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Publication of

The Ferryman’s Daughter!

The bowl is from Cornwall and as for the apples – well you’ll have to read the book to find out!

Today is publication day for The Ferryman’s Daughter, my very first book for Orion. We may be in lockdown, in an uncertain world, and definitely with no opportunities for wild celebrations, but I’m still wonderfully amazed and excited to see my novel sail out into the world.

I loved the time I spent with Hester, the passionate, independent-minded and determined heroine of The Ferryman’s Daughter. The original inspiration for Hester was Rosa Lewis, who in Victorian times rose from a kitchen maid to cooking for royalty and owning her own hotel and who was also the inspiration for the popular TV drama series ‘The Duchess of Duke Street’, which is still repeated now and again.

But when I was writing my story of resilience and friendship overcoming the uncertainties brought to a community facing

St Ives, in Cornwall, where the story is set

WW1, I never thought how much this would resonate in the lockdown life of a global pandemic. On the other hand, it also feels similar because of the way so many of us have been brought together, and that, for the most part, it’s kindness and solidarity that is getting us through.

So I hope you enjoy the story of Hester, who never gives up on her own dreams, while helping the nurses and volunteers nursing the survivors of the battlefield back to health again. I love that Hester remains doggedly positive, whatever life might throw at her. I’m holding onto that too.

The UK edition is available HERE

The US edition is available HERE

To celebrate publication day, here is the recipe from the book for the most delicious apple cake. Simple but tasty – and the very thing to cheer up life in lockdown.

Jan’s Scrumptious Apple Cake (the inspiration for Hester’s mum’s best apple cake)

250 g butter

225 g caster sugar

3 eggs

Half cup milk

1 teaspoon vanilla extract

260 g sifted self-raising flour

2 lemons

 

For decoration:

Two or three eating apples (coxes or russet are best) unpeeled

One lemon

Sugar and water for lemon syrup

 

Preheat oven to 180c/ 350f/gas mark 4. Grease and line a 23cm/ 9inch springform tin.

 

Combine butter and sugar until pale and creamy. Slowly add the eggs, milk and vanilla extract. Fold in the flour and the grated rind of two lemons. Spoon batter into the tin. Slice the apples and arrange until the top of the cake is completely covered. Bake in the middle of the oven for one hour (or until a skewer comes out clean).

Meanwhile, cut thin strips of lemon rind and boil in water and sugar until crystallised. Roll into curls. As the cake cools, make holes with a skewer and pour in the sugar syrup. Decorate the cake with the crystallised lemon peel.

Serve warm or cold, with a generous dollop of clotted cream

 

And the sea is St Ives in Cornwall, where The Ferryman’s Daughter is set. This was a wild and windy day a couple of years ago. I was planning to go back this summer – maybe next year!

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