Briony's Retro Recipes
Crumb Fudge
Ingredients:
2 tbsp golden syrup
60g butter/margarine
60g caster sugar
60g cocoa powder
½ tsp vanilla extract
150g breadcrumbs
Method:
Heat the syrup, butter, sugar, cocoa powder and vanilla extract in a pan until melted. Stir through the breadcrumbs until combined. Press into a 6 inch cake tin or shape into a circle on a piece of parchment paper. Place in the fridge for a few hours or overnight.
Potato Pudding
Ingredients:
275g potatoes, peeled and boiled
45g unsalted butter
85g golden caster sugar
3 medium eggs
Zest of a ½ lemon
½ tsp salt
Method:
Oven on to 180C fan. Grease and line an 8 inch cake tin. Boil your potatoes for 15 minutes on a medium heat until soft. Drain and then mash the boiled potatoes until smooth. Stir through the butter and mash again. Mix in the sugar, eggs, zest and salt until well combined. Pour into the prepared tin and bake for 35-40 minutes until golden brown. Leave to cool then sprinkle with icing sugar.
Sweet Macaroni
Ingredients:
1 pint milk
100g macaroni
Rind of half lemon
1 tsp cinnamon
75g caster sugar
3 egg yolks
Method:
Heat the milk, lemon rind and cinnamon in a pan until boiling. Add the macaroni and cook for 5 minutes. Add the sugar, stir then cook for 5 more minutes. Drain the milk mixture off using a bowl and place the pasta in a serving dish taking out the lemon rind. Let the milk cool slightly then beat in the egg yolks. Pop the mixture into a pan and heat very gently for a few minutes whisking constantly until thickened. Pour over the macaroni and serve.
