I was pleased to be able to see my Mum on Easter Day. She has difficulty remembering about lockdown rules and was expecting a big family party ‘You will bring some baking won’t you?’ Sadly most of the family are unable to travel because of the current lockdown in Scotland so it was a very small gathering. However, challenge accepted. I made a pie (vegetarian – no bunnies were harmed).
And some biscuits – also no bunnies harmed etc
And an ‘Allotment Cake’ which I forgot to photograph (photo is from one I made a few years ago)
- 200g rhubarb
- 360ml vegetable oil
- 300g sugar
- 2 eggs
- 300g grated carrots
- 140g walnuts
- 275g wholemeal flour
- 1tsp bicarbonate of soda
- 1tsp ground cinnamon
- a few drops of vanilla extract
- Cut up the rhubarb and stew lightly and leave to cool
- Mix together the oil and sugar
- Beat the eggs and add to oil and sugar mixture
- Add the rhubarb, grated carrot and vanilla
- Sieve together the flour, bicarb of soda and cinnamon and add to the mixture
- Beat well
- Pour into a greased cake tin
- Cook at 170c degrees for about an hour
The recipe is from a book called ‘Bake a Difference’ by Bee Rawlinson and published by Traidcraft.
Actually there was nothing from the allotment in the cake but I did use the first of the rhubarb from the garden. I also took along a potato salad with shop bought potatoes but with the first of the fresh chives, mint and oregano from the herb garden. Which makes this a gardening post.
There was, of course, far too much for our tiny gathering but I’ve left some pie and cake with Mum and frozen some more of the cake for future use. Most of the bunny biscuits are on their way through the post to the good homes of my distant family. Easter celebrations over and now it’s off to the allotment to get the growing season started.