It's perfect picnic weather.

Picnic’s, for me were the ultimate sign that summer was here. As a child I loved being able to sit in the garden with my friends and eat our dinner together on a blanket. A practice I continued with my own children when the weather permitted. 
 
What makes a good picnic?
 

• A blanket, (if you’re truly nostalgic you might want a red checked blanket) 
• Nice weather 
• Pleasant location 
• Good company. 
• A basket of food, In the 80s when I was a child this was a selection of sandwiches, cakes and crisps. Nowadays I am more likely to enjoy sharing a glass of wine, mixed salad and refined finger foods, however a picnic is not a picnic without cake. 

 
​My 3 favourite picnic cakes

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​Sultana Scone:
 
8oz Plain flour
A pinch of salt
½ tsp baking soda
½ tsp cream of tarter
2oz butter
1oz caster sugar
2oz sultanas
½ tbsp lemon juice
1/4pt milk
 
Mix together the flour, salt, baking soda and cream of tartar. Rub ib the butter ubtil the mixture resembles breadcrumbs. Stir in the sugar and sultanas. Mix the lemon juice into the milk and gradually stir in the dry ingredients until you have a soft dough. Knead lightly then roll out to about 1cm thick cut into 2inch circles with. Cookie cutter. Place the scones on a greased baking tray and bake in the oven at 220c or gas mark 8 for about 10 mins until well risen and golden brown.
 
 
Millionaire shortbread
 
For the base.
8oz butter
10oz plain flour
4oz caster sugar
 
For the filling:
8oz butter
8oz soft brown sugar
4tbsp golden syrup
14oz canned condensed milk
A few drops vanilla extract
 
 
For the topping:
 
8oz plain chocolate
 
To make the base, rub the butter into the flour, then stir the sugar and knead the mixture to a firm dough. Press into the base of a greased swiss roll tin lined with foil. Bake in a pre heated oven at 180c gas mark 4 for 35 mins until golden, leave to cool.
 
To make the filling, melt the butter, sugar, syrup and condensed milk in a pan over a low heat, stirring continuously for 7 mins. Remove from the heat add the vanilla essence and beat thoroughly. Pour over the base and leave to cool and set.
 
Melt the chocolate in a heatproof bowl set over the caramel layer and mark into patterns with a fork. Leave to cool and set, then cut into squares
 
 
Egg custard:
 
8oz Shortcrust pastry
1tbsp Caster sugar
1 egg, lightly beaten
¼ pint warm milk
A pinch of salt
Grated nutmeg for sprinkling
 
Roll out the pastry and use to line 12 deep tartlet tins. Mix the sugar into the egg, then gradually stir in the warm milk and salt. Pour the mixture into the pastry cases and spinkle with nutmeg. Bake in a preheated oven at 200c or gas mark 6 for 20 mins. Leave to cool in the tin
 
Well the sun is shining outside again today why not grab a blanket and have yourself a picnic. Please share your pictures if you try any of these recipes.
 
Tommorow’s blog will look at a bakers responsibility to understand and notify customers of Allergens in food stuff.