Free From Choc Chip Brownies bought today. For me it tasted like neat sugar and had all the texture of candy floss.
Peter’s thoughts on the making of Something Remains
At the 2013 World Fantasy Convention, held in Brighton, Joel Lane’s Where Furnaces Burn won the World Fantasy Award for Best Collection. Due to personal problems Joel wasn’t able to collect the award in person. I had intended to visit Joel soon after, meet up for one of our irregular balti meals with mutual friends Dave Sutton, James Brogden, John Howard, Mike Chinn and Stan Nicholls, and to toast Joel for the win. Sadly, that visit to Birmingham didn’t materialise in time – for not long after the convention Joel passed away in his sleep. His death left a huge cavity in my life.
Last year, after months of sorting out the detritus of his life (in other words, clearing his house in preparation for its sale) Pauline Morgan mentioned the wealth of notes Joel had left behind. The notes were penned in his immaculate handwriting on all manner of…
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Alchemy Press titles Not to Be Missed!
When walking to the High Street I sometimes (health allowing) make a slight detour through the church yard. It is a beautifully peaceful place whatever the season.
- 120 gms treacle (you can use 140 gms of golden syrup instead of the treacle and honey mix – but this will make a paler and in my opinion far less flavoursome cake).
- 20 gms honey (you can go the whole hog with treacle but this is my lip service to healthy!)
- 115 gms unsalted butter (or substitute olive or other spread – but butter works best)
- 115 gms dark brown sugar (you can use moist light brown but as with the treacle it does affected colour and to some extent flavour).
- 250 gms gf flour (you can substitute 40 gms with coconut flour for nuttier flavour)
- 2/3 tsp ground ginger (or to taste)
- 1 to 1/2 tsp cinnamon (or to taste. Use mixed spice if prefered)
- 1.5 tsp gf baking powder
- 1 tsp xantham gum
- 1 tsp gf bicarb
- 3 chunks of stem ginger finely chopped (you can use crystalised ginger, or better still the Buderim ‘naked’ preserved ginger, in which case and half dozen or so chunks (or more according to your preference)
- 2 tbsp stem ginger syrup (if crystalised ginger is used substitute with maple or similar ‘light’ syrup)
- 3 eggs
- 3 fl oz milk
- Heat over to 180c (350f or gas4)
- Grease and line a 2lb loaf tin or 2 X 1 lb tins or deep tray-bake pan.
- Put syrups, butter and sugar in pan and gently melt together
- Sift all other dry ingredients into large bowl
- Add cooled butter/syrup and mix well
- Add chopped ginger, eggs and milk and mix well with wooden spoon. (Should be a loose mixture (but not runny) for best results. Add a little more milk if required)
- Pour into greased tin and bake for 50-55 mins – sponge should spring back when lightly touched. If making as tray-bakes adjust the baking time.
- Leave to cool for 10 mins before removing from tin. (Some people may like to add some water icing before storing but I prefer not as I think the ‘sticky’ top that forms after 12 to 24 hours is rather the point)
- Will keep in airtight tin for up to 7 days
I found quite by accident (I ran out of ground ginger) that blitzing some crystalised ginger to a paste is a great (if expensive) substitute for the powdered form but needs slightly more cinnamon or mixed spice
Way back last year I had a story titled ‘The Jamesian Conundrum’ included by the lovely Maxim Jakubowski in The Mammoth Book of the Adventures of Moriarty: The Secret Life of Sherlock Holmes’s Nemesis.