This is a great recipe from the Be-Ro Recipe Book. Flour companies Be-Ro and McDougalls have both been publishing books of popular recipes for decades. Unlike the treatise of the latest celeb chef, these books are the store-cupboard standby that will remain long after the star of today's culinary cognoscenti has set. The reason why? Well, unlike chefs who, in their enthusiasm to convey the potential of the kitchen, enjoin home cooks to source squid-ink pasta or go candy their own primrose leaves, these books have been tried and tested by the most critical audience out there: generations of housewives (and more recently househusbands); people who will not tolerate having their time or their money wasted when all they wanted was to knock up something quick for Sunday tea. The recipes are traditional favourites, are easy to follow, use ingredients you have at home or are always in the local supermarket, and just work. The Be-Ro Book is now onto its 40th edition; if there was a clanger of a recipe in there, it's been weeded out by now.
