4 ozs. S.R. flour.
4 ozs. plain flour.
6 ozs. butter or margarine.
6 ozs. sugar.
1 lb. mixed fruit.
2 ozs. almonds.
1/2 cup warm milk.
1/2 cup treacle.
3 eggs.
1 tablespoon brandy (if liked).
Method: Cream butter and sugar, add treacle, beat in eggs one at a time, then add fruit and flour with pinch salt, and mix alternately with milk. Lastly add brandy. Bake in moderate oven in 8" square or equivalent tin, lined with buttered paper. Gas 320 degrees in middle of oven 1&3/4 to 2 hours. Let cool in tin.
Source: contributed by Mrs. R. Duffner in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.
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