December 1, 2016 / Lyn Jones / 0 Comments
250g each butter and raw sugar
375g wholemeal flour (and also plain?)
125g each currants and sultanas
60g almonds
1 cup milk – dissolve bicarb in this just before using
2 eggs – well beaten
1 tsp bicarb
1.Cream butter & sugar, add eggs. Stir in half the flour, add milk/bicarb VERY SLOWLY.
2.Add rest of flour, then fruit and almonds. Beat well.
3. Cook in moderate oven for 1 1/2 hours.
December 1, 2016 / Lyn Jones / 0 Comments
or sultanas?
90g butter
1 cup wholemeal flour
1/2 cup nuts
1 egg
1 cup raisins
90g ? or 1 cup? raw sugar
1.Cream butter and sugar together, add egg, then rest of ingredients.
2.Put into 10×10″ (25cm x 25cm) greased tin and cook in moderate oven for 1/2 hour. Cut into fingers.
NOTE: Before cooking, either sprinkle top with some more raw sugar or ice when cold.