Because like it or not I’ve reached a point in my life where Friday nights are about baking (if I have the energy) blogging (if I have the energy) and staring at the television (requires no energy – happens a lot). Anyway tonight I had a few bits and pieces (including rhubarb that I bought at the beginning of the week in a fit of optimism) that needed using and a new book; Pam Corbin’s ‘Cakes’. Could the two come together in a glorious pudding-y collision?
Well as it happens not quite – the rhubarb has gone into a cake but it’s a version of the apple pudding cake from ‘River Cottage Everyday’ (rhubarb instead of apple, no cinnamon, bit of extra sugar on top for crunch and sweetness, tea spoon of almond essence) although there has been help from Niki Segnit’s ‘The Flavour Thesaurus’ which assured me that rhubarb and almond have an affinity for each other. Somehow this isn’t a combination which struck me as obvious but I now have a slightly burnt tongue that assures me that it is indeed so.