Hyde Park, 1st of August. The sunlight is streaming through the trees above me and a gentle breeze is whipping small ripples across the water. I am cool and contented. But earlier I wasn’t, I was hot, sticky and muggy and it all went a bit wrong.
I had to change in the park toilets. Not into a dinosaur or a robot or anything, I had to change clothes because I am a rubbish packer and traveler.
My first guest blog/recipe comes from Emily Hendren-Allwright and is perfect for this time of year when ripe British strawberries are coming into their own. It makes a great alternative to scones or sponges and I’ll be trying it out when I get back to England.
The British do wonderful cakes, with loads of cream and jam, but I don’t often see strawberry shortcake. In America, it’s one of the high points of summer. A lot of people buy little ready-made sponge cakes in the supermarket that are specially marketed for strawberry shortcake, but to get the proper texture, you really have to make them yourself. It’s somewhere between a scone and a cake, a rich, crumbly, eggy bite.
