Today has been one of those days where I have walked into the house after work and instantly rolled up my sleeves to bake. As ever I rummaged through the cupboards first (and also served up 2 plates of cheesy scrambled eggs and toast for the Juniors) and was pondering my decision when I remembered this book I picked up from my Mother-in-Law.
Now, I am mildly fascinated by this book and there are some great post war recipes to be tested, although I can’t see me making the haddock stuffed with sausage meat, the jugged hare or the (gulp) meat roly-poly anytime soon. The desserts and baking section however is a different kettle of fish, and the ginger scones immediately caught my eye.
Now this recipe calls for golden syrup but I fancied honey so did a straight swap. I also made my dough up with milk instead of egg – probably about 4 tbsp I’d guess. Hope you like them as much as we did.