Cake of the Week - the fudge doughnut

This week's featured cake is the fudge doughnut. This one was purchased first thing this morning from the local bakery. It was wedged behind a metal support in the glass display case, and the shop assistant was unable to dislodge it with tongs - she had to fling them aside and resort to "bare hands". Age isn't a measure of codgerliness but this lady was well on in years - even older than me by quite a long way. I would happily nominate her for "codger of the week" - my next feature.

I seem to have survived with no ill eff-e-e-e-c-c-c-.....................

Gravy of the week - Bisto beef.

This week's featured gravy is Bisto (beef flavour).

It's extremely tasty.

Why sweat over a pan? That's never a pleasant thing to do under any circumstances.

Simply Boil a kettle and make Bisto! Then pour it over your spuds or chips or sausages or all three - and if there's any left in the jug just drink it for afters.

Then get one of these blood pressure-o-meters and marvel as the needle zooms to undreamt of heights.

Not that I'm saying that there is a connection between Bisto, salt levels, and high blood pressure - no. Not at all. Bisto is a tasty beverage-cum-condiment and an asset to any gourmet's kitchen.

Cake of the week - Walker's Sultana and Cherry

I like cake, and this is not bad. I bought it in a Spar, and it was quite clearly a remnant of their unused Christmas stock, sitting as it was next to unsold tins of petticoat tails, Black *retch* Bun, and so forth.

It has a good flavour, but it is a little on the dry side.

Overall - I think I'll manage to force it down as long as I have plenty tea along with.

Cake of the Week

This is a new feature - cake of the week. This week's cake is the Co-operative's Ginger Loaf Cake. The T-G brought it round yesterday when he stopped by for another chat about the pylon/road problem (yawn - call me shallow, but I'm bored rigid already). We didn't open it till he went away - naturally - but as soon as he disappeared across the moors, we ripped open the packaging and tucked in. As you can see, there isn't much left.
It's nice and moist with small pieces of stem ginger mixed through, and a crunchy sugar topping. I haven't examined the list of ingredients, as I don't want to scare myself, but the extreme lightness and stickiness of the cake leads me to suspect the presence of not entirely natural substances. I will update this later once I put my specs on/when I get round to it.