Thursday, June 13, 2019


With the successful appearance of savoury items at previous meetings members suggested holding this one around lunchtime to see if it could "double up" as lunch.
With this in mind, Gail made a quiche Lorraine.

Maureen made an egg and bacon pie that was on trend in the 1970's.

Jane made a quiche and a courgette salad.

Pauline brought a plate of her traditional home made shortbread.

For her first visit Kay brought some rock cakes, made without scales as she has recently moved house and couldn't find them.

Jackie brought a lemon meringue pie, having allegedly scraped the burnt bits off the top first.

Former Tupperware Lady Maureen made an orange bombe dessert using her vintage Tupperware.

Edna made a vintage coffee and walnut cake with chocolate filling and icing.

Occasional visitor Colin made an old fashioned ginger cake to a recipe in the Be-Ro book.

Nick made an old fashioned cherry and almond cake to a Delia Smith recipe.

Jean made a fresh fruit cake to a 1930's recipe.

So, notwithstanding Maureen's "on trend in the 70's" pie, vintage bakes were the order of the day. 
The question is, is the club destined to become a lunch club?
The jury is out.

Thursday, May 2, 2019


The theme for the April meeting in Angles-sur-L'Anglin was a bit of a challenge with seemingly endless interpretations including a château gateau, a cake for a princess, picnic food and more.  The members rose to the occasion, as always.
Edna made a château gateau, a chocolate and lemon creation using ice cream cone turrets, melted sweet flags and a princess on a horse.
Jane went with the picnic theme and made a raised pork pie using hot water pastry made with duck fat instead of lard.
Sally made an Easter carrot cake and used her imagination to decorate it to represent the flags and fireworks at the château.

Pauline's angle on the theme is that she misread the brief and made an Angel Cake!
Ann made a carrot patch cake which apparently looked like such a disaster when she took it out of the oven that her husband offered to go and buy a cake from Intermarché!  Nobody would have known if she hadn't said.
Maureen also went with the picnic theme and made her favourite picnic bake, a red pepper tart.
Susan made a traditional Easter dish of the Loire region, Paté de Pacques, a kind of giant sausage roll with boiled eggs in it.
Gaynor brought her traditional Simnel cake, decorated with a photo of a painting of Angles done in 1912 by a Mr R Fry.
Liz was thrilled to use her brand new Nordic Ware Bundt tin and made a lemon drizzle cake.
The other Maureen brought a picnic basket of delicious brownies, cut into triangles, and fresh strawberries.
Gail also went with the picnic theme and made an Easter picnic pie, also containing pork and boiled eggs.
Jean made a cake for a queen - Mary Berry, Queen of Cakes - to one of Mary's latest recipes for an apple and lemon cake.
Nick made a sticky ginger and prune cake in an angular tin, decorated with mini eggs.
Jackie made a fresh fruit meringue vacheran fit for a princess.
And so the afternoon ended with the fourteen gorgeous bakes on the table, all enthusiastically devoured by happy club members.

Thursday, February 28, 2019


With half the club members being scattered around the UK a virtual meeting seemed like a good idea.  Not much baking went on in February by all accounts but what there was looked delicious.

First we have Liz:
"Welsh cakes for my special Welshman! Using my mother in law's recipe, but without her decades of skill. This attempt was an improvement on my last...slowly getting to grips with the heat of the griddle. I just need more practice.

Next we have Ann who bravely held a baking session with her grandsons:
"This weeks baking has been a joint effort as it is half term.  Theo made cupcakes but ate most of them before they could be photographed.
 Henry helped make a lopsided Hedgehog cake.We only have lopsided hedgehogs in Malvern,a very special species."
Susan made something called "Nougat de Touraine":
"A very old traditional recipe, with it's own confrerie (guild). Originally made with a mysterious stone fruit that no longer exists and I can't remember the name of, said to be halfway between an apricot and a peach. Some locals use peches de vigne these days, but most use apricots. I used a mixture of the two. The topping is a macaronnage (meringue with almond meal incorporated)."

