PEAR AND CARAMEL PUDDINGS

I like the idea of these puddings as you could prepare them up to the baking stage and then put them in the oven just before you’re ready for dessert.  If you don’t like using tinned pears you could poach some fresh pears. I think might actually be really nicer.

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FRENCH COFFEE CAKE

My experience of these type of coffee cakes is that they don’t last long.  Firstly, they taste good and get eaten quickly and secondly they dry out and can’t be kept more than a day or so.  Not sure if there’s anything French about them, but I do know it’s the topping that makes them so good.

This recipe comes from the back of a 1970s White Wings Plain Flour packet so you need to do some metric conversions.  1oz = 30ml, 2oz = 60ml and the pan size converts to a 15cm tin.  Enjoy!!

ECCLES CAKES

All I’ve ever known about Eccles cakes is that they are English.  So when I found this recipe I thought I’d better find out a bit more about them.  Good old Wikipedia tells me that ‘Eccles cakes are named after the English town of Eccles. It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes commercially, from his shop in the town centre in 1793″.  Any fans of the 1950s Goon Show will also know that Eccles was a character played by Spike Milligan – an amiable, well-meaning man with no wits or understanding, in other words a bit of an idiot.  So the humble Eccles Cake has quite a history.