Waking up the senses

My first ‘lucky dip’ and I discovered my mother’s powder puff…..

I remember keeping it after Mum died over 20 years ago, for the sentimental reason that its aroma reminded me of her! She wore powder and lipstick every day. Eye make-up? On special occasions only as I recall.

I rarely wear make up which reminds me that, although I loved my mother dearly, and I know she did me, our relationship was not one where she took me under her wing and taught me any of the things that might have been considered important for a young girl to know about (in those days)!

A good example is cooking. Did I spend time in the kitchen learning the basics? Not on your Nelly! Mum made THE BEST Welsh cakes – we called them bakestones – and I’ve never made them. I do know that she used lard and margarine to make hers, and when I left home and became a bit snobby, I felt that lard was a bit below me and stopped partaking in Mum’s delicious baking. P, however, loved those bakestones – lard after all is one of a Czech’s reasons for being – and my mother took great pleasure in feeding him!

I’m a more rounded person now, and less finicky, I hope. So here I am, on the internet, searching for a recipe for bakestones using lard. I found one!* Half lard and half butter. I’ve left the snobbishness behind and, using Stork margarine instead of butter, I set about baking.

They were yummy, and their taste reminds me of Mum, as much as the powder puff’s smell does.

* To make 16 Welsh cakes

225g plain flour

85g caster sugar

1⁄2 tsp mixed spice

1⁄2 tsp baking powder

50g butter, cut into small pieces

50g lard, cut into small pieces, plus extra for frying

50g currants

1 egg, beaten splash milk

Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl.

Rub in the butter and lard with your fingers until mixture is crumbly.

Add the currants.

Work the egg into the mixture until the dough is soft adding a splash of milk if it is a little dry – it should be the same consistency as shortcrust pastry.

Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds with a 6cm cutter.

Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat.

Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.

Sprinkle with caster sugar.