The Small Girl, who is not quite two, knows exactly how to make me happy. She pulls a cookbook off the shelf and starts "reading" it, pointing out the pictures to Teddy. "Mmmm, look Teddy, dinner time".
I don't remember doing that myself, but I did used to love leafing through my mother's two exercise books of most-used recipes. The 'savoury' recipes were in one book, the one with a mottled red cover, and the 'sweet' ones in the other, which was so well-thumbed I think the cover had fallen off. Mum had lots of other cookbooks, of course, but these two were my favourite.
Belleau Kitchen's April Random Recipe challenge.
Mrs Allen's Special Spicy Gingerbread
I followed Mrs Allen's recipe to the letter when I made this, except that I ignored her instructions to bake it in two loaf tins (we only have one large one) and I couldn't serve it on the brown pottery plate she recommends because we don't have one of those either. I don't think this affected the outcome in any way - it was absolutely delicious.
3/4 cup brown sugar
175g butter, melted
3/4 cup golden syrup
2 1/2 cups flour
2tsp baking soda
2tsp ground ginger
1tsp ground nutmeg
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1 cup boiling water
Beat eggs with sugar, add melted butter and syrup. Beat again. Add dry ingredients sifted together and lastly boiling water. Bake in two medium-sized loaf tins at 190C for 50 minutes.
Mrs Allen says ``keep one loaf to cool and serve buttered with Greggs coffee. Serve the other loaf as a dessert. In summer, cut through the centre and fill with pink ice cream. Decorate the top with whipped cream and pink guavas. Serve on a brown pottery plate. In winter, serve hot with a sauce of blackcurrants.''