I’ve had a couple of new projects I’ve been working on and one, in particular, that has been pretty full on, for good reason, the last few weeks. I’ve also been thinking about the future again and continuing to support my small (and not so small) people through life’s challenges. It’s all good but I’ve not been doing so well at really filling my own cup so I’ve got the resources to keep on giving out. I know I need to change that but the inbuilt guilt is a struggle so I was pretty relieved to read this article
and realise I’m not going crazy and I’m not alone, think my husband was relieved to find that I wasn’t really going to run away with the circus either.
This weekend was pretty busy but we managed to get everyone together at the table for dinner on Sunday. So these brownies were for pudding and were declared yummy by the members of the taste team who weren’t too full or too keen on having a lolly.
This week’s baking involved another flashback. This time to University days when I used to make this Chocolate Fudge Pudding as a treat for my friends because it’s pretty cheap to make but really indulgent and super yummy. Just the thing for people who need lots of energy, a bit like my kids who are always hungry, especially after a day at school.
This week’s musings have been about if we’re possibly causing a problem for ourselves. If we tell small children to smile and pretend not to be sad as they go into school so they can get a sticker and then we wonder why our teenagers are unable to express how they feel and talk it out but rather tell us they are ‘fine’ and then start self-harming or develop an eating disorder! (To be clear I’m talking about ‘we’ as a society, not my own family). So no, I’m not happy about the accidental wee in my bed this morning but yes, I am going to keep cuddling my children whenever they need me to (or let me in the case of the teenagers).
On to the recipe, chocolate always helps me feel better.
Chocolate Fudge Pudding.
1 cup plain flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup sugar
2 tablespoons sugar
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
Mix it all together until it’s a brownie type consistency batter and pour or spoon into a greased 6″ square tin.
In a separate bowl mix together:
1 cup brown sugar
4 tablespoons sugar
Sprinkle over the batter.
Pour 1 1/2 cups of boiling water over the top and bake at 350f 175c Gas 4 for 40 minutes.
When cooked the cake is at the top and the sauce underneath just like magic. Tastes like magic too and even better with a little ice cream or cream.
After challenging myself to bake at least once a week for a year, nine months in, I’ve failed for the first time. Last week I didn’t just fail to write I failed to bake. I did bake bread (sourdough) which in itself represents a win, didn’t think I was going to keep that up as well as I have done. But it’s not a win on the baking for fun side of things. It wasn’t a positive choice just something that happened, the week went by while I was deep in the parenting trenches. The last week of the holidays is always the hardest because everyone has had enough of each other and everyone is feeling the nerves of what will the new school year hold. We held it together, just about, but it’s been hard work. Not least because the challenges that teens today have to face and the pressures on them are immense and it’s really no wonder that there is such an increase in mental health issues.
I’m not sure where I’m going with this but I’ve got a strong feeling positive mental health and how to create, maintain and support it is a gaping hole in our society. I’m going to have a lot more thinking and writing to do over the next months and years. Lots of threads in my life seem to be coming together.
This week baking is back and these flapjacks are really yummy but not at all healthy. They did make a great back to school treat though.
I’m fed up with not being able to find sugar free cake recipes that don’t have wither sweeteners or non-standard ingredients in so I’m setting out now to start making up my own recipes that are simple as well as healthier.
I had some pears that needed eating up so my first go was a pear and ginger loaf.
4 Pears peeled poached and pureed
175g Self Raising Flour
1 teaspoon Ginger
1 teaspoon honey or maple syrup
All in a big bowl whisk for 2 minutes. Place in greased and lined loaf tin. Bake at Gas 6 for 50-60 minutes.
It was too fatty and not sweet enough and didn’t rise as much as it could have. Not inedible though and a good first step. Next week apples in place of pears and some more tweaks and see where we go.