Finally going public in a Gallery, Photographically!

Before Christmas, two artist friends asked, if I would like to join them, hiring a gallery to show my work.

Well….  I had to take on the challenge, having never shown any of my work before.  My photography has always been a hobby and private, focusing mostly on friends and family, with the arty creative stuff, always taking the back seat.

The Tunnel Gallery, at the Tonbridge School has been booked and the race is on!

We (Tiz Bell-Richards, Scott Heasmer and I) shall be showing the week of the beginning the 21st of March 2016 through Easter to the the 28th March, Easter Monday.

Tiz specialises in very detailed illustrative artwork –

Scott’s speciality is larger abstract work that captures the imagination.

My speciality is “the new to me”, i.e. I like to experiment, rather than try to reproduce photos already produced, and that’s no mean feat, now everyone’s got a camera!

One theme I shall be displaying is “Driving Light” –  a slight twist on light painting, in that the camera is moving, as are some of the lights, whilst driving.  I love this form of photography, as, whilst digital, it still gives you the “what will that look like” moment.





Fireworks at St John’s 2015

Took the camera to take a few shots of this years Fireworks display at St John’s School Tunbridge Wells.

This is the 3rd year of them running the show, and it’s great.  Thankfully the rain faded away in time and the display provided some lovely shots.

I was planning to experiment with taking shots whilst moving out of focus to get some images of firework trails moving from crisp focus to lovely blotchy soft edges, but for whatever reason, I couldn’t get it right!  Will have to try next year.

Here’s my favourites from the evening, taken with a Canon 70D and the 18-135mm zoom (and a tripod, of course 🙂 )

Time for a Change

For the last year of the last 6 years I’ve had this blog, it’s time for a change.

So I will be changing it.  Not sure exactly what yet, but probably focus more on my ever more time consuming hobby of photography.

So as a start, I’m going to get me a photography look and feel, and tidy this place up!

(I’ll be keeping the Bakewell Pudding recipe though!)

Bakewell Pudding

Bakewell PuddingDuring a summer break in the Peak District, we visited Bakewell. As a fan of Bakewell tart, we were curious to try Bakewell pudding. Well it’s naughty, but V nice, and indeed preferable over a Tart. We had the fortune of visiting Bakewell again during the same break and bought another!

There are a few shops and bakeries selling the tarts and puddings, and the one we visited, The Bakewell Pudding Parlour, posts them too. So I ordered one for Christmas.

I have since ‘googled it’ to find the recipe, which is often cited as being a well kept secret, until I came across a ‘The history of Bakewell Pudding, and how to make one’ by Charlotte Morgan, over at

Reading it through I warmed to the comment at the bottom of the page by Tracey015 who refered to a recipe in a Darbyshire cook book.

I’m no baker, but gave her recipe a go.  It came out pretty close indeed.  I’ve since made some more, adding ground almond too, to give the pudding a wee bit more texture.

Here’s the recipe I follow (at the moment), and one that returns a right treat, pretty much exactly how we remember it from our holiday.


  • 1 ready roll of puff pastry – I cheat!
  • 5 egg yolks
  • 3 egg whites
  • 4oz butter 6oz castor sugar
  • 1oz ground almonds
  • strawberry jam – no bits – one standard jar is more than enough, unless you like a lot of jam! 
  • 4 teaspoons of almond essence


  • Melt butter and sugar.  Lightly beat egg whites. Mix the melted butter, sugar, egg whites, yolks and almond essence together.
  • Next line a cake tin with the pastry.  I use an 8inch tin – whatever you have that the puff pastry roll will fit.
  • Spoon the jam on the pastry, a generous layer.
  • Pour the mixture carefully (so as not to disturb the jam) over the jam and fill the tin.
  • Pop it in the oven @ 220 deg C for 15 minutes, then turn the oven down to 180 deg C for 25 minutes.
  • Once cooked, allow to cool with oven door ajar, to allow it to cool slowly.
  • Then enjoy it with custard, ice cream, or my favourite, evaporated milk! YUM!!

I even had enough pastry and mixture left over to make a wee star shaped pudding for 2 🙂

This was an earlier attempt, trying to replicate the star shape we had from the Pudding Parlour.  Whilst it tasted good, the ready roll pastry was no match for the size of mould.  I ended up re rolling the pastry, so it didn’t ‘puff up’ and I had to patch it up at the extreme edges.

Movember again already! 2013

Last year was my first Movember.  I liked it so much that the Mo spread to become a beard!  (After Movember of course).

I’m Movembering again, except this time, was challenged by work colleagues to do a ‘full reset’, which meant shaving of my Mo, my beard and even my hair!  So I did.

Wether you know me or not, why not sponsor me anyway, for this very worthy cause.

My MoSpace =