Here’s a little collection of interesting bits & bobs from around Blakelow Farm Holiday Cottages!
Here’s a lovely local lane walk – just 3 miles, no heavy footwear required – follow the link to MapmyWalk here.
A Poem – CANDLE COTTAGE
Rising out of Winster, leaving grey stone houses to their efforts at community,
Upward, onward, fields for company, and then the views to Chatsworth, far as any eye can see.
But Blakelow Farm is our intent, standing lonely but not lost above it all;
Turning right and crunching gravel, Candle Cottage standing neatly just behind the wall.
Luxury, pure luxury: the bedroom gallery, the welcome hamper, special touches everywhere:
The ducks, the chickens and the cat; here is our place of sanctuary from day to day,
So far beyond the weight of care.
by Bob White 27th May 2006 in Candle Cottage
Bakewell Pudding recipe
Legend has it that the first Bakewell Pudding (not a tart) was created when a cook, in Bakewell of course, trying to make jam tarts and an almond cake, accidentally spilt the cake mixture into the jam tart. Not wishing to waste the mix, she baked it and out came Bakewell Pudding.
|Ingredients||6 – 8 oz puff pastry
3 oz butter
3 oz caster sugar
3 egg yolks lightly beaten
2 egg whites
A quarter teaspoon of almond oil
Three tablespoons of firm set strawberry jam
- Preheat oven to 210°C, gas mark 7.
- Place a flat baking sheet in to warm up (the bottom of the pie needs extra heat to cook the pastry).
- Roll the pastry out and use to line a very well floured pie plate about 7 inches (17cm) across and one inch (2.5cm) deep with a tiny lip all the way round. Traditionally, it should be an oval shape, but it doesn’t change the flavour!
- Spread the jam thinly on the bottom of the pastry. This is your jam tart, now you need your half made cake.
- Beat together butter and sugar together until light and fluffy, and work in the egg yolks and almond oil bit by bit.
- In a separate, clean dry bowl, whisk the egg whites with a clean dry whisk until the mix is in soft peaks, then beat into the butter and sugar mix.
- Accidentally(!) pour your cake into your puff pastry, and place in the oven on the pre-heated baking sheet.
- After about fifteen minutes, check the pie to see if the top is browning. If it is getting quite dark, reduce the heat to 180°C, gas mark 4. Bake for a further 20-25 minutes.
- After this time, the pastry should have puffed at the edges; the mix should be risen up and dark on top. It won’t be thoroughly solid, but it’s actually meant to be slightly soft.
- Allow to cool slightly. The top will sink very slightly – it should!
- Enjoy served warm with cream or ice cream!