Fig, pear and ginger flapjacks + other bakes + an odd October

I can’t believe my last post was at the start of the month. A lot has happened since then! See below or skip straight to the bottom for my fig, pear and ginger flapjacks recipe.

Also, happy Diwali to everyone who celebrates!

Literary stuff

I had a great time going to three events at the Manchester Literature Festival. I’ve never been before, but there were quite a few interesting events on this year.

I went to events for The Good Immigrant (a collection of essays about what it’s like to be a second-generation immigrant in Britain); an anthology of short stories inspired by Jane Eyre called Reader, I Married Him and edited by Tracy Chevalier; and an examination of writing about the Lancashire coastline, featuring Andrew Michael Hurley (The Loney) and Jenn Ashworth (Fell). They were all really inspiring and gave me a lot to think about as someone who would like to write a book one day!

I also nabbed a free, signed copy of Jenni Murray’s A History Of Britain In 21 Women as part of a festival giveaway, which I’m rather chuffed about!

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Outside of the festival, I also went to see the wonderful Becky Chambers talk about her two books – The Long Way To A Small Angry Planet (READ IT NOW IT’S SO GOOD) and the newly released A Closed And Common Orbit (I’m waiting for the paperback to come out before I read it, but also READ IT NOW). She’s a really funny, intelligent woman, and it was a pleasure to hear her talk about video games, science and what it’s like to write a novel.

Goodbye, Bake Off

I did, of course, watch GBBO to the end, and I’m not ashamed to admit that I cried a little at the end of the final (it’ll never be the same without Mary, Mel and Sue).

I was originally rooting for Benjamina to win (that pina colada roulade… oof!), but I’ve also loved Candice throughout, especially since That Pub, so I threw my support behind her when Benjamina left.

Credit: Radio Times

Credit: Radio Times

I’m thrilled that she won in the face of a stupid amount of abuse on social media over her looks, as well as the fact that *gasp* she obviously wanted to do well in the competition – rather than being all British about it and pretending that it didn’t matter if she won or not. OF COURSE it matters when you take months out of your life to practice making ever more complicated baked goods in an effort to please Paul and Mary. Let’s not pretend that it doesn’t.

I’m rather gutted that there’s no GBBO at all next year, but I’m hoping that the BBC will film Candice and Jane’s baking road trip and screen that instead next summer!

As an aside, the final technical challenge was brilliant and exactly what a technical challenge should be (none of this ‘make something you’ve never heard of’ malarkey).

The horrible bit

The biggest low this month was being mugged on my way home from the Becky Chambers event earlier in the week. I wasn’t hurt, but was rather shaken up by having my bag snatched and being pushed over by two blokes bigger than me who could just jump out of and into a car and speed off.

It’s made me quite anxious about leaving the house and getting home from work, especially as the nights are drawing in, but I’m hoping that I’ll get over it soon. I can’t very well stay indoors for the rest of my life!

The thing I’m most angry about is that they took things that wouldn’t have had any value for them (although they did manage to squeeze £45 out of my bank card), but meant a lot to me. I also resent going through the long and expensive rigmarole of having the locks changed, replacing my phone and other things that were in my bag, notifying the relevant people, etc. All so some low-lifes can no doubt buy some cheap booze and fags before doing it again to another unsuspecting soul.

Baking!

I have also been baking this month, so don’t worry! Unfortunately, all of the photos were on my stolen phone, so I’ve only got some snaps from Instagram to share.

Mary Berry’s lemon and poppy seed traybake

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This was a really easy cake to make. I settled on this after my husband requested something lemony for my next bake.The sponge was wonderfully light and soft, with plenty of flavour. I deviated a little from Mary’s recipe and put the zest of two lemons instead of just one into the mix – it really made a difference to the flavour, I think.

The recipe is on Mary Berry’s website.

Banana, raisin and rum drizzle loaf cake

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This is pretty the same as the banana, rum and raisin loaf I’ve made before, except that I made a rum drizzle (50g icing sugar mixed with 2-3 tbsp of dark rum) to pour over the top of the warm cake. This seemed to make the cake exceptionally boozy, which I’m sure Mary Berry would approve of!

Fig, pear and ginger flapjacks

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Last week I really wanted to bake something, but couldn’t be bothered going to buy particular ingredients, so I made do with what I had in – dried figs, a pear from my mother-in-law’s garden and my trusty store cupboard. I pretty much just jazzed up a basic flapjack recipe, with good results!

The flapjacks were wonderfully autumnal, if not a little soft due to the fruit – but still very nice if you don’t mind bits of flapjack falling everywhere! The recipe is below.

Makes 16 flapjacks

  • 1 pear, peeled and diced
  • 175g unsalted butter
  • 175g soft brown sugar (I used 40g golden caster sugar and 135g dark muscovado sugar)
  • 4 tbsp golden syrup (I used 2 tbsp plus 2 tbsp of syrup from a jar of stem ginger)
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • 325g porridge oats
  • 100g dried figs, chopped
  • 1 ball of stem ginger, finely chopped

Method:

  1. Preheat the oven to 180C/Gas 4.
  2. Grease and line a 20cm square baking tin with baking parchment.
  3. Toss the diced pear in a little lemon juice and sugar, and set aside.
  4. In a saucepan, melt together the butter, sugar, syrup, ground ginger and cloves, stirring frequently.
  5. Remove the pan from the heat and stir in the oats, figs, drained pear pieces and stem ginger.
  6. Press the mixture into the tin and bake for 40 minutes, or until golden. It may still be soft in the middle at this point, but it should firm up as it cools.
  7. Cool completely in the tin, then turn out and slice into 16 squares.

Here’s to a more normal November!

Fig, orange and star anise tealoaf

Fig, orange and star anise tealoaf After some weird is-it-or-isn’t-it to-ing and fro-ing with the weather, it’s definitely autumn now – which means it’s time to bake with lots of spices and dried fruit! I decided to make this fig, orange and star anise tealoaf from Ruby Tandoh’s Crumb recipe book a few days ago. It’s her favourite recipe in the book – and I can certainly see why.

This is very much a tealoaf as opposed to a cake – there’s no butter in the recipe, only milk, but the lovely dried figs do much to add some moisture to the loaf. The other magic ingredients are orange zest and star anise. I don’t think I’ve ever baked with star anise before – I only have it in the house because it’s goes well in certain Indian curries – but it really is the star of the show with its warming aniseed flavour.

Fig, orange and star anise tealoaf
The tealoaf was very straightforward to make, and even baked in the time specified in the recipe (praise be!). It rose a lot more than I was expecting it to, mainly because I have a history of making loaf-shaped things that refuse to rise. All in all, this was a bit of a miracle already, and I hadn’t even tasted it yet by that point.

I made this after work on Wednesday night, so I pulled it out of the oven *just* in time for GBBO. We had slices of the tealoaf warm with lashings of butter on top, which is just the perfect way to have it! There’s still some left, so I’ve been toasting and buttering slices of it as it gets a little staler.

Fig, orange and star anise tealoaf
The flavours are amazing – I prefer dried figs to fresh, so I loved them anyway, but the slight tang of orange zest and that beautiful star anise really help this tealoaf to shine. I would thoroughly recommend this recipe if you fancy baking something autumnal in the coming months.

Fig, orange and star anise tealoaf
As I said, the recipe is in Ruby’s excellent cookbook, but you can also find it online here.