Although our seasons are no longer reliable, November is heading towards the end of autumn. Next month, regardless of the temperature, it will be winter. I decided to spend today doing a little autumnal baking. First Nanaimo Bars, for which a friend gave me the recipe, saying they were amazing. They are a Canadian speciality and have even been featured on a postage stamp. Since Canadian trees are famous for their autumn colour, this clearly counted as an autumnal recipe. Called a dessert bar, I’m not sure whether they should be eaten as a pudding or at tea-time. They are a sort of unbaked traybake and staggeringly good. I think elevenses, lunch, tea or supper would all be suitable times.
I am the generation that prefers Guy Fawkes Night to Hallowe’en and my childhood Guy Fawkes Nights were always accompanied by toffee apples (as well as jacket potatoes cooked in the embers of the bonfire and the obligatory burnt fingers). I wanted to make an apple cake and reasoned that the addition of toffee would only improve my standard recipe. I was afraid the toffee would melt and run out of the tin so I added most of it about ten minutes before the end. The result was apple cake with an almost impenetrable layer of toffee on the top. It’s very good but needs a little refinement.