So okay – I’ve got a confession to make, I don’t wear makeup. Or at least I haven’t. Not out of an “oh I look amazing without makeup” vanity, but rather because I a) am lazy and b) learnt all my makeup techniques from this guy:
And not that I particularly mind looking like a drag queen, it’s a bit much for day-to-day wear.
And then somewhere between the influence of my beauty blogging friend Katie and the fact that getting my hair cut short made me want to wear bright lipstick all the time, I was suddenly converted. Okay, so I’ve still got a lot to learn because at times I still feel like a five-year-old who has broken in to mummy’s makeup, but I’m starting to get a feel for it.
So, I was very chuffed to discover some nice additions for my newly growing stash in one of my favourite shops – Poundland!
No prizes for guessing how much this pretty lot set me back then. I know some people are still apprehensive of makeup from pound shops etc but these look the proper business. I’m looking forward to swatching these up and working out what’ll suit me. You can tell I was excited because I bought the Rimmel pallets in every single colourway – but hey if any of them don’t work for me I know someone will take them off my hands. And those ck ‘tempting glimmer’ cream eyeshadows look well lush!
So, as a newbie – got any makeup tips for me?
When one of the fabulous local people I follow on twitter was offering up some of her glut of figs, who was I to say no?
Of course, after I had taken possession of a bag of figs, I had to work out what to do with them. Figs don’t ripen further after picking but their lifespan is fairly short. I knew I wanted to bake them in to something, and I thought it would be good to do this in a way which shows off their beautiful purple-y colour.
After a poke around my cupboards I decided to tweak my fail safe basic sponge and came up with this fig upside down cake. I could have thrown together my own simple syrup (sugar and a bit of butter over a slow heat), but I had some maple syrup in the cupboard which I knew would compliment the figs perfectly.
Read on for the recipe!
5/6 fresh figs (depending on size)
3 tblsp maple syrup
3oz butter (plus extra for greasing)
3oz caster sugar
3oz self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 medium eggs
- Switch your oven on to preheat to 180oC
- Grease a sandwich tin (mine is an 8 inch) and cover the bottom with maple syrup. Slice your figs in to rounds about 1cm thick, and arrange them in the bottom of the tin
- Cream together the butter and sugar, then mix in the flour and baking powder. Add the vanilla and eggs, then stir well to combine.
- Pour your cake batter over the figs and level out. Bake for 30 minutes (until a skewer inserted comes out clean).
After enduring the agonising wait for your cake to cool, serve it with custard, ice cream or even just some fresh, sharp yoghurt.