On the train from Oxford this morning, at 9.30am, there is a group of rugger boys drinking Tattinger champagne. They were noisy, but not obnoxious. At one point the dark-haired one caught my eye.
"Are you ok?" he mouthed silently. "Can i do anything?"
My child is sitting next to me, stroking my hand. I know that i am yellow pale and the pain in my belly is probably written in shaky, sweaty script across my face.
"Thank you, no" i move my lips, although, later, when i realised he and his friends were all over 6' 5", i wished i had been in a fitter state to talk .. or just asked to be carried.
In other news; sometimes i crave a pack of cards that will tell me what is ahead, and yet, at the same time, i should pay more heed to my instincts.
Rhubarb & Fresh Ginger Crumble Cake, Adapted from Tamasin Day Lewis' Kitchen Classics.
Crumble
110g plain flour
Fruit
Toss the rhubarb, sugar and ginger pulp together. Use ground ginger if you wish - a teaspoon or so - but the dried root, with its papery skin which i don't bother to peel, has a particular fresh flavour that works best.
Cake
Scrape the mixture into a 25cm springform cake tin, base lined with baking parchment. Pile the rhubarb on the batter, then sprinkle the crumble over the top. Bake for an hour at 190ºC.
The crumble will be golden, crunchy and smelling of sweet butter.
Leave to cool for 15 minutes and eat warm with cream, although just as delicious cold, later.
4 tablespoons light muscovado sugar
85g unsalted butter
Pulse the ingredients together briefly until they stick together in a gravelly fashion.
Fruit
750g rhubarb, cut into 1cm chunks
2 tablespoons vanilla caster sugar
1 inch (thumb knuckle size) of dried ginger root, finely grated.
Toss the rhubarb, sugar and ginger pulp together. Use ground ginger if you wish - a teaspoon or so - but the dried root, with its papery skin which i don't bother to peel, has a particular fresh flavour that works best.
Cake
170g softened, unsalted butter
170g vanilla caster sugar
3 eggs, beaten
170g plain flour
2 tsp baking powder
1 tablespoon milk
Beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well and adding a spoon of sifted flour if the mixture looks like curdling. Sift in the rest of the flour and baking powder, folding carefully and firmly. Fold in the milk.
Scrape the mixture into a 25cm springform cake tin, base lined with baking parchment. Pile the rhubarb on the batter, then sprinkle the crumble over the top. Bake for an hour at 190ºC.
The crumble will be golden, crunchy and smelling of sweet butter.
Leave to cool for 15 minutes and eat warm with cream, although just as delicious cold, later.
8 comments:
I will be making this very soon. Glad to hear you got back in one piece.
it looks yummy.
how are you sweetie? xx
Oh, dear! Are you ok?
Thank you for sharing your recipe... and I hope you're feeling a little better in the morning! x
I'm not sure what you are describing in the first part of your post. What did I miss about your pain?
Broad beans? Check. Pancetta? Check. Recipe? Ooops.
Just a clue, or a link, or almost anything!
Glad you're sounding better.
M in Devon (who enjoyed some face-sitting on Tuesday!)
M .. so sorry
fry pancetta cubes in a little olive oil until crispy. Add broad beans and cook for 2 mins until they start to pop their skins. Add a finely sliced onion and chopped garlic and cook for a further minute or two. Add a fistful of parsley and drizzle with balsamic just before serving x
Thanks!
M in Devon
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