I start a new job tomorrow.
I'm feeling nervous. Excited, but nervous.
Its a little like starting school, a new job.
For instance, I bought some new shoes yesterday. Sadly not 1980s favourite Clarks Magic Key shoes (want to be a Princess? Check out the retro ad) or 1990s favourites, Doctor Martins. And I bought some new pens (it is the NHS afterall) and almost bought me a pencil case.
How I loved the pre-new school year pencil case shopping! That trip to WHSmith, the thoughtful deliberation in the stationary aisle and upon return home the careful organisation of new pens, pencils, rulers and that compass you'd use only once a year in the annual trigonometry lesson.
To sooth my nerves, I baked. And because Dan Lepard states "I truly believe that life is improved by cake", I turned to his most brilliant Short and Sweet: The Best of Home Baking and made this lovely, lovely Marbled Chocolate Crumble Cake. The best thing about Dan's recipes, as a lot of bloggers know, is that his recipes really do work. Plus the book has this fancy 'double fan adhesive binding' which means it stays open on the page you want when baking, always most helpful.
And as the book was a present at Christmas, this post is winging its way over to Dom off of Belleau Kitchen's Random Recipes Challenge. The theme this month is 'New Year, New Book'.
The original recipe can be found on page 146 of Short and Sweet. Dan has some top tips for marbling right here in the Guardian.
- The original recipe used plain caster sugar and stirred in 100g chopped dark chocolate to the chocolate mix before it went into the tin. I used caster sugar infused with a vanilla pod and skipped out the chopped chocolate
- This was a really popular cake- given to my old colleagues on my last day- and Dan suggests eating it warm with a generous pouring of custard
- I didn't buy myself Magic Key shoes yesterday. Disappointingly they discontinued them 22 years ago.