2oz (55g) butter
7oz (200g) plain flour
2tsp baking powder
2tbsp sugar
1/4 tsp salt
1 tsp paprika
2 eggs
4floz (125ml) milk
1tsp thyme (optional)
2 oz (55g) mature Cheddar cheese, cut into 1cm cubes
Method:
Preheat the oven the oven to 375oF/190oC/Gas 5. Grease Muffin tins or position paper cases.
Melt the butter and set aside
In a mixing bowl sift together the flour, baking powder, sugar, salt, and paprika
In another bowl combine the eggs, milk, melted butter and thyme. Whisk to blend.
Add the milk muxture to the dry ingredients and stir just until moistened; do not mix smooth.
Place a heaped spoonful of batter into the prepared cups. Drop a fewpieces of cheese over each (see diagram above), then top with another spoonful of batter. For even baking, half-fill any empty muffin cups with water.
Bake until puffed and golden (about 25mins). Let stand for 5 mins before unmoulding on to a rack. Serve warm or at room temperature













Its the first time we'd tried it, and when it had custard poured over it the cake tasted strangely gingerish! We definately hadnt added any theres no spices involved. Its not the prettiest of cakes but definately nice.


I didnt feel any journalling was needed except for his name, weight and title (though I do need to put his date of birth in somewhere)









I used the butter icing to stick the pieces together.
And then to cover the whole thing, which was much trickier than I thought it would be.


The tassle bits were horrible, and one wouldnt even lie straight down, but I could see that I could remove them easily, and liked the shape and colour of the actual shoe.








