Friday, 29 April 2011 | 8 comments
I had my recipe picked out. I was all ready to make it and tell you about my new love affair with the BBC Food website, which, unlike other big recipe aggregation sites was actually useful, well-organized, and really original because of its British flair.
Several of their recipes hadn’t failed me yet, so when I got home from the market toting my first-of-the-season rhubarb, I pulled up BBC Food and found (under the ‘Afternoon Tea’ section for spring, no less) a recipe for warm ginger cake with poached rhubarb. I was sold. I blindly gathered all the ingredients, glossed over the instructions, and got to work, visions of a soft, gingery cake with sweet-tart rhubarb syrup drizzled over the top dancing in my head.
Something occurred to me as I mixed, though. There were a lot of eggs in this batter. And not much flour. And (reading the directions, now) what the heck is a “pudding basin”?
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