It takes more than an ordinary bowl for the Christmas cake mix here and inspired my very first Baking Blind video by brother Martin https://youtu.be/Y81yGF72dUQ
In the past, I’ve used a pristine washing-up bowl but even this isn’t big enough for, by my calculations, nearly 10 kilos (20 lb) of ingredients. Luckily, my Covid home clear-out unearthed an even bigger food-quality plastic box. The dried fruit had been soaking in brandy for months; two hours chopping the nuts gave me cramp in both hands; I layered the butter/sugar/eggs/flour mix with the other ingredients in the box, folded them all together and filled all the cake tins and moulds. It was a juggling act to cook them in two ovens, turning and changing their positions over several hours. Thankfully, there was enough to have a “test cake” shared with guinea pig friends, Sue and Rod. Verdict: perfectly moist but I’ll still be injecting brandy for the next week.
Other cooking was rather on the back burner in the midst of these culinary challenges but I did manage a new B&B soup:
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 sticks celery, peeled and chopped
250g smoked back bacon, de-rinded and chopped
1 butternut squash, peeled, de-seeded and chopped
3 vegetable stock cubes
Salt and pepper
Sauté the onion, carrots, celery and bacon.
Add the butternut squash to the pan plus the stock cubes.
Cover the ingredients with water and simmer until the squash has softened.
Whizz to a smooth soup in a blender.
Season to taste.
Even Martin, staying overnight and no fan of butternut squash, declared the result to be delicious – served with home-made soda bread to make that super supper.