The start of October means we’re officially in the ‘BER’ months, often referred to as the cosiest months of the year. Time to slow down, layer up and create a warm cocoon space in the comfort of your home. It’s roast dinners, thick socks, crunchy leaves, and a ‘bouquet of newly sharpened pencils’ (for those of you get that Nora Ephron reference, it is time to dig those movies out).

Create atmosphere with fragrance and introduce tones of Gingerspice, Patchouli, Amber and Vanilla to welcome friends and guests. Our seasonal candles and diffusers are displayed in the most beautiful ceramic containers to compliment your decor. Once the wax has burned down, the containers can be repurposed as plant pots, bud vases, or perhaps a place for make-up brushes.

Art can also be swapped for more season appropriate colours. Hues of stormy blues, rusty burnt oranges and soft greys as seen in our ‘Homeward Bound’, ‘Beyond the Dunes’ and ‘Coastal Glow’ prints. a perfect depiction of our Winter coastal mood. See our website for the latest additions to our Art Print category.

Autumn means ‘Bake Off’ is back ! What better way to embrace the season then with a coffee in one of our gorgeous mugs and a slice of your favourite cake or biscuit.

Carrie who is often seen working in the Mevagissey store is the most wonderful baker, and she is happy to share her favourite ‘easy’ plum and almond crumble slice recipe. Full of buttery yumminess, fruit and spice, it possibly even counts as one of your 5 a day !

Plum and Almond Slice

250g of nice and cold butter

225g caster sugar

300g ground almonds

140g plain flour

2 eggs

1tsp cinnamon and 1tsp baking powder

8 plums stoned and cut into sixths

50g flaked almonds

Preheat oven to 180c/Gas Mark 4. Butter and line a 20cm x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds in a food processor and pulse until mixture looks like rough breadcrumbs. Spoon out half the mixture into a bowl and set aside.

Add 140g of flour into the mix in the processor and whizz until it forms a dough. Tip into a bin and press down with the back of a spoon. Bake for 15-20mins until golden. Leave to cool for 10mins.

To make the topping, put the remaining butter, sugar and almond mix back into the processor, saving a few tablespoons for the top. Add the eggs, 25g flour, cinnamon and baking powder and whizz to a soft butter. Spread over the base.

Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20mins then sprinkle with remaining crumble mix and flaked almonds. Cook for a further 20mins until golden. Leave to cool in the tin before slicing into 16 pieces.

Until next time, enjoy the crisp mornings, golden afternoons, and of course, a warm slice of crumble. Do check our the latest additions to the website (but its always nicer to see you in person instore!).

Shop Jellycat collection here

Embracing the Autumn Shift