During the suitably hellish three days that Alison Lohman endures in Drag Me To Hell as she suffers from a curse, we see her put through a horrifying chain of events.
In one of her many lows, we see her carefully created harvest cake turn into a waking nightmare. While we don't want to inflict any devilish curse on you, we have spoken to Dave Watts, head chef at the Cotswold House Hotel who gave us his perfect harvest cake recipe.
Serves around 10 people
Preparation time: 15 minutes
Cooking time 40-45 minutes at 170°C
Equipment
25cm cake tin
1 x large mixing bowls
Food processor or mixer
Small milk pan
Baking tray
Ingredients
200g self raising flour
100g light brown soft sugar
1 x large free range egg
Pinch of salt
30g hazelnuts
30g walnuts
30g pecan nuts
100g golden sultanas
½ tsp ground nutmeg
2 tsp roughly chopped fresh rosemary
5 tbsp Cotswold gold rapeseed oil or olive oil
500g very small red grapes (Muscat work best for me) crushed lightly with your hands
Method
Pre heat oven to 170°C. Lightly oil and flour the cake tin.
Place the nuts onto a baking tray and roast for 5 minutes then place them into a food processor and pulse a couple of times to break them into large oat flake size pieces.
Snip the Rosemary into a small pan with the oil and gently warm through on a low heat.
Place all of the dry ingredients into a large mixing bowl, adding the nuts and sultanas.
Add the egg and mix thoroughly with your hands. Once all is combined add the warm oil with rosemary and the grapes. Transfer this mix into your cake tin and cook for 40-45 minutes.
To check if the cake is cooked insert a knife or a skewer; it should come out clean.
Leave to cool slightly and then turn out onto a wire rack to cool fully, or eat warm.
Dave Watts is head chef at the Cotswold House Hotel. Rooms start from just £120 per person, with main courses at The Cotswold Grill ranging from £9.50 to £23.00. The Dining Room (fine dining restaurant) reopened in May. For further information, hotel and restaurant reservations, visit www.cotswoldhouse.com or call 01386 840330.
