I have made many, many friends through my volunteering. Said friends have a habit of enjoying a morning tea break or lunch time together. Around the table (as you can imagine) we talk about all sorts of things and invariably we end up talking about food and recipes.
This recipe came from one of those friends. I will not embarrass her by naming her, lets just call her B.
She is an amazing woman, always ready for a challenge. Inspirational, caring, kind, interesting and fun to volunteer with. She is in her latter years but her energy and enthusiasm for life would shame many people half her age.
I have printed the email when she sent the recipe and will always treasure a couple of personal comments she included in her message.
Unbaked Christmas cake ( from B's repertoire)
Place in a
large saucepan -
250g butter
1 cup sugar
and melt
Add to this hot
mixture 2 beaten eggs – remove from stove
Add two
packets of crushed (not too small) malt
biscuits. Add 1 tsp of Rum, brandy, almond lemon or vanilla essence.
Add 3 cups
of mixed dried fruit such as currants, sultanas, raisins, papaya (lovely for
colour), cherries, peel, ginger and cut up brazil nuts.
Press
mixture immediately into a large flat baking tin and cover with slivered
almonds and put in fridge to set.
Cut into
small pieces and place in an airtight container and keep in fridge.
Keeps well,
excellent to have on hand to serve with coffee etc. at Christmas time. It is nice and sweet so a little goes a long way.
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