Big Error!

[TWINKLE]

 

[Just Katie]

bigger error.  Whats happening?  What was that all about LS?

[TWINKLE]

She sent the same thread twice - and she just told me that her back tonsils make her snort when she laughs.

[Just Katie]

What happens to her front tonsils?

[JayJay]

Ooooer!

[Cassis]

When Lemon Shoes takes them off, try this:

Crunchy Lemon Shoes Cake

Makes 1 x 7 in (18 cm) cake

The secret is to

pour the crunchy topping over the cake while it is still warm so that the lemon

soaks in and the sugar stays on top.

Ingredients

4 oz (100 g) soft margarine

6 oz (175 g) caster sugar

6 oz (175 g) self-raising flour

1 teaspoon baking powder

2 size 2 eggs

4 tablespoons milk

Finely grated rind of 1 lemon

For the crunchy topping

Juice of 1 lemon

4 oz (100g) caster or granulated

sugar

Instructions

1. Pre-heat the oven to 180⁰c/350⁰f
   gas 4.
2. Lightly grease and base line a 7in (18 cm) deep
   round cake tin with greased greaseproof paper.
3. Measure all the ingredients for the cake into a
   large bowl and beat well for about 2 minutes until smooth and well
   blended.  
4. Turn the mixture into the prepared tin and
   level the surface.
5. Bake in the pre-heated oven for about 35-40
   minutes or until the cake has shrunk slightly from the sides of the tin and
   springs back when lightly pressed with a finger.
6. Whilst the cake is baking, make the crunchy
   topping.
7. Measure the lemon juice and sugar into a bowl
   and stir until blended.
8. When the cake comes out of the oven, spread the
   lemon paste over the top whilst the cake is still hot.
9. Leave in the tin until cold, then turn out and
   remove the paper.

[Chris Head]

The recipe could be adapted to Lemon Shoes taste...once cooled, pour over a half bottle of Whiskey and eat with a spoon.