Last weekend my husband and I were lucky enough to spend some time away on a friend's farm. The farm is located close to Bendigo and at the moment the hills are green and the lambs play happily in the winter sunshine. Time has stood still at this farm, many things are still done the old fashion way. The only stove in the house is a wood stove and it heats the hot water as well. There is a sense of history and of peace in the little farmhouse.
The lady of the house still cooks for the shearers, makes cream sponges for the church fete, biscuits for the CWA meeting and still have time to feed the chooks, horses and sheep. I am in awe and just a little envious.
The photos below were taken last time we were at the farm. It was September. We were too busy chatting to take photos this trip.
You don't see workmanship like this anymore. The frame is made without any nails.
1 cup water
1 cup sultanas and currants
4 oz butter
1 teaspoon Bicarb Soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup sugar
1 1/2 cups plain wholemeal flour
Boil water, butter, fruit, spices, bicarb soda and sugar in a saucepan.
When cooled add egg and flour.
Place in greased 11x7" tray and bake in moderate oven 20 minutes.
When cold ice with lemon icing and sprinkle with cinamon.
Note: freezes well but will keep for approx 5 days in an airtight container. Its great for school lunch boxes.