Cold snap can be really miserable for sheep during lambing time. We received our first twin lambs just 5 days ago. It was not a fine day but the lambs were survived. One of them looked weaker than the other which can be the result of not getting good latched on her mother's breast. Often, when a lamb is getting weaker and can't get on her feet, the mother will reject her (which is now our other task to do--bottle-feeding her!). I don't know why, it is just cruel sometimes.
We just 'celebrate' my birthday last Sunday with a big family meal at lunch time. I cook, of course, since there's no other cook in the house. Indonesian menu was the choice just for a change after enjoying soup or casserole. I have to keep them warm and only could take snapshots from the whole lot before they turn 'cold'. Now, that you get older, you feel like to get more carbo and protein. Mind you, I need carb to do gardening or chasing the escaping sheep from the paddock or shooing the calves to go to the next paddock. I am half-farmer-gardener-cook-photographer, and I need more energy to help my kids learning at home.
The next celebration will be on the 25th of July, and my daughter has 'ordered' a birthday cake I should make. I've been thinking to do the simplest way for a celebration cake, because I really want to make more macarons for after-dinner sweets. That's the plan. Anyone probably can help me with ideas?
Anyway, I've made this gingerbread pudding about a few weeks ago but I just am too lazy to write the recipe, besides I have to deal with my back pain. This pudding is quite sweet, so next time, I won't use all the sugar. The additon of pears gives another flavoursome level. With or without the butterscotch, the cake itself is really nice.
Pear & Walnut Gingerbread Pudding with Butterscotch Sauce
Source: Ray McVinnie. Cuisine. Issue 111 July 2005.
250g dark brown sugar
3 ripe pears, peeled, halved and cores removed with a melon baller (I just used the tip of my knife)
6 walnut halves
2 Tbs treacle
1/2 cup walnut pieces
1/2 tsp baking powder
2 tsps bicarbonate of soda
1 Tbs ground ginger (I did 2 Tbs)
1/2 tsp ground cinnamon
1/2 tsp ground cloves
150ml warm milk
Preheat the oven to 175°C. Cream 60g of the butter and 90g of the sugar and spread over the base of a 24cm-diameter cake tin.
Place the pear halves, core side down, on top of the creamed butter and sugar. Dot the walnut halves in between the pear halves.
Cream the remaining butter and sugar then beat in the eggs and treacle. Stir in remaining ingredients until well mixed but do not beat. Pour the mixture over the pears and walnuts.
Place in the oven and bake for 50-60 minutes or until you can tell the pears are tender when a skewer slides easily through a pear half to the bottom of the tin and the middle of the pudding batter is cooked.
Serve warm in wedges with the hot butterscotch sauce (recipe follows) and a dusting of icing sugar. Whipped cream is also good with this. Serves 6-8.
Put the sugars, golden syrup and 150ml of the cold water into a saucepan and bring to the boil, stirring to dissolve the sugars and syrup.Once boiling, stop stirring and boil until a little dropped into a glass of cold water forms a soft ball (5 minutes).
Remove from the heat, add the butter, the remaining water and vanilla and mix well, but do not beat. Cool. It will become quite hard and crystallise once cold.
Just before serving, bring to the boil to melt and dissolve any sugar crystals. Serve with some of the hot sauce poured over the pudding and the rest in a small bowl on the side.