Things went a bit downhill yesterday.
Writing about it helped I think - and my husband called when he read it. So I'm pushing up the other side.
Baking seems to give me a shove in the right direction. I've really noticed that recently. There is comfort to be found in my kitchen cupboard.
Also I've been on a bit of a muffin making mission since the charity challenge and think it's time for a change, before the kids go off them completely! It would appear you can have too much of a good thing.
I thought I'd try Welsh cakes because I had such a great afternoon helping out at the school when each class had a go at making them to raise money. They were quick and easy and the kids had a ball. Anyway St David's day wasn't all that long ago - and if I threw a stick from our front door it would almost land in Wales.
All you need is:
85g butter, plus extra for greasing
170g self-raising flour
1 egg, beaten
A little milk to mix
Rub the butter into the flour - the finer you rub it in, the more melt-in-the-mouth they are.
Stir in the sugar and currants. Add the beaten egg and if you need it, a splash of milk, so you end up with a soft, but not too sticky dough. Roll it out to about 5mm thick and cut out the cakes.
Traditionally they're cooked on a bakestone or girdle - but a good heavy frying pan will do! Grease it lightly with butter and warm gently before adding the welsh cakes. Make sure it doesn't get too hot.
I love it when they start to rise in the pan, but you need to be patient and keep checking the bases. When they're golden, flip them over - and as soon as both sides are done, move them onto a wire rack.
Welsh cakes mightn't be that blessed in the looks department, but I reckon they give muffins and cupcakes a run for their money.
There's a good reason why they're a national treasure. Better stop now before I start belting out an old Tom Jones number.