72. Blueberry Muffins

Disaster alert! Who knew you could go wrong with a batch of muffins? I've made so many muffins in the past, but the ones I've made from this book just don't turn out right at all. I decided to make these because I had a load of blueberries to clear up (daughter having issues with anything with some kind of skin). I thought she'd probably eat them if they were disguised as cake, and knew we'd enjoy them too. Anyway, I followed the recipe carefully (muffin recipes are dead easy), while making Sunday dinner, popped them in the oven when the roasts came out, and looked forward to sampling one for afters (as we say around here). Well. They looked nice enough, although not as risen as I was expecting. When we attempted to eat them, however, we discovered that they were just a soggy mess. You expect a bit of moisture from the blueberries, but this was ridiculous. I worried that I'd not baked them at the right temperature, but Joe pointed out that they seemed very 'eggy' and I could see what he meant. Elizabeth seemed to enjoy them, but I didn't want her to eat the middle bit, and although I picked at the tops of a few of them, I ended up binning the rest as the ink from the paper cases was bleeding into them, they were that soggy! I then conducted a bit of research, to try and work out why I was failing on the muffin front, and consulted Nigelle's 'Domestic Goddess' book, which I've used to make muffins before. Sure enough, her blueberry muffin recipe is almost exactly the same as Mary's, but with one key difference. She uses one egg instead of two. Could this be the cause of the egginess? It seems likely. So next time I make muffins, I'm going to just use the one egg and see what happens...
Baker's verdict: terrible, although they sort of tasted okay. Waste of good blueberries!
Husband rating: 4/10 - tasted of egg and seemed undercooked.

71. 'Boozy' Fruit Cake

Back in October, when the Christmas baking begins (I made my mincemeat), I decided not to make a Christmas cake. As we raced towards the festive season however, my Mum and I decided we'd quite like to have one, so I chose this one as a sort of Christmassy cake which didn't need maturing. 'Boozy' is essential at Christmas, and this cake was jam-packed with nuts and different fruits. I was surprised to discover it didn't have any sugar in it, but a hefty amount of golden syrup instead (which generally stresses me out because it's so messy and sticky - sticky fingers, ugh). Anyway, it of course involved much measuring and chopping of many fruity ingredients, but the cake batter was super easy to prepare. I love the smells of melted butter and sweet things all combined, and this was another quite unusual element of the recipe: the 'wet' cake ingredients were heated in the pan with the fruit, then the dry stuff was added to this afterwards. It took a lot of baking (almost 2 hours), but of course the benefit of that is the slow release of those lovely festive aromas which fill the house.
The cake was fed with brandy once it came out of the oven and then well wrapped until we were ready to eat it. A lovely way to spend Christmas Eve. We sampled some the following day and it was delicious. It was quite a light cake (meaning not dark), so not your typical Christmas cake, but very tasty. I even sampled it with some good cheddar, which went down very well.
Baker's verdict: easy to make and tasted wonderful.
Husband rating: 7/10 - lovely and moist, but a bit too cinnamon for my taste. Didn't enjoy it as much as last year's Christmas cake.
 

70. Special Fruit Scones

I seem to remember quite spontaneously deciding to make these. I had all the ingredients and just fancied knocking something up. I'm having a crisis with scones at the moment, and was eager to find out what would happen if I followed the recipe to the letter. Joe thought he'd heard something about not overworking them and then (after I'd made them) about how not to use the cutter, and Mary says that they shouldn't be 'overhandled'. So I was very careful, added some additional fruity ingredients (candied peel) to make up the required 50g and hoped for the best. As you can see, some of them look suitable scone like, while the others turned out like my usual efforts: decidedly flat! They were very tasty (especially warm with butter), and even after a few days, they weren't horribly dry or anything, just so flat. I've got to crack this. There has to be a way...
Baker's verdict: easy to make, but the results were disappointing.
Husband rating: can't remember but do recall enjoying them.

69. Iced Apricot Fruit Loaf

This is another bake from the list I'm supposed to be working my way through, although my system is going to go to pot now that I've decided to abandon bread-making for the time being. I think I'll just bake whatever I fancy (and try really hard not to leave all the difficult ones until last)! Anyway, as Mary's introduction to this recipe states, this one was very easy to make. Apart from the customary faff of rinsing and drying the glace cherries and some chopping of apricots, it was really quick and straightforward to prepare. I still have worries about our oven, so am generally setting the temperature a bit lower, or the timer a bit shorter, and just keeping a very close eye on things. This seemed to bake ok and smelt delicious. I went a bit off piste with the icing, as I didn't fancy covering the whole top in a big blob of it, so had a go at some artistic 'dribbling' and thought it looked rather good! W.I. here I come!
Baker's verdict: easy to make and very tasty. Thought it might be dry when I cut it, but it was actually moist and very tasty.
Husband rating: can't really remember, but did like the smaller amount of icing.

68. White Cottage Loaf

Here follows a lesson on how not to approach making bread...the first point being that you need to make sure you have all the right equipment and a decent space somewhere warm for it to prove. This loaf never really stood a chance, and the process of making it involved much frustration and pent-up anger! Entirely my fault, and I've now decided not to make any more bread until I have the right stuff and a good kitchen in which to do it.
Issue #1: wrestling with cling film when I should've had a large plastic bag, suitable for covering food. This was the best I could do, but it was next to useless.
Issue #2: a proving place. I decided on the airing cupboard, only the airing cupboard wasn't tidy enough for a baking tray to perch in. An almighty clatter heard from downstairs, a sickening feeling in my gut and yes, there it was: a heap of bread dough unceremoniously plopped on the floor. Totally unsalvageable owing to the grotty condition of the airing cupboard, so into the bin it went. A shame really, as all the processes up to that point had been easy and gone well. I was looking forward to some freshly baked bread.
Of course I will attempt this again, so watch this space...
UPDATE! SECOND ATTEMPT!
So I made this way back in September (it's now March) and have only just got round to blogging about it! Unfortunately I only just manage to find time to bake, nevermind get to this stage as well, and now there's another little person in the family to thwart my efforts!
Anyway, this attempt was much more successful, and although it did its proving in the airing cupboard, it didn't meet the messy end of its predecessor. I made sure I had the right equipment (including a big plastic bag for proving) and it turned out really well. The only thing I wouldn't do another time is bake the load on the baking parchment, as it stuck and was virtually impossible to peel off. It also needed bit less time baking in our oven, which I'm gradually becoming more confident at 'reading'.
It was such a tasty loaf that I made it again the next weekend, but it didn't turn out as well. I think I rushed it, because I was preparing Sunday dinner at the same time, so I'll be more careful next time.
Baker's verdict: easy to make and I was really impressed with how it turned out - I made proper bread!
Husband rating: he denies all knowledge of this loaf but I know he thoroughly enjoyed it!