Bring back elevenses . . . and sticky treats, too, writes Hugo Arnold
I grew up with the smell of my mother's baking, and with the magic of her turning seemingly mundane ingredients into glorious cakes and biscuits.
We think of baking as being time consuming. Weights and measures, bowls and spoons. Lots of washing up. There is lots of work in the preparation, but the final stage - the longest one - generally takes place in the oven, more, or less by itself.
What could be nicer than a glass of sticky sherry or Madeira and a piece of almond cake? Or, come to think of it, some chocolate cake and tea? A sin? Not when you've made it yourself. Bring back elevenses.