Winter...time for jackets, coats and merino knits...and some warming food!

Firstly some promised recipes from class morning teas.

Cup of Tea Cake...enduring popular.

I usually make this for morning classes right after breakfast when there is fresh cold tea left in teapot. There are many variations of this old recipe called Brac.

Short shelf life as it has no oil or butter and is suitable for freezing. If you are not on a diet lashings of real butter on each slice make it really scrumptious!

1 cup cold tea
I cup dried fruit ( raisins are best) can be chopped dates or apricots too.
3/4 cup sugar ( brown raw or white)
1 cup approx. SR flour ( I prefer wholemeal)
1 Egg
pinch mixed spice( opt)
1/2 cup walnuts or pecans, chopped roughly ( opt)
Extra walnuts or pecans for topping

Soak fruit in tea for 30 minutes, then add sugar flour spice nuts and egg. Mix only till combined and sprinkle with extra nuts. As flours differ, a 'Christmas cake' consistency is what to aim for.
Cook in a large loaf tin, paper lined, for approx 30 minutes on 180 C.

Weight watchers, serves 15,for 3 points a serve...

Chocolate Pecan Fingers

90 g dark chocolate
120g reduced fat butter
2tsp instant coffee powder
2 eggs
3/4 cup Caster sugar
1/2 tsp vanilla essence
1/2 cup plain flour
100g pecan pieces
In a double boiler melt chocolate and butter in top over boiling water. Add coffee and cool slightly. Beat eggs till frothy and add sugar and vanilla. Fold chocolate mixture into eggs the fold in flour and pecans.
Pour into a 20 cm paper lined oil sprayed cake tin and cook for about 30 minutes at 180 C, till firm. Cut into 15 fingers. Dust with icing sugar. Fab with a coffee,


Photos show finished coat (at last...its turned pretty cold in Orange) from previous blog steps and gorgeous merino knit from The Fabric Store ( Surry Hills) in a cute high waisted jumper dress...both current projects being made in the studio.