They dined on Mince, and slices of Quince, which they ate with a runcible spoon.

Quince is probably my most favourite fruit, and considering how delicious it is , it is surprisingly unknown in the UK. I planted a quince tree (Cydonia Oblonga 'Vranja') in my garden 10 years ago. It matured quickly into a beautifully gnarly tree that produces a heavy crop of beautiful golden fruit every year without fail. These are late maturing - not at their best until the beginning of November, but it is well worth the wait! The hard, aromatic fruit has to be cooked, with lots of sugar as it is very sharp, but then it has an amazing flavour, slightly reminiscent of eastern spices, and the jam, which turns pinkish orange has a taste somewhere between mango and apricot - divine! It is entirely frost hardy, fast growing and very ornamental to look at - I can't understand why it is not more popular. So, to anyone who has some room, I highly recommend planting one.


The fruits don't store well once picked so it is best to use them within a few days. I puree some down and freeze it, but the most delicious thing to do is make Quince marmalade.

* VERY CAREFULLY peel and core the fruit. ( most books suggest you pass the cooked fruit through a sieve half way through the marmalade process, but I find this really laborious, and fairly wasteful - time is better spent in making sure all the peel and core is removed at this stage, so you can puree the mixture and not discard any later on)

* Put in a large pan and BARELY cover fruit with water.

* Cook on a low heat until quince begins to soften. If at this stage you feel there is excess water in the pan, strain some off now, as it greatly reduces the 'jamming' time. Quince is funny stuff, it doesn't mix well with water, so it is quite easy to separate off the water at this early stage.

* When the quince is entirely softened, puree with a hand held blender, or mash well. The mixture should be fairly thick at this stage. If it seems too runny, you need to cook for longer and reduce more.
*Once the mixture has reached a 'porridgy' consistency turn off the heat and measure the mixture. For every pint of quince puree you should add 3/4 of sugar. Mix well and heat on a low heat to melt the sugar.

* From this point on you need to stir continuously, as the marmalade burns easily on the bottom of the pan. It doesn't come up to a rolling boil like jam, but instead needs to simmer slowly. It takes about half an hour from this point, and again doesn't reach setting point quite like jam does. Instead it starts to form a thick gloopy skin on the wooden spoon or around the edges of the pan when it is ready. At this point pour into clean sterilised glass jars.

* Put away and enjoy! I keep opened jars in the fridge, and we use this marmalade in a really yummy version of bread and butter pudding. ( see below )

>

STARRY PUDDING

This is a recipe that I have adapted over time from an old English favourite, bread and butter pudding. I use quince marmalade because I make it myself, and it’s sharp smoky taste is divine, and perfectly cuts through the sweet richness of the pudding. If you cant use that, then other marmalade would work well too, though I would recommend one without peel chunks.

This is a huge pudding that I make when we have all the family round, but you could halve the ingredients and make a smaller one!

Serves 10 –14 depending on how large their appetites!

INGREDIENTS

1 Pandoro cake (Italian sponge cake made in a tall ‘star’ shape, so when sliced across horizontally you get star slices)

½ Jar quince marmalade

2 tablespoons caster sugar

2 eggs

3 egg yolks

400 ml double cream

350 ml milk

sprinkling Demerara sugar

Turn oven on to 170 degrees c

Butter your largest ovenproof dish!

Slice the whole cake horizontally into slices about ½ inch thick.

Make these slices into sandwiches with the marmalade, and cut in half, reserving 2 best star shapes for the top of the pudding.

Fill the dish with the sandwiches, arranging and stacking them so they all fit in. It depends on the size and shape of your dish, but I find that putting them upright, hedgehog fashion, works best.

Spread marmalade on one side of each of the reserved slices, and place them on top, marmalade side down.

Whisk together the milk, cream, all eggs, and caster sugar, and carefully pour over the pudding, making sure all is covered, and leave to soak in for ten minutes.

Sprinkle with Demerara sugar and bake for about 45 minutes.

And so that is it for a week. I am off away to Cornwall today for a much needed holiday with my extended family ( where we always bake starry pudding!). See you when I get back !

