Autumn/Winter Outfit Inspiration For Vintage Girls.

Every year I seem to struggle with knowing how to dress when it gets colder. I think there's a lot to be said about layering the correct way and wearing jeans in a way to make them look vintage (although, to be fair jeans are vintage, so I don't get why people get so uptight about vintage girls wearing jeans when they want to)! Here are few images to get started on...

Woollen circle skirts teamed with boots is a wonderful way to still wear the classic 1950s skirt but bring it into autumn/winter by wearing a heavier fabric. Greens, browns and reds are also a classic!

Fur! Any vintage girl knows how important fur is when completing an outfit for the colder weather. I much prefer real fur and can't stand fake fur. Personally, I think since the animal has been dead for about 60 years, then what's the harm?!

Capes! I've yet to actually own a cape but I'm determined to buy at least one this year! For when a coat just feels too boring...

Wooly tights, thick socks, boots and open-toed shoes! The most wonderful combination!

Coats made from check/tartan/plaid fabric! A classic (I've worn that word out now...) fabric for autumn/winter.

Cowl necks! So cosy and warm! A bit more of a modern twist, but can look wonderful teamed with vintage! (Besides, the second photo is from the 1980s and I'm planning to buy the knitting pattern for it!)

And lastly, jeans! This is a perfect example of how to team original vintage with the modern skinny-fit jeans! And those brogues! A stylish choice of footwear for the season.

Jaffa Drizzle Loaf

This is a cake I make time and time again and always turns out to be delicious.

Ingredients.

FOR THE CAKE:-

5oz softened butter;

8oz self-raising flour;

1 and a half tsp baking powder;

8oz golden caster sugar;

3 large eggs;

6 tbsp milk;

Finely grated zest of 1 large orange.

TO FINISH:-

3 tbsp fresh orange juice;

2oz golden caster sugar;

2oz cooking chocolate (either milk or dark).

Method.

Takes 1 and a quarter hours, plus cooling and setting. Cuts into 8-10 slices.

FOR THE CAKE.

1. Preheat oven to 180 degrees centigrade/Gas Mark 4/fan oven 160 degrees centigrade. Grease and line a 2 pint loaf tin (or I sometimes use a deep round cake tin). Cream the butter and sugar together in a large bowl until light and fluffy. Then gradually beat in the eggs, one at a time. Next, sift the flour and baking powder into the mixture and stir until well combined. Then add the zest and milk and give a final stir. Spoon the mix into the tin and level the top. Bake for 40-50 minutes, until golden brown and firm to the touch.

TO FINISH.

2. When the cake is cooked, remove it from the oven. Heat the orange juice and sugar gently in a small pan, stirring until dissolved. Prick the top of the cake all over with a fork or skewer and spoon the orange juice mix over it. Leave to cool in the tin, then remove and cool completely on a wire rack.

3. Melt the chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the cake and leave to set before slicing.