And last week’s rhubarb is one of those. But then cake is one of those things that this house loves, so surely there had to be an answer there somewhere? Thanks to Pinterest, I came across a recipe for rhubarb, vanilla and soured cream cake, which sounded like it might do the trick. Except I lacked two of the ingredients, so this is a slight variation, being rhubarb and yogurt crumb cake.

Ingredients:

Butter for greasing
275g rhubarb (untrimmed weight)
50g caster sugar
2 tsp plain flour
For the cake
6 tbsp Greek style yogurt
1 large free-range egg, plus 1 yolk
1 tsp vanilla extract
100g plain flour
100g caster sugar
½ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
75g unsalted butter, at room temperature
50g ground almonds or hazelnuts (I used a mix of both, as I had them both to hand)

For the crumbs
50g unsalted butter
25g light muscovado sugar
40g caster sugar
1 tsp vanilla extract
100g plain flour, sifted
Pinch of salt
Icing sugar for dusting

First, you need to make the crumbs (not bread, think crumble). Melt the butter in a small pan over a low heat. Remove from the heat, add both sugars and stir constantly until dissolved into a smooth, toffee-like sauce. Add the vanilla extract, pour into a small mixing bowl, stir in the flour and salt until it makes a stiff, biscuit-like dough. Press the dough firmly into the bottom of the bowl and put to one side to go cold.

Preheat the oven to 180°C/fan 160°C, then grease and line a shallow 20cm square, 5cm deep loose-bottomed cake tin with baking paper. Wipe the rhubarb stalks clean, trim off the ends, and cut into 2.5cm pieces, then put into a mixing bowl. Add the sugar and flour, stir into the rhubarb and set aside, stirring now and then, until the flour and sugar mixture has become moist and clings to the rhubarb. Set aside.

Now start on the cake. Stir the Greek yogurt, egg, egg yolk and vanilla in a small bowl and sift the flour, sugar, bicarb, baking powder and salt into another bowl. Add the butter and mix (I used my Kenwood Chef, but you could use a hand-held electric mixer) until the mixture looks like fine breadcrumbs. Stir in the nuts, then gradually beat in the soured cream mixture until smooth.

Spread the cake mixture into the base of the prepared tin, then scatter over the rhubarb mixture. Break the crumb mixture into hazelnut-size pieces (or smaller if you prefer) and scatter over the cake.

Bake for 40-45 minutes until golden and a skewer inserted into the cake comes away clean (don’t forget – if you hit a piece of rhubarb it will still be moist). Leave to cool for 10 minutes, then dust with icing sugar. You could serve it warm with cream or custard, but we just cut slices when it was cold.

Now, I can’t say this has converted the household to rhubarb, but it’s a good mix of sweet with slightly sour, sweet with a hint of salty. Perfect tea time fare though, like cake meets crumble.

Original recipe thanks to Delicious.

This may have been a little foolhardy, as I’d never made either variant before, but both seem to have come out okay. They were both variations on the same recipe, with the salted caramel being the simpler of the two. I did rather cheat on this one, as I added about three quarters of a teaspoon of fleur de sel to jar of Sainsbury’s Taste the Difference Rich Caramel Dipping Sauce. Swirling this over the top of the batter in the tin worked a treat though.

For those who asked though, here’s my recipe for the white chocolate and raspberry:

375g unsalted butter, room temperature

375g dark chocolate (I always use 70% cocoa, I like the richness)

500g golden caster sugar

6 large eggs (free range, preferably organic)

1 generous tablespoon vanilla extract

225 g plain flour

1 teaspoon salt

500g raspberries (fresh or frozen, depending on the season)

300g white chocolate, roughly chopped (I quite like a mix of larger chunks and finer pieces)

Tin about 33x23x5cm, greased and lined

Preheat the oven to 180C/160C fan oven (unless it’s one like mine that cooks far too hot, in which case 150C).

In a large pan, melt together the plain chocolate and butter. Whilst that’s going on, whisk together the eggs, sugar and vanilla in bowl or wide-mouthed jug. Sift the flour into another bowl and add the salt.

