40+7, otherwise known as 41 FREAKIN’ weeks

Quick post to be updated once children are in bed. But am still here. In one piece, with an incubus now probably the size of a three month old.

Another day of incubating = another day of baking.

After (watching) three games of (Felix playing) Auskick this morning did nothing to bring on labour the day has just passed as the many before it.

Dinner was the roasted chicken I did the other week but without the sausages, and with broccoli rather than the peas and lettuce.

Dessert was my take on Eton Mess – about 500ml of cream whipped to soft peaks with the nine-hour meringues that I roughly crushed up folded through as well as a raspberry sauce and a strawberry sauce I made. Then topped with some sliced fresh strawberries.

Raspberry Sauce
250g frozen raspberries
2 tblsp icing sugar
– blend until smooth

Strawberry Sauce
50g caster sugar
100ml water
200g strawberries (approx), finely sliced
– heat the sugar and water until the sugar is dissolved
– add the strawberries and cook until the sauce thickens slightly and goes the most lovely shade of pink

I also made our family’s boiled fruit cake, although it’s looking a little dark as I got caught up in the latest episode of Big Love, the first series I have committed to in about two years and to which I am wholly addicted, although I can’t stand Nicki and know it is all going to end badly.

Boiled Fruit Cake
This is one of the first recipes I ever learnt to cook. It came from my Nan, to my Mum and to me. I’ve changed it slightly, but only just and I still gook it in the same tin as my Mum did.

600g mixed dried fruit (I normally use sultanas, currents, raisins in varying ratios of the total amount, always working to sultanas being the most, with a handful of glace cherries)
6oz butter
1 cup brown sugar
1 tin crushed pineapple
1 cup hot water
1 tsp bicarb
2 eggs
1 cup plain flour, level
1 cup SR flour, heaped

– Preheat oven to 180C and line a 24cm square cake tin.
– place the fruit, sugar, pineapple, butter and water in a saucepan, bring to the boil and cook for 2-3 minutes.
– add the bicarb, then cool.
– fold through the eggs, then the flours.
– Bake for 1 – 1.5hrs.

In our family there is a tradition of icing the cake with some homely lemon icing (as opposed to fancy royal icing etc).