☼ sunny weekend tastes

how does the song go?

♫ mad dogs and englishmen, go out in the midday sun ♪

not this english girl:

midday is the perfect time to whip up this tasty treat:

it's my own take on Madeira cake:

madeera cake:

you will need:

250g plain flour

1 heaped teaspoon baking powder

175g softened butter

175g caster sugar

3 eggs

the zest and juice of a large lemon

*or two small ones*

 heaped teaspoon of fennel seeds

some sugar for sprinkling

line and grease a loaf tin:

preheat your oven to 180°c/ gas 4:

sift the flour and baking powder together and set aside:

cream the butter and sugar until light in colour & fluffy:

add the eggs one at a time, adding a spoonful of flour with each :

mix well:

stir in the fennel seeds, lemon zest and juice:

then carefully fold in the flour:

pile into your loaf tin, smoothing the top slightly

and sprinkle with some more sugar:

bake for 1 hour 15 minutes ....

{as usual test it is cooked by sticking a skewer through

the cake ~ if it comes out clean it is ready}

leave in the tin to cool slightly before turning out onto a rack:

this cake needs to be cold before slicing:

will keep for three or four days in an airtight tin:

think I might try this with crushed cardamon seeds next time:

྿ savouries for a change

sometimes it's really nice to make something a little different:

I had a party recently and these went down a treat!

the recipe has been tweaked and adapted by me

from a basic scone dough:

the fresh ingredients give subtle flavour:

indian scones

you will need ....

250g self raising flour

1 tablespoon baking powder

125g butter *cold and cubed*

1 tablespoon garam masala

a big handful of chopped fresh coriander

2 teaspoons of grated ginger

1 large egg ~ beaten

4 tablespoons buttermilk

*you can use 2 tbsps milk mixed with 2 tbsps plain yoghurt if you don't have buttermilk*

1 tablespoon milk for brushing

some mustard seeds or cumin seeds

preheat your oven to 200°c/180°fan/ gas 6:

line some baking trays with greaseproof paper:

now sieve the flour, baking powder and garam masala into a large bowl:

add the cubed butter, a pinch of salt and rub into the flour

until it looks rubbly:

add the fresh ginger, coriander and stir:

now add the egg, buttermilk and make into a dough:

carefully roll out onto a floured surface, to about 2cm thick:

then using a cutter *I used a 4cm* cut out your scones:

brush each one with a little milk and sprinkle on the mustard/cumin seeds:

bake for 10 ~ 15 minutes until golden and risen:

eat with onion or mango chutney:

best eaten within two days: