We spent this weekend with friends in Lancashire – mainly as I wanted to visit Printfest, held in the lovely town of Ulverston in the South Lakeland district of Cumbria. Printfest brings together printmakers from all over the UK and is ‘dedicated to the exhibition and sale of contemporary hand-made prints’. I really enjoyed looking at the diverse art and chatting to the artists, who were very happy to explain their work to a novice. It felt like an extremely friendly festival and yes, I was persuaded that I needed to buy some new equipment. There was also a lovely pop-up vintage cafe, with great tea, and cake…….
I’d not been to Ulverston before but it had a lovely feel about it. It’s most famous son is Stan Laurel, of Laurel and Hardy fame. This statue is outside the Coronation Hall, where Printfest was held. There is a Laurel and Hardy museum in the town, in case you are interested….. 
It was also the weekend of the Ribble Valley Jazz Festival, and we had a great night at the Clitheroe Rugby Club listening to the ReDiffusion All Stars playing versions of 1970’s TV theme tunes. I maybe haven’t sold it very well, but the band and the music were excellent – and fun (even if you are not really into jazz).
We managed to fit in an excellent dinner and some good beer at the Assheton Arms in Downham, near Clitheroe. I was particularly delighted with my starter – a lamb and quail’s egg onion bhaji. Delicious.
I remember making rock cakes as a child – they are incredibly easy. I suspect they need to be eaten within a few days of being baked to be at their best – but that isn’t exactly a problem in our house.
Spelt, apricot and ginger rock cakes (pdf: Spelt, apricot and ginger)
100g spelt flour
100g self-raising wholemeal flour
100g unsalted butter
50g soft brown sugar
100g chopped dried apricots
50g chopped preserved ginger
1 large egg, beaten
- Preheat oven to 190/170 fan/gas 5.
- Sift flours into a bowl. Add the butter and rub into the flour until you have fine breadcrumbs. Mix in the sugar, apricots and ginger
- Add the beaten egg and bring together into a soft crumbly dough. Break into 8 pieces and place onto a greased baking sheet
- Bake for 15-20 mins until golden and firm to the touch – keep an eye on them!
- Cool for 10 minutes before turning onto a cooling rack to cool fully
sweet enough bakes 