They don’t come much cooler than Debbie Harry do they? No; the answer is no. Devastatingly beautiful, with that creamy, cool voice and a nonchalance that every front woman since has tried to emulate – she’s part superhero if you ask me. So, obviously, my rock cake collection wouldn’t be complete without an ode to her, and as Blondie are celebrating their 40th anniversary this year, now is the time. This is no ordinary blondie recipe mind you, I went all out with leopard print white chocolate, rose petals and figs – a platinum Blondie, worthy of the capital B.
Baking bread is ridiculously satisfying. With a little bit of love and, let’s face it, not all that much care and attention, you can make something that simultaneously supplies comfort and nourishment, an innate sense of smugness and a not-to-be-underestimated arm workout. This loaf is my current favourite, packed full of sticky figs and toasted hazelnuts, it is moist and morish and absolutely wonderful with goat’s cheese. Feel free to dust liberally with flour a la artisans everywhere, this will only add to the sense of pride, trust me.
Maybe it’s an age thing, or perhaps it’s because my baking is currently in the throes of French finessing, but right now, even the most familiar of recipes needs to offer a little something more. Something subtle to lift it above what you’re expecting but not enough to chase away the comfort and nostalgia often attached to our baking favourites. Case in point, a flamboyant flapjack strewn with flirty figs, dotted with golden apricots and laced with the earthy sweetness of maple syrup. Cosy just got chic.