Recipe:
5 oz Chopped Dates (Buy ready to eat healthy dates not pre-chopped, they have added sugar)
7 oz Sultanas
7 oz Raisins
7 oz Currants
8 oz Plain White Flour
1 Teaspoonful Mixed Spice
1 Teaspoonful Baking Powder
4 oz Olive Spread
2 medium size Free-range eggs
½ Pint Semi Skinned Milk
Method:
Dry mix the dates, fruit, flour, mixed spice and baking powder.
Using a wooden spatula mix in the fat. Well break it up as best you can.
Lightly whisk the two eggs and pour them in the mix.
Poor all the milk in, in one go and mix the whole lot thoroughly.
I find it best to mix with the wooden spatula, I can be bothered setting up a mixing machine. Too much washing up afterwards, anyway, exercise is good for you
Place in an 8" cake tin and bake at 150°C for 1hr and 40mins.
Best left for 24 hours before eating but if you can't wait until it is cool and get indigestion then it's your own silly fault!
That's all folks.
5 oz Chopped Dates (Buy ready to eat healthy dates not pre-chopped, they have added sugar)
7 oz Sultanas
7 oz Raisins
7 oz Currants
8 oz Plain White Flour
1 Teaspoonful Mixed Spice
1 Teaspoonful Baking Powder
4 oz Olive Spread
2 medium size Free-range eggs
½ Pint Semi Skinned Milk
Method:
Dry mix the dates, fruit, flour, mixed spice and baking powder.
Using a wooden spatula mix in the fat. Well break it up as best you can.
Lightly whisk the two eggs and pour them in the mix.
Poor all the milk in, in one go and mix the whole lot thoroughly.
I find it best to mix with the wooden spatula, I can be bothered setting up a mixing machine. Too much washing up afterwards, anyway, exercise is good for you
Place in an 8" cake tin and bake at 150°C for 1hr and 40mins.
Best left for 24 hours before eating but if you can't wait until it is cool and get indigestion then it's your own silly fault!
That's all folks.
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