Wednesday, 24 October 2012

It's Apple Time!

To celebrate Apple Day on Sunday, I made this gorgeous Apple & Ginger Pudding, from 'Recipes for Everyday' by Jane Cumberbatch.  If you haven't already purchased a copy of this book, then I can highly recommend it.  Not only is it full of tasty, seasonal dishes, that are easy to prepare and even easier to eat, but it is also beautifully put together, by the multi-talented Jane Cumberbatch, style-guru and author of many of my favourite interiors books [including Pure Style & Pure Style Outside].

Apple & Ginger Pudding

For the Syrup:
4 cooking or large eating apples
juice of 1 lemon
90g butter
90g caster sugar
4 tbsp ginger syrup [from a jar of preserved ginger]

For the Cake:
125g butter
125g caster sugar
2 large eggs [beaten]
125g self raising flour
4 'rounds' of preserved ginger [chopped]

Preheat the oven to 190C/Gas Mark 5. Grease and line a 1kg [2lb] loaf tin.

For the syrup - peel, core and slice the apples.  Mix with the lemon juice to stop them going brown.  Melt the butter in a small saucepan.  Add the sugar and preserved ginger syrup and stir until creamy and a pale toffee colour.  Arrange the apple slices neatly in the bottom of the tin.  Gently pour over the syrup mixture and put to one side.

For the cake - cream the butter and sugar together until pale and fluffy, add the beaten eggs and mix well.  Fold in the flour, with a metal spoon, and stir in the chopped ginger.  Spread the cake mixture evenly over the apples.  Tip - you may find it easier to put dollops of the cake mixture all over the surface of the apples and then gently push these together so that the mixture covers the apples.  

Place the tin on a baking tray [to catch any bubbling syrup that may escape] and bake for around 45 minutes.  If the top browns too much, cover with a double layer of greaseproof paper.  To test whether the cake is ready, push a skewer into the middle of the cake and if it comes out clean, it is done.  Leave the cake to cool, in the tin, on a wire rack before turning out and peeling away the greaseproof paper.  Eat with ice cream, cream or custard.


Angel x

Monday, 1 October 2012

Its been a while...

Yes, yes, we know we said last time we would 'do better', with more frequent blog posts, but all I can say is, with apologies in advance to Burns and Steinbeck, "the best laid schemes of mice & overworked small business owners often go awry"!

In our defence, we have been very, very busy here at Angel HQ.  The last couple of months we have launched new designs...

These natural vintage linen scented squares are all filled with French lavender and decorated with a combination of antique mother of pearl buttons, ticking striped ribbons and original monograms.  We think these simple designs let the tactile nature of the antique hemp and flax linens shine through but don't just take our word for it!  Available in store and online now.

Added lovely new things to our online homestore... 

These gorgeous merino wool throws are woven in England and we have chosen three co-ordinating designs, in pinks and greens, to feature in our Autumn/Winter collection.  Just imagine snuggling up in front of the fire with one or more of these lovely soft throws?

Started 'growing our own'...

We've had such fun this year with our new raised vegetable beds in the garden.  Despite the truly appalling weather, the plots have been very productive with peas, radishes, spring onions and lettuce in abundance.  Our new potatoes, however, rotted in the ground before we could dig them up and our cauliflowers look very deformed and extremely unappetizing!  The strawberries plants did well, as did the birds who ate all the fruits!  We will have to tackle those blighters next year.  I don't share my strawberries with anybody!

with love from the Angel Girls x