Happy pancake day! I do love pancakes so am very excited about teatime. This weekend we have had a poorly girl with a streaming cold who is relaxing on the sofa at this moment, we have had a Chinese New Year party at my mum's house with red packets for the children, Chinese decorations and lots of yummy food. I have been having a move about again and have stolen a chair from Freddie's room (he really didn't mind) to replace a table that has been annoying me for ages. It was in the hall and was generally used by all as a space to put anything you couldn't be bothered to put away/throw away. So it's gone. And in it's place is a lovely chair, perfect for dumping things of the clothing variety...
We also knocked up a delicious lemon drizzle traybake, we got the recipe form Mary Berry's Baking Bible, a super dooper easy cake to make.
225g softened butter
225g caster sugar
275g self raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons milk
finely grated rind of 2 lemons
for the topping
175g granulated sugar
juice of 2 lemons
Pre-heat oven to 140, grease and line a 12x9 inch traybake or roasting tin then line the base with parchment.
Measure all the ingredients for the traybake into a large bowl and beat until blended. Turn the mixture into the prepared tin and level the top gently with the back of a spatula.
Bake for 35-40 mins or until the cake has shrunk away from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, peel off parchment and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips of the topping.
To make topping, mix the granulated sugar with the lemon juice to give a runny consistancy, spoon it over the traybake while it is still a little warm. Cut into 30 squares when cold.
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