Sweet recipes

SWEET RECIPES

Bindweed’s Recipes ©

Coconut Ice
Butter Scotch
Ginger Slab
Chocolate Fudge
Peppermint Creams

Clean your teeth twice a day


Mr Neal's
Coconut Ice

INGREDIENTS

1 lb (454 gms) Shredded Coconut
3 lb (1,360 gms) sugar
1/2 pint (300 ml) water
Red colouring

METHOD

1. Boil sugar and water for 10 minutes.
2. Remove and add coconut.
3. Pour half into greased tin.
4. Colour the remaining mixture.
5. Pour on top.
6. Leave to set.


Mr Neal's
Butter Scotch

INGREDIENTS

1 lb (454 gms) demerara sugar
2 oz (56 gms) butter
1/4 pint (150 ml) water

METHOD

1. Boil sugar and water until the sugar is dissolved.
2. Add the butter gradually.
3. Pour into a greased tin.
4. Leave to set.


Mr Neal's
Ginger Slab

INGREDIENTS

1 lb (454 gms) demerara sugar
1/4 pint (150 ml) water
1/2 oz (14 gms) ground ginger

METHOD

1. Boil the sugar and water until the sugar is dissolved.
2. Remove from heat.
2. Add ginger and stir until mixture is thick.
3. Pour into a greased tin.
4. Leave to set.


Mrs Hirst's
Chocolate Fudge

INGREDIENTS

1 lb (454 gms) Caster sugar
2 oz (56 gms) Lyles Golden Syrup
2 oz (56 gms) Butter
1 oz (28 gms) Cocoa powder
75ml fresh milk
75ml single cream or evaporated milk

METHOD

1. Put all the ingredients into a pan.
2. Stir over gentle heat until sugar is dissolved.
3. Bring to the boil and cook, stirring occasionally, until a little forms a soft ball when tested in cold water.
4. Cool to lukewarm then beat until thick and creamy.
5. Pour into a greased tin.
6. Leave to set.


Mrs Hirst's
Peppermint Creams

INGREDIENTS

1/2 lb (225 gms) icing sugar
1 large pinch of Cream of tartar
Few drops peppermint
Small squeeze of lemon juice
1 egg white

METHOD

1. Sift the icing sugar.
2. Add the cream of tartar.
3. Make a hole in middle.
4. Beat the egg white until fluffy.
5. Put lemon juice, peppermint and egg in the hole.
6. Stir well.
7. Leave for 1 hour, then roll out.


Keep watching there is more to come.


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