Who would have thought you could pair Fudges with a Porsche Carrera?

Well, I’m back from the muddy fields of Regents Park (Taste of London) and survived the wind, the rain, hotel breakfasts, lumpy beds and dirty feet (but that’s another story). Boy, it’s great to be home, if only for a short while!!

Tuesday saw me up in Manchester at a wine, cheese and biscuit tasting evening. I know it sounds an awful long way to go but Fudges is one of the key sponsors of the International Cheese Festival in Nantwich at the end of July. As part of this celebration of cheese we were invited to come along to a very nice little wine bar in the centre of Manchester (The Grill in the Alley) to match wines, cheeses and our biscuits together. I learnt so much from the cheese experts (wanted to get to the wine but there just wasn’t enough time!!!) and we managed with the help of the guests to find the perfect biscuit to go with the perfect cheese. I’m still drooling over the Brie de Meaux – it was beautiful. The Cheddar Wafers accompanied all the wines, especially the Prosecco as the guests arrived.

The same evening Steve was up at The Porsche Garage in Bournemouth, helping to entertain invited guests. The garage owners were so clever in matching cars to businesses – for instance, they parked an Orange Carrera next to the Fudges stand and the chocolate brown Porsche next to the chocolate makers. What a great idea! Needless to say there was a lot ‘coveting’ going on in the Fudges camp!!!

Being away from home while attending events throughout the summer makes my garden pretty hard to deal with – I’ve noticed the slugs have devastated the spring cabbages and the pigeons have eaten all the Brussels sprouts. I should have put the new netting over them sooner (I’d bought it especially for that purpose at the Edible Gardening Show). Ah well, all I can say is their need must have been greater than mine – mind you, shotgun does come to mind!!!!!!!!!!!!!!!!!!!!!

I did manage to pick most of my blackcurrants before the blackbirds stole their share and have made one of many blackcurrant cakes – here’s the recipe…

You’ll need an 8’’ or 20cm square tin or Pyrex or something similar in size.

Heat oven to 350° (I’m not very good with electric ovens – all my cakes are baked in the baking oven of my aga, regardless of heat – seems to work!!)

175g caster sugar

175g butter (softened)

3 eggs

½ tsp vanilla essence (natural)

175g self-raising flour – (add and sieve ½ tsp baking powder together)

200g blackcurrants – fresh or still frozen

1) Cream the sugar and butter until light and fluffy with the vanilla

2) Break eggs in bowl and beat together and add a little at a time to the butter and sugar and beat well

3) Fold the sieved flour and baking powder into the mixture with a metal spoon

4) Lastly, fold the blackcurrants (fresh or still frozen) in gently to the mixture

5) Turn into tin or the container and spread roughly

6) Bake for approx. 30mins on middle shelf until golden and firm to the touch

7) When baked, sprinkle with caster sugar

To serve – with crème fraiche and gently simmered blackcurrants – 200g blackcurrants, 50g caster sugar and 50ml water – gently simmer for 10 mins in a saucepan.

Mmmmmm delicious…. have a go!  

 

Don’t forget that warm stewed blackcurrants, as cooked above, goes so well with creamy vanilla ice cream.

This Thursday we’ve a helicopter landing in our bakery car park – I’m so excited… I’ll tell you more next week about why they’ve chosen us!!!

And last but not least, we are off to RHS Hampton Court Flower Show at the beginning of next week. We will have our lovely stand and Bicnic spot in the Country Living Marquee – maybe you are going?

If you are, do come and say hello, have a sit and chat and try some great biscuits – maybe take some home…

Whatever you are doing have a great time and I’ll tell you what has been happening atHampton Court– oh yes, and that helicopter!! – I do love a man in uniform!!!

Sue x

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