Cake, Oil and Lambs!

lambs

So here it is, Easter. I’m not sure where it came from, last time I looked it was only mid-January, but here we are the end of March and all being well spring is well and truly on its way.
It’s a lovely time here on the farm (that is if the weather is behaving itself) as I sit in the office and type, I am serenaded by the sound of new-born lambs. A noise that comforts me into the belief that spring and summer are not too far around the corner.
It’s a tricky one for Adam as we find that his time is taken away from Yorkshire Rapeseed Oil for a few weeks as he takes the early morning shift for lambing season. On the flip side I think it reminds him of his roots, of our pre oily days. As he is the centre point of the business things do become trickier when he is not around. Luckily it is not a busy time with shows yet, and we have the most amazing team helping us run smoothly in his absence.
Show season for us kicks off mid-April, so we are busy preparing for that (keep an eye on the website for up and coming dates). We also have some exciting new products that we are currently developing, they are due for launch in the summer and we can’t wait to see what you make of them!
For me Easter is great fun, the children love lambing time, school holidays are taken up with helping dad, and when they are not doing that the love helping me in the kitchen. On that note, I thought I would share with you a school holiday treat that I frequently make with the kids ‘Charlie’s Pudding Pots’ are not only great school holiday entertainment but tasty too! Made of course with our Yorkshire Rapeseed Oil, I use our natural one but the lemon or ginger are very tasty alternatives. The best thing is you can make them up with whatever needs eating up in your fruit bowl. I use apples here but raspberries, blueberries, pear, pineapple all work equally well. For a cheeky Easter treat sprinkle some chocolate chips in with your fruit too!
I hope you all have a lovely Easter and fingers crossed for some sunshine!

easter

Charlie’s Pudding Pots

50ml Yorkshire Rapeseed Oil
2 eating apples
100g self-raising flour
100g golden caster sugar
1 medium egg, beaten
50ml milk
Dusting of cinnamon

Preheat the oven to 200C / Fan 180C / Gas Mark 6

Grease 4 x 9cm diameter ramekin dishes.

Core and chop the apples and put them in the ramekins.

Make the cake batter by putting the flour, sugar, Yorkshire Rapeseed Oil, milk and egg into a bowl and beating all the ingredients together well.

Pour the batter over the apples in the ramekin dishes. Sprinkle with a dusting of cinnamon (optional) and bake in the oven for 20-25 minutes until the sponge is cooked through.

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