Sauce!

[igenlode]

Made the "Chocolate Sauce for Pears" today from Good Food on a Budget, rather than my normal white-sauce-with-cocoa-powder -- just like the béchamel sauce and confectioner's custard, it took longer than normal but was very successful.

(I'm not quite sure what the distinction is; no fat, and the mixing process is different, which makes it hard to compare directly. But the flavour is intense and the texture subtly different: less gloopy.)

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I think I may have been over-pessimistic about my pink poppy seed: three days later I had a whole scattering of what were unmistakably poppy seedlings starting to emerge. Unfortunately I had already sprinkled a further pinch of seed in various places, so I may now end up with even more poppies! (The pink ones are awfully big...)

Comments

[sallymn]

That sounds yummy! We are trying to be good and avoid sweet stuff while the quarantine's on, but I miss chocolate...

And yay for seedlings :)

[igenlode]

I'm not trying to avoid sweet stuff at all ;-p

I made Dorset apple cake a couple of days ago (which has the advantage of being relatively economical on butter and flour, and only uses one egg), and a pear & gingerbread upside-down cake today.
I scraped all the delicious fruit-juice toffee off the sides of the tin and licked the greaseproof paper clean :-P



(The original Victorian version was made with artistically arranged pear halves fanned out in a large tin; I used a single hard pear, didn't peel it, and halved all the quantities for a small tin. The Victorian glac´ cherries would have been bright pink halves nestled inside the cored pears, as well, rather than dark slivers interspersed with chunks of chopped fruit... but the effect is still more aesthetically pleasing than most of my cuisine ;-p)