LIFE TALES: After Jersey – family, holidays, wine club and yoga. A very happy period for me.

A cousin living in Chesterfield offered me a place to stay whilst I decided where I wanted to live. Sheffield itself no longer felt right for me, even though I was working there, and a fresh start beckoned. 

With my 60th birthday looming I was not expecting to get a mortgage. However, after finding an old terraced house at a very good price I tried my luck… and I was accepted! The house needed lots of love and attention but was in an excellent location. There were local shops, a doctor’s surgery, it was on the bus route and close to Chesterfield town centre. The neighbours were friendly and helpful – perfect for my new life. 

It was quite a journey to my job at Meadowhall but I had brought back from Jersey my old but trusty Mini. There were old friends in Sheffield and family members to catch up with. My son and daughter and their families lived elsewhere but I saw them often. My first grandchildren had arrived and they enjoyed coming to visit Gran E’s little house.  

My time at Debenhams went well but yet another change of direction was suggested. My oldest friend Joyce – we had first met at Grammar School – who’s daughter, at the time, had a high-end fashion outlet. She had three young children and needed help at the shop so she could reduce her hours. Having had experience – many years previously I know – and being very keen on clothes and fashion, I was delighted by the idea. I eventually worked with her for eight years! 

During this period my son, his wife and two young daughters returned to the UK from Germany and came to live in Sheffield. Both he and my son-in-law were keen football fans, a good excuse for weekend visits with all the grandchildren! So the family were often together, a very happy period for me. 

My life was full and interesting. Joyce and I went on lovely holidays to far-flung places. I joined a group of friends forming a wine club, meeting monthly at each other’s homes for food, wine and lots of chat. I attended yoga and keep-fit classes. 

The shop was busy and successful, with a core of regular customers who became firm friends. Years happily rolled by, but then there was a hiccup! Whilst dancing the can-can with my eldest granddaughter, ending with the jumping splits, there was a fall and we all ended in an untidy heap. One of my legs was twisted underneath, resulting in ongoing pains down my right side – I didn’t realise how serious these were.  

After months of pain only alleviated by GP prescriptions my physiotherapist daughter suggested I consulted a specialist. They immediately identified the problem. My pelvis was twisted and was push against my hip bone. The solution was a hip replacement – what a shock! My life was turned upside down for a while. The consultant advised “no more splits!”  

Fortunately the operation was a success and my recovery swift. During this time another major change took place. Joyce’s daughter decided it was a time for her to sell the business and move on to pastures new.  

I’d heard through the grapevine that June, a former boss from my pub period, had taken a cafe in Castleton; off I went to check it out. She was really pleased to see me. During a long catch-up chat I mentioned I was looking for my next work challenge. Luckily she offered me a position straight away, baking in the cafe kitchen. 

It was a lovely country style cottage cafe. June had good taste for setting the atmosphere and providing appropriate food choices. The idea was for a wide range of home cooked dishes, so it was perfect for me! A slight drawback was the journey to and from work, over the moors and valleys. This was lovely in the good weather but could be quite difficult through the winter months. I kept at it for a couple of years until one dark, stormy, icy evening I slid off the moorland road. Luckily I was not hurt, but very shaken up! After this experience, and another chat, June suggested I produced for the cafe from home. So for another few years it was back to home catering, June’s husband collecting all my stuff and delivering to the cafe twice a week. This continued until the cafe was sold, allowing me more time for holidays, grand children, clubs and groups. 

BAKING TIPS: Easy recipes – Chocolate Crunch and Speedy Chocolate Cake.

Sometimes the simplest bakes become the long-time favourites. If like me you like to spend lazy weekends baking (or everyday in lockdown), these are a perfect choice.

Chocolate Crunch.

  • Melt 8oz of butter in a pan 
  • In a large bowl mix; 

4oz [117g] of cornflakes, crushed with a rolling pin 

3 oz [88g] desiccated coconut 

5oz sugar (any – brown, white or mixed) 

5oz SR flour 

2 dessert spoons of cocoa powder (not hot chocolate!) 

  • Add the melted butter to the dry mix 
  • Have ready a well greased swiss roll tin 12”x8” 
  • Press the chocolate mix into the tin, level off with the back of a large spoon 
  • Place the tin in a pre-heated oven, 180 degrees, gas mark 4 
  • Leave on the middle shelf for 20-30 mins 
  • The mix should bubble gently then firm up 
  • When slightly cooled, thickly cover with a mix of plain and milk chocolate (4-6oz) 
  • Maybe add some crushed maltesers or any other left over chocolate, buttons, smarties and the like 
  • Rough up the topping with a fork 
  • Cut into squares whilst still in the tin, before completely cold or you won’t be able to cut smoothly 
  • Lift out with a broad bladed implement when set 

This is something quite young children can make, they especially love the sprinkling part. All my grandchildren made this, to be enjoyed by all ages. 

Speedy Chocolate Cake.

Another easy, child-friendly bake. This dates back to my daughter’s younger years, this is a useful basic cake made special by the filling and topping. 

You will need 2 x 8” sandwich tins, greased and lined with greaseproof paper. Pre-heat your oven to a medium setting – around 180 degrees, Gas Mark 4. Ingredient list: 

  • 7oz plain flour 
  • 2 tablespoons of cocoa 
  • 1 level teaspoon of baking powder 
  • 1 level teaspoon of bi-carbonate of soda 
  • 5oz of caster sugar (golden is best) 
  • 2 large eggs 
  • ¼ pint of milk (full cream is best!) 
  • 2 tablespoons golden syrup 
  • ¼ pint of corn or sunflower oil (yes, really!) 

Mix all the dry ingredients in a large bowl. Beat the eggs and milk in a jug. Make a well in the centre of your dry ingredients, pour in the milk and egg mix then drizzle in the golden syrup and oil. Now beat this all together with a wooden spoon until you reach the consistency of pancake batter. 

Don’t Panic! 

Pour equal amounts into the two sandwich tins. Give a little tap on each tin – you should see bubbles in the mix. Place the tins into the middle of the oven and bake for 30-40 mins – depending on your cooker! The cakes should rise well and be firm(not hard) to the touch. Place the tins on a wire rack to cool. 

Toppings and Fillings.

Now onto the special bit. The following are two of my favourites. 

1. CLASSIC 

A layer of jam (my preference is apricot) topped with butter cream (2oz each of butter and icing sugar whisked together with a little warm cream or milk with ½ a teaspoon of vanilla essence. Place the second cake on top and spread over some melted chocolate. 

2. SPECIAL 

You will need a tin of black cherries (drained but keep the syrup). I am a boozy cook so like to use alcohol to spice up mixes, sauces, fillings and toppings – most things actually! So, any sweet sherry, gin, white rum or liqueur remnants you may have around can be mixed with the cherry juice and boiled up to reduce a little. Sprinkle your cooling cake bases with this liquor before the toppings are spread. 

Creamy fillings can be made with double whipped cream, mascarpone, cream cheese – any of these added to the basic butter cream. 

Now fold in ½ of the cherries to cover one cake. Save a little of the creamy filling to mix with melted chocolate to cover the top layer and dot with the remaining cherries. A sprinkle of white chocolate can be a very good addition. 

Experiment with other fruits or those small jars of ginger in syrup to make unusual but complimentary combinations. 

Coffee and caramel blend beautifully with chocolate. And remember, do not use cooking chocolate, the normal stuff is best!

Enjoy!

Have you tried this recipe? I’d love to see your pictures – I’m @gran.e.bakes on Instagram.