ICINGS

January 13, 2019 / Lyn Jones / 0 Comments

HOME-MADE ALMOND ICING:
185g ground almonds
2 egg yolks
435g (14oz) icing sugar
2 Tab sherry or orange juice
few drops lemon juice

Mix dry ingredients. Beat yolks & juices together and add to drys making a stiff paste.
Brush cake well with white of egg before placing on almond paste.

NOTES FROM ELSEWHERE:  Do not make it too soft. Roll out to size required, and press on cake.

HOME-MADE CARAMEL ICING:
1 c brown sugar
2 Tab milk
1 Tab butter

Place all in a saucepan on heat. Allow to boil about 10 mins until a little dropped in cold water forms into a soft ball. Take off heat then whip until it becomes creamy.

Spread on cake with a wet knife. Vanilla or lemon flavouring may be added before whipping.

CHRISTMAS PUDDING CHILLED

February 11, 2018 / Lyn Jones / 0 Comments

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.

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