Ingredients

1 lb beef mince

3 small apples

1 onion

1 dessertspoonful curry powder

1 tablespoon vinegar

1 slice bread soaked in 1 cup milk

1 egg

Pinch salt

1 teaspoon sugar

1 dessertspoon apricot jam

handul of raisins or sultanas

1 oz dessicated coconut

1 tablespoon chutney

How to Make it

1. In large frying pan, ightly fry the onion and apples. Set aside on plate.
2. Lightly brown the mince until no longer pink.
3. Drain the milk from the bread and reserve the liquid.
4. Add the bread to the mince.
5. Add salt, vinegar and sugar to mince mixture.
6. Add the onions and apples to mixture.
7. Beat the egg with the drained off milk and add to the mixture.
8. Stir in the jam, raisins, coconut and chutney (adjust or leave out according to taste).
9. Turn the mixture into the buttered pyrex dish.
10. Bake in oven for 40 mins at 350F, 180C 170C (fan oven).
11. Prepare small dishes of chopped and sliced accompaniments – banana, tomatoes, pineapple, dessicated coconut, chutney, peppers
12. Serve with boiled rice.

Tags: apple, apricot jam, banana, beef mince, Bread, chutney, coconut, curry powder, egg, milk, onion, peppers, pineapple, raisins, rice, salt, sugar, tomato, vinegar
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Ingredients

1/3 small box of Rice Krispies

3 Mars Bars (not giant ones!)

4 oz margarine

1 tablespoon golden syrup

Milk chocolate.

How to Make it

1. Line a tin with black silicon sheet.
2. In a large pan, melt the Mars bars, margarine and golden syrup.
3. Stir in the rice krispies a little at a time until they are all coated with Mars bar mixture and there is no ‘liquid’ left.
4. Press mixture into the tin and smooth.
5. Melt about half a bar of cooking chocolate in the microwave, or in a basin over a pan of boiling water.
6. Spread the melted chocolate over the Rice Krispie mixture. Leave to set (in fridge if necessary).
7. When set, turn out of tin and cut into squares.

Tags: golden syrup, margarine, Mars bar, milk chocolate, Rice Krispies
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Ingredients

4 oz margarine

4 oz sugar (brown or white)

12 oz mixed fruit (8 oz will be enough)

8 fl oz water

1 level teaspoon bicarbonate of soda

1 level teaspoon mixed spice

2 beaten eggs

4 oz plain flour

4 oz self raising flour

Pinch salt

How to Make it

1. Set the oven to 350F, 180 C, 170C (fan oven), Gas Mark 4
2. Put margarine, sugar, mixed fruit, water, bicarbonate of soda and mixed spice into a large pan. Bring to the boil, stirring as the ingredients melt to blend gently together.
3. Once boiling, simmer for one minute.
4. Allow to cool while you prepare the tin:
5. Line a 7″ square or 8″ round tin.
6. When mixture has cooled a little, add the eggs, flour and salt and mix well. If you add the eggs while the mixture is really hot you’ll have scrambled eggs! Pour the mixture into the tin.
7. Bake in the centre of the oven for 1 – 1 1/4 hours. Test with a skewer to see if it comes out clean.

Tags: bicarbonate of soda, egg, margarine, mixed fruit, mixed spice, plain flour, salt, self raising flour, sugar
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This is a recipe that was my Grandpa Edward Williams’ speciality! He always had a tin of toffee handy and everyone used to hope he would bring the tin out! It is not a chewy toffee, it’s brittle and for sucking! It is a very dark brown colour and very tasty! Quite economical, a victorian recipe that his mother used to make. He also used to make it on the Thames sailing barge that he worked on with his father around 1900-1910.

Ingredients

1 lb soft brown sugar

Knob of butter (about 1 dessertspoonful)

1 tablespoon vinegar

3 tablespoons water

How to make it.

1. Grease with butter,  2 sandwich tins or something of equivalent size. Or line with black silicon liner (but grease around the edges if not lining them).
2. In a medium saucepan put the sugar and water and bring to the boil.
3. As soon as it starts boiling, add the butter and vinegar.
4. DO NOT STIR!!! Just let the butter gradually dissolve by itself, do not try to mix it in or the toffee will crystallise.
5. Boil gently for about 15 minutes. Do not leave unattended in case it boils over or burns. It needs a nice rolling boil, turn the heat down a bit if you think it’s too fast and frothy.
6. Have a cup of cold water ready. After 10 minutes, start testing to see if its done:
7. Pour a teaspoonful of toffee mixture into the cold water. If it sets hard, the toffee is done. If it is soft, let the mixture boil a little longer. Test about once a minute. The toffee is ready when the mixture is brittle and can be snapped after the water test.
8. Carefully pour the mixture into the tins. Remember the metal tins will be very hot once the mixture has been poured in. Leave to set.
9. Break with a small hammer when set.
10. This is best eaten fairly quickly, it tends to spoil in the fridge. Try making half the quantity in one tin to see how you get on.

Tags: butter, soft brown sugar, toffee, vinegar, water
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