If there's something worth listening to, that something would have to be folk music. Folk music is just wonderful at telling stories and portraying emotions. But you know what takes the cake? British folk music (because a British accent makes everything better, and also because British folk ran over into most folk music of the English language. You really think we came up with She's Like the Swallow by our lonesome? Obs they were British Newfoundlanders. Scratch that, all Newfoundlanders used to be British.), more particularly West Country folk music.
First of all, in Devonshire they've got the best accents. It's a verry rownd sound from a verry rownd contry full of sheep and coows and hilllls and applles. A better example being in this song:
Or in War Horse where, "We're all Devon boys." Except, of course, for Hiddles and Ben C.
To the point. Inspired by this information of the awesome Devon accent, I picked up a little booklet called Favourite Devonshire Recipes, wherein the first recipe is for Devon Apple Cake.
Devon Apple Cake
2 cups self-rising flour (it says that one ought to use one cup of white flour and one cup of whole-wheat flour, but, poor me, I only had white. Oh, trial!)
1 teaspoon of ground cinnamon
1 teaspoon of mixed spice**
1 cup caster sugar (hadn't any of this, either, and used grainy brown, which is far less delicate)
1 cup of butter
2 large apples that are good for cooking (haven't the foggiest what the name of the ones I used is; they were brought over by the Matushka of my mum's church, who didn't say. They were delicious.), peeled, cored, and diced
1 medium egg
You Will Need
Parchment or wax paper
8-inch round cake pan
Set the oven to 375 degrees Fahrenheit, and grease and line your cake pan. Mix together all dry ingredients in a large mixing bowl, and rub in (cut in) the butter until the mixture resembles fine bread crumbs. Stir in the diced apples and the egg, and mix well. Pour the mixture into the tin. Bake for 30-40 minutes (on a side note, I baked it for 30 and the edges were slightly burnt, but my oven is rather finicky- just keep an eye on it), until risen, firm, and golden in colour (it does become more firm as it cools, so it shouldn't be a problem if it's a bit squishy when it first comes out of the oven). It is meant to be served warm with clotted cream, though vanilla ice-cream might actually be better. It's so rich that you really only need a small sliver mashed in with the ice-cream. I drizzled some of the leftover butterscotch syrup from the butterbeer on top.
**I had never before heard of 'mixed spice', and assume that it must be a British thing. A quick internet search revealed that it is a blend of 1 tablespoon of cinnamon, 1 tablespoon of allspice, 1 tablespoon of nutmeg, 2 teaspoons of mace, 1 teaspoon of cloves, 1 teaspoon of coriander, and 1 teaspoon of ginger. Pumpkin-pie spice is similar and could probably substitute.
So, that's it. Carbs, calories, incredibly rich- what is there not to like?