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Apple Coconut Squares

INGREDIENTS

125g Margarine

½ tsp grated Lemon Rind1 cup Sugar

2 Eggs

1½ cups Plain FlourSalt

2 cups sweetened Apple Pulp1 cup Coconut

METHOD

Cream margarine, lemon rind and half the sugar. Add one egg. Work in flour and salt. Press into base.

Cover with apple pulp. Beat other egg and the other half of the sugar and blend in coconut. Spread over apple. Bake in moderate oven for 20-30 minutes. Serve with cream, custard or ice cream.

~ 75 ~

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Apple Crumble

INGREDIENTS

1 large can Pie Apples (or freshly-cooked)

1½ cups Self-Raising Flour125g Butter

1½ cups Brown Sugar

6 tbsp Nestle Malted Milk Powder1 tsp Cinnamon

CoconutRolled Oats

METHOD

Place apples in pie plate. Rub butter into remaining ingredients and crumble over apples. Bake in

moderate over for 30-35 minutes.

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Apple Snow

INGREDIENTS

2 tsp Gelatin

¼ cup Hot Water1 tbsp Lemon Juice

2 cups Stewed Apple

1 tbsp Sugar1 Egg White

Salt

METHOD

Dissolve gelatin in hot water, add lemon juice and sugar. Stir into apple pulp. Chill to thicken slightly.

Beat egg white with salt until stiff. Beat into apple mixture and beat until thick and foaming. Return to

fridge.

~ 77 ~

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Apricot Swansdown

INGREDIENTS

3 tsp Gelatin

¼ cup Hot WaterSmall can Apricots

2 Eggs, separated

1 tsp Lemon Juice½ cup Sugar

Shredded or Desiccated Coconut

METHOD

Dissolve gelatin in hot water and add apricot syrup. Put apricots through coarse sieve or slice, mix with

syrup. Beat egg yolks with half of the sugar, add to apricot mixture, then add lemon juice. Chill. Beat egg

whites until stiff with remaining sugar. Fold through thickening apricot mixture. Add coconut or decorate top.

~ 78 ~

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Apple Tart

INGREDIENTS

Pie Crust:

1 cup sifted Flour

1 tsp Baking Powder

½ tsp Salt2 tbsp Sugar

½ cup Butter1 tbsp Vinegar

Filling:

3 cups Grated Apple1 cup Sugar

2 tbsp Flour

½ tsp CinnamonIcing Sugar

METHOD

Combine flour, salt and sugar lightly with a fork, cut in the butter and blend with fork until mixture looks like shortbread dough. Stir in vinegar with fork. Spread dough thickly on bottom of a spring-form pan

and then spread thinly about 2cm up the sides.

Combine all the filling for the tart (except icing sugar) and spread evenly over dough. Bake 1 hour,

remove from oven and cool. Remove from pan, sift icing sugar over tart and serve with cream.

~ 79 ~

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Baked Apples*

INGREDIENTS

4 Green Apples

½ cup finely chopped Dates1 tbsp chopped Walnuts

1 tbsp grated Lemon Rind

½ cup Water½ cup Brown Sugar

30g Butter¼ tsp Ground Cinnamon

¼ tsp Ground Nutmeg

METHOD

Cut core out of apples, peel the top ¼ of the apple. Mix the dates, walnuts and lemon rind and press into hole made by removal of core. Put apples in loaf tin. Combine water, brown sugar, butter, cinnamon and

nutmeg in a small saucepan and bring to boil. Pour over the apples. Bake in moderate oven for 1¼ hour, basting with the liquid several times. Serve with ice-cream of whipped cream.

~ 80 ~

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Baked Custard

INGREDIENTS

1 Egg, beaten

1 tbsp Sugar1 cup Milk

Drops of Vanilla

METHOD

Mix all ingredients, top with nutmeg and place in ovenproof dish. Place dish in larger dish containing ½cm of water. Cook in moderate oven until set.

*Variations: Bread and Butter Pudding - As above but place small squares of white bread, buttered, at base and pour custard mixture on top. Add a few sultanas and top with nutmeg. Rice Pudding - As baked custard mixture but add 2 or

3 tablespoons of cooked rice. Top with nutmeg.

~ 81 ~

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Baked Raisin Roll

INGREDIENTS

1½ cups Self-Raising Flour

1 tsp Butter1 Green Apple

Pinch of Salt

MilkRaisins

¾ cup Sugar1 cup warm Water

2 tsp Butter

METHOD

Sift flour and salt, rub in butter and make a soft dough with milk. Roll out and spread with sliced apple and thick layer of raisins. Roll up. Place in ovenproof dish. Dissolve sugar and butter in water and pour

over roll. Bake in moderate oven for 1 hour, basting at intervals.

*Banana can be used instead of apple.

