Sift 10oz wholemeal plain flour with a pinch of salt and a tablespoon of baking powder. Beat 2 eggs, half a pint of milk and 4oz melted butter together in a large bowl then fold in the flour gently. Add 3oz sugar, 1 teaspoon vanilla essence and something else, such as:
- chocolate chips
- chopped apple and mixed spice
- lemon rind and poppy seeds
- fresh berries, such as blueberries, raspberries, chopped strawberries etc.
Drop dollops of the mixture into cake cases or holes in a muffin tin. Bake in a moderate oven (about Gas 6/200degrees C) until they're done (it depends on the size of your muffins - 10-15 minutes for little ones, 20-25 minutes or so for huge ones).
Sift 8oz organic self raising flour with a pinch of salt. Rub in 2oz butter and stir in 1oz sugar and 2oz sultanas. Beat an egg in a measuring jug and add enough milk to make 1/4 pint of liquid. Mix the liquid with the flour and butter mixture until it forms a stiff dough. Roll it out and cut it into dinky little circles. Brush the top with the leftover egg and milk mixture and bake on a greased baking sheet in a moderate oven until the tops are golden (about 10 minutes). Serve warm with Steph's homemade hedgerow jelly and extra thick double cream.