How thrilled are we to have Ruth Clemens – finalist on BBC2′s The Great British Bake Off and inspirational mama blogger over at The Pink Whisk – over for a virtual afternoon tea at nonstopmama? (Good thing we didn’t have to make any cakes, having seen her gorgeous be-ribboned ones in the final – there’s still time to catch the last show on BBC iPlayer).
But then, as she of the sugar-crusted scones herself insists, home baking is all about the homemade. Ruth, who is based in Cheshire, has keen cake testers in her husband and two sons. We’d still love her unflappable approach (we can’t see her getting covered in an exploding bag of icing sugar) and organisational skills to rub off on us …
How would you describe the experience of being in The Great British Bake Off?
Absolutely brilliant – from start to finish! It’s been a completely life changing experience, I have made some of my bestest friends on the Bake Off and I’m really looking forward to seeing where it will take me.
* You did so brilliantly and worked so well under such pressure. What are your ‘keep cool’ secrets for working in the kitchen?
I have a kitchen the size of a peanut and it has proved very good training for staying organised and tidy. The workspace I had in The Great British Bake Off was far more space than I usually have to work with! I relax when I bake and really enjoy it – I’m a firm believer in baking with love. If you bake when you’re grumpy, it all goes wrong!
* The Bake Off presenters and team praised you for your organisational skills – were they learnt, or does it come naturally?! Can you share any tips?
To be honest, I’m a complete control freak but I’m okay with that. I am super-organised but I think when you juggle family, home and a million other things, then you have to be to some extent. I don’t lay out ingredients because when I’ve tried it, I feel like I’m on Blue Peter. Nor do I write a plan of action, I just kind of move from one thing to the next. The best thing to do is just to follow the recipe!
* Since taking part in the show, are you constantly being asked to make cakes for friends and special occasions?
Yes! I have cakes in the oven right now for a friend’s Macmillan Coffee Morning tomorrow!
* We’re guessing you’re the mama who makes her own fairy cakes for the school fete and doesn’t buy a tray from the supermarket at the last minute?
Well yes, but only because I enjoy it and have the time to do it. My kids enjoy shop bought cakes just as much as my homemade ones.
* How do you like to get your boys involved in cooking?
My 11 year old is chief taster and his favourite game is to guess the ingredients in things, he’s always spot on – I think he’ll be a restaurant critic when he’s older. He won’t bake with me – he reckons he’s too old for that – but he does love to cook our tea. My youngest likes helping (should read as interfering) and is always dragging the stool into the kitchen so he can help. It’s great to bake with the boys but mostly they like eating the end results!
* Last, but crucially, can you share one of your own family cake favourites? Is there a recipe that everyone always loves?
Gingerbread Men – always a winner in our house – really quick and easy to do!
Ruth’s latest batch of Gingerbread Men, pictured above (hers on the left, those on the right made by her boys!).
Ruth’s recipe for Gingerbread Men
75 g soft brown sugar
2 tbsp syrup
1 tbsp treacle
1 tsp ground ginger
110g butter
½ tsp bicarbonate of soda
225g plain flour
Place the sugar, butter, syrup, treacle and ginger in a pan and heat over a medium heat until fully melted and combined.
Take off the heat and stir in the flour and bicarbonate of soda and mix with a wooden spoon into a dough.
Place the dough in a plastic bag and chill in the fridge for one hour.
Once chilled, roll out the dough, cut into gingerbread men and place on a greased baking tray.
Bake in the oven at 180c/170c Fan/ Gas Mark 4, for 10–12 mins.
Allow to cool on the tray for a couple of minutes before transferring to a cooling rack.
Decorate any which way you choose!
For more of Ruth’s recipes, visit her blog, thepinkwhisk.co.uk. You can follow her on twitter @thepinkwhisk.
