"Com'on boys" i said, dragging them, whinging, from sacrosanct afternoon play time and persuading them to don shoes and coats for a trip to the supermarket.

"I need to buy a new iron" i explain, to the grumbles.

"I know" says the eldest, unable to resist showing off his ultimate knowledge. "The old iron probably broke when it fell of the table".

"Ahh" i say, with new understanding.



Buttery, lemon-scented Maderia Cake. It won't knock your socks off, but will melt your heart.

400g soft butter
400g caster sugar
7 eggs
450g self-raising flour
4 tablespoons lemon juice

1. Line a 23cm round tin (or 20 cm square tin) with greased, greaseproof paper - base and sides. Pre-heat oven to 160ºC.

2. Place all ingredients in a large bow and beat well until creamy.

3. Pour into the tin, level the surface.

4. Bake until firm to the touch and pulling away from the sides of the tin - about 1 3/4 - 2 hours. Cool in the tin for a short while and remove to a wire rack. Slaver with butter icing or fondant. Will keep well for a week or more, if iced.