This post was originally published at Novelicious.com and is now at WritingTipsOasis.com. WritingTipsOasis.com acquired Novelicious.com in June 2022.
If I could choose a food to describe a Cathy Bramley novel it would be lemon curd. And by that I mean homemade lemon curd.
This glorious curd, that glows like neon from the jar, is fresh, uplifting and tasty with that extra bit of zing. When you take that sneaky spoonful from the jar you can't leave it at just one, you need another and another, getting that perfect hit each time.
And that's how I feel about Cathy's novels: Ivy Lane and Appleby Farm, each one being initially published as a series of four novellas. They're fresh, uplifting, tasty and have that bit of zing. And when I finish one part I immediately need the next. I love that sense of anticipation too, knowing another one will be rocking up on my kindle in the next few weeks.
I've adored Ivy Lane (out in paperback) and Appleby Farm (paperback out on 13 August) and now Wickham Hall: Part One is out as an ebook. And it looks like, from Part One, I'm going to adore this one too.
Holly Swift is the events co-ordinator at Wickham Hall, recently hired and thrown straight in at the deep end. Wickham Hall is in the heart of the village where she grew up. She adores the place and has visited often from childhood right through to her adult years.
The first project Holly is responsible for is the calendar, giving her the opportunity to see the Hall with fresh eyes. Then yikes! she has the wedding of the daughter of Lord and Lady Fortescue to finalise. It's full on but Holly loves it and relishes the break from what is going on at home.
If you'd like to make your own Cathy Bramley novel in a jar, then here is my lemon curd recipe, also available at the back of Wickham Hall: Part 1. 
Equipment
Heatproof bowl that sits over a saucepan of water (without touching the water). Zester and juicer. Another small bowl. Whisk. Two small jam jars, sterilised.
Ingredients
4 unwaxed lemons
200g sugar
100g butter
5 egg yolks
Method
- Zest and juice the lemons.
- Set the heatproof bowl over a saucepan of water. Make sure the bowl does not touch the water.
- Add into the bowl the zest and juice from the lemons, along with the butter and sugar.
- Heat gently and stir until the butter has melted and sugar dissolved.
- In a separate bowl lightly whisk the egg yolks.
- Slowly pour the egg yolks into the sugary lemon mixture over the heat and whisk to ensure all yolks well combined.
- Whisk regularly as it cooks for about 10-12 minutes. It’ll become thicker when it is done.
- Pour into sterilised jam jars and allow to cool.
- Tighten the lids then place in the fridge. It’ll keep for a couple of weeks.