Autumn is undoubtedly my favourite season. I love the colours, the cold clear days, lighting the fire, layering up with jumpers and yes, the thoughts of getting ready for the festive season…..
We’ve had some absolutely lovely days this week – pale blue skies, frosty mornings, still clear air, arrows of geese flying overhead. Most things in the garden are pretty much over and there has been a bit of tidying up to do. The beanstalk ‘tripod’ is bare, the acer has shed most of its leaves and we’ve put the dahlias to bed under terracotta pots in the hope they will survive the winter (they usually do).
In contrast, the apple tree is still quite leafy and this hebe is flowering quite happily
There is still half the garden to tackle, but I think it can wait till next weekend.
Today’s recipe is for carrot and orange loaf. Sounds a bit odd, but it’s actually very nice. And surely, like me, you usually have a spare carrot and orange lurking around that you could use for this?
Carrot and orange loaf (pdf Carrot and orange loaf)
1 orange
150g softened butter
50g light muscovado sugar
175g carrots, grated
2 large eggs, beaten
200g self raising flour
1 level teaspoon baking powder
½ level teaspoon mixed spice
1 tablespoon milk
- Preheat oven to 180C/fan160/gas 6. Lightly grease a 900g loaf tin and line the base with baking parchment.
- Finely grate the orange rind, setting rest of orange aside. Place the rind in large bowl and add the butter, sugar, grated carrots, eggs, flour, baking powder and mixed spice. Mix well till blended. Add milk if needed to give a dropping consistency. Spoon into baking tin
- Bake in the preheated oven for about 50 mins to 1 hour, till firm to the touch and a skewer comes out clean. Remove from the oven and squeeze the orange juice over the top. Leave to cool in the tin for a few minutes then turn out onto a rack to cool completely
sweet enough bakes 