- 4oz soft brown sugar
- 3oz margarine
- 1 egg
- 2oz glace cherries
- 3oz sultanas
- 4oz self raising flour
- 1 drop vanilla essence
Melt the margarine and sugar in a pan and allow to cool. Mix the beaten egg, essence, sultanas, cherries and when the hot sugar is cool enough (not to cook the egg!) add to the egg mixture. Then add the flour. Put in square tin and cook for 25 mins at 180C. Make sure it is cooked through before removing from the oven.
Don't put in a too small tin, it mustn't be deeper than around 1 inch or it won't set. Allow to cool and then cut into fingers - it doesn't slice well when warm.
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