I haven’t updated this for a while, I’m terribly sorry. Unfortunately, you will just have to deal with it.
4 eggs (£0.88)
225 g self-raising flour (£0.53)
225 g butter (£0.64)
225 g sugar (£0.50)
2 packs of Sainsbury basics dark chocolate (£0.27 each)
Pink & White Mini Marshmallows (£1.09)
Total cost: £4.18
Preheat the oven to 180 degrees Celcius. Mix sugar and eggs, whisk until light and fluffy. Add melted butter and flour slowly, fold in. Put into oven for 10 to 15 minutes. When cooked, take out and leave to cool. Melt the chocolate in the microwave or over a pan of hot water on the stove. Ladle onto tops of buns and decorate with marshmallows. Leave somewhere cool to allow chocolate to set hard.
We ended up with loads of leftovers (particularly marshmallows - these are yummy in hot chocolate!)
The only reason I used Stork is cos I can’t eat normal butter - feel free to use what you want when it comes to spreadable, bake-able things.
125 g plain flour
1 medium egg
300 ml milk (or unsweetened Soya milk)
Sift flour into a bowl, make a well. Pour beaten egg and milk into the well slowly, mixing all the time (preferably with a whisk). When you have achieved a smooth batter with no lumps in it, leave to sit for 20 mins to get rid of excess air. Put a few drops of oil on a pan and let it heat up till it’s quite hot. Pour a ladleful of batter in the pan and turn to spread the batter out into a pancake. Let it cook for a few minutes on this side, then flip (either using the pan to flip in an upwards motion, or using a spatula!). Serve with caster sugar, lemon juice and cinnamon.
240 g plain flour
15 g baking powder
5 g salt
70 g butter (or Stork!)
150 ml milk (or Soya Milk!)
Preheat oven to 240 degrees C/Gas Mark 9. Sift dry ingredients into a bowl, cut butter into it and rub in with fingers till it looks like bread-crumbs. Make a well in the centre and mix in the milk, using a round ended knife. Try not to over-handle it; the cooler the mixture, the better they rise. When mixed, turn out and knead very gently until there are no cracks in the pastry. Gently roll into a disc 25 mm thick and cut scones out using a pastry cutter or an upturned drinking glass. Put onto greased baking tray and brush egg yolk on the top. Put in oven for 12-15 minutes. Serve fresh from the oven with jam and clotted cream (or just jam if you can’t eat the cream!)