The weather has cooled down making sewing possible. Great to see so many students starting reversible linen jacket.. Some of the combinations are lovely.
A couple of pointers which ensure it’s professional finish are:
Preshrinking fabric ( and sometimes interfacing)before cutting.
Using pinking shears for outer edges of the interfacings to prevent a ‘ welded’ line at edge of fusibles.
Read direction sheet before sewing so you have an idea of the method of assembly.
To be continued….
Our plum tree is laden so morning tea and supper this week featured the blood plums..
Rustic Plum Cake
125 g unsalted butter at room temperature
150 g caster sugar ( I use slightly less if plums are ripe)
2 large eggs
150 g self raising flour
1/2 tsp vanilla essence
500 g red plums
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well between each.
Add Flour salt and vanilla, beat well.
Grease a springform tin ( I use 20cm) and place two strips of paper from side to side( like a cross) and up above tin sides.
Spoon in mixture and level top. Place plums halved with cut side up on top( I cover whole cake)
Bake 190 C for 50 – 60 minutes, or until skewer comes out clean. Leave in tin till just warm, unmould, dust top with icing sugar and serve with cream.
Cake does collapse if using watery ripe plums, firmer are probably better…but it still tastes wonderful.
Jules Skovgaard shared this version of Plum cake….
4 oz butter
1/2 cup white sugar
1/2 cup brown sugar
Cream till light aadd 2 eggs.
Mix 1 cup plain flour, 1 tsp baking powder and beat into batter. Line tin with paper and spread into tin. Top with plums cut in half, cut side up. I cover the whole of the cake in plums.
Sprinkle with 1/2 tsp cinnamon and a good sqeeze of lemon juice.
Cook 180 deg for 1 hour.