Eggs, cheese, salt and pepper for an omelette. Flour, baking powder, butter and milk for scones. Lemons, eggs, sugar and water for a lemon pudding.
Sure, the recipes aren't always low in sugar, salt or fat, but they're made from real ingredients with no nasties.
Since the birth of the twins, I've found myself relying on my mother-in-law's currant loaf more than once if I need to whip something up quickly. It's easy, can be frozen and relies on ingredients commonly found on my shelves. Although I confess, last time I made it I put out a desperate call to family up the road for some currants. I can happily report I am now restocked.
Janet's Currant Loaf
1 cup currants
1 cup caster sugar
1 cup warm tea
2 cups self raising flour
Place fruit and sugar in a mixing bowl and pour tea over. Let stand one hour or more. Stir flour into mixture and pour into a greased, lined bar tin. Bake in moderate oven for 1 hour (try 160).
I love the flavour the tea imparts and I'm keen to try it with earl grey, or maybe a strong smokey blend. Serve fresh with a little smear of butter... If you can bear to break with four ingredient traditions.