Borough Belles Best Baker Award


So I'm not sure if you realise but as well as photography, baking, doing this blog, being part of Hither Green's FUSS, I am also part of the Committee for the Borough Belles WI.
A fabulous London Based WI group that meets up once a month to chat, learn something and eat cake!



After going to just one meeting I jumped to join the actual committee the following month at their AGM. As part of the committee I was given the wonderful job of running the monthly cake rota and ensuring that there was cake readily available at each meeting - preferably homemade!

I soon realised that the cake rota needed 'jjjoozed' up and so began THE BEST BAKER award! 
The homemade cakes were loved at each meeting and are usually eaten with enthusiasim and chat full of questions about recipes, tips and new ideas. 

"Why not make a record of the cakes, bakes and homemade makes from each meeting, correlate the cakes with their recipes and have a vote at the end!?"

All the time and effort that goes into each time a member or guest decides to make something should be recognised and recorded! We decided that at the end of it all it would be wonderful to put together a Borough Belle Recipe Zine with all the recipes with comments, tried and tested!

So far we have had some fabulous things made since the BBB Award began. From Turkish Spinach Cake to Brazilian Carrot Cake and Spicy Samosa to Jamaican Patties! 


The reactions we've been getting is fabulous and we were worried that people would keep making the same recipes, but no! It's amazing at the array of recipes people find or know and the ones that have been a families close guarded secret are even more exciting!! 

Anyone is free to enter, we just ask you let us know the recipe used. So the remaining question is... what are you going to make? ;)

For more info click the link below:






Deep Dark Chocolate Sour Cream Courgette Cake



Another event another cake to bake!

This weekend was the FUSS craft market and considering I've been a bit slack with FUSS recently due to work commitments and also stretching myself thin - doing stuff for the WI, and DIY stuff in my flat, I decided I should make up by baking a load for the market...

Fortunately I have started baking on random nights I have free and freezing them straight away. Which has turned out to be a godsend for such situations! So I pulled out an Apple & Banana Bundt out of the freezer yesterday and last night baked a batch of my mum's famous flapjacks and also a chocolate courgette cake. Again something my mum used to make when I was a kid. Ironically we never really had carrot cake but instead had chic courgette cake, which I found out today was pretty unheard off!

I love recipes that have a story, a bit of history to them.. I ended up combining my mum's recipe with an american bundt recipe, thus the 'cup' measurements.

NOTE: This cake was devoured off the FUSS stand rather quickly!


1/2 cup Stork Margarine
1/4 cup vegetable oil
1 3/4 cup caster sugar
3 medium eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
3/4 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 cups grated unpeeled Courgettes (about 2 smallish, or 1 large)
3/4 cup Plain chocolate chips
Preheat oven to 180°C and oil a Bundt pan & lightly dust with flour. 
In a large bowl, beat the butter, oil and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the eggs and vanilla.
In a smaller bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add a third to the butter mixture and beat just until blended; add half the sour cream and do the same. Repeat with another third of the flour mixture, the rest of the sour cream, and the rest of the flour. Stir in the zucchini and the nuts and/or chocolate chips, if you’re using them, and pour the thick batter into the pan, smoothing the top.
Bake for an hour & 10mins, until the top is cracked and springy to the touch. 
Invert onto a rack and allow too cool or pop on a cake stand & serve with creme fraiche while still warm! 

Or you can make a Sour Cream Chocolate Ganache (as seen on the bundt below!)

Still working in cups....

1 Cup of chocolate (dark or milk or both, whatever you have to hand)
3/4 Cup of Sour Cream
1 tsp Vanilla Essence

Break up the chocolate into pieces into a heat-proof bowl.
Bring a pan of water to boil, pop a heat-proof boil over the top and turn off the heat.
Leave for a while (good point to look at the horrific mess you've created in the kitchen and potentially clean it up). Enough faffing...
Mix the vanilla essence into the sour cream and then pour into the melted chocolate. Beat until you get a smooth consistency and then pour over the cake and dust with cocoa powder.


Serves 8-16.


The Big Red



THE BIG RED is a kooky new pizza restaurant to open in Deptford, actually it's been there for a while. But considering I have only just found out about it, it feels like it's brand new! Anyway, off I went to try it out with a helping second opinion from Jo. Jo has very kindly offered to assist me in my search of new places in the local area! Thanks Jo (at the time she didn't realise I'd end up dragging her to a crazy play where she ended up having water dropped on her head!? :s Yeah, sorry about that )


I believe it was originally an old disused double Decker bus that is situated next door to the Bird's nest pub before it was transformed into The Big Red. Such a brilliant idea!
So as you can guess, all the indoor seating is situated inside the bus (upstairs and downstairs) and then there is the seating outside on the decking, half of which is covered by a canopy.


They also offer hiring out the whole bus if you fancied having a party there. They're happy to offer this this on either a Wednesday or Thursday.
I think the idea is great and the design of the website is great - really love it!




Wonder if Jo got very far?....



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