New Zealand Woman’s Weekly - - GREENGODDESS -

This recipe was sup­plied by Mrs M Ed­ding­ton of Christchurch to Recipes My Mother Taught Me, pub­lished by the Christchurch Pres­by­te­rian So­cial Ser­vice As­so­ci­a­tion. The book also in­cluded recipes by such no­ta­bles as “Mrs R. Mul­doon, Wife of the Prime Min­is­ter” and “Mrs JR Gray Mod­er­a­tor’s Lady, Gen­eral Assem­bly of the Church of Scot­land”. I sug­gest dou­bling the recipe, if you can – the batch I made went in an hour!


½ tin sweet­ened

con­densed milk

70g but­ter

1 tbsp brown sugar

10ml golden syrup

10ml corn­flour

½ tsp vanilla ex­tract Com­bine all the in­gre­di­ents in a saucepan and heat. Boil for 1 minute, stir­ring so the mix­ture doesn’t stick. SHORT­CAKE

125g but­ter

125g sugar

1 egg

10ml cof­fee essence

1 tsp bak­ing pow­der

200g flour

1 Cream to­gether the but­ter and sugar. Beat in the egg, then the cof­fee essence.

Sift the bak­ing pow­der and flour to­gether, then stir into the bat­ter.

2 To as­sem­ble, spread half the mix­ture in a sponge roll tin (or any shal­low bake­ware will do).

3 Spread the caramel evenly over the bot­tom layer.

4 Put the rest of the mix­ture on top in small dabs – it will spread and join to­gether dur­ing cook­ing.

5 Bake at 160°C for 45 min­utes, check­ing af­ter 30 min­utes.

6 Leave to cool in the tin be­fore cut­ting into squares.

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