Jam Drops

Mum baked all the things we grew up on - it wasnt unusual - it was how she grew up and how all her family were fed. On their dairy farms, it was an afternoon ritual to stop each day for afternoon tea, and the biscuit barrell was always filled with home baked goodies! Another of those family recipes, probably at least 50 years old.

3/4 cup sugar
1 1/2 cups self raising flour
2 1/2 tablespoons butter
1 egg
Jam

Cream butter and sugar, add egg and flour. Roll out and form into small buns. Make a hole in the centre and put in jam and close round the jam. Bake on greased tray in moderate oven.

Raspberry Crumble Bake

I've been making this so long - its a little note of ingredients in my book with no instructions - think I got the ingredients one day off mum over the phone so here's my attempt with adding the 'how' as well as the 'what'...

Preheat a moderate oven and grease a slice (12" x 8") tin (I also add baking parchment to the bottom of the pan).

12oz (360g) Self Raising Flour
1 egg
3oz (90g) butter
60z (180g) sugar
4 rounded tablespoons jam (OK well I'm generous here and use about double this)
1 level teaspoon cinnamon

Mix the flour and sugar, crumble butter through with your hands add egg and mix well. Cover the slice tin with a bit over half this mix to make a base. Press firmly. Spread the jam over the base. Crumble the rest of the mix loosely over the jam. Bake for about 20 minutes or until lightly golden.

(My lazybones addition is to soften the butter in the microwave or in a bowl over hot water, then mix.)

(My variations - I've used this to make all sorts of seasonal delights by changing the variety of jam, replacing the jam with fruitmince.)

It looks delightful cut in little squares then dotted with a half teaspoon quenelle of mascarpone, or a teaspoon of lightly whipped cream.