Toast and Marmalade by Emma Bridgewater

Toast and Marmalade cover

This is one which I borrowed from the library. I’ve always admired Emma Bridgewater’s pottery and it was only after reading this book that I realised that it’s because she based her designs on Scottish pottery, which I used to collect. In fact Kirkcaldy in Fife got a specific mention as it was at one time a centre for pottery making. I prefer her earlier spongeware which is more similar to the old Scottish designs.

Anyway, this book is an autobiography, telling how she set up her pottery business. There are lots of stories about her family, parents, children, grannies, animals and partners. Each chapter has a favourite recipe of hers at the end of it.

It’s eye candy as there are lots of lovely photos of patchwork quilts, pottery and china, gardens, flowers, behind the scenes in pottery factories and food. In fact at one point I thought to myself, this woman Emma Bridgewater sounds so much like me with similar collections of ‘stuff’. I’m sure she even mentioned that she reads Angela Thirkell and she buys old children’s books too. However, I didn’t ever have a granny with a house in London’s Cheyne Walk – and a country estate in Scotland. I knew I was missing something in life!

One thing which does impress me though is that despite the fact that she comes from a large fractured family with divorced parents who remarried and had more children, meaning she has seven siblings – half siblings and step siblings as well as full siblings, she seems to have managed to stay close to them all and be on very good terms with them. Something of a miracle I think.

If you don’t know Bridgewater pottery you can see some images here.

Chocolate Sponge Cake

It was number 1 son’s birthday recently and although he isn’t mad keen on cake, I felt the need to bake one for him. We ate it with home-made vanilla ice-cream and he did enjoy it after all. It’s a very simple recipe.

175g/6oz margarine
175g/6oz sugar
2 eggs
200g/7oz self-raising flour
25g/1oz cocoa powder
6 tablespoons milk

Grease 2 x 18cm/7 inch cake tins.
Cream the margarine and sugar together until pale and fluffy. Mix in the eggs one at a time. Mix the cocoa powder into the flour and add it to the cake mixture, folding it in with the milk to form a dropping consistency.

Divide the cake mixture equally between the two tins and bake in a preheated oven, 180 C (350 F), Gas Mark 4, for 20-25 minutes until risen and firm. Leave in the cake tins for 5 minutes, then remove from tins and cool on a wire rack.

Sandwich the two cakes together with chocolate buttercream or whipped cream as desired.

To make buttercream:

2 tablespoons cocoa powder
2 tablespoons of boiling water
125g/4oz butter or marg.
250g/8oz icing sugar sifted

Blend the cocoa powder with the boiling water, then cream the butter/marg with the icing sugar until light and fluffy. Then beat in the cocoa mixture.

This should be enough mixture to sandwich the cakes together and cover the top. Decorate to your taste. I used broken chocolate pieces. Enjoy.