Retro Pudding Zabaglione

I was leafing through my Italian Cooking Encyclopedia, a rather large tome, which I've had now for a number of years.  It sits on the shelf away from my other cookery books, nestled between Atlases and the like, and I may look at it only two or three time a year. 

Often I am tempted by deserts which are easy and quick, and easy to make in small quantities.  I remember having Zabaglione in the seventies in Bristol, maybe it was at the original Berni Inn, or at Le Boeuf sur Le Toit in Clifton, I remember the name as it was French, and my friends there used to love me saying the name in my unusual for then perfect French accent, was that the little bistro where Keith Floyd use to come amongst the diners and sit and chat about with us about the meals, offering extra glasses of wine? 

At this time when I was still very young, and working at my first job,  and wondering where I could get really good meals apart from the dinner party scene, I was living in Bristol, and there were quite a few good eateries there and all within walking distance, well we were used to walking, and they seem to merge together in my memory.  Sometimes it was Clifton where there were several good restaurants which beckoned, or maybe the town centre where the pubs and Old Vic may have been the Saturday night destination.

To go with the Zabaglione, I made some biscuits to dunk into the soft foamy bowl.  They were lovely just as they are with a cup of coffee, they kept fresh and crisp for the three days they lasted for.  They are softish in the centre, and light too.

Cornmeal Biscuits

50g sultanas soaked overnight in 1 tablespoon Sweet Marsala
60g fine yellow cornmeal;
90g plain flour
3g baking powder
100g butter
110g golden caster sugar
1 egg

Sift the cornmeal, flour and baking powder together.

Cream the butter and sugar together until very light and fluffy.  Beat in the egg, a teaspoon full at a time, then fold in the soaked sultanas with any liquid left.  Add the dry ingredients and stir well.

Drop teaspoons onto a tray lined with baking parchment, leaving plenty of space for spreading. It makes about 24 biscuits.

Bake in an oven Gas 4/180C for 8 -10 minutes, till golden brown at the edges.  Cool on a rack.  Store in an airtight jar or tin.

New Hobby - First Steps in Calligraphy

Last year after visiting some artists in Kenilworth, I decided to enrol in calligraphy classes...it something I have been thinking of for years....and finally I have got round to it!

I've just attended my third class in Kenilworth, and have learnt how to inset a nib, and hold the pen at the right angle. 

I found a little text to copy out at home.  Uncial is the script we are trying to master.  Had a bit of fun this time using two pencils to form large letters. 

This one is just 6 cm square, and the next one just a little doodle which I shall make into a book mark for Mr S. With a little painting within borders two little finished projects.

Just the right buttons

With this little cardigan nearly finished, I went off to Beading Crafty in Kenilworth today to pick up my buttons.  I went to see Helen Clues who is a local artist and runs workshops on making beads and buttons, last Thursday.  With time a bit short, and knowing this cardigan was needed, I  asked Helen to make me some buttons with green and yellow with the idea of spring time and daffodils. 


Helen had made a selection in various shapes and sizes for me.  When I saw the buttons earlier in the day, I knew I had to return to choose them with samples of various balls of wool that I have in my stash.  I came away with buttons for my next two projects in green.

The buttons are now sewn on, and I have just to write a card, and get the package off to the Post Office.

Pecan Nuts and toffee and maple syrup

These are a few of my favourite things.....when I am at the market the only bakery item I am tempted to buy is the baker's pecan nut plait....Now that I think of it, that may be my next baking challenge.

This Friday was two buns Friday.  In addition to the brioche I made some little cakes.  I can see now why MB cooled her pan of toffee in a bowl of cold water in her masterclass on Tart Tartin. My toffee cooked further as it was poured over the side of the heated pan.  The first nut was bathed in pale golden toffee, which got darker and darker for each further pecan nut.

This made a nice Friday Tea Time Treat for when Mr S got in after battling it home through the snow.  Have frozen six decorated, and will check to see what is lost on thawing and then report back.

More white stuff for the WI Christmas Supper

We still had some snow from earlier in the week on the ground, and the threat of more to come.  This year our numbers have dwindled and our previous caterers were not interested in catering for our Christmas Dinner meeting.  Kaye and Margaret suggested that we cater for ourselves, and I volunteered to made a desert.

At first I had thought of a roulade, as a couple of members are gluten intolerant, and one or two could not eat nuts....but then I considered that a pavlova could be more easily portioned, and made a little bigger than my largest swiss roll tin would have allowed for....for then I have just thought I could have made a temporary tin with foil, card etc to sit on my largest baking sheet...  As it was I drew a circle large enough to fit in my largest carrying container, which just fitted on my largest sheet.

Every person coming up for dessert chose my Pavlova till it was gone, each piece getting smaller and smaller, and the rest the three serving including myself were left with 'bought in options'.  Next year I'll make all the desserts.  All in all a great success.

Of course, I made a little mini version for Mr S's supper.  I have only made small meringues before, but after the success of this one, I'll find a good use for the odd egg white for a nice quick pudding.