Happy New Year! I hope you aren’t too hungover.
Mine was low key. I drank cider and made this massive Spotted Dick.
2020 is finally over, and 2021 is here. I hope the blog has been a bit of escapism from all turmoil the last 12 months have brought us; I’ve tried not to mention it too much.
But the best thing about 2020 is you, my lovely readers: thanks for following and reading, AND using the recipes. I’ve had a lot of new followers and great comments. Not only did I have my one-millionth view, but I also had the best year ever – and by quite a stretch. I wouldn’t have made those milestones if you all didn’t visit it and use it. The blog went very quiet in the years the restaurant was open, and I was worried the blog had died a bit of a death, but I couldn’t have been so wrong.
There’s been a wide range of topics this year from cottage loaves to roast chickens, apple hats to cauldron cooking, as well as medieval famine, the non-binary world of muffins and crumpets and the best way to cook a heron. Click this link to see all of 2020’s posts.
I have lots of plans for the year ahead: I hope to bring back the podcast, and season 2 will be coming later in the year (though I’ll be re-releasing season 1 in February). I’ll let you know all about season 2 when I know more. I’m not sure if I’ll be doing any television though; since the Channel 5 show Amazing Cakes & Bakes*, the phone has never started ringing.
It is hard to think any way beyond my book, which is due at the end of this month so I feel the blog will be going a little quiet until I hand in the completed manuscript. Again, I shall keep you all abreast of developments with that too (and hopefully send out a few copies in competitions). It’s called A Dark History of Sugar, and it has taken over my life since March, and I shall be glad to let it go!
So, I thank you again: you might not be hearing from me much in January, but I’ll be posting again as soon as I can.
*and Christmas special. Link here in case you missed it