I have not really tried the food at Robert Timms, not that I recall anyway, because the few times when I visited, I only had coffee and perhaps something sweet. The last couple of times were no exception.
Black coffee with a slice of cranberry pumpkin loaf. I kind of like these loaves, there are a total of 4 different flavours and so far I have tried two. This was the second. I find that it isn’t too sweet, by my standards anyway, and the loaf is adequately moist. Plus it doesn’t crumble, which somehow is something that always annoys me to no end when I’m eating some muffin (like CBTL’s blueberry muffin) that just falls apart the moment a fork is pushed into it.A closer look at the loaf, which is quite a small serving according to me. When I ordered this, I didn’t actually link it to the Starbucks Cranberry Orange Loaf that was available last Christmas that I really enjoyed. This wasn’t like that, perhaps not as nice or gives as much “omph” as the Starbucks’ version did, but it is still nice, in an understated kind of way maybe. Or just my way to describe it without being too articulate about how its taste is like, haha. I cannot really taste the pumpkin, maybe it’s just being mixed into the flour that gives it its amber shade. Another point to note is that it is not oily for such loaves. I’ve bought sliced butter cakes elsewhere that just leaves streaks of grease everywhere.
And a flashback to the past, the first of these loaves that I tried from Robert Timms, was the Spiced Prune Loaf. Again, you can see the palpable prune bits that were baked in it, rather generous I would say, to make me not wonder about its name or where the named items are in the product.
You can see from this second picture what I meant earlier about it being fairly ‘solid’, i.e. not crumbling easily. In fact it was so easy to just break it up with a fork into bite-sized pieces as I enjoyed it in between sips of coffee. For it to retain such consistency, it would allude to the level of moisture within to be able to hold everything together. I think if I were to ever learn how to bake and try my hand at it, that’s a very big IF there, I would hope to achieve such a level of balance between adequacy of moisture and yet not over-grease the baked item.
I know, baked things are still laden with trans fats that I said I was going to try to cut down on. I am trying but it is tough. How do you suddenly just make yourself walk away from something you love? I can have such things for my meals in place of staples like noodles and rice, even if I know I shouldn’t but then there is always a difference between knowing what we should do and what we really want to or actually do. I can’t wait for the weekend to partake in my weekly weekend indulgences!