recipe
Sep
08
2010

Wednesday’s Woman: Marie from The English Kitchen

I have been a big fan of Marie’s blogs for a LONG time.  They are both wonderful blogs but if I had to pick a favorite, it would be her cooking blog The English Kitchen.  Marie is quite the cook. And cookbook author too.

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She quickly and thoroughly debunks the idea that the Brits can’t cook!  Marie is a native Canadian but arrived in Jolly Old England with a determination to cook British food and cook it well.  She explains she was pleasantly surprised and over the length of her blog, she shares English fare with her special touch.  And her food photography is beautiful!  Do check out her cookbook while you are there. It is in a very affordable downloadable format.

Thank you Marie for sharing with all of us!  You inspire me.

EDITED TO ADD THIS RECIPE FROM MARIE:

This recipe just looked too good not to share.  I do love toffee and it shouts Autumn at me.  And honestly, any recipe that calls for more dates than flour has to be a winner!

Sticky Toffee Cake

8 ounces dried dates
300ml of water (1 1/4 cups)
1 tsp bicarbonate of soda
6 ounces soft light brown sugar
4 ounces butter, room temperature
1 tsp vanilla
2 eggs, beaten
6 ounces self raising flour

For the icing:
6 TBS double cream
3 ounces soft light brown sugar
1 ounce butter
1 ounce icing sugar, sifted

Preheat the oven to 180*C/350*F. Butter and base line a shallow 11 by 7 inch baking tin. Set aside.

Cut each date into 3 or 4 pices. Place in a saucepan along with the water. Bring to the boil, and then boil uncovered, for about 10 minutes, until all the water is absorbed and the dates have softened. Remove from the heat. Stir in the bicarbonate of soda and set aside to cool.

Cream together the butter and brown sugar. Stir in the vanilla. Gradually beat in the eggs and then fold in the cooled date mixture. Stir in the flour.

Spoon the batter into the prepared pan. Smooth the surface. Bake for 35 minutes, until risen and just set. Remove from the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool.

For the icing, gently heat the cream, sugar and butter together in a small pan until the sugar is dissolved. Bring to the boil and then cook, uncovered for 4 minutes, until golden. Do not stir. Leave to cool. When cold, beat in the icing sugar until smooth. Using the back of a wet spoon, spread it over the cake. Leave to set before cutting into 18 rectangles.

On another note: A reader wrote and asked how many photos could they submit in the GREEN photo challenge.  I am limiting it this first challenge to 5.  And the challenge is not necessarily pertaining to GREEN as in ECO but also as in the color green.  If you any other questions, let me know.

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Oh my Susan, I am honored and thrilled that you would pick me for this week’s Wednesday’s Woman! Thank you so very much!! You’re a real peach! I shall be on cloud nine all day long! :-) xxoo

Awww, Marie you are such a sweetie! Next time I travel across the pond, I am going to do my best to meet you in person. I know surely I could pull it off since England is about the size of Alabama and I know one could certainly drive from one side of Alabama to the other…so it’s not an impossible plan. But you must bake me a cake! We can sit and visit, drink a pot of tea (or two!) and devour a cake!

Thanks for featuring Marie. Her blogs are great. I love following along and receiving her pearls of wisdom almost every day :)