Let the melted butter and chocolate mixture cool slightly, then beat in the eggs and sugar, then the raspberries and white chocolate chunks.  If you’re using frozen raspberries, I would defrost them first, and then drain them before adding in, otherwise there is too much liquid being added in.

Finally beat in the flour until smooth, and pour into the prepared tin.

Bake for about 20 to 25 minutes. Keep an eye on this stage, you don’t want them to cook too much otherwise you lose the fudginess in the middle. Leave to cool in the pan for 5 minutes, and then turn out onto a cooling tray. Depending on how generous you are with your slicing, makes a good 36 pieces.

These keep well in an airtight tin for a couple of days. If you can get them to last that long! These are definitely my new favourite, and will definitely be making these again!

Not at all suggesting that Mum should be doing the washing up, but this is a great sentiment on a tea towel. Either makes a reasonably priced gift, or use it as green version of wrapping paper.

Talking of great sentiments, I love this one! She who cooks never cleans is most definitely the rule in this house!

If mum is a great baker, then how about this “Homemade” cookie stamp? Just to make sure everyone appreciates the effort she’s gone to!

Should she prefer someone else to do the baking, then sign her up to the Cake Slice Club. The delights of things such as double chocolate, lemon or bakewell can be arriving through the letterbox each month for three or six months.

Lots of great choices for every kind of mum, still time just about to get some of the personalised items, which are brilliant. Go on, spoil her!

Just a quick one for those of us likely to get involved in street party or TV party baking for the two big events this year. Cake Craft Shop have a special Olympic and Jubilee section for cake decorations, and some great stuff to choose from. Might be worth stockpiling now before everyone gets themselves into the swing of things.

There’s a patriotic cupcake package, so everything you need from cases to a stand to serve them on, and even red, white and blue sprinkles. There are cupcake cases, sprinkles and toppers, in every kind of regal, patriotic fervour than you could want. I really like the crown cutter, could see getting use out of this for kid’s parties for ever afterwards.

And in a naff, cheesy, retro kind of way, I love the sporting figures for the tops of cakes, and am already working out what to make. Swimming pool cake got to be done, and gonna have to a running cake for when Twiglet carries the Olympic torch this year.

I’ll no doubt be coming back to these two events quite a few times as the year unfurls, but these are great starting points to get into the cupboard now.

Go for the cute factor with these stacking Russian doll measuring cups. Space saving, and practical, but not boring for sure.

Not strictly measuring cups, but useful as an add on, these measuring spoons go for full on colour, and accuracy of measurement from a quarter of a teaspoon up to a full tablespoon.

If it was the pretty colours of Rosie’s cups that were appealing, then these measuring jugs from John Lewis might fit the bill.

I’ve never had a posh set of measuring cups, but I’ve had the same set of stainless steel ones for about 20  years, and they are still going strong. Function over style maybe, but darn useful!

For the retro look, then the Tala Cook’s Dry Measure Cup might be useful too. I like one of these for if we are renting somewhere, which we often do for our holidays, and can’t guarantee a set of scales.

Also keeping with the retro feel, then these Mason Cash cups would do the trick as well. With quarter, half and full cup, these are very practical and quite lovely. Look great hanging up in a country style kitchen.

The only issue I have with my cups is I’m always losing one. So these magentic measuring cups would be incredibly useful. As long as everyone is trained to put them back together in one set in the drawer!

Maybe these will be a good substitute, maybe not. Just goes to show that even on the high street, you have to sometimes buy stuff when you see it, as there’s no guarantee it’ll still be there when you need it. I’ve still not bought Yum at Heart, and sure I deserve a Soap & Glory apron! And I never even got close to this year’s Heston pudding! I mean, anyone would think that Christmas is coming.

Gifts can be all sorts of things. Lets face it, they can be mediocre, they can be laughable, they can be things you hope never to see again. Or they can be joyous, surprising, laugh out loud fabulous and memorable for years to come. And for me, giving someone the gift of a new skill, or upgrading a skill they already have, is a great gift, creates great memories, and in my area of interest, likely to lead to some great food as well!

