A dessert from ” Roast Figs, Sugar Snow” by Diana Henry. It is good served chilled with some ginger biscuits but can also be served warm or at room temperature.
I still have a larder and fridge well overstocked with festive food offerings due to unavoidable but last minute plan changes in the numbers catered for at several points. So I have been searching around looking for new ways to use this up. Here’s a dessert offering from Matt Tebbutt .
An easy and delicious traybake from Jane Hornby which I found on BBC Good Food. I made it for a cake stall at my Community Orchard Open Day earlier this month and many people complemented it. The version shown in the picture is not iced as it was a hot day!
Rachel Roddy’s version of this spicy and fruity cake from Siena. It will keep in a tin for up to two weeks, but dust with more icing sugar just before serving.
