But on the bright side, the fires are lit and glowing
the evenings are longer for knitting and crochet (or putting knots in bits of string as BH would refer to it!)
and all the time I would spend in the garden can be put to good use baking cake...
I made this Double Chocolate Loaf Cake at the weekend with the intention of fuelling BH on the building site this week. The kids loved sprinkling the choc chips and set about scoffing it as soon as it was cool enough to handle. I got the recipe from good food and tweaked it by changing the chocolate chunks to chunks of leftover Toblerone - I know there's no such thing as leftover Toblerone, theres only Toblerone that Mum broke into before Christmas and felt so guilty that she used it up in a cake - there you have it - confession over, I feel so much better that the truth is out there!
Double Chocolate Loaf Cake
175g softened butter
175g caster sugar
140g self raising flour
85g ground almonds
half teaspoon baking powder
50g plain chocolate or guilt laden Toblerone
chocolate chips for decorating
Heat the oven to 160C and grease and line a 900g baking tin ( I use the Lakeland liners for convenience).
To make the cake batter beat the butter and sugar until fluffy then beat in the eggs, flour, cocoa, baking powder and milk until smooth. Stir in whats left of your Toblerone then scrape into the tin. Bake for 45 -50 mins until risen and ready.
Then devour and ignore the fact its still raining outside!