RECIPE OF THE WEEK

Press, Volume XCVIII, Issue 29067, 2 December 1959, Page 3

RECIPE OF THE WEEK

* = Elizabeth's Christmas Cake | g Both these recipes have been i g published as often as a film n = star’s memoirs, yet every mail = = brings requests that they I 5 should be put in again this I | year for cuttings have a knack S | of disappearing round spring- = c cleaning time. Here, then, for E g the readers who have written 1 i me charming letters from Mas- = | terton, Kaikoura, Geraldine s | and Johnsonville, to mention § g just a few, are the recipes for | | the extra-large cake and the = = traditional dark rich pudding | | Ingredients: S 11b butter = ' lib brown sugar gk = I cup golden syrup I 9 eggs | *,l Ulb flour i -jk, 1 teaspoon mix ed spice | j teaspoon baking powder f i J i teaspoon nutmeg 5 1 teaspoon salt = loz blanched almonds e g 3,1 b mixed cake fruit g 5 cup brandy, rum or i sherry * = Method: Beat butter and 3 = sugar, add golden syrup and i | then eggs, one at a time. Mix f gin prepared cake fruits and s 3 chopped almonds. Sift in dry | I ingredients, add spirits and = | mix. Turn into tin lined with | g at least six layers of papers § § and bake 5-6 hours at regulo g i | lor 200 degrees. | Christmas Pudding | ; = Ingredients: = 16oz raisins g 12oz sultanas | 12oz dates g Boz currants § = Boz mixed peel = g 3oz almonds § Boz flour = = Boz fine breadcrumbs g Boz sugar 5 2 teaspoons mixed spice = | 1 packet shredded suet = g (14oz size) | 6 eggs = 1 breakfast cup milk | 1 teacup brandy = 1 teaspoon vanilla = 1 teaspoon almond essence 3

Method: Mix dry ingredients | and add beaten eggs, milk, i brandy and essences. Divide = into buttered pudding basins | with a small square of butter = paper in the bottom of each. = Cover well and steam six f hours. Store in a cool place = and when required, steam a i further two or three hours. =

Most popular sweet of the week was this mavourneen tart, which won full marks served hot, and a separate round of applause because the wedges cut cold and wrapped in waxed paper made a most ■welcome addition to the cut lunch boxes. It makes a skilful preparation for the weekend when weather will dictate whether you will be serving a hot meal at home or a cold one out picnicking. It will warm up quite happily, too. Ingredients: 2 cups flour 1 cup butter and lard mixed (or fine dripping) i teaspoon salt i teaspoon baking powder Cold water Jib sultanas 1 teaspoon cinnamon 3 eggs A pinch of salt 2 tablespoons sugar 1 pint of milk Sugar and cinnamon

Method: Rub butter and lard Into fldur sifted with salt and baking powder and cut in just sufficient cold water to bind to a stiff paste. Roll out and cut into a circle to fit loosely over a large deep pie plate and overlap the edges by one inch. Fold the overlapping edge under and crimp along into a serrated edge. Strew sultanas over the bottom. Whisk eggs, 2 tablespoons sugar, 1 teaspoon cinnamon, pinch salt and 2 cups milk. Pour over the sultanas and bake until the pastry is lightly browned and the filling set and browned. Sprinkle with a little sugar and cinnamon just before serving, or after the pie has become cold if to be served cool. Peach Ice Cream Cake Refrigerator cakes become more and more popular because they are so wonderfully easy for any hostess since they may be made well ahead of time. Here peaches and cream combine in a frozen dessert which is best made at least one day ahead. Freeze it in any cake tin which will fit into your own freezing compartment. Ingredients: 4oz vanilla wine biscuits i pint cream 3 eggs i cup sugar j cup peach syrup 3 teaspoons lemon juice 4 peach halves Method: Line a cake tin which will fit into the ice compartment with greaseproof paper. Crush biscuits and sprinkle half of them on the paper. Separate eggs and beat the yolks with half a cup of sugar until thick. Stir in peach juice and lemon and cook over boiling water until the mixture will coat a spoon. Remove from the heat. Finely chop peach halves and stir in. Allow to become cold. Whisk egg whites Very stiffly. Whisk cream separately Fold both whites and cream through peach mixture and turn into the prepared tin. Sprinkle remaining crumbs on top. Freeze until firm, turn out on to a flat platter and peel off paper. Cut remaining peach halves across once and arrange round yith a little cream piped into the centre of each.