Semetic Baking with Passion

I feel I must apologise for the lack of photos, it’s not that I haven’t been taking them, it’s that my computer has been refusing to open the little pop up box that allows me to attach them. I will see if I can remedy the issue.

Now after Saturday’s gargantuan baking effort you could have thought I might have wanted to take it easy on Monday. You’d be wrong. Well not entirely, I may well have wanted to take it easy but things like that just don’t happen in my life anymore. Instead I bake.

Not only do I bake but I also make steamed puddings. I never made a steamed pudding pre-Edmonds. It’s a very simple and easy process; I’m not sure why I didn’t. Probably because there is a whole world of puddings out there and Aunt Betty’s do a damn good job. Anyway, no Aunt Betty’s (I’m a particularly big fan of the ginger one, mostly because the husband doesn’t like it) for me anymore – no, I steam my own puddings now thank you very much.

In as much as Walnut Pride did not make me feel proud, Mysterious Pudding was in no way mysterious. I’m not sure exactly sure what the ladies of Edmonds were on when they made up some of these names but I’m thinking the wineglass of sherry wasn’t just going in the plum pudding. Mysterious pudding would have been better off renamed unremarkable pudding – plain and spongy, a little lemon ring and jam on the bottom. Good but no great mystery I’m afraid.

Next, and this really did make the husbands day, I made hamburgers. When I say I made them, I measured the ingredients into the bowl and told the husband to roll up his sleeves. He is a good hamburger former, if a little on the inconsistent side. The hamburgers had bacon in them, which was, I thought, quite a worthy addition. There were too many for one sitting so the husband polished off the leftovers the following night pre-quiz. We came 9th in the country, which is not too bad I thought.

Post dinner I needed a little something else to do so I whipped up some minestrone. For once this was an Edmonds soup recipe which produced more than two entrée portions. I’m not going to say it was the best minestrone I’ve ever had but it was edible. Let’s just say I’ve had worse from the Edmonds.

Another one for the slightly odd names department – I made Jewish cake. I’m not entirely sure what made this particular cake Jewish. It was a layer cake with cinnamon and (MORE!) Sultanas. Stuff the price of crude oil, if there is a Sultana price increased I am in serious jeopardy.

According to the recipe when one makes Jewish cake one must serve it with passion fruit filling. This was basically passion fruit curd. It was ok. Just ok. And I like passion fruit. The whole thing was ok. Actually I got mixed reviews but I have a damn good excuse for my recipe selections these days.