Lyn's Recipe Collection
1 kg SR
250g butter
60g gr ginger
125g each of sultanas & mixed peel
1 c milk
375g. castor sugar
2 eggs
60g mixed spice
125g currants
500g treacle
pinch salt
Mix drys (except salt) well together. Melt treacle with milk & butter, add beaten eggs & salt.
Add drys and stir til thick batter. Pour into a large greased baking tin and bake 2.5 hours in mod oven .
250g pkt sweet biscuits (gingernut, arrowroot, coffee, nice)
375g seeded raisins
60g (2 oz) almonds
1/4 cup orange juice
1 cup sugar
1 level Tab gelatine
125g (4 oz) glace cherries
185g (6 oz) butter
1/4c sherry
1/2 c water
Roll biscuits finely and add to chopped fruits, cherries and nuts. Moisten with juice & sherry.
Melt butter and add to mixture.
Boil sugar, water & gelatine for 5 mins. Cool. Beat til white and thick. Add to first mixture.
Spices may be added if desired.
Pour into well-greased basin and refrigerate for at least 12 hours.
Serve sliced with icecream.