Some of you guessed what I was making with yesterday's ingredients - it was indeed my version of the salted caramel shortbread. But of course, being my version, it is a cheat's version! I started with shortbread fingers (do you like the plates - a packet of them cost a whole 10p when they were sold off after last year's Jubilee celebrations!). I put them on two plates, as I was going to top half of them with plain chocolate, and half with milk
I spread some caramel on each finger, then sprinkled a little salt on top
after chilling them in the fridge to firm up the caramel, I melted the chocolate and covered them. They might not look very elegant, but they tasted good (we have been very restrained and only had one piece each!). I think if I made them again, I would use a bit more salt. I'll take this plateful tomorrow - we will have the even less elegant ones!
I do have a proper recipe for caramel shortbread - I wrote it in my little notebook years ago, when I still had neat handwriting!
I baked the cake this afternoon. The recipe came from this book, which was published in 1977!
it's a very easy recipe. Having soaked the fruit and orange zest in tea overnight, this morning I added flour and a beaten egg
just out of the oven, and it smells delicious. Of course you will have to wait until tomorrow for a report on how it looks and tastes
while I was busy in the kitchen, Malcolm was doing more of his project. I think you may now guess what it is
out in the garden, the flamingos are settling in. Maybe we should turn the water feature on for them!