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Banana Delicious*

INGREDIENTS

4 medium Bananas

2 Eggs1 cup Coconut

1 tbsp Lemon Juice

2 tbsp Caster Sugar2 tbsp Apricot Jam

METHOD

Peel bananas and slice into ovenproof dish - sprinkle with lemon juice. Put eggs and sugar in a bowl and beat well. Add coconut and apricot jam and mix well. Pour mixture over the bananas and bake for 25

minutes. Serve with cream or ice-cream.

~ 83 ~

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Blancmange

INGREDIENTS

300ml Milk

2 dessertspoons SugarBay or Peach Leaf

2 level tablespoons Cornflour

3 drops EssenceLemon Rind

METHOD

Blend cornflour with some of the milk. Put remainder of the milk on to boil with sugar and bay/peach leaf. When nearly boiling, lift out leaf and stir in blended cornflour. Stir well and cook for 3 minutes after

it comes to boil. Add essence, lemon rind and pour into a wet mould to set.

~ 84 ~

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Canned Fruit Jelly*

INGREDIENTS

2 tsp Gelatin

75ml Hot WaterSmall tin Canned Fruit (peaches, apricots, pears, etc.)

1 tbsp Lemon Juice

2 tbsp Sugar

METHOD

Add gelatin to hot water, stir until dissolved. Add sugar and lemon juice and stir until dissolved. Add fruit

then set in fridge.

*Variations:

Canned Fruity Whip -- Leave until jelly thickening. Then whip until thick and foamy.Canned Fruit Sponge - Leave until jelly thickening. Beat until thick and foamy and add then beaten white of 1 egg.

Canned Fruit Bavarian - Leave until jelly thickening. Fold through ½ cup cream whipped until stiff.

~ 85 ~

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Carrington Mould

INGREDIENTS

Gelatin

Small Can Fruit (e.g. Peaches, Apricots, Pears), drainedSugar

1 tbsp Lemon Juice

½ cup MilkVanilla

Hot WaterCochineal

METHOD

1st Layer - Dissolve 3 level tbsp (1 envelope) gelatin in ¾ cup hot water, add 3 dessertspoons sugar,

lemon juice and strained juice. Arrange slices of fruit on dish and cover with some liquid. Set.

2nd Layer - Dissolve 1½ tsp gelatin in ¼ cup hot water, cool and add to milk, then add 1 dessertspoon

sugar and few drops vanilla. Pour onto first layer and set.

3rd Layer - Take leftover liquid from first layer. Colour red with cochineal. When cold pour onto milk

layer. Set.

~ 86 ~

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Caramel Filling (for small pie)

INGREDIENTS

1 tbsp Butter

1 cup Brown Sugar1tbsp Plain Flour

Pinch of Salt

1 cup Milk2 Egg Yolks, beaten

Drops of Vanilla

METHOD

Put sugar, butter, flour in saucepan on low heat, stir until melted. Add milk and egg yolks. Add vanilla

and salt. Cook slowly and stir until thickened. Cool slightly and pour into cooked pie shell.

~ 87 ~

Cheese Cake: Basic Crumb Crust

METHOD

This is made by rolling sweet biscuits such as ‘Nice’ into crumbs with rolling pin and adding melted

butter. To this can be added cinnamon, nutmeg and ginger as desired. Press into base of tin.

7 inch tin: 6 oz sweet biscuits and 3 oz butter

8 inch tin: 8 oz sweet biscuits and 4 oz butter9 inch tin: 10 oz sweet biscuits and 5 oz butter

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Apricot Cheese Cake

INGREDIENTS

Crust: 9 inch tin (see .p87)

Filling:

¼ cup Sweetened Condensed Milk¼ pint Cream

2 tbsp Lemon Juice

8 oz Cream Cheese

Topping:

1 cup Apricot Jam

2 tbsp Water2 tbsp Sugar

1 tsp Gelatin

METHOD

Refrigerate crust while preparing filling. Sieve cream cheese, add condensed milk and lemon juice. Beat

until smooth. Fold in whipped cream. Pour into prepared crumb crust. Refrigerate while preparing

topping.

Soften gelatin in 1 tbsp water. Combine jam, sugar, and remaining water. Stir over heat until sugar dissolves, bring to boil. Boil without stirring for 2 minutes. Remove form heat, strain, add softened

gelatin, stir until dissolved. Cool slightly, spoon over cream cheese filling. Refrigerate.

~ 88 ~

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Pineapple Cheese Cake

INGREDIENTS

Crust: 8 inch tin (see .p87)

Filling:

¼ cup Lemon Juice8 oz Cream Cheese

2 Eggs, separated

3 tbsp Water1 dessertspoon grated Lemon Rind

1 cup Sugar1 tbsp Gelatin

½ pint Cream

Topping:

¼ cup Lemon Juice

½ packet Lemon Jelly

1 tbsp White Wine1 dessertspoon grated Lemon Rind

½ cup Hot Water¾ cup canned Crushed Pineapple

METHOD

Beat cream cheese and sugar until smooth, add lemon rind and juice, beat to combine; add egg yolks and

beat for 2 minutes. Soften gelatin in the water, dissolve over hot water, cool slightly, beat into cheese mixture. Whip cream; beat egg whites until soft peaks form. Fold cream into cheese mixture very

carefully, then fold in egg whites. Spoon carefully into prepared case. Refrigerate until firm.

