Hello ...it's been a while

So, here we are, about to enter the second month of the third lockdown and I have to admit, that in common with a lot of people, it has seemed harder this time around.

The highlight of the week is now the weekly trip to Waitrose, for which occasion mr digandweed and myself don our 'Sunday best'!!

We have tramped every path and route around our little town and in all types of weather, including snow last week.

And, also in common with a lot of people, I have taken refuge in the kitchen and baked.

Here is an adaptation of a new-to-me recipe from a favourite book Mary Berry's Ultimate Cake Book.

The original recipe was for a tea bread with sultanas and walnuts, but surveying the kitchen cupboard, I realised I had neither of those ingredients, and not wishing to make unnecessary trips to the shop, I substituted raisins and hazelnuts.

So, I give you raisin and hazelnut tea bread.

( Apologies that there is a lot of sugar in this recipe, but sometimes, a sweet treat is what's needed )

100g granulated sugar

175g golden syrup

200ml milk

50g raisins

225g self raising flour

1 teaspoon baking powder

50g hazelnuts, chopped

1 egg, beaten

Preheat the oven to 180c and line a 900g loaf tin.

Measure the sugar, syrup, milk and raisins into a pan and heat gently until the sugar has dissolved.

Leave to cool.

Put the flour, baking powder and nuts into a bowl. Pour over the cooled sugar mixture, add the beaten egg and stir to mix.

Pour into the prepared tin and bake for 50-60 minutes, until firm to the touch and a skewer inserted in the middle of the cake comes out clean. Cover with foil towards the end of the cooking time if the loaf is becoming too brown.

Cool on a wire rack.

Serve buttered ( and with chocolate spread, if you dare!)

Hoping all is well with you.

I'm taking solace in the fact that there are snowdrops around and the days are slowly getting longer.

Speak soon

Annie

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