Pass it on
Recipes handed down the generations and from friend to friend are often the best, says NZ House & Garden Food Editor Sally Butters. PAT’S BUMBLE BEES SHARON’S CARAMEL & CHOCOLATE MARBLE LOAF
Almost any dried fruit or nut works in these delicious gluten-free sweet treats, making them a great standby. Adding chocolate to the base takes them to the next level.
¾ cup dried apricots ½ cup glacé cherries ¼ cup crystallised ginger ½ cup raisins ½ cup walnuts ½ cup natural almonds 1¼ cups desiccated coconut 395g tin sweetened condensed milk 1 cup coconut thread for coating
Heat oven to 175C. Line a baking tray with baking paper.
Chop the fruit and nuts quite finely and evenly in size. Place in a mixing bowl with desiccated coconut, add condensed milk and stir until well mixed. This marble loaf gets its caramel flavour from the use of golden syrup. It can also be made as a cake in a 20cm ring tin, with a similar cooking time.
1 cup milk 1 tablespoon golden syrup 1 teaspoon baking soda 115g butter 175g sugar 1 egg 1½ cups plain flour 1 teaspoon baking powder 1 heaped tablespoon cocoa powder
Chocolate ganache (optional):
150g dark chocolate, broken into pieces 1/3 cup cream
Heat oven to 175C. Grease and flour a 6-cup capacity loaf tin.
Slowly heat milk, golden syrup and soda in a small saucepan until warm to the touch.
Cream butter and sugar then add the egg and mix well. Sift over flour and baking powder, add the warm milk mixture and beat gently until mixture is smooth.
Transfer half the mixture to another
The recipe for these melt-in-the-mouth treats has been passed down through several generations. The triple sifting of dry ingredients gives a super-light texture. The drops are best filled with cream and jam at least 30 minutes before serving; this allows them to puff up and soften slightly.
2 eggs, separated Pinch of salt 90g caster sugar, plus extra for sprinkling ¼ teaspoon vanilla extract 90g flour 1 teaspoon baking powder Raspberry jam for filling Whipped cream for filling
Heat oven to 200C. Line a baking tray with baking paper.
In a mixing bowl, beat egg whites with salt until stiff. Gradually add caster sugar, a tablespoon at a time.
Add egg yolks one at a time then beat in vanilla extract.