Pack a bag !
"Pack an overnight bag on Friday" he said, "your Mum is minding the boys". Well you could have knocked me over. You see on Saturday I turn 40 ! Oh yes, Big Foodie Mama will soon be the big 40 foodie mama ! My husband, the gorgeous , adorable, patient and suffering one, one who will be known as GASP, just dropped this into the conversation.Now my husband is nor renowned for his spontaneity so readers I am EXCITED.
Of course he dropped this into the conversation, just before he let me know that his bosses wife loved the boiled fruit cake I had sent to the bosses mothers wake. He asked if I would give her the recipe and then added..."it would be really nice if you made her one "....the cheeky pup. Due to the contents of our previous conversation, I of course, had to say yes, so with the help of an Oyster Bay Sauvignon Blanc, I set about making, what is my favourite fruit cake.
GRANNY GRUNTS BOILED FRUIT CAKE
450 margarine
600 ml water
350 g brown sugar
450 g sultanas
4 large free range eggs
900 g self raising flour
2 teaspoons mixed spice
Put the marg, sugar, water and sultanas into a large pot. Bring to the boil. Turn down and simmer for 10 minutes, stirring occasionally.
Allow it to cool iuntil it is warm to the touch. Add the eggs and mix. Mix the flour and mixed spice together and gradually add to the saucepan.
Line 2 900 g loaf tins and fill the mixture into both tins. Bake at 150 degrees Celsius/gas mark 2 for 90 minutes. Test with a skewer to ensure it is cooked.
* This recipe came from Slow Food Irelands Grandmothers day, this time last year and I knicked it from the article in Food and Wine magazine. It is really easy, uses only one pot and is made even easier if you get some loaf tin liners from my friends at Sage and Stone ( sageandstone.com )
Of course he dropped this into the conversation, just before he let me know that his bosses wife loved the boiled fruit cake I had sent to the bosses mothers wake. He asked if I would give her the recipe and then added..."it would be really nice if you made her one "....the cheeky pup. Due to the contents of our previous conversation, I of course, had to say yes, so with the help of an Oyster Bay Sauvignon Blanc, I set about making, what is my favourite fruit cake.
GRANNY GRUNTS BOILED FRUIT CAKE
450 margarine
600 ml water
350 g brown sugar
450 g sultanas
4 large free range eggs
900 g self raising flour
2 teaspoons mixed spice
Put the marg, sugar, water and sultanas into a large pot. Bring to the boil. Turn down and simmer for 10 minutes, stirring occasionally.
Allow it to cool iuntil it is warm to the touch. Add the eggs and mix. Mix the flour and mixed spice together and gradually add to the saucepan.
Line 2 900 g loaf tins and fill the mixture into both tins. Bake at 150 degrees Celsius/gas mark 2 for 90 minutes. Test with a skewer to ensure it is cooked.
* This recipe came from Slow Food Irelands Grandmothers day, this time last year and I knicked it from the article in Food and Wine magazine. It is really easy, uses only one pot and is made even easier if you get some loaf tin liners from my friends at Sage and Stone ( sageandstone.com )
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