Tag: Autumn

It’s only Dorset Apple Cake but I like it…

That season of mists and mellow fruitfulness is here! It’s my favourite time of year, made quite bittersweet this time around by my return to work after maternity leave. I’m enjoying being back, but it’s been difficult leaving baby with others and finding my feet again after a hiatus at work is a challenge too. 

One of of the best things about autumn is the harvest and the bountiful produce this brings. I’ve a new source of apples this year in a kind work colleague who even delivered them to my door! It’s been a nice distraction this weekend, baking something tasty for teatime.

Although I’m a big fan of the apple crumble, there’s only so much crumble a family can eat, and each year I try to extend my recipe book to include another apple recipe. Last year Eve’s Pudding was the order of the day, this year a Dorset Apple Cake. I used this recipe from BBC Good Food. It was a nice simple recipe to whip up on a Sunday afternoon while Baby was napping. Once the apples were sliced I only had to mix up the cake mix ingredients in one go. Then I spread half of the mixture in a tin, layered with apples, repeated and sprinkled some sugar on top. I let it bake a little longer than the 50 minutes to ensure the centre was cooked and this seems to have been about right.

I ate mine warm with a little scoop of vanilla ice cream, but the Dr had his just as it was. The golden crunch of the outside was a nice contrast with the soft sweetness of the appley sponge. I think next time I’ll add some cinnamon – mostly because it’s such a good pairing and my favourite Autumnal flavour.

What are your favourite autumn apple recipes?

It is with a fondness for therapeutic baking I say:

It’s only vintage but I like it…

It’s only Eve’s Pudding but I like it…

I don’t have any fruit trees in my garden, which is something I plan to remedy in the new year, until then I rely on the kindness of others for my Autumn fruit. I’ve been lucky enough this year to be given some by a student at school and by a work colleague. My challenge now is using them up!

As much as I love crumble, I like to vary my apple recipes. This is one I found on BBCGoodFood and one I have tried to make previously without success! http://www.bbcgoodfood.com/recipes/252606/eves-pudding

Eve’s Pudding is an apple based dish with a sponge topping, named after the Biblical Eve who tempted Adam with an apple! The first time I made it (years ago) my batter was quite thin, it just spread out and seeped into the apples. Not so with this recipe! I like the fact it’s made with soft brown sugar – it adds some depth and richness. It smelled fab as it came out of the oven and the apples hadn’t gone completely mushy which I quite liked! It made a nice big dish of pudding which we shared with my sister and there’s still some left for tomorrow. Or at least it’s in the fridge calling to me… It might still be there tomorrow!


It is with some temptation I say:

It’s only Vintage but I like it!

It’s only a Crumble but I like it…

My sister doesn’t like crumble. She refers to it alternately as ‘poor man’s pie’ or ‘sugary grit’. I for one think she’s missing a trick. I also think she doesn’t do a lot of baking – how can you not love a desert that takes minutes to prepare? No making of pastry, then letting it cool, then rolling it out, trimming it and hoping it’ll bake through when it makes it to the oven. Crumble is fail safe, quick and I always forget how tasty it is.

I’m lucky to have been offered cooking apples from one of my pupil’s gardens for the second year in a row. We enjoyed our first apple crumble of the season this weekend and we’ll polish off a few more before we head into the festive period I’m sure.

If you’ve never made a crumble then shame on you. Here are the ingredients and the method courtesy of Be-Ro – have a go. I guarantee ‘sugary grit’ will be the last words on your lips…


50 g (2 oz) margarine
100 g (4 oz) Be-Ro Self Raising Flour
50 g (2 oz) sugar


1. Heat oven to 190ºC, 375ºF, Gas Mark 5.
2 Place sweetened fresh fruit or canned fruit in ovenproof dish.
3 Rub fat into flour until it resembles breadcrumbs.
4. Add sugar, mix thoroughly and spread evenly over the fruit. Bake for about 30 minutes until fruit is cooked and top is golden.


It is with Autumn deja vu I say:

It’s only vintage but I like it!

It’s only a Pumpkin Fair but I like it…

 My sister invited Paul and I to go to a  Pumpkin Fair this weekend. Before we left I made hotdogs for everyone and then we ate ginger cookies and chocolate pumpkins, these went down particularly well with Ezra, her partner’s little boy.



It took us ages to get to the festival as there were lots of queues. It was very busy inside too and there was a rather disappointing show of Pumpkins. I was hoping for lots of varieties and sizes but it was not to be…


Ez found the local police and tried on their riot gear!


 We also saw a display of prize wining pumpkins which were pretty impressive to be fair!


