As a postscript to last weekend’s post, I finally managed to finish relocating my soft fruit to the raised beds with a view to downsizing to half a plot next year. I’d already managed to layer a couple of my gooseberry and blackcurrant plants where the laden branches had touched the soil and put down good little root systems. The raspberries are always prolific suckerers, so it was an easy task to dig up some new suckers, both autumn and summer varieties, and plant them in rows in one of the designated new fruit beds. I’d moved both the early and late rhubarb a few weeks ago, but shared more of my existing mammoth clumps with a fellow plotholder who wanted a more vigorous variety. Mine is certainly that – I’ve had to advertise it to friends on Facebook the last few years as I’ve been so inundated!
A good watering and I felt it was a job well done. Just enough time to harvest some leeks, golden Swiss chard, yet more purple-sprouting broccoli and early rhubarb – perfect in this cross between a cake and a pudding. This is one of Nigella Lawson’s recipes, so I take no credit for the invention, but it is superb if you’re a rhubarb lover like me. It also works with gooseberries in season and you can make it in a round tin if you prefer. I’ve doubled the quantities before now to feed a crowd, but it doesn’t keep for long (ha!) as it’s quite moist, so don’t make the larger amount unless you know it will all get eaten in a few days. Divine…
makes 8-12 pieces
125g butter, softened
125g plain flour
2 level tbsp icing sugar, sieved
250g rhubarb (4 sticks), chopped into small pieces
2 large eggs, beaten
25g plain flour
100-150g Demerara sugar (vanilla sugar works nicely too)
few drops vanilla essence
7” square tin, 1.5” deep, lined with foil or baking parchment
Preheat the oven to 180°C, gas 4.
To make the shortbread, mix the butter, flour, cornflour and icing sugar together in a food processor or by hand if you prefer. When it comes together to form a dough, press evenly into the tin, prick with a fork and cook for 15-20 mins until starting to look pale golden brown.
Combine all the topping ingredients in a bowl and pour onto base. Return to oven and cook for 35-40 mins until the top is set and golden brown. Allow to cool, then cut into squares or bars and dust with icing sugar just before serving.
Serve warm as pudding with cream or crème fraiche, or just with a mug of tea and a delirious grin for afternoon tea!