3 cups cornflakes, good Tbls butter, 3/4 cup brown sugar, stewed apples or any other fruit (very tasty with grapes).
Method: Melt butter and sugar slowly in a fairly large saucepan until light caramel colour. Lightly mix in cornflakes, toss them until thoroughly coated with syrup. Pack this into a buttered ring mould. Set aside until nearly, but not quite, cold. Lever out on to platter and fill with fruit. Serve immediately with cream or ice cream.
Source: contributed by C. Hewton in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.55.
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