It is both a difficulty and a joy to create our term-time ‘home’ from home. Some elements of this we cannot control. But some things we can: daily rhythms, fuel, habitat. We can make some decisions to try to form a ‘home’, however temporary, while we live in Cambridge.

I want to talk about Tea. I don’t mean the black-leafed beverage. I also don’t mean the evening meal — this has been a running debate between me and my friends from home in Scotland. To me, Tea is an afternoon pick-me-up snack and something I will keep in my term-time construction of ‘home’. Tea-time tastes not only of whatever I’m eating, but also memories with my grandparents. We would take their dog, Skara, for a muddy walk, then return to warm up around the fire, play boardgames and have tea.

“When we returned, the smell of damp dog would be masked by the fresh baking”

Sometimes, my granddad, who we called Badbear, stayed behind from the walk to make scones. When we returned, the smell of damp dog would be masked by the fresh baking. Other times, he patiently baked with us. Here is his recipe, which is from Delia, but to me will always be ‘Badbear’s scones’. They are delicious warm from the oven, just buttered or also with jam. We often had them with homemade blackberry or raspberry jams.

Ingredients

1. 8oz self-raising flour
2. 1½ oz butter
3. ¼ pint milk
4. 1½ tbsp caster sugar
5. Pinch of salt
6. Some extra flour for rolling

Method

Preheat the oven to 220℃, or 200℃ for a fan oven. Sift flour and rub in butter until a sandy mixture forms. Stir in salt, sugar and milk with a knife. On a floured surface, lightly push the dough together (don’t knead — this over-works the dough and makes it tough) and roll out to about ¾ inch thick. Cut out the scones with a small cutter. Bake in a greased tray at the top of the oven for about 12-15 minutes.

“We can make some decisions to try to form a ‘home’, however temporary, while we live in Cambridge”

Another tea-time favourite is a chocolate cake my granny used to make called ‘mahogany sour cream cake’ — mahogany I am not sure why, but sour cream because it is a good way to use up cream that has gone slightly off. Because we called my granny ‘Owl’, this could also be known as ‘Owl’s cake’. It is deliciously not-too-sweet, and keeps very well in an airtight container. It is lovely on its own, or with a glass of milk, cream, or chocolate buttercream.

Ingredients

1. 3 squares baking chocolate and ½ cup water; or about 4 tbsp cocoa powder
2. 10 oz sifted self-raising flour
3. 1 tsp salt
4. 8 fl oz sour cream
5. 5⅓ oz butter
6. 4 oz brown sugar
7. 6 oz granulated/caster sugar
8. 3 unbeaten eggs
9. 2 tsp vanilla

Method

Preheat the oven to 175℃, or 150℃ for a fan oven. Grease and flour a circular tin with a removable bottom, or use baking paper. If using chocolate, melt in water over low heat and let cool. Sift flour, salt, and cocoa powder if using. If using melted chocolate, mix the sour cream in at this stage. Cream butter and sugars, and add eggs one at a time, beating well till fluffy. Alternate between adding the flour (and cocoa if using), and the sour cream/chocolate mix. Add the vanilla. You may need to add some milk; the batter should be thick but not stiff. Dollop into the tin, and bake in the centre of the oven for about 40 minutes. Leave to cool slightly in the tin before removing.

My last recipe suggestion is a bit rogue, but fits the criteria of inspiration from my grandparents and delicious for tea-time … It’s porridge!

My grandparents would have this for breakfast, preparing it the night before, then warming it up to serve with cold cream and salt. There is a running debate between my parents about whether porridge should be made Scottish or English. That is, made with oatmeal, hot water, salt and cream; or rolled oats, milk, and sugar. My answer? A bit of both. I often have a bowl of porridge in the afternoon and also before bed. It is such a great snack because it is warm, comforting, but also very adaptable.

Method

I put oats into a bowl, and pour over a little boiling water to soften. Then, I add in milk or soya milk, and microwave for a few minutes. It helps to stop and start the microwave cooking, so that you can mix it. This also helps to avoid porridge explosions, of which I have had too many. When it’s soft and smooth, it’s your time to shine with flavours. My current favourites: mix in a good dollop of crunchy peanut butter and a spoon of Marmite; cream and salt; or honey and banana.

Now, which will you try first? As Hamilton says, ‘is the question if, Burr, or which one?’