Danielle x

All dressed up and nowhere to go!

I did something totally out of character for me last week, and modelled for a photo shoot for the Proper Job 'sustainable styling' event. This was quite a big deal for me - I am usually to be found in the scruffiest of baggy clothes, covered in hay and dog hair, and I certainly don't possess any make - up. But my sister, who was organising it, as well as doing the photography, persuaded me to do it, as they wanted women of all shapes and sizes. Well, I had a ball! It was wonderful to be pampered, and have someone do my hair, and another do my make up - I felt like a princess! The reaction from my children, when I finally got home, brought me down a peg or two - my eldest daughter burst into tears, and my small son said " you look disgusting Mummy!". I guess I'll stick to no make up from now on!

So, for anyone who is in the Chagford area, the christmas 'Get The Look ' party is in the Jubilee Hall, Chagford on the 4th December from 6.30. There will be lots of recycled fashion for sale at very low prices, as well as styling advice, and you can book a 15 minute slot for a hair and make up session with hair dresser Becky Butler and profesional make up artist Kate Webber.

More info from Proper Job or 'Sustainable Styling'

Pony Updates

We are feeling rather sad in our house at the moment. Foggy, our littlest pony, has gone off to a new loan home. He has been utterly outgrown, and we have lent him to friends with small children who will adore him, but never-the-less he leaves a big gap behind him.
Now we are on the lookout for a suitable ( and affordable!) bigger pony, something around about 12.2 hands. Marlene is in foal for next year, so we will have to stop riding her later this winter. She went to stud to visit Glenmuir Buzzard , a beautiful Highland stallion, who is the sire of my Piper, and also of this gorgeous fellow below. He is Holmedown Austin, who belongs to my aunt, but is staying with me for a couple of months while she is away. He is 6 months old, and one of the most chilled out foals I have ever come across!

And below are pictures of my friends foals. These are dartmoor hill ponies, which were brought down in the drift at the beginning of the month. They are all sired by the spotted stallion shown here. She separated out her 5 and kept them back at the farm to wean as she didn't want them to have the stress of going through pony sales. They will be for sale once they have been halter broken.

The chocolate and white filly is just stunning, and every time I go to visit I come home wanting one.

And here is a commission piece I have just finished. It is not my usual subject matter, but I have always felt that dogs are my weak point when it comes to painting, and as I have turned down dog portraits a couple of times recently I thought it was a good opportunity to practice. It has certainly given me confidence and I think I am now happy to paint dogs!

What's hiding behind the freezer?

When I opened the door to let the dogs out this morning, instead of racing down the garden with Jack, Magpie snuffled around the porch, excitedly telling me that something interesting was behind the freezer. To be honest, my heart sank, as I had visions of a repeat of the rat episode, but still, small son and I carefully moved all the welly boots, and gingerly moved the freezer. There, in the hole below the freezer, was this little fellow ( well, actually he seems pretty large for a hedgehog!). It's been a long time since I've seen a hedgehog round here, so we were thrilled!
After removing the dogs from the scene, small son and I got him out, while he made the strangest noises I have heard. First it sounded like air deflating from a balloon, every time I tried to clear the leaves and sticks away so that I could get hold of him, followed by a series of cat like hissing and spitting noises. We took him to the bottom of the garden and put him under the shed where it should be warm and dry for the winter.

Jack' o lanterns and crows by moonlight

"The Mouse Lantern"
ACEO 2 1/2 by 3 1/2 inches.
For sale HERE

A couple of ACEO's to get me back into the swing of painting. I am just thrilled with the vibrancy of colour my new paints give.
I can't believe how this term has flown by, and I have struggled to get any of my own work in. That is the trouble with working from home - it is too easy to put work off till another day, especially at this time of year, when preparations for winter are so time consuming, both inside and out. Still, the rain has come now, the harvest is in, my hay is all packed in the barn, the horses rugs are sorted out and mended ready for use, the cupboard is packed with preserves, the wood pile is still very low, but my husband is on the case. I think I am nearly there!

"Pride"
ACEO 3 1/2 by 2 1/2 inches
for sale HERE