Following a busy Saturday of drinking and bidding a fond farewell to the St Jude's Brewery Tavern in Ipswich I felt I was due a nice restful Sunday.
While I was glad I made it there for the final night (the last of the beer, Blackfriars Yarmouth Bitter ran out at about 10 PM), my heart was heavy with sadness on the long train journey back to South London.
I'm certainly less enthused than I was about the prospect of starting my own brewery and pub than I was a few days ago. Seems like no matter how good your pub is, the bank can, as Frank eloquently puts it, 'fuck you over without warning' at any time.
Sigh.
And so, to the kitchen for some theraputic baking, which isn't something we do all that often, but it's a rewarding activity when we do. An indulgent dessert might cheer us up, mightn't it?
This is a simple but very tasty recipe. The secret is to use good quality butter (Beurre d'Isigny or something from the Channel Islands is usually ideal) and a proper maple syrup rather than a 'maple-flavoured' version made from carob or high-fructose corn syrup or some other crap.
While I was glad I made it there for the final night (the last of the beer, Blackfriars Yarmouth Bitter ran out at about 10 PM), my heart was heavy with sadness on the long train journey back to South London.
 |
| Big Frank's embittered goodbye speech at St Jude's |
Sigh.
And so, to the kitchen for some theraputic baking, which isn't something we do all that often, but it's a rewarding activity when we do. An indulgent dessert might cheer us up, mightn't it?
This is a simple but very tasty recipe. The secret is to use good quality butter (Beurre d'Isigny or something from the Channel Islands is usually ideal) and a proper maple syrup rather than a 'maple-flavoured' version made from carob or high-fructose corn syrup or some other crap.
