Easter Break

Hello all, I do hope you all had a good Easter break. Having made the cake of many guises for D's birthday this must be a record for me having made  it twice within a week, this time topping off with galaxy's golden eggs and malteser bunnies as well as the odd cadbury's finger to celebrate Easter.  I have to say it doesn't matter how many times I make this cake I never get bored of it and it just seems to get better and better, but I am sure I will eventually run out of ideas as to what I can pop on the top and around the sides, but till then I will just stand back in amazement that yes little me made such a thing.  Now I know it is not in the league of many of you and especially those cakes that I see at the Cake International  at the NEC Birmingham but I will bask in my glory for the full 30 seconds of which it lasts and as of yesterday one cake had been completely consumed and there was only one slice left of this one, which I get the feeling may not be there much longer.

I think we can all agree the weather over Easter was glorious albeit a little breezy in places. I can tell you there was no stitching, no knitting and no crochet over the four day break but plenty of general tidying and digging of new beds ready for planting.

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With a visit from from our little grandson and his mummy and daddy there was a fare bit of baking for an afternoon tea. . As you may remember he was born at just 26 weeks and weighing less than a bag of sugar and gave all quite a scare.  He is now 8 months old and really coming on a treat and enjoying trying new tastes and textures.

The first quiche of the year was made along with grandmothers tea bread, cheese scones, plain scones  and fruit scones. I must admit it did look as though I was feeding the whole village rather than family, so much so that they were packed off home with leftovers.

Having shared my recipes for my cheese scones and plain scones I thought I would complete the set with my fruit scones. As with all scones they are quick and easy to make and taste delicious.

You will need

225g (8oz) plain white flour
4 teaspoons of baking powder
A pinch of salt
55g (2oz) butter
25g (1oz) caster sugar
75g (3oz) sultanas
1 egg beaten
100ml milk

• Preheat the oven to 220C/425F/Gas Mark 7. Grease a baking sheet or line with baking parchment. 
• Sift the flour, baking powder and salt into a bowl, then add the butter and rub in the butter until it resembles breadcrumbs. Add the caster sugar and sultanas and mix together. 
• Add the egg and milk to form a soft dough. 
• Turn the dough out on a floured surface and knead gently, roll out to a thickness of 2cm. 
• Using a fluted or plain cutter cut out the scones and place on the baking sheet, leaving enough room between each one so that they can rise and expand.
• Glaze with a little milk and bake in the oven for 10-12 minutes until risen and golden brown. 
• Transfer onto a wire rack to cool
• Serve with clotted cream and jam of your choice sit back and enjoy

and before you know it the weekend is over everyone has returned home and the house is quiet once more. Now the only problem with making the cake of many guises is what to with the leftover chocolate fingers, apparently this should not constitute a problem and I can tell you they disappeared quite swiftly whilst I was enjoying my morning cup of tea and a chapter or two from my book.

Take care one & all

Mx

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