Diamond Jubilee

Hello my lovelies x


I do hope you are enjoying the Diamond Jubilee celebrations, whether it be visiting London and soaking up the atmosphere OR just watching everything on your TV (like me), Lol.


It's quite rude of me really, coz Battersea Park & other bridges are only down the road from me. ! I went to visit my Mum over the weekend. Went & spent some pennies in the Craft Barn & saw some lovely demos ( hence where I just had to spend )Lol. 
On Saturday evening I became ill !!!! bloomin cough .... then Sunday .... runny nose .... sore throat .... blowing hot & cold. I could not warm up for love nor money on Sunday. Got up on Monday & me & hubby made our way home @ 8.30am, it was bliss coz there was no traffic.
Stopped on the way to stock up on ... honey.... fresh lemons.... throat sweets..... tissues.....


I really enjoyed watching ALL the celebrations on TV. When the concert was on last night & they let off the fire works at the end, I could actually hear them. Lee (hubby) said "Can you believe how close we live to the Queen". It's so true.


I am proud of my Son Kerry policing on Saturday.


Anyway .... today I decided to get in the spirit of the last day of celebrations.
I made posh sausage & mustard rolls for brekkie.
Gonna have beef stew & dumplings with mash & veg for dinner.
Queen cakes with a cup of Rosie Lee for tea.


Here are the cakes & recipe for Queen Cakes.

This is my first cooking book .

My Nan Penfold bought it for me when I was a kid.

I often used to stay at my Grand parents house.

Here are the Queen Cakes 

I could not photograph the recipe & method.

Who would have thought you would have had this trouble !! Lol

                                        

Here is the Recipe & method:

Queen Cakes

100g butter or margarine (4oz).

100g Caster Sugar (4oz).

150g McDougalls self-raising flour (6oz).

Pinch of salt.

2 eggs.

30ml milk (2tbsp).

100g currants (4oz).

Prepare by the creaming or one-stage method.

Divide mixture evenly between 18-20 paper baking cases or greased bun tins. Bake for 15-20 minutes at 190 degrees. 375 Fahrenheit. Gas mark 5.

Creaming Method

1/ Cut up the fat (warmed, but not melted, in cold weather), beat until soft with a wooden spoon or spatula. Add the sugar and beat until light and fluffy.

2/ Sieve or mix together the flour, salt & spice (if used). Add eggs to creamed mixture, one at a time, with a little of the flour, etc. Stir, then beat thoroughly.

3/ Stir in milk (syrup, if used) and a little flour. Beat again. Add fruit, flavouring, etc, and the rest of the flour. Fold in lightly, but thoroughly, then bake as directed.

I do hope you have a bash at making these cakes. They won't last 5 minutes in my house Lol.

You could always add vanilla essence and or cinnamon.

I decided to just follow the recipe, just as Nan did x