Hi there. 

This week I have been machine piecing a couple of wool quilts.  This was a timely reminder about how important it is to clean your machine regularly.  Given the amount of thread and fluff that we deal with it is not surprising how it can build up.  Changing your needle after each big quilting project is also a really good idea.

Your sewing machine can be a fairly sizable investment and it is worthwhile looking after it with regular servicing and maintenance, just as you would with a small car or any other valuable piece of equipment that you can’t possibly live without!

Speaking of wool fabrics we are planning a one day class on the Saturday (10am-4pm) 8th October called “Wonderful Wool”.  If you have ever wanted to try your hand at a bit of wool applique,  or if your Sue Spargo project is languishing in the back of the cupboard and you need another shot of inspiration, or would just like to put some time aside to make some progress on your chosen wool project – this is the class for you.  It is just $20.00 and will include morning and afternoon tea.

If you are still keen to do the very popular Tuffet Class for this very classy footstool, I am planning a second class early next year with the weekend of February 18-19th set aside, more details are available on the class page of the website.

As another month has tootled past without us hardly noticing (roll on daylight saving time), it is also time to tell you the winner of the Annie’s draw for August was Roberta Hampton of Ashburton.  Congratulations Roberta, you can collect your voucher in store.

Now, on to the recipe…

Passion Fruit Custard Pots

½ c caster sugar

• 4 eggs
• 1 cup cream
• 1 ½ tbsp passion fruit pulp
• 2 tbsp lemon juice

Toffee topping:

• ½ c caster sugar
• ¼ c water

Preheat the oven to 170C.  Hand whisk together the caster sugar, eggs, cream and lemon juice.  Pour the mixture into four ramekin dishes (1 cup capacity) and place in a large baking dish.  Pour boiling water into the baking dish until it reaches just below the top the ramekins.

Bake for 35 mins or until the custard is set with a slight wobbly centre.  Remove the ramekins from the baking dish, cool and refrigerate of at least 4 hours.

Heat the sugar and water in a saucepan, still until the sugar is dissolved and bring to a gentle boil without stirring until turns pale caramel.  Work quickly and pour the toffee over the chilled custard using a metal spoon.

Leave to set.  Yum!

Take care and happy stitching

Rachel