Wednesday, August 28, 2019

Dessert from the Shelf

1 small tin sliced peaches or apricot halves, 1/2 cup cream or evaporated milk, 3/4 cup plain flour, 1/2 cup brown sugar firmly packed, 1 level tsp cinnamon, pinch salt, 2 oz butter or margarine.

Method: Drain fruit. Arrange in 9 in. tart plate, pour milk or cream over it. Sift flour, salt, sugar and cinnamon. Rub butter in lightly with tips of fingers. Sprinkle top over fruit. Bake in moderate oven until crumbs are brown - about 15 mins. Serve while still warm with cream.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.56.

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