FOs, WIPs and 52s

FOs first -

The swapsie mitts for the PINK wellies were very well received!

I am really pleased - it's always slightly nerve-wracking when I pass over something handmade to someone for the first time as I am never too sure how they will go down. They're are also a style I would not wear myself (actually I should say - not a COLOUR I would wear) but everyone who saw the mitts said that I had matched them with the person I had made them for - Woohoo!

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WIPs next 

- well as a result of the above pink froth and frivolity - I am making yet another pair but an even PINKER pair as a thingymas pressie. All this pinkness is making me fair dizzy and light headed - think I better go and stick the kettle on to recover :)

Ah, that's better, a steaming mug of pukka ginger tea and I'm almost feeling back to my normal self . 

The multi-coloured throw is also nearly done, one more stripe (two rows) and the edging and then I can give it to it's new owner. I will be glad when it is finished, I had enjoyed doing it - lovely bright jolly colours but I am almost fed up with it now and this last week I have let the blankie linger in it's basket and every time I walk by, it gives me a funny look - so I better get it finished!

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52s -

Last night, after work, I came home feeling really really tired, Then, all of a sudden and quite unexpectedly I got this urge to bake - good grief - I didn't see that coming!

So - I made this.............

......lemon drizzle cake and it is YUM. 

The boys each have a lemony-sticky slice in their lunch boxes as a surprise. It's not often these days I get to bake with out any little helpers - even the big one (Himself) 'helps' but usually with the licking out of the bowl where as the shorter 'helpers' want to stir and chop and slice and roll. The cake is so simple and quick to make and it is now officially number 35 of my 52 things I've not cooked before.

LEMON DRIZZLE CAKE

• 125g butter
• 175g caster sugar
• Grated rind and juice 2 lemons
• 2 eggs lightly beaten
• 175g self-raising flour
• About 4tbs milk
• 50g granulated sugar

Cream butter, caster sugar and lemon rind until fluffy 

Gradually beat in eggs 

Mix in flour and add about 4tbs milk - mixture should be soft enough to drop off spoon

Grease a 2lb loaf tin

Bake in a moderate oven -  gas 4/180C for 45 to 50 mins until risen with a lovely golden colour, firm on top.

Just before cake comes out of the oven, prepare lemon syrup - 

Heat lemon juice and granulated sugar gently until sugar has dissolved, I did it in the microwave for about 40 seconds

When the cake is out of the oven and still steaming hot in the loaf tin, jab it all over top with a skewer then pour on the lemony syrup.

Leave the cake in the tin until cold, it looks soggy at first, but soon soaks in all that lovely lemony yumness :)

And if you can refrain from scoffing while it still warm, leave until completely cool and then slice yourself a delicious sticky piece, put on the kettle, sit back and enjoy. hmmmmmmmmmmmmmmmmmmmmmmmmmmm.***

***(smacking of lips and licking of fingers play an essential role in this final stage)