American Classics - Ham & Jam, Preston - South Lancashire Clandestine Cake Club

Carla's - Amazing Banana maple syrup and pecan bundt

In celebration of Thanksgiving the theme for our cake club was American Classics and what a fun afternoon we had.

We had the following cakes, Banana, maple syrup pecan bundt, Reeces Pieces Cake, New York Cheesecake, Peanut butter and Jelly bundt, Sweet Potato bundt, Boston Cream Pie, All American Carrot Cake, Baked New York Cheesecake, Strawberry shortcake,Apple and Apricot Cake, hummingbird Cake, Ginger Chocolate Brownie Cake and some American Buttermilk biscuits (not strictly to CCC rules but brought along as a kind gesture by a bakers guest).

Hosted by a fab new coffee shop in Preston City Centre - Ham and Jam we enjoyed a massive selection of wonderful baking, great coffee and a warm and friendly atmosphere.

Lucky us, we were also joined by Dorrett Conway -  one of this years Great British Bake Off contestants who lives locally.

Cake clubbers old and new joined us to much our way through cake mountain (Mount Sugar Rushmore !). Everything on Ham and Jam's menu is locally sourced where possible so we were happy to see Atkinson's Coffee being served.

We loved Ham and Jam, a great addition to Preston City Centre as we love to support local independent venues as its what we are all about. Check out their website here

Pear, ginger and cardamon loaf

This is a perfect recipe for this time of year, slight spicing adds a warming note to this delicious bake, great served with a steaming mug of tea after a wild and windy walk, but also great as a pudding cake served with custard.

This loaf cake isn't going to win any prizes in the beauty stakes but is definitely a prize winner in the flavour stakes, I just love the moist fruity pear chunks and the crunch of the flaked almonds. It does have the habit of swallowing the pears and almonds into the cake but I still love it, its frugal too as it a good recipe to use up pears that are starting to become overripe. I am using British Conference pears here which have a great flavour, they aren't in season very long so make good use of them while you can.

So go on embrace the season and create a beautiful warm spicy fug in your kitchen as a perfect antidote to the weather outside, the Danish have a word for it Hygge, give it a try......

What you need

• 175g softened butter or quality vegetable margarine
• 1 tsp ground cardamon
• 1 tsp ground ginger
• 175g light brown sugar
• 3 conference pears - peeled, cored and cut into 1/8ths
• 2 free eggs 
• 175g self raising flour (gluten free works fine)
• 1 tsp baking powder
• 1 tbsp flaked almonds
• 2lb loaf tin - lined

What you do

• Pre heat the oven to 180c
• Cream the butter and sugar until light and fluffy in your stand mixer
• Add the flour and baking powder, spices,  and eggs to the bowl, mix until you a smooth mixture
• Place half the mixture into your prepared tin, roughly level with a palette knife, place roughly half of the pears (chopped into little cubes) in a layer on the cake mixture
• Top the pears with the rest of the cake mixture and places the rest of the pear slices on the top, sprinkle with flaked almonds
• Bake for 50-60 minutes until golden and cooked through.
• Cool in the tin for at least 20 minutes or so, perfect warm on its on or with cream or custard. Cold its great with a cup of tea.
• If you like serve cold with a dredging of icing sugar

We are linking up to Recipe of the Week over on AMummyToo 

                                                                 

And to Casa Costello's Bake of the Week 

                                                          

JibberjabberUk - Love Cake linky whose theme this month is Best of British

                                           

And two of my favourites Credit Crunch Munch from Fuss Free Flavours and Fab Food for All, hosted this month by Elizabeths Kitchen and No Waste Food Challenge from Elizabeths Kitchen, hosted this month by Its not Easy being Greedy.


                                             




                                                             

November 2015 - Colin Shepherd - Clog & Billycock

We are pleased to feature this month -Colin Shepherd - Deputy General Manager at The Clog and Billycock a member of  the Ribble Valley Inns Group. Colin is passionate about local food and great service and has worked in many quality establishments across the country. He is also a talented artist and loves all things military and of course his latest passion cycling. 

The Clog and Billycock is situated in the lovely village of Pleasington and serves high quality British Food, seasonal which is locally sourced.

What is your favourite cookery or food book or publication ?

New York Cult Recipes by Marc Grossman.

What sentence sums up Lancashire Food to you ?

Great Wholesome food produced by passionate people and celebrated locally and beyond.

If you weren’t doing what you do now, what would you like to be ?

Pilot (Preferably Fast Jet and Low Level) or Musician ( ideally Royal Marines Band Service)

Which piece of kit could you not do without ?

My Bicycle – just wish I could have the time to do more cycling

Who would join you at your ultimate dinner party and why?

Difficult choice to make and it could be a big dinner party so I have picked 2

My Grandad – Just a great man to talk to with some great interests

Mozart – A musical genius who wrote some of the most amazing music I have listened to and I imagine he would have some great stories to tell.

What advice would you give to your younger self ?

Work harder at school and have more belief in yourself and your abilities

Describe your style in three words

Impulsive, impatient, Obsessive

What was your latest foodie gadget purchase ?

A Food Mixer. The old one needed replacing with something a bit more powerful and capable

What is your greatest achievement to date ?

Selling my first piece of artwork – it was only small and I did not get much, but the fact that someone was willing to pay for something I had created and wanted to put it on their wall made me proud

What is the worst mistake you have made ?

Dropping a 1000 gallon container of double cream form a forklift truck at a dairy I worked at in Whitby. My plan of going in early on New Years Eve to get finished early was scuppered by the length of time it took to clean up. A messy and expensive accident to say the least. A rumour also spread that a significant amount of Whitby harbour turned white.

Tell us a secret about yourself ? may be something we wouldn’t expect !

I once reversed a works van into my bosses garden wall. There was no damage to the wall and he did not see it happen. There was some damage to the back of the van though. It was weeks before he spotted it and blamed it on someone in the car park so I left it at that!