I am absurdly proud of the fact that I
breastfed my little one for almost a year. Although, I know the best thing I
could have done was to bring her into contact with all the germs the
breastfeeding was supposed to protect against.
Sitting in the coffee shop two years on, my
little daughter in pre-school, I watch these earth mother types congregate.
Their group is full of skirts that trail along the floor. From their bags
emerge Tupperware containers of homemade treats. Not a jar of store bought mush
in sight. How I wish I had never succumbed to the convenience of those jars.
However, Beth did get enough homemade mush to keep her going. She is none the
worse off for having had a few handy jars and now she has a great appetite
(well, the majority of the time she does!)
We love to bake, Beth and I. We will bake at
least once a week together. She tends to make more mess rather than help but I
wouldn’t change it. In the last week we have made scones, banana muffins and a
cake.
Scones: makes 12 at 3 pro points each
8oz self raising white flour
Pinch of salt
5 ml (1 tsp) baking powder
1.5oz butter 150ml semi skimmed milk (you might not need the whole lot)
Beaten egg to glaze (optional)
- Sift
the flour, salt and baking powder together in a bowl. Rub in the butter
until the mixture resembles fine breadcrumbs. Stir in enough milk to give
a fairly soft, light dough.
- On
a lightly, floured surface, lightly roll out the dough to a 2cm thickness
and cut into rounds with a small cutter, about 4cm in diameter.
- Place
on a greased baking sheet and brush the tops with the beaten egg. Bake at
220°C (425°F) gas mark 7 for about 10 minutes until golden
brown and well risen. Cool on a wire rack.