There are, of course, some hugely well known schools, with quite large enrolment fees attached, so I’ve tried to feature some of those that are slightly more wallet friendly. Should you have won the lottery, then just ring for Raymond now! Otherwise, here’s my choices:

* Top of my list (in case Santa is reading) would be a course at The School of Artisan Food. Actually, what I’d love to do is do their full on diploma in artisan food producing, but given the need to pay the mortgage I’d settle for artisan ice-cream making or even cider making. Buy gift vouchers if you can’t decide, or book a course if you know what they’d love. Beautiful surroundings, and an incredible farm shop on site will make it a day to remember.

* Activity Superstore have a fairly wide range of cookery classes and experiences on offer, everything from kids classes to Japanese food, cupcakes to knife skills. You can watch and learn with chefs like Jean-Christophe Novelli, or just enthusiastic cooks looking to pass on knowledge. And if you’ve got it wrong, then they can always switch to anything else on offer, like bungee jumping. If they must!

* Dr T and MGG did a foraging walk with the team from Food Safari whilst we were at Harvest at Jimmy’s earlier in the Autumn, and loved it, and I’d certainly be keen to join one of their courses. There is more unusual stuff here, like Wild Meat in a Day or Free Range Pig in a Day, or you can go a little simpler and just make some wonderful bread. Another huge benefit, the courses are mainly in the Suffolk countryside, so stunning surroundings as well.

* For something a little different, how about a day with Ivan Day, food historian and food lover. Learn about things like period sugarwork and confectionery, or late Medieval English cookery, even jelly and moulded food. Courses are two days long over weekends, and cost £290, excluding accommodation. Based in the Lake District, there’s plenty of choice of places to stay at every budget, and quite sure a day on these courses would certainly give some new insights into the food we eat today.

* Divertimenti is one of those shops that most cooks could lose a lot of time, not to mention money in, and their cookery school offers the same kind of diversity as well. As with most, you can book a course or buy vouchers, and it may be difficult to make a decision on which one. Great, intriguing names as well, like Tempting the Dragon or Fast and Hot, Slow and Low. There are also great technical courses, and fun courses, and just great demos to turn up to.

Give them something to look forward to in the New Year, and something to look back on for months to come. Just remember to encourage them to practice their new found skill on a regular basis, and the course almost pays for itself!

Photo by Goldhahn & Sampson.

The Playboy Gourmet – a 1970s epic, that somehow has not been preserved as a classic through the years. Written by a man for men, by his own admission, this includes recipes such as Brandied Peach Alaska Pie, Curried Avocado Dip and even San Remo Dip, whatever that might be. Perfect for some retro entertaining, and a wry smile if this is a gift to be opened.

Eat Like A Man – a more recent cookbook, and billed as the only cookbook a man will ever need. Quite American and quite meat heavy, but I seriously considered bringing this back from my last trip from NYC. Probably not one if he has foresworn on meat.

Len Deighton Action Cookbook – renowned for his action writing, and characters like Harry Palmer, but less well known for his cooking initially. But this cookbook rapidly gained a cult status, indeed helping it to be reprinted recently. So this might be slightly less uncommon on bookshelves now, so you could try his French Cooking for Men as well.

The Grillin’ Wild Cookbook: Innovative Recipes for Hunters, Fishermen and Outdoor Enthusiasts – apparently this comes from a show of the same name in the US, all based on cooking in the great outdoors. Sounds like the sort of thing where you’re expected to catch your own dinner first, not to mention gut and skin it. But if that’s his thing, then this could be the perfect book.

The Butch Bakery – because who says real men can’t bake? These are cupcakes without all the fluff and flowers, and big gutsy flavours. Because, yes, unless my eyes deceive me, that is bacon on top of that cupcake. You don’t get that in the Hummingbird.

So, man up, and man that kitchen!

