Pete Fred

Apricots were plentiful at the market yesterday. They were ok but nothing special, promising more than they delivered (like most fruit these days). I made clafoutis... Not much of a looker but, with better apricots, it would've been a winner. The 'recipe' was based on one by Guy Savoy. I preferred it next day, cold, when the flavours had married somewhat. I also made Yotam Ottolenghi's Apricot and Almond Cake from Sweet... This was good. You make a cake batter, lay halved apricots on top and pour over an eggy-cinnamon topping. As the cake rises, the apricots and cinnamon-goo sink - a little too far in this case as the apricots were quite large (heavy). Next time I'll start at a higher heat and finish lower, and see if that sets the cake and captures the fruit better. Plums or peaches apparently work well.

You wait ages for new contributors and then two come along at once. Typical. 😉

Well, after lurking for a while, I thought it only polite to join in. Half the fun is seeing what other people get up to, huh? I'm based in the UK and bake for fun. Here's a few things from the last couple of months. Some of the photography's a bit ropey, so apologies for the ancient iPhone. I usually take a picture of the out- and insides for reference and to look back on wistfully when my faculties inevitably abandon me. Quite by accident, I seem to have bounced around the globe this summer. But let's start with an English classic, Bread & Butter Pudding. Yum. Pumpkin Espresso Cake... Galaktoboureko... Gateau Basque... Toscakaka... Cannele... Chocolate Peanut Butter Tart... Chocolate Cake... Sticky Ginger Cake... Hot Milk Cake with Water Ganache...