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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

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Posted in Desserts, on January 16th, 2008.


When I tell you you absolutely MUST make this, I’m not kidding. It’s simple. Really simple. And oh-so-very delicious. It probably looks like a pile of gooey something with whipped cream. Well, it is, sort of. I’ve enjoyed pudding cakes for years, and was surprised at the cooking class that was held at my house yesterday, that lots of people don’t know about pudding cake. They’d never heard of it. Never seen it. I’ve made both chocolate and lemon pudding cake, but never gingerbread.

Pudding Cakes are different. Obviously, they’re not quite a true cake, or a true pudding either. They kind of defy explanation. Online I didn’t even find a very good definition about pudding cake. I went to my usual source, Harold McGee’s On Food and Cooking, a fascinating tome about the chemistry of cooking. This is the first time I’ve struck out, not finding an explanation in his book. And, as I said, nothing online either. Nor in my cooking encyclopedia, nor Martha’s Baking Handbook. Not even Dorie Greenspan. So, you’ll just have to settle for my homespun explanation.

A pudding cake starts off with a cake batter. It’s placed in a high sided ovenproof dish, then you pour boiling water (sometimes with butter added in this case) over the top. In the baking process, the cake part becomes a layer that kind of floats on top, and the hot water mingles with some of the batter and makes a pourable pudding underneath. You serve it warm to hot. Once it cools, the pudding part that made a nice puddle on the plate when you served it (as in the picture at top), becomes a thicker pudding. Which is why you want to serve it warm. The whole thing is some kind of chemical magic.

Probably the most common pudding cake is lemon. Southerners here in the U.S. think they own lemon pudding cake, I think. It’s a regular staple in the Southern diet. When I searched online I found several recipes with Southern roots. The one I’ve always made came from a friend in England. So maybe its origins are English. I simply don’t know. Maybe somebody who reads my blog will know! Or will have some kind of cooking encyclopedia with an explanation.

Anyway, the teacher, Tarla Fallgatter, used my home for the cooking class for this month. The hostess gets to choose the theme, and I opted for soups and chowders. And she always makes a dessert too. Tarla had mentioned that she’d made this dessert at several classes recently and it was met with lots of raves. Mine are now added to it.

Cook’s Notes: Tarla cautioned us that you don’t want to overbake the cake. But it can’t be underdone, either, or it will be gummy. So I’ve included a photo of the top of the cake when she removed it from the oven (below). It had large cracks in the cake, but when you jiggled the baking dish, the cake was one solid piece and cooked through (no soft or slushy part in the middle, which was the last part to cook), and the cake did move slightly in the dish. If you aren’t fond of all the gingerbread spices, you can halve them. Tarla had doubled them because she likes the spicier version. I did too.

Gingerbread Pudding Cake


Recipe: Tarla Fallgatter, cooking instructor
Serving Sizes: 8

CAKE BATTER:
1 1/4 cups all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 ounces unsalted butter — room temperature
1/4 cup sugar
1 large egg
1/2 cup molasses — mild
1/2 cup water
3/4 cup brown sugar — packed
WATER MIXTURE TO POUR ON TOP:
1 1/2 cups hot water
5 tablespoons butter — melted
TOPPING:
1 cup heavy cream — whipped, with sugar and vanilla to taste
1. Preheat oven to 350. Butter an 8x8x2 glass baking dish, or other high sided casserole dish of similar size.
2. Mix dry ingredients together. Beat butter and sugar in a food processor, then add egg. Add molasses and 1/2 cup water ad pulse in. Pulse in dry ingredients just to blend. Transfer mixture to the buttered baking dish and sprinkle top with brown sugar.
3. Melt the 5 T. butter in a saucepan and add the 1 1/2 cups hot water and bring to a boil. Cool just slightly. Carefully pour this mixture over the cake batter.
4. Bake until the gingerbread is cracked on top and a toothpick inserted into the center comes out clean, about 45 minutes. Do NOT overbake. Allow to cool for 15-20 minutes, then scoop warm pudding cake, with the sauce it makes, into shallow bowls and serve with whipped cream.
Per Serving: 431 Calories; 25g Fat (51.0% calories from fat); 4g Protein; 50g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 294mg Sodium.
Printer-friendly recipe, click HERE.

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