After last weekend’s August-like temperatures, we’ve dipped back to the more-normal low teens. It’s not a bad thing – too much heat and all the delicate spring flowers go over in a heartbeat. As it is the daffodils are now nearing their finish point, the forget-me-nots are dusting beds with delicate blue, and bluebells are nearly out. This wild garlic will flower within a week, which means that it’s past its peak. Yesterday I picked a load to be chopped into butter as flavouring for my Easter turkey.
There’s a lot going on at the moment – why is it that intense work periods seems to coincide with holidays? It means that even when you’re off, you’re not really off, because something is either needed urgently or the down-time is being used for a bit of workplace problem solving. The other day I came home after a particularly difficult meeting, dumped the laptop, and right there-and-then whisked up a batch of Easter chocolate crispy cakes. Cooking doesn’t make the crap go away but it does release a pressure valve.
There must be no-one on the planet who doesn’t enjoy a crispy cake, no matter how grown up and sophisticated you are. They fall into that litany of Easter cooking which in my house will also include one or more of the following: a gooey chocolate cake covered with ganache and chocolate eggs; Easter biscuits; a roast dinner of some persuasion; spanakopita (there’s a close connection in my mind between Easter and Greek religion/tradition), a proper cream-based dessert (e.g. pavlova) and of course hot cross buns.
Like most people I don’t follow a Lenten fast, but I do think of Easter as a time for feasting. It’s better than Christmas – no stress over presents, it’s warmer and lighter and you can cook without all that pressure to do it all ‘perfectly’. I’ve been theming my yoga classes around Easter, seasonal change and fertility all week (lots of Tree and Goddess poses); all part of noticing and honouring the change of the seasons.
So, for – I quote – “the best chocolate crispy cake I’ve ever eaten” (says Matt) you need to melt together in a large saucepan 2oz unsalted butter, 2oz sieved icing sugar, 2 tablespoons golden syrup, 2 tablespoons sieved cocoa (I use Bournville) and a tiny pinch of salt. Give it a good stir until it’s smooth and combined.
Whilst your coating is melting, place 12 paper cases into their appropriate baking tray (I make muffin-size cakes). Measure 4oz cornflakes or rice crispies. Incidentally I have seen loads of recipes that call for shredded wheats here, as they look more like birds-nests when finished and are healthier. I can only ask that you don’t go down this route, because they taste horrible. It’s Easter, let’s indulge a little.
Tip the cornflakes or rice crispies into the chocolate mix, give it a thorough mixture, and that’s it – child’s play.
Obviously it’s not Easter without a few mini eggs!
You need to work fairly quickly to spoon the mixture into paper cases, as it does set rapidly. Make a well in the centre and press down your eggs and then pop into the fridge to set.
I’m not sure if it’s the whack of cocoa in these cakes or the gooey syrup, but they are epic. Not just for the kids!
Also this week:
Allotment: Matt began tidying up the grass edges, emptied the compost bins and more digging, digging, digging.
Sowing: Sweetcorn, rocket, lettuce mixes and I will start the sunflowers this week
Harvesting: Lots of tulips!