Dear Amelia,
Your Mum just told me that the ladies at day care found a sultana up each of your nostrils this week.
You seem to be on a bit of a roll, don’t you? From sequins to dried fruit in less than 48 hours.
Here’s a tip: Sultanas are actually better in scones.
As luck would have it, I made some last week so I’ll give you a recipe in a minute.
I can see where you’re coming from though.
Nanna still can’t walk past a bag of marbles without wanting to put them in her mouth.
I can still hear my Mum (your Great Grandma) shouting, “Michele! Have you got marbles in your mouth?” and me saying, “Blb,” which is what the word “No” sounds like with a mouth full of marbles.
If it’s any consolation, our family seems to have a history of this sort of thing.
A story that’s now passed into family folklore is of your Great Grandma’s cousin who went to bed and put a bead in his ear.
When the doctor asked him why he’d put a bead in his ear he said it was because he didn’t have any pockets in his pyjamas.
Maybe the solution to your own little problem is to wear clothes with pockets in them for a while.
I’ll ring your Mum tonight and suggest it.
In the meantime, here’s that scone recipe, which I got off the back of the Sunbeam Sultanas box and which is also featured on their website here.
I eat Sunbeam Sultanas like there’s no tomorrow and have done for years.
I don’t think you can beat them for quality, plus they use fruit grown here in Australia, which is as rare as unicorn sightings these days.
Actually, it’s just occurred to me that if you must stick sultanas up your nose, you should try to make sure they’re Sunbeam.
At least you’d be supporting local industry.


Makes about 8

½ cup Sunbeam Sultanas
2 cups self-raising flour
2 tbsp caster sugar
2 tbsp butter or margarine
½ – ¾ cup milk

Preheat oven to 200C.
Place flour and sugar in a bowl.
Rub in the butter or margarine with your fingertips until the mixture resembles breadcrumbs.
Stir in sultanas.
Pour ½ cup milk into the mixture and mix to a soft dough with the back of a knife, adding remaining milk if necessary.
Knead dough on a floured surface until it’s smooth, adding flour as necessary.
Pat out the dough to a thickness of 2cm and cut out scones with a 5-6cm cutter.
Arrange the scones close together on a lined baking tray and brush the tops lightly with milk.
Bake for 10-15 minutes, or until golden on top.
They’re cooked if they sound hollow when you tap them with your fingertip.
Serve warm, with butter.

8 Comments on “SO??”

  1. Richard Pennycuick says:

    Scones with sultanas are delicious, but date scones are the ones! And it’s a lot harder to stuff a date up your nose, too.

    • Michele says:

      Ha! You’ve got a point about dates and noses Richard. I haven’t had a date scone in years. They used to make fabulous ones at the cafe out the front of The West Australian back in the days when the offices were in the CBD.

  2. Talking of date scones, they are hugely popular in NZ and on arrival at a B&B last year, the hostess was just taking a freshly baked batch out of the oven. She had a new twist on them though by adding glace/naked ginger in chunks. OMG they were good. They also left us a bottle of NZ bubbly and the entire house to ourselves for the night!
    Can highly recommend this B&B in Westport on the NW coast of the south Island…not a usual destination for the tourist, here’s the link as it was one of the most stunning old homes I have ever seen:
    Hope you are having a speedy recovery.

  3. boredinbouldaire says:

    I made the mistake of singing \”My mother said not to put beans in my ears, beans in my ears, b e a n s i n m y e a r s .\”
    and my daughters visiting friends did and had to go to the doc to get them out.
    I’m not allowed to sing it to the grandkids B-(

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