Caroline kicks things off by using up the remains of a jar of mixed berry jam in this layered and stencilled cake she made for an afternoon tea team building exercise at work and she used the opportunity to play with some stencils she’d received for last Christmas.
Choclette used up some sour milk in this “delicious mix of tart fruit, sweet crunchy topping and a soft, light, buttery, not too sweet, mild chocolate sponge – a fantastic combination of flavours and textures.” Her sour milk is real soured milk, made when raw milk goes off.
Jean used up the remaining redcurrants from her harvest and a handful of tired raspberries in this delightful looking bundt cake, the last of which was made into a trifle!
Sarah shares this recipe from her caravan in a field in France. She’s made a gorgeous “Gâche Melée (pronounced “Gosh Mellar” by the local Guerns), a centuries old Guernsey apple suet cake or dessert.”