Tag: social distancing

Well, and here we are. How many weeks are we in of the big shut down? I’ve lost count. I was disappointed that I couldn’t continue to do my Sainsburys shop, which was my only foray into the world outside my cul de sac. But the upside I’m happy to be spending happy hours trawling through old (I mean ancient) cook books and scribbled notes on menu’s from the past, home and jobs. Although today I’m testing a vegan tea loaf – in the oven at present – will give the verdict later….

Following day …

Sliced tea loaf in half to test the centre. This is not a cake nor is it bread – texture definitely dense and sticky, a true malt loaf. Let’s say a “marmite” bake. Certainly full of flavour from all the fruit. So how did I do it?

Vegan Tea Loaf

Method: 

1. Set the oven to 4-5 gas (180 fan) 

2. In a bowl ass raisins and dates, teabag on top. Cover with boiling water and leave to soak for 15 minutes minimum 

3. In a large bowl add all the dry ingredients, mix well  

4. Empty wet stuff – raisins and dates (without the teabag) banana and half the milk and stir thoroughly. If its too stiff add the rest of the milk and any remaining soaking liquid 

5. Spoon into a lined tin and bake for 40 minutes.  

6. Test the centre with a skewer, if its still sticky then return to the oven for 10 minutes (cover with foil if the top is too dry) 

7. Cool and slice – what do you think? My granddaughter loved it! 

Ginger and caramel tray cake

Now for an old favourite, even with folk who say they aren’t keen on ginger.  You will need an oblong tin – deep – not swiss roll type. 8” x 12” (ish) greased and lined. 

• 7oz soft butter 
• 5oz brown sugar 
• 3 table spoons black treacle  
• 3 large eggs 
• 8oz self raising flour 
• 1 teaspoon ground ginger (optional) 
• 1 small jar diced stem ginger in syrup 
• 1 tin caramel (nestle) 

Method 

1. Medium oven gas 4 (160 fan) 

2. In a large bowl place all ingredients (but only 2 large spoons of caramel and 2 of diced ginger, not the syrup) 

3. Whisk it all together thoroughly 

4. Place into a tin and cook for 30 minutes – it should be firm and risen – if its not put it back covered with grease proof paper for 10 more minutes 

5. When cooked place it on a cooling rack 

6. Whilst warm, prick the top with a fork or skewer and poor over some of the ginger syrup then spread thinly with caramel 

7. Leave it to cool still in the tin 

8. Cut it into squares 

Enjoy! Definitely one of my favourites. See what the vegans are missing – sorry folks! 

Just a final note – we are in for a tough time. Weeks or months, who knows? Everyone is affected in a different way. I have had long periods of working from home and it was always the lack of social contact that was hardest to cope with – but at least it prepared me for this! I am fortunate in having family close enough to bring in my supplies and show a cheery face at the window. Myself and my neighbours, all elderly and living alone, are keeping an eye on one and other and speaking on the phone. We have a rota and although now we cant help out by shopping, we can keep chatting – a laugh and a moan – but we are in contact. I’m sure you are all doing the same. So keep it up – stay fit and well. Chat, moan, and laugh away, till next time.

Bye for now. Love from Gran E x