Welcome to the first episode of the Simply Stunning Classic Book Club Podcast.
Today, we’re discussing Kenneth Grahame’s The Wind In The Willows.
First published in 1908, it regularly appears on lists like this one put out by the BBC - The 100 greatest British novels (as voted by critics from outside Britain). For many people it’s like a comfort blanket, a well-loved book from childhood, one you read to your own children.
But is it a kid’s book, or are there entirely adult themes hiding in plain sight?
We discuss this and so much more, including a quiz to find out which Wind In The Willows character we might be.
This book was Jo’s choice and came about because this 1949 copy came into the op shop (charity or thrift shop) where she works.
Anyways, it’s our first time being recorded (and Jo’s first attempt at editing) so apologies for any early awkwardness and some dodgy volume control in the first 30 seconds. We hope you stick around for our future episodes. (Jo promises she’ll get better at this…).
The Simply Stunning Classic Book Club is:
Sue Loncaric from Women Living Well After 50 and her Substack (and podcast) Women Living Well After 50
Debbie Harris from Deb’s World and also on Substack as Deb’s World
Donna Connelly from Retirement Reflections
Jo Tracey from Story Crumbs. Jo also blogs travel at and anyways
Coming Up:
Coming up we’ll be reading the following books…
July - The Code of The Woosters, by PG Wodehouse (Donna’s choice)
August - The Awakening, by Kate Chopin (Sue’s choice)
September - Fahrenheit 451, by Ray Bradbury (Deb’s choice)
October - The Great Gatsby, by F. Scott Fitzgerald (Jo’s choice)
We’d love it if you read along with us, and feel free to add any comments or questions in the comment field.
A Recipe: Lemon Drizzle Cake
When we have time, Jo leads us in a baking adventure inspired by the book we’ve just read. This month, the recipe comes from the Crabtree & Evelyn Cookbook.
Published in 1989, the book is essentially a collection of menus with chapter headings such as “Picnics” or “Tea”.
Take the Picnics section, for instance, which is where the lemon drizzle cake can be found. The menu titles are almost as evocative as the illustrations: Weather Permitting, Punting Downstream, and Sporting Afternoon. What could be more Wind In The Willows?
This is one of those cakes that’s fabulous served still slightly warm, topped with softly whipped cream – or a combo of yoghurt and softly whipped cream – but is equally as good the next day (or the day after) with a cup of tea. Jo makes hers in a loaf tin, but if you wanted it to be a bit more special – not that this cake isn’t special enough in all its unadorned glory – you could also bake it in a round tin and slice through the middle when cooled to form two layers, and then fill with fruit conserve or curd. She likes to think that’s what Ratty might have done.
What you need
For the cake
* 140g plain flour
* 3/4 teaspoon baking powder
* 1/4 teaspoon bicarb soda
* pinch salt
* 60g unsalted butter, softened
* 135g caster sugar
* 1 egg
* 100 ml buttermilk – or runny plain yoghurt (if the batter is too stiff, you might need another ½ tablespoon or so)
* 1 tablespoon grated lemon zest
For the syrup
* 100g sugar
* 100 ml tablespoons lemon juice
What you do with it
* Preheat oven to 180C and do the usual buttering/lining of your tin. I use a small loaf tin, but you could also use a 20cm round tin.
* Sift together the flour, baking powder, bicarb and salt and set aside.
* In a stand mixer cream together the butter and sugar until light and fluffy.
* Add the egg and beat it into the mix enthusiastically.
* Fold in a third of the flour, followed by a third of the buttermilk, the next third of the flour and so on.
* Stir in the lemon zest and spoon the mix into your prepared tin.
* Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
* When the cake has about 10 minutes left to cook, prepare your syrup by combining the sugar and lemon juice in a small saucepan over low heat.
* As the cake comes out of the oven spoon the syrup evenly over the top, tipping and rotating the tin gently to make sure that it’s all covered.
* Cool in the tin on a wire rack and dust with icing sugar before serving.
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