I did buy a couple of pumpkins as it’s our harvest festival at school this week. I’m not sure it’s an event we’ll attend again but we enjoyed lunch with Jess, Isaac and Ezra.

It is with a longing for a large pumpkin display I say:

It’s only vintage but I like it!

It’s only a Ginger Biscuit but I like it…

This is a rare thing – a recipe I have actually adapted to suit my tastes.  I know that’s what you’re meant to do – tinker with things, change amounts, add a bit of rosemary, but I never get round to it. If it works, it works. If it doesn’t, I’ll cook something else.


This has evolved by accident – the first time I cooked it I didn’t have any treacle so I put golden syrup in instead. It made the biscuits a bit chewier, with a crunchy outside. you can experiment with different amounts of both depending on your tastes!


This is time of year always make me crave things with ginger and cinnamon and these are yummy. I made some this week and put half in the freezer for the weekend – we’re going to a pumpkin fair and I’m cooking lunch after. I thought hot dogs followed by ginger biscuits might hit the spot!


Ginger Biscuits

340g Self Raising Flour

225g Sugar

115g Margarine

1 egg

2tbsp Golden Syrup

3 tsp Ground Ginger

1tsp Bicarbonate of Soda

Melt syrup, sugar, bicarbonate and margarine. Add egg, flour and ginger. Roll into small balls and place on a greased tray, well spaced apart. Bake at Gas 5/190C for about ten minutes. Be sure to remove from tray after just a few minutes of cooling!

I love the cracked surface of these biscuits, caused I think by the addition of Bicarbonate of soda. These are a fab Autumn bake – best enjoyed with a hot cuppa.

It is with anticipation of a pumpkin fest I say:

It’s only vintage but I like it!

It’s only Lady V London but I like it…


It’s that time of year when all the clothing companies announce their new ranges and I currently have so many clothing posts on the back burner! I am trying to space them out and intersperse them with other things!

antiquekey detail

This however, could not wait. I’m a real sucker for a great fabric print – a fact I’m sure I’ve attested to on a few occasions. This one is so quirky and there’s something magical about keys, right? It’s quite steampunk, it makes me think of Mary digging up the key to the secret garden aided by a robin and it reminds me of the reading books I read with my sister when she was little, in which a magical key transported children to places and times where they had adventures!

antiquekey back

I love the colour and cut of the dress – the back detailing is flirty and yet subtle.

I think it would be great for Winter parties and events and I could see it working dressed up or down. Head over to the Lady V London website (https://ladyvlondon.com/Antique-Key-Print-Tea-Dress/#.VggL1TpCg1g ) and this beauty can be yours…

antiquekey full length

Who knows, something magical might just happen when you’re wearing it?

It is with hope for a glowing key I say:

It’s only vintage but I like it…

It’s only White Stuff but I like it…

I’ve been a White Stuff (www.whitestuff.com) fan for years now. Lots of lovely classic pieces that can be dressed up or down. This Autumn’s offerings don’t disappoint!

Mossy Thatch Velvet Coat WS

I have owned a rather delicious White Stuff Winter coat before and I loved it. Beautiful quality and a lovely vibrant colour. I now only want big thick, bold, gem-hued coats – nothing else will do! Particularly like the stand up collar on this Mossy Thatch Velvet Coat, it looks very cosy.

Corduroy Cha Cha Dress WS

I also own a lovely corduroy pinafore dress from a previous season and can honestly say it’s one of my comfiest work outfits! It’s a cute, kitsch, vintage style and those polka dots just add to it’s charm. You’ll be snug in this teal ‘Cha Cha Dress’ too.

Brook Knit Dress WS

This Brook Knit Dress has a very 80s feel to me – I’d feel like Maria Mckee in the ‘Show me Heaven’ video! Again it looks super comfy and flattering whilst being perfect for the chilly weather I’m sure we’re about to start experiencing!

Chelsea Boots WS

I’ve been giving lots of thought to Autumn footwear lately. It’s that whole Back-to-School thing you see. I have to think about it now! I’ve been considering some Chelsea boots and I am drawn to the burnished finish on these. Tempting! Very tempting…

Flick Lace up Brogues WS

I don’t need to justify these do I? So, so vintage in their styling! They’d be fab with dresses and tights. A real staple. I’m pretty sure you can’t go wrong with a brogue and the little leather tassels are an adorable addition!

Some lovely ‘new’ things that will blend perfectly with your vintage look. Don’t thank me – it’s all part of the service!

It is with a satisfied smile I say:

It’s only vintage but I like it!

*I was not paid in any way to review this clothing and the opinions expressed are my own.*