After what sometimes feels just like a breeze or a twinkle, sometimes an eternity, I now intend to take up where I left off.
As is common practice around here, the blog will take some time off soon —although there is still one or another recipe in the pipeline before that.
After quite a few pastry delicacies which have been posted on the blog so far —such as scones, biscuits, crumbles, pies and so on—, it was about time that some cobbler showed up around here.
Once more, I have to ask you to allow me to start at the beginning before getting to the heart of the matter, before getting down to business, the reason we are all here, that is, the recipe: this simply striking Bakewell Bundt Cake.
The first time I saw it —no pictures, scarcely any directions, almost nothing— I wasn’t even sure if it was a cookie or a cake recipe.
Despite the aforementioned Christmas pause, I wouldn’t want to let this special day go by without remembering you. This post is dedicated to all the people who follow my adventures over there, on the other side of the screen.
Much and varied has been said about this humble and traditional dish called Cottage Pie, a dish of quintessential British and Irish flavours.
![AVISO: Cuando estas pequeñas preciosidades azules 🫐 aparecen en escena, no respondo de mis actos... 🤦🏻♀️💙
[ENG] WARNING. It’s official. I got into full blueberry frenzy mode 🫐. Again.🤦🏻♀️💙
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#blueberries #thefeedfeed #foodfluffer #thebakefeed #bakefromscratch #bakersofinstagram #foodblogfeed #thehappynow #huffposttaste #staysafe](https://pemberleycupandcakes.com/wp-content/plugins/instagram-feed/img/placeholder.png)
