Bake and Take

Afternoon everyone, It's another lovely sunny day here.
I've been baking this morning, all very last minute as we are going to a family party. My sister is away in her caravan in the Peak District and has taken my mum with her. Its mum's birthday on Wednesday, coincidentally the same day as my own. Last night my brother came up with the bright idea that we should all travel to the Peaks and meet up for a surprise meal at a local pub. Unfortunately, as this was 10 pm last night and there will be 9 adults and 4 children going, my sister rang to book a very large table but there was no room at the inn! Not to be put off, my brother then suggested that we all turn up at sister's caravan bearing food and have our own buffet/surprise party there. So at daft o'clock last night there was a flurry of messages on the family group text about who was bringing what food, reminders to bring folding chairs and extra plastic plates and cutlery. I was taxed with the job of baking cakes which is usual.
So, with no time to mess about shopping this morning, I had to look in the cupboards and see what I could knock up. The other problem with this is that it has to withstand a 40 minute journey over the moors in hot weather and also my sister has only got a small fridge in the caravan which I know from past experience will be commandeered by the men for beer and wine! So nothing with fresh cream.
After a quick scout round the cupboard, fridge, fruit bowl and garden, I decided on a rhubarb and ginger crumble and lemon drizzle cake for the adults which will be served either on their own or with custard. For the kids I've made ice cream cupcakes. I happen to know that my sis in law has also bought a chocolate fudge traybake that I am going to jazz up with a few sprinkles and a "Happy Birthday" topper which will be the birthday cake. 
First, I made the cupcakes so that they would have enough time to go cold so that I could decorate them.
Recipe: - 180g each of caster sugar, butter (I use stork in my baking),self raining flour and three eggs.
Method: - Whisk the sugar and butter until light in colour, add one egg at a time with a spoon of flour and whisk, repeat until all eggs are in and then sieve in the flour and stir in a figure of eight with a metal spoon until mixed so as not to knock out all of the air you've put in. Divide equally into 12 cupcake cases and bake in a preheated oven gas mark 7, 220c, 425f for 20 mins.
Allow to cool completely then ice as you wish, I made butter icing using 400g of sieved icing sugar, 200g of butter and a teaspoon of vanilla essence. Put in mixer and whisk until light in colour and holding it's shape. 

While the cupcakes were actually in the oven I started to mix the lemon drizzle ready to go straight in when the cupcakes came out as the oven temperature was the same. I use a timer for the cakes as I'm the master of doing too many things at once and forgetting that they're in there until its too late!

Trusty wind up timer that I've had forever. Nothing fancy but it does the job.

Recipe is exactly as above for the cupcakes but with the addition of the rind of a large lemon, stirred through the mix right at the end before popping into a greased and lined loaf tin. Cooking time for this is 35 minutes in the centre of the oven gas 7, 220c, 425f. Keep checking after 30 minutes by putting a skewer into the centre of the cake until it comes out clean. When the cake is in the oven cut the lemon in half and squeeze into a bowl, add 50g of caster sugar and keep stirring until the sugar melts into the lemon juice. Put this on one side. While the cake is still hot take your skewer and make small holes in the cake all over the top and then slowly, a teaspoon at a time spoon over your lemon mixture until it is all absorbed into your cake. Leave to cool in the tin.

This cake looks well done but in fact it is perfect. You can see from the crack in the cake that the inside is cooked perfectly.

While the oven was hot I washed and sliced the rhubarb that hubby had picked from the garden and put into an oven proof dish with a tablespoon of boiled water and two tablespoons of caster sugar. I covered with foil and baked for 20 minutes (still gas mark 7, 220C, 425F). While this was cooking I made a crumble topping by rubbing together 400g of plain flour and 200g of butter. After 20 minutes, I took the rhubarb from the oven and drained off a little of the juice. I then sprinkled  the crumble mix onto the top of the rhubarb, sprinkled 2 tablespoons of sugar on the top and returned to the oven uncovered for another 20 minutes or until it is brown on the top. This is now ready to eat but I will be letting mine cool so that I can transport it more easily. It will be reheated a portion at a time in the microwave just for 1 minute then served with ready made custard.

 I usually make my own custard but again, because of the limited cooking facilities at the caravan and the fact that I can't really make it in advance and transport, it I will use ready made. 

All in all I'm glad that we couldn't get into the pub for a meal as this is much more fun and a damn sight cheaper! Cupcakes cost approximately £3 for 12, Lemon drizzle cake £1.50 and Rhubarb crumble best of all because the rhubarb was free from our garden cost 50p. With a triple pack of custard at £1 it comes to a grand total of £6. I'm pretty certain that a 2 course meal for the two of us at a very nice pub would of cost considerably more than that. As we as a family are pooling our resources, it will be just as cheap for us all. It means that each family can make or take exactly what they want, costing what they can afford and we will all share and enjoy. Best of all my mum will be thrilled to have all the chicks in the nest. 

Does anyone else ever share with others to reduce the costs? What are your ways of having fun as a family without it being expensive? Has anyone got any recipes for family favourite food to share that transports easily? 

Jules x

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