Official “Bewitched” Cookbook  – I’d love this one on so many levels. Was a huge fan of the show as a kid, and it surely taps into the whole early 60s vibe as well. Pre dinner martinis anyone? It also apparently contains the special recipes that saved Darrin’s career, and who knows when those might come in useful!

Zuzu Bailey’s “It’s a Wonderful Life” Cookbook – it’s not Christmas until the angel gets his wings, and maybe they get wings when we cook from this. These are good old-fashioned American recipes inspired by the fictional town of Bedford Falls. I can see myself making Potter Pot Pie and Silver Bells Christmas Cookies and settling down with the family to watch the film.

Pulp Kitchen – Recipes for the Good, Bad and Ugly – this is great for food loving film buff, with recipes inspired by all kinds of films and genres. From The Godfather to Bridget Jones Diary (blue string at the ready), Casino Royale to the Sound of Music, there are all kinds of recipes to add another dimension to your film viewing.

The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes – I’m very tempted to buy this for Dr T, and imagine it will be a source of pride to any other Star Wars geeks and fan boys. In fact, it’s almost worth it for the photography alone, but then what other cookbook do you have that has Princess Leia Danish Dos and Mos Eisley Morsels? I would say this was actually aimed at littler cooks, but sure there are some very big kids who would really appreciate this!

Love at First Bite: the Unofficial Twilight Cookbook – I seem to remember that vampires don’t eat proper food, but couldn’t see that there wouldn’t be a cookbook to go with this hugely successful franchise. So there are Bites at Dawn, also known as breakfast, and even Howl at Twilight cocktail recipes. I would say it was again one for a real fan, though probably fan girls in this case!

Like I said, these are all a bit of fun, but sure there will be recipes in here that you’d have great fun making, and it may be a great way to introduce a reluctant cook into the kitchen. Just wiggle your nose and see what happens!

It’ll be no surprise that the gifts mainly come from big names, some of which are definitely worth cupboard space to me. So have a look at the gifts from Hawkshead Relish, giving some good selections of pickles and jams, nicely presented.

Not everyone is some faceless big brand though, as personified by the cookie mixes in jars by Scarlet Bakes, a small Hampshire company. There are rainbow cookies, triple chocolate chip or even gingerbread mixes. Alternatively, you could have a go at doing this yourself.

Never heard of Abtey. Not keen on liquers. Love the box. And at least they are interesting liquers like calvados, cognac and pastis.

Just occasionally, but probably particularly at Christmas, it’s good to revisit naff chocolate. So, bring on the Matchmakers! Not sure why, but you have to have 5 boxes. But even I draw the line at Dairy Box!

Personally, I’ll probably stick to Amazon for delivering books and kitchen stuff rather than the eating stuff, but worth a look in case more gets added into the shop.

Chocolate pizzas have been around for a couple of years, so this is a nice spin with a make your own kit version. Plenty of chocolate and toppings, but feel free to freestyle it!

I know very little about cult New Zealand snacks, so interested to see them carrying a New Zealand Goodies Box. I have no idea what a Mighty Perky Nana might be, or Pineapple Lumps, but if they mean something to someone you’re buying for they’ll love it. And if they don’t, then they’ll have a laugh working their way through them. Not their country? Good news, there are Aussie and South African boxes too.

Who says cake stands have to be twee and pretty? Loving the vinyl cake stand!

I’ve not seen any of the Sagaform glasses anywhere before, but think they’re really attractive. I like sturdy glass and the colours work really well here. There are champagne glasses and all purposes glasses, even martini glasses.

And whether baker or Star Wars fan, then surely the Darth Vader baking tin has to be there on Christmas lists this year. Presumably only fit for baking chocolate sponge rather than vanilla, always on the dark side of baking.

In case someone has been really, really good, and is clear that it is going to be a very good summer next year, then there is always the mobile beer bar. Perfect if they do lots of entertaining involving beer. And if you have £7,300 to spare!

So, worth a look for something a little bit different. And then there’s always their selection of Christmas lights!