We had a lovely sail down river. Just enough wind to blow us along at a gentle 3 knots, no waves, not too much sun. Sometimes a plan comes together....
For now we are anchored in our favourite spot, enjoying the cool weather and getting to grips with the little niggles that always arise after weeks at the dock.
So far TBH has serviced the main bilge pump that suddenly stopped working. Never an easy one this as the heart of the thing is almost inaccessible in the main lazarette. But after three goes at emptying the locker it finally succumbed to his ministrations and is working better than ever. Note to self to buy another couple of service kits, that was the last one!
A new starboard side kicking strap. This is our 'insurance' line that stops the boom suddenly swinging from one side to the other and either decapitating one of us or ripping the boom in half! A new line that require a very complex splice, cored rope you see always difficult. Fortunately TBH is a master with his 'fids'(special metal tools for splicing rope).
My job? Cooking and keeping the captain happy!Well somebody has to do it...
So yesterday his lordship having rejected the pears I had aboard I looked around for a suitable recipe to use them up, this is the one I used.
Chocolate Pear Pudding.
2tbsps soft brown sugar
3 pears, peeled, cored and poached in sugar syrup till soft
1 oz walnut halves
4oz castor sugar
2 medium eggs beaten
2oz cocoa powder
1tsp baking powder
Heat oven to gas 5/ 375C
Butter 8 inch sandwich tin
Sprinkle brown sugar on base.
Arrange pear haves,cut side down and fill gaps with walnut halves, flat side down.
Cream butter and castor sugar till light and fluffy
Gradually beat in eggs.
Stir in flour.
Sift cocoa and baking powder together and stir into mix, adding a spoon or two of the poaching liquor to make a soft dropping consistency.
Spoon mix over pear halves.
Bake for 25 mins until well risen and top springs back when pressed.
Remove from tin and invert, pears uppermost.
Serve with lashings of cream!
The captain approved...
The sponge is a bit like a brownie and the sugar caramelizes to coat the walnuts. No calories at all, NOT!!