normal family use one would probably do half, i.e. 2 eggs etc.
1lb good (Stork) soft margarine (or butter if you’re feeling expansive)
I lb sugar
*1/2lb ground rice
*1/2lb ground almonds
4 eggs, lightly beaten
Fresh stoned cherries, or one tin of cherries, well drained
Short crust pastry (either a bought block or made with 1lb flour)
About half jar jam (sharpish like raspberry, blackcurrant or homemade plum) For the Cherry Bakewell I used cherry jam and some raspberry, as the latter seems a bit softer and possibly moister.
Roll out the pastry and line the tin you are using. Spread the jam over, and cherries if using. Ideally put the tin (layered with cherries and jam) into the fridge but I can’t say I always – or actually ever – do!
Melt the butter/marge and sugar in a saucepan on a lowish heat, stirring occasionally to ensure the sugar completely dissolves into the melted butter. Add the ground rice/almonds and leaving it on the heat, stir for a minute or two until it is all well mixed and smooth. Take off the heat, and when it is a bit cooler, stir in the beaten eggs and a generous teaspoon and a bit (to size and taste) of almond extract.
Pour the mixture onto the pastry. Sprinkle generously with flaked almonds and pop it into the oven. In the Aga (2-door) I put it on the bottom grid of the top oven with the cold plain sheet over, for about 25-30 minutes+ until it is firm, looks golden and the almonds nicely coloured.
*It is perfectly delicious – and I rather think better – made with just ground rice and no ground almonds at all, but I often do half and half. I’ve never (yet) done it with all ground almonds.
As winter seems determined to creep into Spring it seems appropriate to have a post Easter offer. Mid April is a lovely time to start to blow away the cobwebs. What better place to be than a brisk walk or leisurely stroll in the Peak District. The weather will be warmer, can’t be any colder […]
Douglas’s Barn is available for last minute bookings between 2 and 23 March 2018. Why not treat yourself to an early Spring Break in the lovely Peak District. The nights are getting lighter and after the promise of snow this week I am sure spring and the daffodils will be waiting to burst through. Minimum […]
Still chance to surprise you Valentine with a couple of days away in the Peak District. Douglas’s Barn is available for a mid week break. Cake and a romantic barn awaits. Worth sneaking off from work for a couple of nights