Well, in lieu of that childhood fantasy, let's have a look at this recipe from Enid Blyton Jolly Good Food by Allegra McEvedy. These recipes are inspired by the stories of Enid Blyton, and there are extracts throughout this book from Ms. Blyton's books. Can't wait to try the baked bean and bacon quiche:=) And it uses a big tin of beans, not a wee one. Anyway, we'll try that another day.
have a cuppa and a slice of cake |
Upside-Down Cherry Loaf:
ingredients:
the cake:
320g. glacé cherries
180g. unsalted butter, plus a bit more for greasing the loaf tin
180g. caster sugar
3 large eggs
180g. self-raising flour
1 tsp baking powder
2-3 tbs milk (possibly)
zest of 1 lemon
50g. mixed peel (optional)
the icing:
75g. icing sugar
1 tbs water or lemon juice
Method:
Put the oven on to 180C to heat up
Grease a 23cm x 13cm. loaf tin with butter, and line with baking paper
Rinse the cherries and pat dry with kitchen paper
Line the bottom of the loaf tin with the cherries, all in pretty rows
Into a large bowl go the butter and sugar; now beat together for several minutes, till fluffy, creamy and pale
Beat in the eggs one at a time
Fold the flour and baking powder into the mixture
Spoon in a bit of the milk if it seems too thick
Lastly the zest goes in with the mixed peel if using
Give it all a final fold and spoon into the lined loaf tin
Bake for about 1 hour 10 mins., or until a skewer in the middle comes out clean
Let it rest for 10 mins. in the tin, then turn it out onto a wire rack to cool completely
Make sure you have the cherries on top now
Now you are going to make the icing, you little scamps:
Sift the icing sugar into a bowl
Add a bit of water/lemon juice, and maybe a bit more, till you get a runny paste
Now randomly drizzle it all over your cooled loaf
Cut a slice and have a cuppa!
Notes:
Don't panic if you only have salted butter; go ahead and use it!
You may need a bit more or less milk for the cake batter, and a bit more or less water/lemon juice for the icing - my batter didn't need any milk, but I put a couple of teaspoons in just for the heck of it
You can beat the cake batter by hand if you need a bit of exercise, but otherwise I suggest using an electric mixer or handbeater
My oven is contrary, and has a mind of its own; my cake took about an hour to bake
Now for our American readers, I think the loaf tin is 9 x 5 inches
ingredients gathered |
a whole heap of glacé cherries lining the tin |
butter and sugar creamed till pale and fluffy; eggs beaten in |
fold in the lemon zest and mixed peel |
ready to bake @180C for about an hour or so |
let the icing drizzle onto the cooled cake |
delicious with a cuppa |
My contrary oven burned the top of the cake, which ends up being the bottom, so it's easy to trim off the bits if you wish. Though Mr P. said he likes them anyway. This is such an easy to make cake, moist and buttery and pretty. The recipes in this book are simple, and tasty. And this cake was a hit with hubby and our mates. I'm sure Ms. Blyton would approve.
my glacé cherries doodle |
Hi Sherry, I bet the book is full of proper belly filling homecooked foods. I can imagine the Famous Five and the Secret Seven enjoying a slice of this cake after a jolly good adventure. I imagine it would have gone down well at a misdnight feast in Malory Towers too!... I look forward to the baked beans and bacon quiche (that would probably cause a riot in France!).
ReplyDeletexx
hi debbie
Deleteyes the book has a lot of easy to make, tasty recipes that even a child could make:) A bit of fun for sure. cheers S
Here's an American reader not familiar with those kiddie books. I would love to become familiar with this cake, though! :)
ReplyDeleteHi Debra
DeleteYou must search out some Enid Blyton books. Such fun. And try the cake. Quite delicious 😋
Looks a jolly good recipe! I loved Enid Blyton books growing up too. You have some great pictures here especially the cherries in the pyrex dish!
ReplyDeleteWren x
Thank you for the kind words Wren:)
Delete