I’ve no idea who taught me this, but it was my party piece as a young child, recited with a suitable lisp!!
‘Johnny bought a penny bun
In the baker’s shop
It was such a pretty bun
Sticky at the top.
Came a hungry doggy by
Says Johnny ‘Ave a bit’
The doggy liked it very much
And soon the bun was gone.
Came a fine fat gentleman
Watching all the fun
‘Here y’are Johnny. Here’s a penny
Buy another bun.’
These buns are modified from Mary Berry’s Hot Cross Buns Recipe – now Hot Nought Buns. On my daughter Louise’s advice, I made the dough in the bread maker and proved and baked the buns in my fan oven. I’m thinking of using the same recipe to make a fruit loaf – when there’s a bit more room in the freezer. That’s the trouble with time on your hands – it’s more fun to cook and freeze something than write up more memories or catch up on my Ancient Greek.
Lots more stories like this in my memoir ‘‘Woman in White Coat’. Buy it on Kindle at £2.99 or as a paperback on Amazon at £9.99
There’s nothing like a fruit scone with butter/ jam/ clotted cream for a mid morning snack or to fill a gap between dinner and bed.
I usually use only raisins but found I had nearly run out so I made up the quantity with currants. The scones still taste great!
These fruit scones freeze well so I can whip one out when I’m feeling peckish.
I always pick up the free Waitrose and Tesco magazines when I go supermarket shopping. Some recipes work well and others are a bit of a flop, but I’ve never tried one of Mary Berry’s recipes and have it fail.
I can never resist Mary Berry’s new Cookbooks. There are always some new dishes I must try.
There are several recipes in her new Classic book and it’s great to have a cake for our gluten-sensitive grandson.
This Orange Polenta Cake is delicious though i’d have been pushed to fit it into a 20cm cake tin. My 23cm springform tin was just right.
Cookery was amongst the several Further Education classes I took after i retired as a consultant pathologist. Joyce was the best tutor by far. Not only were all her recipes tried and tested – foolproof – but I learnt how to follow and adapt recipes from all different sources.