Scouring the pages for something to bake with what I had in the fridge/cupboard, I came upon these. The only ingredient I had to 'adapt' was the sugar. We're running out of granulated sugar, so I used golden caster sugar instead. Only 50g was needed, so I couldn't see it making that much difference on the whole. I also didn't have any demerera to sprinkle over the top before baking for that nice extra crunch, but I wasn't far off what was intended! What was nice about this bake, is that it was the first time in a long time that Elizabeth's helped me from start to finish. I felt less rushed and therefore more patient, and she participated in nearly every step, from measuring, to rubbing the butter into the flour, then getting all sticky once the egg and milk was added. She enjoyed squidging the mixture through her fingers, and stirring all the ingredients in. No need to be perfectionists with this one, we dolloped the cakes onto the trays in some sort of 'mound' and didn't need to wait long (about 12 minutes) before they were done.
As soon as they were cool enough to eat, both girls and I got stuck in, and I was very impressed that for once (and this is a big deal), Elizabeth ate something with dried fruit in. Yes, she ate raisins, and currants! Baby was equally impressed, so these were a success all round. The only issue is that some of the fruit catches in the oven, so you sometimes get a bitter taste from a burnt sultana. My mum makes these without the fruit but with a dollop of lemon curd in the middle, so we'll do that next time (or add chocolate chips). It feels like a good basic recipe with multiple possible adaptations.
Baker's verdict: easy and quick to make and enjoyable to eat. Will definitely bake these again.
Husband rating: 8/10 - very nice little cakes.
As soon as they were cool enough to eat, both girls and I got stuck in, and I was very impressed that for once (and this is a big deal), Elizabeth ate something with dried fruit in. Yes, she ate raisins, and currants! Baby was equally impressed, so these were a success all round. The only issue is that some of the fruit catches in the oven, so you sometimes get a bitter taste from a burnt sultana. My mum makes these without the fruit but with a dollop of lemon curd in the middle, so we'll do that next time (or add chocolate chips). It feels like a good basic recipe with multiple possible adaptations.
