Fold in the Flour ...

As much as I love typical Christmas fayre such as Turkey, Pudding and Mince Pies, pretty soon I reach saturation point. The richness of the usual festive treats seems to take its toll, and I feel sluggish. But there is still entertaining of family and friends to do. That won't really be over until after New Year's Eve. So there is still food to prepare and meals to organise. Although pudding wise, I may still want something warm and comforting, I feel the need for something simple. The sharpness of blueberries in this cake, combined with a simple, not too sweet cake batter, is just what I'm after. Warm from the oven, it's moist and soothing. With the barest drizzle of cream it's a perfect pudding. If you have last minute guests, it's also quick and easy to put together. If you have a bag of frozen blueberries stashed in the freezer, it's a no fuss dessert. With 40 minutes baking time, and a little prep time, it was on the table in less than ...

I absolutely love cranberries. I can guzzle dried ones by the handful as a snack. But you know what? They're a bit two-faced. The vibrant rosy cheeriness that hides that sharp pucker. I guess that's why they can work so well in baked goods. They can help to balance out all that sweetness. I've used dried cranberries in a number of recipes such as Cranberry and Pistachio Biscotti , Cranberry Shortbreads and Cranberry and White Chocolate Cookies. I've even been known to chuck a few handfuls into Chocolate Brownies. But I have never actually cooked fresh ones. So, I was looking forward to seeing the first of the season's fresh cranberries appearing in the shops, as I had bookmarked this recipe a while back and wanted to give it a go. This is a real knock-your-socks-off holiday treat. It's a brilliant alternative to the stodginess of Christmas pudding, and even the usual variation of lemon meringue pie. The cranberry curd filling is so light and ...