Condensed milk fruit cake

Rysnan had lost her recipe for a Most Marvellous Christmas Cake which had no eggs or sugar but involved boiling the  fruit in condensed milk.

Just when I had given up finding a similar recipe, I came across this recipe in an old recipe book my grandmother used.  Its long since lost its cover so I have no idea of the origin of the book or the recipe.  …Read more

Ginger crunch

This recipe comes from my grandmother’s little black recipe book which goes back to 1933. (The measurements have been converted to metrics).

This old family favourite has been in the Edmonds Cookery books and is also a staple offering at many city cafes now. …Read more

Chocolate Crunch

Christine has sent this recipe saying

“It was a great recipe for me to start with as a young girl and came in very handy when I left home to go renting in Hamilton.
Later on I found an egg added to the mix tastes really good as well,so the recipe has evolved some”.

Ingredients

170 gms (6 oz) butter
1 tablespoon cocoa
130 gms (4 oz) sugar
4½ crushed weetbix
1½ cups self raising flour

Method

1. Melt butter and pour over other ingredients. Mix well.
2. Press into greased sponge roll tin.
3. Bake 15 mins 180 deg C (or 350 deg F)
4. Ice when cold.

Hot cross buns – 2

This recipe for hot cross buns is adapted from Alison Holst’s recipe that has been used in New Zealand for decades. …Read more

Hot cross buns

The easy quick bread roll recipe can be readily adapted to hot cross buns by adding brown sugar, dried fruit and spices. This recipe provides a dairy free alternative to the usual Hot Cross Bun recipes

…Read more

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