Apologies for long delays between posts - my beloved laptop is not at all well so has been replaced with a new shiny model and I'm trying to learn new mail, photo and everything else applications which takes a while ...
We were very surprised last week while staying at my mum's house; when we went to visit our favourite tea place, Badgers in Alfriston, we found it absolutely heaving at lunchtime on a wet Wednesday outside Sussex school holidays. I mean, I know I've talked about it a few times on here but really - the power of the blogosphere, completely awe inspiring .
Oh, do you think the review in the Independent might have had something to do with it?
Anyway, they serve fabulous cakes and lunches and will even give you a postcard to send so that you can spread the word far and wide:
Gooseberry and Elderflower Sponge
225g unsalted butter
225g caster sugar
2 tablespoons elderflower cordial
200g SR flour
1 teaspoon baking powder
2 tbsp milk
Double cream, whipped
Preheat over to 180C/Gas 4. Base line a loose bottomed, ideally springform 21cm cake tin. Strictly speaking this should be split between 2 tins but I only have one so I coook it a bit longer as we like slightly crunchy edges. I'd win no prizes in the WI!
Mix SR flour, cornflour and baking powder.
Cream butter and sugar - I do this in a food processer. Add eggs one at a time with a spoonful of flour mixture, pulsing to mix. Add rest of flour and mix well. Add 2 tbsp elderflower cordial, and enough milk to make a soft dropping consistency.
Put mixture in tin and bake until they are springy when pressed and a skewer comes out clean - for me with one tin that was about 45 minutes, but if you've done it properly and divided between two it's probably only 25 mins.
Slice cake inexpertly in half, and fill with lots of gooseberry jam and whipped cream. Sift icing sugar over the top to hide any imperfections et voila!