It was Sunday at last and the change in the weather was very noticeable, it was much warmer. Though it was still in single figures the temperature was nevertheless pleasant at around six or seven degrees and probably around ten degrees higher than of late at times. Being as it was a Sunday I had nothing to look forward to other than rest and relaxation though I did do a little pottering about. I had been looking at the problem of fixing a door stop on the wall behind the door in the cellar room we are currently redecorating. The door can be seen in yesterday’s post below. When fully opened the door at present is prevented from touching the wall by the pipe insulation at high level which is unsatisfactory. I discovered a bracket formerly used to attach a floodlight lying about amongst the ‘junk’ we have. I cleaned it up a little but it will need doing properly before I can use it as a door stop. I had spent twenty minutes on the treadmill before breakfast but now, after lunch, I was feeling a little bored so I decided to bake something and here they are straight out of the oven.
They are called sugar and spice rings and I had never baked them before. They are simple enough to make. I followed this recipe from a cook book though I doubled the quantities to make it worthwhile. The ingredients shown are doubled up…
1 lb self-raising flour
1 level tsp salt
3 oz unsalted butter, softened
1/2 pint milk:
3 oz currants or sultanas/raisins
3 oz caster sugar
2 level tsp cinnamon powder
2 oz melted unsalted butter
Place (sifted) flour and salt into mixing bowl and rub in the softened butter until the mixture is crumbly. Add all of the milk at once and mix with a knife until a sticky dough is formed. Sprinkle flour on to a board and empty the dough onto it and knead until smooth and pliable. Using a rolling-pin roll out into a rectangular shape until fairly thin, not less than a quarter-inch. Mix the currants, caster sugar and cinnamon in a bowl. Melt the 2 oz of butter and spread over the rolled-out dough to a half-inch from the edges using a pastry brush. Sprinkle the currant and sugar mix over the buttered dough. Moisten the remaining edges of the dough with water then roll like a Swiss Roll. Pinch the moistened dough at the ends. Cut into equal slices and place each with the cut surfaces downward into a buttered dish for baking. Place near the top of a hot oven (215 C) for fifteen to twenty minutes.
The ones shown in the picture were baked in the containers you see them in. The two with the sealed-up faces are the two ends of the roll.
They were exceedingly tasty!