I mentioned before how the household is looking to make healthier choices, and that involves me spending a bit more time in the kitchen than I have been doing over the last few years. I’m not the best cook, but I do quite enjoy the process and whilst my presentation skills are essentially non-existent, I can occasionally whip something together that tastes nice. At the moment, my mealtime focus has turned to using fresh ingredients wherever possible, and avoiding ready meals.

When the last series of the Great British Bake Off aired, I was inspired to start baking. I’ve made the occasional cake here and there, but I wouldn’t have called myself an enthusiast beforehand. However, with each episode of the series, I baked something out of my comfort zone to varying degrees of success. This year, I’m less inclined to get the oven on. Part of that is because I have less time, but a big part of it is just how complex the series has got now.

During some recent summer community fun over on Sidepodcast, the challenge arose to bake something F1 related. Given the wealth of choice of recipes available to me, and a limited amount of time, I went for something I’ve already made in the hopes I could do it better. A long while back, I baked an F1Minute cake, to celebrate a podcasting anniversary. It went down very well, although it was my first attempt at icing something and I went a little over the top in terms of thickness.

I have recently been looking at magazines on the Newsstand, and investigated the digital version of the BBC’s GoodFood magazine. Considering most of my recipes tend to come from the BBC or their GoodFood equivalent, this seemed like a natural extension. In my first issue, I stumbled across this recipe for a lighter Bakewell tart. It being “lighter” didn’t bother me all that much, but I suddenly had a craving for all things Bakewell!

My bread-making skills are still very basic, and although I keep meaning to practice more, it is such a stop-start and lengthy process that I never get round to it. Nevertheless, when I bought a loaf tin for my cherry cake, I decided I should probably try and make a loaf of bread - it would be rude not to do so! I delved into my copy of Paul Hollywood’s How to Bake and got kneading.

I am quite behind on talking of my recent bakes, but equally, you haven’t missed that much. I have discovered the Basil iPad app for keeping track of the recipes I like, and spent some time importing all the recipes I’ve tried, noticing that a lot of them come from the BBC. I’ve also been looking at the GoodFood (BBC) magazine available on the Newsstand. Perhaps I need to spread my wings a bit!

I tried baking a cherry cake before, and it was a more traditional sort - the result was not quite what I was looking for. Instead, I searched for a loaf cake recipe, and uncovered this gem, which is apparently adapted from a Good Housekeeping recipe. It was so delicious, and disappeared very quickly. I couldn’t quite work out whether the cherries had stayed in situ or not - there did seem to be a larger congregation of them at the bottom of the cake, but they were scattered throughout as well.

A few week’s ago, I bought the Great British Bake Off booklet, produced for Comic Relief. There weren’t really any new recipes in there that I hadn’t already seen, but it was for charity - plus, I ordered it through a supermarket delivery, so it came right to my door without me having to lift a finger. Inside was a recipe for scones, and whilst I wasn’t keen on that recipe (includes yogurt?

My dad sent me a link to this video, showing some bakers having great fun as they make heaps of loaves of all different shapes and sizes. I find it oddly fascinating, the sheer amounts of flour flying around, and the perfection and regulation of the dough!

So far this year, my baking mojo has been worryingly absent. Perhaps it is the lack of any Great British Baking to inspire me (although the Comic Relief specials were bloomin’ marvellous!) but mostly, it’s a lack of time related to spending weekends buried in a keyboard. Thankfully, it’s starting to come back to me now so that I spent a bit of time perusing various recipes and opting for a reasonably simple bake to ease me back in gently.