COOK WITH ELIZABETH Apricot Fudge Cake
This delightful recipe for Apricot Fudge Cake requires only a few moments' heating time and no baking at all so it is an ideal thought for a busy week. The number of biscuits used depend on the size of your egg—and skill in judg-
ing what is- half a tin of condensed milk—but. it is about one and a half packets of malt biscuits. Judge the exact number to use by the consistency of the mixture; which should be thick and firm.
Ingredients: 3oz butter 1 cup sugar 2 tablespoons drinking chocolate powder 1 egg i tin condensed milk 1 cup dried apricots i cup walnuts ,li packets malt biscuits li cups icing sugar oz butter 1 tablespoon cocoa i teaspoon vanilla Hot water.
Method: In a saucepan place butter, sugar and chocolate powder and melt tpgether. Add one beaten egg and half a tin of condensed milk. Chop dried apricots finely and add, with walnuts. Crush malt biscuits and stir in. Press out into a spongeroll tin. Mix icing sugar, butter, cocoa, vanilla with sufficient hot water to beat to a smooth creamy consistency and spread out over the mixture in the tin. Leave until set and firm and then cut into neat bars.
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Bibliographic details
Press, Volume CIII, Issue 30472, 20 June 1964, Page 7
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211COOK WITH ELIZABETH Apricot Fudge Cake Press, Volume CIII, Issue 30472, 20 June 1964, Page 7
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