Tag Archives: naughty puppy

Dorset apple cake and disruptive females


dorsetapplecakeHugojournoandJava

I had hoped to find the time to sit down at my computer and write this post before now, but, once again, I’ve been absolutely rushed off my paws. I can’t let Java out of my sight for a minute without her getting up to something unthinkable (three pairs of riding boots and a school bag became history in the space of a week) and Bossy is being almost as troublesome. I suspect they might be in competition; could it be a girl thing? I think Bossy must be a bit vain because she thinks that she is capable of operating electronic equipment sans glasses (did you notice my subtle but appropriate use of a French word there? I am a sophisticated bilingual dog). Anyway, she appears convinced that repeatedly jabbing at every single button on the dishwasher/washing machine/television will help them work. Not so – we’ve been visited by three different men in white vans full of tools during the past few days. Luckily the Tall One seems to find it amusing, although I’m not sure why.

I commissioned my new byline picture from my favourite artist as it looks as though Java is going to become a fixture. I’m very pleased with it because it perfectly portrays my gravitas and her inconsequence. I hope you like it too.

Thank you Hugo for your contribution, although I’m not sure it’s altogether flattering. This simple cake is a cross between a cake and a scone. It’s not too sweet and delicious served warm or cold with some Greek yoghurt or ice cream.

Ingredients (serves 8)

250g spelt flour

Pinch of salt

50g salted butter

50g organic coconut oil

2 cooking apples, cored, peeled and diced

50g sultanas

75g cane sugar

1 egg, beaten

2 tablespoons of milk

Preheat the oven to 180°C. Place the flour in a bowl with the butter and coconut oil. Rub in the fats until the mixture resembles fine crumbs. Stir in the apples, sultanas and sugar, then add the egg and milk and mix to a firm dough. Transfer the mixture to greased, medium-sized loaf tin, levelling the surface with your fingertips. Bake for about 40 minutes, or until a skewer comes out clean.

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