Our garden is nearing completion. It just needs the shed, fences and play house painted and lots more plants put it. We have a new border which we've decided to keep for growing fruit, herbs and vegetables.
Last week we planted chives, a bay tree, thyme, rhubarb, courgettes, and tomato plants. I'd also planted French bean seeds but I think they've probably rotted as they were outside in pots in all that rain. The plan is to plant a fruit tree. However, I'm not quite sure how to get one in the car to bring it home from the garden centre!
I do hope the rhubarb is successful. I was given the recipe for rhubarb and custard muffins so we made them today (rhubarb donated by my parents while we wait for ours to grow). The cakes were delicious. Even my son, who isn't a lover of fruit, ate them.
Recipe for Rhubarb and Custard Muffins
125g caster sugar
25g custard powder
175g plain flour
2 teaspoons of baking powder
100ml of milk
2 medium eggs, beaten
1/2 teaspoon of vanilla extract
125g of butter, melted and cooled (I used Stork rather than butter)
Preheat the oven to 180 degrees. Line a 12 hole muffin tin with deep muffin cases. I didn't have this type of tray so used a fairy cake tray/cases, the mixture made 17.
Chop the rhubarb into 1cm long pieces.
Sift the flour, custard powder and baking powder into a bowl and stir in the sugar.
In another bowl, beat together the eggs, milk and vanilla extract.
Make a well in the dry ingredients, add the wet ingredients, Add the melted butter. Beat together with a fork until just combined. Use a fork to stir in the rhubarb.
Spoon into the tin/cases and bake for 15-20 minutes until golden/risen/firm in the centre.
Leave in the tray to firm up for five minutes, then transfer to cool on a rack.
Serve warm, dusted with golden caster sugar. I didn't do this and they tasted fine without. According to the recipe they are best eaten on the day they are baked.