Musings on June sunshine

June weather is never consistent in Edinburgh. Last year it was cold and damp. I spent most of my time in jeans and jumpers and our school leavers’ picnic took place on a windy beach under a grey sky. The new roof on Wimbledon’s centre court saw plenty of use and Glastonbury was once again a city of mud.

This year is entirely different. Most of the time it’s too hot to wear jeans and it’s been the driest June in Scotland for decades. Scottish Water is considering drought orders and had to ship 80,000 gallons of water to Mull, an island usually drenched at least once daily. The idea of water shortage in Scotland seems utterly surreal. On the other hand the weather is perfect for Wimbledon and for once there is not a sea of mud at Glastonbury.

One thing that is consistent is the arrival of the strawberries right in time for Wimbledon. 27,000 kilos of strawberries and 7,000 litres of cream are consumed during Wimbledon every year thanks to tradition making strawberries and cream the dessert associated with the games. Personally I only enjoy tennis when it’s not serious as it’s 50/50 whether I hit the ball over the net or over the fence and into the bushes. I do however like to keep track of who does well in competitions, especially Andy Murray since he’s Scottish. Wimbledon this year has been interesting. The world’s longest ever tennis match, which also holds the record for the number of aces in one game, went on for 11 hours and 5 minutes spaced over 3 days and took up a large slot of time on the 10 o’clock news. Andy Murray is through to the 4th round and will play an American tomorrow.

I wanted to bake but I also wanted to do something relating to Wimbledon. I came up with strawberry upside down cup cakes with rice and coconut milk custard. I made mine gluten and lactose free and used Orgran’s gluten free flour and Suma’s Soya spread but normal flour and butter would work fine. If you’re using gluten free flour it’s best to add a little baking soda as despite being self raising it really doesn’t like to rise properly.

Rice and coconut milk custard may sound bizarre but it tastes divine.

Both recipes have been adapted from BBC good food.

Strawberry Upside Down Fairy Cakes

70g butter or spread

70g caster sugar

2 small eggs

50g gluten free self raising flour

12g custard powder

Punnet of strawberries

Preheat oven to 190˚C/375˚F and grease the cups of a 12 hole muffin pan. Cut up the strawberries and arrange in a layer in the bottom of the cups of the pan.

Cream together butter and sugar until light and fluffy. Beat eggs in a separate bowl and add to the butter and sugar a bit at a time, whisking after each addition.

Sift in flour and custard powder and beat until well combined.

Divide evenly between the cups of the muffin pan and bake for 15 minutes until risen and golden. Remove from the oven and turn out onto a wire rack to cool. They may collapse slightly but it doesn’t matter since they’re upside down anyway.

Rice and Coconut Milk Custard

1 vanilla pod

250ml rice milk

250ml coconut milk

4 egg yolks

80g sugar

1 tbsp cornflour

Put both milks in a pan and split the vanilla pod with a knife. Scrape seeds into the milk then add the pod as well. Slowly bring to boil then remove from heat and leave to stand.

Whisk the egg yolks, sugar and cornflour until pale and thick.

Remove vanilla pod from the milk mixture and gradually whisk into the egg mixture. Return to the pan and stir continuously over a medium heat until slightly thickened. If you want a ticker custard add more egg yolks and cornflour. Pour over the upside down fairy cakes.


1 Response to “Musings on June sunshine”

  1. 1 Mr WordPress June 27, 2010 at 4:24 pm

    Hi, this is a comment.
    To delete a comment, just log in, and view the posts’ comments, there you will have the option to edit or delete them.

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