Life in Culebrón

Britons are often disappointed by Spanish cakes. You pass a cake shop and there are all sorts of incredibly appealing cakes and buns with reds and greens and cream and pastry and they look really tasty. But they aren't. The cream isn't real, it tastes of nothing much. The pastry is too flaky or there's too much of it and the coloured bits are just sugary. Now it would be an untruth to say there aren't any nice cakes, pastries or buns in Spain. I really like lots of the traditional stuff. Bizcocho, for instance, is a sponge cake and there are lots of variations on bizcocho just as there are lots of variations on sweetened bread like toñas or the almondy flavours of things like Tarta de Santiago. Not far from us, in Petrer, we have the shop of one of the most famous cake makers in the whole of Spain; Paco Torreblanca. But, in general, fancy cakes in Spain are often disappointing. Just bear with me whilst I add something else into the mix. Because I'm old I conti...

I think, in my youth, I was misled about treacle and cocoa. Treacle, in a Heinz treacle pudding, isn't the same treacle as the bonfire night Parkin. Cocoa, rather than drinking chocolate, is the pipe and slippers staple that goes with the "You've been a long way away, thank you for coming back to me," of Brief Encounter, rather than the stuff I drank from the machine at Halifax Baths. This came to mind as Maggie and I sipped on a hot chocolate at the Christmas light turning on ceremony in Pinoso the other day. Hot chocolate, the sort that is made either with proper cocoa powder or, more usually here in Spain, by dissolving low grade chocolate in hot milk or a hot water and milk mix, is thick enough to stand a spoon in and usually sweet enough to dissolve teeth on contact. In these here parts the chocolate is usually served with a sweet bread, called toña. Toña tastes like the doughy part of the French buns sold in the Yorkshire of my youth but Maggie seems to thin...