February 17, 2019 / Lyn Jones / 0 Comments
3/4 c All-Bran
1/2 c golden syrup (or treacle) and br sugar
1/4 c shortening
1/2 level tsp bicarb
1.5 tsp grd ginger
1/2 c milk or hot water
1.5 c sifted flour
1 egg, beaten
1/2 tsp cinnamon
pinch salt
Moisten bran with milk or water. Cream b&s, add egg, syrup, bran mixt, flour & drys. Mix evenly.
Bake in buttered cake tin 200mm sqr (8″x8″) in a mod oven 30-40 mins.
Lift out, spread surface with extra butter, sprinkle with 1 tsp cinn and 1 Tab icing sugar mixed together.
July 31, 2018 / Lyn Jones / 0 Comments
3c All-Bran
2 Tab jam
1 c chopped dates
1 tsp cinnamon
1 tsp vanilla
5 level Tabs powdered milk
1/2c ginger ale
1.5c mixed fruit
1/2c chopped cherries or nuts
1/4 tsp nutmeg
1/2 c lump-free icing sugar
125g copha
Combine crushed All-Bran with ale & jam in a large mixing bowl and set aside while you prepare rest. Add other ingredients except copha and mix thoroghly. Add melted copha and mix again.
Turn into an 18 or 20 cm tin lined with waxed paper. Press down firmly. Leave several hours or better still overnight. Ice as desired. Chopped ginger or glace fruit can be used.