I have been reading Sue’s new blog, 365 days – £365, with keen interest. The way she has used various ingredients to her advantage has been inspirational. This weekend, I was treating myself to a restful Sunday, after spending most of Saturday catching up with University-related stuff. I felt inclined to rifle through my cupboards and see what I could create. It started with an egg.
A further rummage in the cupboards and in the fridge later, and I had just enough flour, milk, sugar and butter to create this tray of delights . . .
As you can see, I couldn’t resist the role of quality control. I was quite proud of these cute little gluten-free cupcakes. They tasted great fresh from the oven, but they did get a little bit dry. More experimentation required!
I had a small amount of flour left, another 100g of butter and as much sugar as I needed. We keep a house store of sugar in our baking cupboard. Yes, we have a baking cupboard. Yes, we are a house of girly-girls.
But alas, no more eggs.
There was still a recipe to be had though. After a flick through my Marguerite Patten’s Wartime Cookery book, the recipe for Eggless Sponge was uncovered. I made a Syrup Sponge Pudding with the few handfuls of ingredients I had.
Honestly, a bowlful of warm sponge, topped with some reduced custard that I’d bought the day before, was the best pudding I’ve had in a long time. It took a pinch of ingenuity to make, but my goodness, the results were more than satisfactory. For me, it just shows the joy that can be found in simple cooking with humble ingredients. Delicious!