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Tamzin Griffen (Myrtle) and Amanda Lawrence (Beryl) in Brief Encounter |
Brief encounter with rock and Banbury cakes
Clare Latimer serves up a happy ending to a stage version of her all-time favourite film
THE other evening I took my 17-year-old goddaughter Hanni to a stage performance of Brief Encounter. It’s my all-time favourite film and I certainly watch it once a year if not more.
So you can imagine my excitement when I heard that the Odeon Haymarket had converted the cinema back into a theatre.
The whole place is decorated in the style and period of the film, with purple walls, helium balloons and roses hanging from the ceiling.
While you take your seats the cast play lovely jazzy music among the audience and in the interval they come round with plates of sandwiches and rock cakes to really make you feel that you are sitting in Milford Station with Alec and Laura as the trains wiz past on stage.
Even the ice-cream sales girls are dressed with pillbox hats balanced on their heads.
During the play there is a constant flow of Banbury and rock cakes and endless cups of tea weaving in and out of the emotions between the doomed lovers.
A much more successful relationship was the fact that teenage Hanni and I both adored the show and came away encouraging our friends to see this theatrical gem. Even the website (www.briefencounter.com) is worth a look to get you in the mood.
As far as the cast are concerned Amanda Lawrence took the biscuit and I am sure we will see a lot more of her in the future.
Rock cakes
These are good any time of the year. At the moment I would pack them into a picnic and serve with clotted cream and strawberry jam.
They keep well in a tin for at least a week so can be made in advance for the next sunny day.
Ingredients
Makes 12 cakes
225g self-raising flour
1 heaped teasp baking powder
110g soft butter
50g caster sugar
125g mixed dried fruit
50g currants
1 egg
1-3 tbsp milk
Demerara sugar, for sprinkling
Little extra butter or oil.
Method
Preheat the oven to 200ºC/400ºF/gas 6.
Lightly grease a large baking tray.
Put the flour and baking powder in a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and fruit.
Add the egg and 1 tbsp milk and mix to a stiff mixture. If too dry, add a little more milk.
Using a dessertspoon, shape the mixture into about 12 rough mounds on the prepared baking sheets. Sprinkle with some Demerara sugar.
Bake in the oven for about 15 minutes or until pale golden brown.
Cool on a wire rack and then store in an airtight tin.
Banbury cakes
These are such a forgotten cake but so delicious. Also perfect for a picnic, and served with strawberries and cream.
Ingredients
Makes 16 biscuits
500g puff pastry
50g butter, melted
125g raisins
125g currants
50g mixed peel
125g Demerara sugar
1 level teasp mixed spice
Egg white and caster sugar for topping.
Method
Preheat oven 220ºC/ 425F/gas 7.
Mix the melted butter, fruit, peel, Demerara sugar and spice together in a bowl and stir well.
Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles.
Divide the fruit mixture evenly between them, then dampen the edges of the pastry circles and draw up into the centre, sealing well. Turn over and, with your hands, gently form the cakes into ovals, then press down gently with a rolling pin.
Make three diagonal cuts on the top of each cake; brush with egg white and sprinkle with some caster sugar. Place on a greased tray and bake for 15 minutes until golden. Serve slightly warm. |
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