Children can be very direct. My daughters especially seem to have an ability to cut straight to the heart of the matter. I remember once trying to help L with her Maths homework (I’ve given up on that one now, by the way – Year 7 Maths is way too hard for me!). Here’s how it went …
Me: If it costs £2.40 for 4 pens, how much does it cost for 1 pen?
L: It usually tells you how much it is for one. This is a rubbish shop.
So when they try to tell you that Maths is an essential life skill, you know what? They’re lying.
M has the same habit. She’s been working very hard at school and filling her evenings with six hours of ballet every week. Unsurprisingly, she reached yesterday morning and wanted to just ‘chill out’ for a bit. I took pity on her, boiled her an egg and allowed her to eat it in the living room so she could watch TV. Here’s how that one went …
Me: Try not to spill your egg.
M: But Mum, I was going to try to spill it coz I really like spilling egg on the sofa.
Okay, okay. Give me break. And she’s only 8 years old … we still have the teenage years to navigate.
Yesterday afternoon had its own ‘get real, Mum’ moment too. M was writing up a post for her own blog about a cake she invented last weekend …
M: I really like this. Can I write about it on A Merrier World too?
M: Mum, you need to do your own baking.
As I said – straight to the heart of the matter. But her cake is so lovely, I begged, pleaded, threatened and eventually bribed her until she agreed to let me show it to you over here …
Flumpies (by Madmu)
6 oz butter
3 large eggs
6 oz castor sugar
6 oz self raising flour
1 1/2 teaspoons of baking powder
Preheat the oven to 180 degrees C.
Grease and line an 8 inch round cake pan (and also line 6 to 8 cupcake holders with cases. This recipe makes 2 x 7″ round cakes, so there’s a bit left over for cupcakes if you just make one 8″ round Flumpie cake).
Make sure that the butter is very soft – beat it for a bit first in the mixer.
Scrape down the sides of the bowl.
Add all the other ingredients.
Beat on medium speed for a minute until everything is smooth and mixed together.
Fill the cake pan no more than 2/3 full and divide the rest of the batter between the cupcake cases.
Bake in the centre of the oven for 25 to 30 minutes.
Remove and leave to cool on a wire rack.
Spread raspberry jam on top of the cake.
Cut up some marshmallow flumps and make a star with them on top of the cake.