When I was younger we would go to my Nanny and Grandad’s house every Saturday morning, and without fail my Nanny would have made shortcakes. Now my Nanny was far from a baker, in fact she was actually rubbish at cooking anything, vegetables were always boiled to a pulp and she once went to the supermarket asking the fishmonger for mong-e-trout!She was however the only person I know who can eat a whole box of Magnums and still want more and was the queen of Mars Bar Cake and Shortcakes!
When I moved out, my mum (who is an amazing cook, taught by her Nanny!) gave me a recipe book with all of my favourite things in, as well as her go to recipes. Nanny’s Shortcakes were right at the front! The taste and smell remind me of really happy times with two of the most important people who have shaped my life.
- 1lb of self raising flour;
- 2 oz marge;
- 3 oz caster sugar;
- extra caster sugar to dust the top.
Put flour, sugar and marge into a bowl and rub together (like you would for scones) until there is no marge left. Add a handful of sultanas. Crack one egg into a separate bowl and make up to 1/2 pint with milk. Add to the dry mixture and mix together. It can be quite wet, but that’s ok.
Put onto a lined baking tray and flatten with a spatula or knife. Sprinkle caster sugar over the top and bake for 15-20 mins (until brown). Sprinkle more caster sugar on the top when it’s taken out of the over and still hot. Let it cool (but not too much as they are delicious hot) and cut into pieces.
The corners are by far the best pieces to get and we’ve had many fights over them. I even remember my Nanny seeing us pull in her drive and her hiding a corner in the kitchen drawer so she’d get one as we would always take them all!
They are best eaten on the same day, which lets be honest, isn’t really a problem is it?!