1 & 1/2 cups sugar, 1 tbsp syrup,  2 tbsp butter, 2 cups boiling water.

Put in pot and bring almost to the boil, then add 3/4 lb (12 oz) mixed fruit.

Leave to cool and then add 3 cups of flour , 2 tsp cinnamon, 2 tsp baking soda & 1 tsp of ginger. Mix well and then put into  2 greased loaf tins and bake  for 1 hour at 350F.

1 cup of bran, 1/2 cup sugar, 1 cup flour , 1 teaspoon baking powder,  3 tbsp  butter, 1 egg,   salt to taste.

Cream butter and sugar, add beaten egg, then flour , bran baking powder and salt.

Bake in a moderate oven 160c (325F) until golden brown.

8 oz flour, 3 tbsp baking powder, 1/4 cup of sugar 1/4 tsp salt, 1 egg, 2 oz butter, 1/3 cup milk, 1 cup of sultanas.

Sift flour baking powder & salt together. chop and rub in butter, add the sugar and sultanas.

Beat the egg with the milk and stir into the dry ingredients to make a soft dough.

Spoon onto a tray and brush with more egg and milk.

Sprinkle with  extra sugar.

Bake in a moderate – hot oven until golden brown.

Beat 1 egg with 1/4 cup of sugar until fluffy, beat in 1/2 a cup of milk (approx).

Add 1 cup of flour and 1 heaped teaspoon of baking powder.

Mix to s smooth mixture, adding more milk , or flour, as desired.

Add a table spoon of melted butter.

Heat your frying pan, or girdle, to a certain heat ( Med or 3).

Place spoonfuls around the  fry-pan and wait for  bubbles to come to the surface and start to burst.

Flip pikelets over, if the bottom is burnt your frying pan is too hot, turn the heat down and wait a minute.

If the bottom is not golden brown and all white and blotchy, turn the heat up a bit.

Perseverance  will end up with you learning the temperature that your fry-pan needs to be to make the perfect pikelet! (mistake taste yum too!)

A soup spoon will make round pikelets, a dessertspoon –  oval .

Make shapes like pussycats or boats.

Spread with butter and a knob of  jam, (or whipped cream and jam. Please yourself what you put on top of what)