A recipe worth sharing

OK, OK, I got caster sugar, clotted cream and sultanas from Wikipedia, but I don't have a scale to measure dry ingredients.  Any chance you could give those measurements in cups, half cups or quarter cups, Peter?  I'd appreciate it!! 

OK, Peter.  I guess I'm stuck with mine, but I wanted a real, authentic recipe from a real, authentic Welshman.  At least everybody else here can use Peter's.  Mugs, Lyn?  Do you mean the drinking vessels that Hyacinth BOO-KAY calls beakers lol?

Welsh Cookies (I think Hyacinth would call them biscuits) 

2 eggs, 1/4 c. milk, 1 t. vanilla, 4 c. flour, 1 1/2 c. sugar, 1 t. salt, 3 t. baking powder, 1 t. nutmeg, 1 1/2 c. shortening, 1 c. currants.

Soak currants a few minutes in hot water, drain well.  Beat eggs, add milk and vanilla.  In separate bowl, mix dry ingredients and cut in shortening. Add currants then slowly add the milk-egg mixture, kneading until mixture forms a dough.  Roll out dough to 1/4" thickness on lightly floured surface.  Cut into rounds with 2 1/2 inch cookie cutter or use a drinking glass.  Bake rounds on ungreased griddle or large skillet a couple of minutes, until lightly brown.  Flip and cook on other side until brown.  Cool on wax paper.

That's cute, Peter.  We'll have to do something about that won't we?

Luv your new picture Lyn.  Yes, c. means cup (8 oz. liquid).  Lower case t. in a recipe means teaspoon and upper case T mean tablespoon.

And I still want authentic Welsh cookies, so I just might have to go out and buy me a scale.

Oops, sorry.  I know a lot of people who count calories by using portion control use scales to weigh food, but I'm not one of them (tho I probably should be). 

As for the currency exchange, you got it backwards, Lyn.  £5 costs $10.  It's about $2 a lb. now.  That's why it may be a while before I get to visit England again. 

Bedfordshire Spare Ribs

2½ lbs (1¼ kg) meaty pork spare ribs
1 finely chopped onion
Juice of a lemon
1 teaspoon ginger
4 tablespoons vinegar
2 tablespoons brown sugar, rounded
6 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
2 dessertspoons French mustard
Pinch of celery salt
Salt and pepper
4 tablespoons water

This is unceremonious, wholesome nosh: simply mix all the ingredients together, put it in the oven to cook slowly for a couple of hours, throw in a few jacket potatoes half-way through.

Put the spare ribs in a roasting tin and roast off fat for 30 mins on a medium heat. Meanwhile, fry the onion, then assemble all the other ingredients. Pour fat out of roasting tin and combine the ribs with the mixture.