Last Sunday morning dawned bright and clear. A light frost, blue sky and a sharp chill in the air. My favourite kind of Autumn day.
We had an early start as we were headed for an easily accessible, and therefore, very popular part of the Lakes which is far better enjoyed before the crowds descend. Having packed a rucksack and prepared a packed lunch the evening before, we were out of the house nice and early, delayed slightly only in order to defrost the car.
The early start was definitely worthwhile, however, and we enjoyed the first half of our walk in peaceful surroundings. Having initially walked up a steep incline, we soon warmed up and were rewarded with stunning views of the landscape awash with Autumn colour. Lily was fascinated by the wishing tree to the edge of the path. Coins are wedged into the bark of the fallen trunk by passers by in the belief it will bring them good fortune. They are becoming a common sight on many walks. Our pathway continued along the hillside, parallel to the road down below, eventually dropping down once again to pass along the lake shore.
After a brief stop to eat our lunch - it was far too cold to sit around for very long - we made our way to a favourite café for a much needed warming drink. My choice at this time of year is hot apple and cinnamon cordial - delicious!
Following our morning's activity we spent the afternoon pottering and relaxing at home before going back out again in the evening to watch the fireworks. Lily doesn't really like loud noises so we watched from a 'safe' distance. Blimey! It was cold. I was glad we were well wrapped up and thankfully, as the display was quite small we were not out for very long.
Returning home we enjoyed some Sticky Ginger Cake (I always have to make this for Bonfire Night) and lit some sparklers in the garden. Lily was too wary to hold hers so I put them in one of the garden pots!
Recipe for Sticky Ginger Cake:
225g Self Raising flour
1 tspn Bicarbonate of Soda
1 tspn Ground Ginger
1 tspn Mixed Spice
1 tspn Ground Cinnamon
115g Dark Brown Sugar
115g Black Treacle
115g Golden Syrup
275 mls Milk
1 beaten egg
Sieve the dry ingredients, then rub in the butter.
Melt together the syrup, treacle, sugar and milk.
Mix together and add the beaten egg. Pour into a loaf tin (the mixture is quite runny) and bake at 140 for around 50 minutes.