Ginger Cakes and Old Folks

A few lovely days have given me the opportunity to work outside. I planted a few more daffodils. Some called “Delibes” and a few more called “Flower Record”. You can’t have too many. I shall be greedy for flowers after the dreariness of the winter.

The plums have surprised me this year and a few apples still clung to the trees so more picking had to be done. The plums made a scrumptious plum pudding. Some of it enjoyed fresh and some stashed in the freezer for winter days.

The garlic was ready for planting so I popped those in. So easy to do.The cloves are separated from the bulb and planted about two inches under the soil with the pointed tip upwards. They need a cold spell through the winter. They’ll be ready in late May or June when the tops begin to yellow and wither.

Homegrown garlic is delicious. It has a fresher, sweeter taste and usually the cloves on mine are not too big. Such a treat.

Leaves are falling constantly. I like that woodland feel and earthy scent they give the garden and gathered up they make leafmould to use next year. I shall make seed compost from it to start my veg plants in the greenhouse in Spring.

A few roses have popped up. Not a big show but they are so pretty looked at closely. The purple asters are at their peak but white ones are just beginning to flower. Fuschias are also welcome at this time of year with their pretty bells.

I’m often surprised at how much I find when I carry my camera around the garden, even as late as this. Here’s a small selection of garden treasure.

I’m always happy in the kitchen though, mixing up something tasty. Here’s the recipe I promised for this week.

Ginger Squares
You will need a roasting tin, as in previous recipes for square cakes.

4 large Eggs
125g Brown Sugar
3 tablespoons Golden Syrup
200g Self-raising Flour
30g Bran
2 heaped teaspoons Baking Powder
2 teaspoons ground Ginger
200g Sunflower Oil
Marmalade (optional)

Heat the oven to 180C/160C fan oven.
Put all ingredients (except marmalade)into a bowl and mix well.
Put mixture into the greased tin and bake for 20 - 25 minutes.
Test centre with a skewer. If it comes out clean it's cooked. Or press the centre. It should spring back if ready.
Allow to cool. Cut into squares.
Lift out with a palette knife and spread the squares with marmalade if liked. 

I can feel some knitting or crochet coming on. Must sort something out for those long dark evenings. Made me think of some well-loved bookends I have. I laugh when I see them because I look like one of them more all the time. An old lady with her knitting!

I had these from my grandma when I was about thirteen and I love them. Of course at thirteen you never think you will look like that yourself but it happens to us all eventually. I just find it really amusing that I’ve grown to look the same. My husband is very slim and doesn’t resemble the old man at all but he does enjoy reading so it’s not far from the real thing.

That’s all for this week. I hope you’re enjoying the last of these gentle days. Bye for now. With you again soon.