Marmalade Cake

225g plain flour
pinch of salt
15ml baking powder
100g butter
50g caster sugar
2.5g grated orange rind
2 eggs beaten
45ml orange marmalade
30 - 45ml fresh milk

Prepare 18cm (6") round cake tin or 1lb loaf tin.  Sift flour, salt and baking powder into a bowl.  Rub in butter.  Add sugar and orange rind.  Mix to a fairly soft batter with eggs, marmalade and milk.  Transfer to prepared tin.  Bake at 180 °C (350 °F), Gas Mark 4, for 1¼ - 1½ hours or until a wooden cocktail stick inserted into the centre comes out clean.  Leave in tin for 5 mins.  Turn out onto a wire cooling rack.  Peel off paper.  Store cake in an airtight container when cold.

Scotch Pancakes

8 oz plain flour
½ tsp baking soda
1 tsp cream of tartar
2 oz caster sugar
2 eggs
milk

Mix dry ingredients, then stir in beaten eggs and enough milk to make a batter with the consistency of thick cream.  Place spoonfuls of the mixture on a hot greased girdle or frying pan and turn pancakes when bubbles burst.  When cooked keep them warm in a cloth.  Serve with butter and jam.