interim report

From this side of a wobbling, eggy, choc-chip-brioche-and-butter-pudding, the like of which I hope to make every day forever more, I have news.

I redeemed my 30th birthday voucher, a gift from my parents, a mere three years after the event. The gent - as ever - saved my sanity with a metaphorical shake out of the logistical nightmare of deliveries, instead offering some manly muscle. Yes yes, horribly sexist, but I was never going to be able to carry a Kitchenaid mixer from the shop to our flat. And, as he proved, he really can.

Did I just say Kitchenaid mixer? Well dang me if the first thing I don't do tomorrow is source some eggs and butter and set to it. Thank you parents, thank you! I hope you soon experience the fruits of your generosity combined with my idle down-time.


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Tear up remaining choc-chip brioche - today, about 4 - into an oven-proof dish. Mix together double cream, full fat milk (together about 300ml), 2 eggs, a slug of Marsala and a modest dash of vanilla essence. And 3 dessertspoons of sugar (the measuring spoons and scales were out of my effort-range). Slop it over the brioches and pop in oven for 30-40 mins on about 170 degrees. Don't burn your tongue on it and do pour more cream over.