Yawn.. goodness me, we went to bed late last night. An old client of hers has died and she received a call from the designer in the USA with whom she worked on the client's house in the Caribbean. That was the third long telephone conversation she had last night, first Michele, then Faith, who is Michele's daughter and then Robert.
They haven't seen each other for twenty years (he has no idea she's turned into a Porker. NOW you all know why she won't Skype), many overseas clients, having met her once, never saw her again. Using careful packers and shippers, like Martin Speed in Vauxhall, items were sent from all over the world for her to work on and when they were finished, they were shipped back to the client or designer.
Fabrics were sent to the location where they would be used be to seen in that light, for even within the same city, the effect of light upon fabrics is very different and it is not only the light element that causes things to change.. what about the 'air'! Air? What about air? Huh, well, read on and found out about air.
This house was NO exception, being close to the sea aka water and with moisture in the air, it meant that the metals used within the house had to be rust-free or protected and all lampshades have a metal base! The air wasn't the only thing they had to 'deal' with either.. oi vey.
So we got up late but the thought of a fat brown egg boiling in a saucepan was enough to make this sleepy person shake my tail and give mama a nudge as we went to the bathroom. "Yes, egg, GeeGee, hummus and rye bread with seeds and there are two chunks of cardboard for old Beaky to destroy, you're truly a most fortunate bird, are you not?"
And, by dolly-lolly-golly, you know, she's right!
However, this is not giving you the list of ingredients OR the method with which to make this tasty BAKED CREAM PUD! Is it?
Scurry off to buy the following items: This recipe is also over 40 years old and is in old measures but you're all bright and so will be able to adjust the measurements.. sheer greed will make you extra bright, it does her!
7.5 fluid oz milk.
2/3 drops of vanilla essence.
2.5 oz unsalted butter.. PLUS a bit extra with which to butter the dish.
3.5 oz PLAIN flour.
2 large eggs.
1 oz blanced and finely sliced almonds.
Icing sugar to dust the top.
What you need to make the Blackcurrant OR Apricot jam sauce.
2 tbs of either jam.
7.5 fluid oz water.
2 good strips of unwaxed lemon peel.
1tbs of caster sugar.
1tbs of Arrowroot powder (mixed with 1 tbs of water).
You'll need:
8" diameter pie dish (1 pint capacity).
Oven preheated to 400F or Gas mark 6.
How to make the Baked Cream
Butter the pie dish.
Put the milk into a saucepan with the vanilla essence and bring it VERY slowly to the boil.
Add the butter.
When the milk is on the boil, add the flour all at once.
Take it off the heat.
Beat the mixture until it is as smooth as silk and leave the mixture to cool.
Beat in the eggs one at a time and when it looks like satin.. shiny.. turn the mixture into the buttered pie dish and scatter the almonds over the top.
Bake in the pre-heated oven for 40-45 minutes / until it is well risen and firm to touch.
Five minutes before it is cooked, dust with the icing sugar and put the dish back into the oven to glaze.
How to make the Jam Sauce.. do this whilst the cream is baking..
Put all of the ingredients, EXCEPT the arrowroot, into a pan and bring slowly to the boil, stir well.
Taste and add more jam if it is not strong enough in taste.
Turn the heat right down.
Continue to simmer for about 5 minutes over a low heat.
Remove the lemon peel.
Add the previously mixed arrowroot and mix it in thoroughly to thicken the sauce.
Serve hot with the Baked Cream.
It is a simple dish.. in rather the same way that Caviar is 'simple', it's only Sturgeon eggs.
She's off out, I'm going to have a doze on a door, up high, for heat rises and it's chillybilly out there.
GeeGee Parrot.
January 13th, 2016.
They haven't seen each other for twenty years (he has no idea she's turned into a Porker. NOW you all know why she won't Skype), many overseas clients, having met her once, never saw her again. Using careful packers and shippers, like Martin Speed in Vauxhall, items were sent from all over the world for her to work on and when they were finished, they were shipped back to the client or designer.
Fabrics were sent to the location where they would be used be to seen in that light, for even within the same city, the effect of light upon fabrics is very different and it is not only the light element that causes things to change.. what about the 'air'! Air? What about air? Huh, well, read on and found out about air.
This house was NO exception, being close to the sea aka water and with moisture in the air, it meant that the metals used within the house had to be rust-free or protected and all lampshades have a metal base! The air wasn't the only thing they had to 'deal' with either.. oi vey.
So we got up late but the thought of a fat brown egg boiling in a saucepan was enough to make this sleepy person shake my tail and give mama a nudge as we went to the bathroom. "Yes, egg, GeeGee, hummus and rye bread with seeds and there are two chunks of cardboard for old Beaky to destroy, you're truly a most fortunate bird, are you not?"
And, by dolly-lolly-golly, you know, she's right!
However, this is not giving you the list of ingredients OR the method with which to make this tasty BAKED CREAM PUD! Is it?
Scurry off to buy the following items: This recipe is also over 40 years old and is in old measures but you're all bright and so will be able to adjust the measurements.. sheer greed will make you extra bright, it does her!
7.5 fluid oz milk.
2/3 drops of vanilla essence.
2.5 oz unsalted butter.. PLUS a bit extra with which to butter the dish.
3.5 oz PLAIN flour.
2 large eggs.
1 oz blanced and finely sliced almonds.
Icing sugar to dust the top.
What you need to make the Blackcurrant OR Apricot jam sauce.
2 tbs of either jam.
7.5 fluid oz water.
2 good strips of unwaxed lemon peel.
1tbs of caster sugar.
1tbs of Arrowroot powder (mixed with 1 tbs of water).
You'll need:
8" diameter pie dish (1 pint capacity).
Oven preheated to 400F or Gas mark 6.
How to make the Baked Cream
Butter the pie dish.
Put the milk into a saucepan with the vanilla essence and bring it VERY slowly to the boil.
Add the butter.
When the milk is on the boil, add the flour all at once.
Take it off the heat.
Beat the mixture until it is as smooth as silk and leave the mixture to cool.
Beat in the eggs one at a time and when it looks like satin.. shiny.. turn the mixture into the buttered pie dish and scatter the almonds over the top.
Bake in the pre-heated oven for 40-45 minutes / until it is well risen and firm to touch.
Five minutes before it is cooked, dust with the icing sugar and put the dish back into the oven to glaze.
How to make the Jam Sauce.. do this whilst the cream is baking..
Put all of the ingredients, EXCEPT the arrowroot, into a pan and bring slowly to the boil, stir well.
Taste and add more jam if it is not strong enough in taste.
Turn the heat right down.
Continue to simmer for about 5 minutes over a low heat.
Remove the lemon peel.
Add the previously mixed arrowroot and mix it in thoroughly to thicken the sauce.
Serve hot with the Baked Cream.
It is a simple dish.. in rather the same way that Caviar is 'simple', it's only Sturgeon eggs.
She's off out, I'm going to have a doze on a door, up high, for heat rises and it's chillybilly out there.
GeeGee Parrot.
January 13th, 2016.
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