It was my graduation day a couple of days ago and I had a fantastic day. Well, why wouldn't I? I was surrounded by family and friends I love dearly. This is my second graduation and I personally think the second time round was better. Like many things in life, the first time was good, but I was nervous... Now that I know the drill, I can just get on with it and enjoy...
Although, it was still nerve-racking when I was told that I was going to be the first one up on the stage to start the ceremony. Yeah, no pressure at all! Thankfully I did not trip or embarrassed myself in anyway like I would normally do. When my name was called by the Dean, I walked on stage, I shook hands with the Vice-Chancellor, the Chancellor (Steve Cram, BBC Chief Athletics Commentator and World Champion), I thanked my lecturers and I waved to my friends and family and fellow graduates. It was only for ten seconds or so or perhaps less, but it was just a great feeling hearing all the cheers.
In case if you are wondering I graduated in Master of Arts in Media and Cultural Studies from University of Sunderland. My dissertation focuses on the exploration of identity via food choices and eating culture (it's about food... Shocking! I know). The graduation was held at Sunderland's football ground, the Stadium of Light. And here's a narcissistic picture of me on the day:
OK, enough about the graduation, now time for cake. Packing is going and I am very pleased that it's almost done. I was cleaning my cupboard the other day and I found a bag of prunes that needs using and I just hate wasting food. I can't do it and won't do it. So, thank you to Google and Dan Lepard that I found this great recipe. It is not a summer cake, I know. Very Christmassy in fact.
The cake is moist from the prunes and not too sweet which I like. And after it bakes, the top is drenched with delicious brandy. Enjoy with your morning coffee whilst blogging like what I'm doing now; or in the afternoon with a glass of chilled sweet wine, Dan suggests.
Hazelnut Prune Cake
Recipe by Dan Lepard
For list of ingredients and instructions, click here.