Gaynor made some chocolate brownies:
"Made to the guardian recipe from their series ‘the best .....  ever’. True to my stance of never fully following a recipe I added chunks of dark, milk and white chocolate. We, and our guests LOVED them. It’s a good job the seal on my oven is duff as I forgot about them and they were in for 20 minutes longer than they should have been!"

I made a banana, pear and maple syrup cake.
Made to a recipe on the Delicious Magazine website.
Well that's it folks, until the next meeting which will be during Easter week and in Angles-sur-Anglin.

Sunday, December 30, 2018


With a good number of our members back in the UK for the winter and everybody very busy with all things Christmas, a virtual meeting seemed to be the way to go. 

Virtual Christmas 6

Susan dived in to break the ice with her Christmas cake and mincemeat tart.

“This fruitcake is known as Daisy's Best Boiled Fruit Cake in our family. The recipe makes a 24cm square cake and uses a kilo and a half of dried fruit plus preserved ginger. The liquid would traditionally be ginger syrup or pineapple juice, but this year I put my own stamp on it and added half a cup of my home made walnut liqueur.”

Virtual Christmas 7

“Fruit and nut tart. Made using ready rolled sweet pastry from the supermarket; homemade fruit mince leftover from Christmas mince pie making two years ago; a jar of fruit mince purchased in England while I was over there for the anti-Brexit protest march in October; and walnuts from my own trees.”

Virtual Christmas 4Virtual Christmas 5

Next came Sally with pictures of the Christmas cake that Chris had made from scratch, including homemade marzipan, and one of the cakes that all the children in her class took home for Christmas, cooked in school.

Virtual Christmas 3

Gail sent a picture of her Christmas cake, un-iced because the family don’t like icing.

Virtual Christmas 1

Liz sent a picture of her Christmas cake: “A tribute to my Mum - her recipe plus her style of icing (neither of us can pipe!) and the little silver balls!”

Virtual Christmas 2

Ann introduced her “naughty but nice Malvern mince pies. Made with a very old Rich Shortcrust Pastry Recipe.”

       8oz plain flour

       pinch of salt

       5oz butter

       1oz lard

       1 egg yolk

        2 to 3 tablespoons of water

  Fill with rum and brandy flavoured mincemeat!

Virtual Christmas 8

Gaynor introduced her mincemeat flapjacks.  Sounds like a great way to use mincemeat and a nice change from mince pies.

Virtual Christmas 9d

Not that you can ever have too many mince pies in my book!  Tim sent a picture of his and Pauline’s mince pies and sausage rolls.  The pies were made using the square and fold method instead of two circles of pastry.

Virtual Christmas 9b

I include a picture of our Christmas cake, made entirely from scratch by Nick including careful arranging of the herd of deer emerging from the forest of old fashioned bottle brush fir trees.

Virtual Christmas 9c

Next comes a picture of our Christmas Eve Buffet sausage rolls and cheesy tomato pinwheels (made from the pastry trimmings).

Virtual Christmas 9e

Virtual Christmas 9f

Angela sent pictures of her mince pies:

“The picture shows the bun tin I have been using for 45 years to cook the same recipe mince pies that the family love, and refuse to allow me not to cook. The pies will have icing sugar added when ready to eat.  The cutters too are as old as my marriage, tradition abounds in our house. Pity you didn’t see the sausage rolls, but they truly disappear as soon as they get out of the oven!!

Edna's cake

Edna sent a picture of her vine fruit cake, with blessings and good wishes to all.


I also made Christmas Dinner Pie for lunch on Boxing Day.  All the leftovers including sprouts, stuffing and cranberry sauce piled into a dish and topped with sliced roast potatoes. 


Last but not least, my Christmas pudding mini muffins.

A huge thank you to everyone who has taken part in the Christmas Virtual Cake Club.  More pictures can be added if anyone has not had time to send theirs in and the post can be updated.

All that remains is for me to wish everyone a