Dear Purple Picnic Bench,
I'm writing this to apologise.
It's July. And we haven't sat outside once on your creaky limbs properly this year. We haven't laid plates on your peeling table top, teetered wine glasses on that uneven part, carefully stood up to avoid tipping and I haven't made impromptu floral table centre pieces out of small flowerpots and fauna. We haven't discussed things over you. We haven't strewn you with tea lights in mason jars when the night closes slowly in.
You served as a potting table only to watch a lot of those seedlings eaten by snails. A cat has not sunbathed on your benches. You're currently upended by the shed to afford you some protection from the rain.
I made this cake as a test. When the sun finally does come out, I'll make another. We'll sit with you and eat it. I promise.
50gr caster sugar
100gr self raising flour
200gr strawberries, sliced
20gr plain flour
20gr caster sugar
15gr ground almonds
Cream for serving (optional)
1, Preheat your oven to 170o/c and spray a 7 inch pie dish with cake release.
2, In a separate mixing bowl, beat together the butter and sugar together until pale and creamy followed by the egg.
3, Beat in the buttermilk and milk and then fold in the flour.
4, Rub together the crumble ingredients until they resemble coarse breadcrumbs.
5, Transfer the batter into the prepared pie dish and scatter the fruit on top. Sprinkle the crumble mixture on top and bake for 35 to 40 minutes until the fruit is starting to bubble and the crumble topping is golden brown.
6, Serve hot or cold with thick cream