I use expressions that are not mine, all the time.
I've discovered South London on Saturday mornings (like...before 2.00pm).
My mess has spread outside the borders of my own house.
I find shirts in my laundry basket.
I wear make up on Sundays (sometimes).
I make my lunch boxes two by two.
My diary doesn't revolve only around my own priorities anymore.
There's a book that's not mine on my bedside table.
Sometimes my colleages find me staring into space with a huge and silly smile for no reason.
My dad has this new touched sparkle in his eyes when he looks at me.
I'm becoming cheesy...and even...ninny.
I think I'm in love.
I love currants, so I doubled up the quantities of currants that usually call the traditional recipe. That makes them all the more gorgious!
Ingredients (for approx 15 Welsh Cakes)
225g self-raising flour
a pinch of salt
100 g unsalted butter
75g caster sugar, plus extra for sprinkling
1 egg yolk, mixed with 3 tbsp of milk
Make the Welsh cakes:
1/ In a large bowl, sift the flour and salt. Rub in the cold butter with your fingertips until the mixture ressembles fine crumbs
2/ Stir in the sugar and currents. Add the egg yolk and milk and stir together with a round bladed knife until the dough comes together (add milk one tbsp at a time if the dough is too dry) into a soft (but not sticky) ball
3/ Roll the dough out onto a floured surface to a thickness of 1 cm and cut into 6cm diameter rounds with a cookie cutter. Gather the dough unused, roll it again and stamp rounds again until all used.
4/ Heat a heavy-based pan (ideally a griddle pan) with a very little vegetable oil and cook the cakes in batches 1 or 2 min on each side until puffed up, brown and just firm to the touch. (The cakes should be cooked but not fried, so put as little oil as possible)
5/ Transfer to a cooling rack and sprinkle with caster sugar. Eat straight warm or cold.
This recipe is dedicated to you, my Love.