Self-consciousness theory

Bali fun, a semolina pear pudding cake

No kidding, these veg-packed noodles in a tangy-sweet broth at Alila were to die for

Food news of the week:

Sweaty Pilates, long walks, existential overthinking, and some standout eats pretty much sum up the past few dayss. In no particular order: a kryptonite-level frog porridge, with tender legs and seemingly never-ending starchy bowls. A deceptively svelte thing of a ham and cheese toastie spiked with Brazilian guava jam, the crispiest fries in the world at an unexpected location, and, quite importantly, the variety of a breakfast you can get here with a view of the large pool shimmering bright.

today’s recipe below, from the old archives: a semolina pear pudding cake

Science of the week:

if you’re not reading by the pool in Bali then what are you doing

Finally finished The Divided Self by the late, often-controversial R.D. Laing. One idea in particular was sticky from his chapter on self-consciousness: when we’re uncertain about who we are or what the future holds (a crisis in time), we often try to ground ourselves in space – by comparing ourselves to others, seeking identity externally. It's a reminder that self-comparison could be a symptom of some deeper temporal uncertainty.

if you’re not reading by the pool in Bali and getting someone to take pictures of it then what are you doing

Insight of the week:

The contrast between some of the lushest luxe villas in the world and the outstanding poverty in Bali immediately surrounding them was shocking and saddening. We woke up one morning at 3am to catch the Mount Batur sunrise via jeep, and on the way passed wide-eyed children, staring and curious, a kazillion flies buzzing around their knees and feet. It was a gut-punch reminder of how beauty and hardship exist side by side… and how easy it is to look away in your little cocoon of comfort.

Recipe of the week:

Pudding cakes are so underrated. Pudding cakes deserve to be seen.

What we have here is a layer of pears on the bottom, then a semolina cake enriched with plenty of vanilla and a little elderflower cordial, then another layer of pear. Everything is brushed with what would seem like too much elderflower syrup after baking.

I used the soft and sweet Comice, but any sort will work perfectly here.

Semolina Pear Pudding Cake with an Elderflower Syrup Drizzle (serves 9-12)

Ingredients

113g (1 stick) unsalted butter, at room temperature or just slightly softened in the microwave

235g (1 cup) white sugar

2 eggs

120ml (half cup) milk of choice (I used a mix of whole and almond milk)

1 tsp vanilla extract

365g (around 2 cups) semolina

1tsp baking powder

1/2 tsp baking soda

pinch salt

3-4 pears of your choice (as mentioned above, I used Comice, but any sort is fine, and the amount you need will depend on the size of your pears)

For the elderflower syrup: 1/2 cup elderflower cordial mixed with 1/2 cup filtered water, mixed and warmed in the microwave for a while.

Directions

Preheat your oven to 177C (350F), and grease and line an 8×8 or 9×9-inch baking pan. In a medium bowl, whisk together the dry ingredients (semolina, salt and leavening agents) and set aside. With an electrical beater, or using a whisk and good old bicep strength, cream together the butter, sugar and vanilla extract, until pale and very fluffy. Beat in the eggs, then the milk. Pour in the dry mix you set aside and fold in using a spatula until everything is just combined. The mix will look pale, coarse and rather thick.

Core and cut your pears into slices around a 1/2-inch thick, and place a layer of slices on the bottom of the pan.