Dissolve jelly in hot water, add juice and rind of lemon and wine. Stir in undrained pineapple. Refrigerate

until point of settling. Spoon carefully over cheesecake. Refrigerate for several hours.

~ 89 ~

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Chocolate Cheese Cake

INGREDIENTS

Crust:

5 oz Plain Chocolate Biscuits¼ tsp Cinnamon

2 oz Butter

Filling:

5 oz Dark Chocolate

¾ cup Sugar1 Dessertspoon Cocoa

1 cup Sour Cream

1 lb. Cream Cheese2 Eggs

1 tsp Vanilla¼ pint Cream, whipped

Topping:

Grated ChocolateCherries

METHOD

Crush the biscuits. Mix with cinnamon and melted butter and press on bottom of 8 inch spring-form tin.

Melt the chocolate in top of double pan. Cream the cheese and sugar until smooth and fluffy. Add eggs separately, beating well each time. Add cocoa and vanilla and sour cream and beat well. Pour into crumb

crust and bake in slow oven for 1½ hours. It may appear moist in the centre, but will set as it cools. Turn off heat and cool in oven with door slightly open. Decorate with cream, cherries and chocolate.

~ 90 ~

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Chocolate Blancmange

INGREDIENTS

3 dessertspoons Cornflour

1 pint Milk1½ dessertspoons Cocoa

Pinch of Salt

Sugar and Vanilla to taste

METHOD

Mix cornflour and cocoa together, then mix to a smooth paste with a small quantity of milk. Heat

remainder of milk with salt and sugar added, then stir in cornflour, slowly. Bring slowly to the boil, stirring all the time. Boil gently for 10 minutes keeping it well stirred all the time. Add vanilla to taste.

Pour into wet mould and leave until set.

~ 91 ~

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Delicious Lemon Pudding

INGREDIENTS

2 tbsp Butter

4 level tbsp Self-Raising Flour1 cup Milk

¾ cup Sugar

2 Eggs, separated1 Lemon

METHOD

Cream butter and sugar. Add sifted flour and grated rind and juice of lemon. Beat egg yolks with milk and add slowly. Beat egg whites until stiff and fold into mixture. Put in greased pie dish. Bake in

moderate oven for 30 minutes.

~ 92 ~

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Lemon Meringue Pie Filling

INGREDIENTS

2 level tbsp Plain FLour

2 level tbsp Cornflour1 cup Sugar

1 cup Boiling Water

1 tbsp Butter2 Egg Yolks

2 Egg Whites½ cup Lemon Juice

Grated Lemon Rind

METHOD

Make flour and cornflour paste with lemon juice. Add sugar, egg yolks, grated rind. Pour on boiling water slowly and stir. Heat until thickened. Add butter.

Pour into pie shell. When cool, beat egg whites with extra sugar and top lemon filling to form meringue.

Place under griller to brown.

~ 93 ~

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Lemon Pudding*

INGREDIENTS

1 cup Sugar

1 Lemon2 tbsp Arrowroot (or Cornflour)

Yolks of 2 Eggs, well beaten

1 dessertspoons Butter1 pint (600mL) Boiling Water

METHOD

Blend arrowroot with a little cold water. Add egg yolks, sugar, lemon juice and grated rind. Add boiling water. Heat and stir until thickened. Mix butter well through and pour into buttered pie dish. When cold,

cover egg whites stiffly beaten with a little sugar and brown top in oven.

~ 94 ~

Lemon Sago

INGREDIENTS

5 oz Sago

3 tbsp Sugar3 Lemons

1½ pints Water

2 tbsp Golden Syrup

METHOD

Put a lemon rind in water, boil half an hour, then add sago, golden syrup and juice of the lemons. Boil

until clear and put in moulds.

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Passionfruit Mallow Pie

INGREDIENTS

Pastry:

2 oz Self-Raising Flour1 oz Custard Powder

2 tbsp Sugar2 tbsp Milk or Water

2 oz Plain Flour

Pinch Salt2 oz Butter or Margarine

Filling:

2 oz ButterPulp of 2 or 3 Passionfruit

¼ cup Lemon Juice1 Egg

½ cup Sugar

2 dessertspoons Cornflour

METHOD

For the pastry, sift dry ingredients, then rub in butter. Mix to firm dough with milk or water. Roll out and

place in a pie dish. Prick base. Bake in hot oven for 15-20 minutes. Cool.

For the filling, place sugar, butter, water and cornflour (blended with lemon juice) in a saucepan. Stir

until it boils. Add passionfruit and simmer for 3 minutes/ Remove from stove and add beaten egg yolk. Cool slightly and pour into pastry case. Beat egg white stiffly with extra sugar. Brown in oven.

~ 95 ~

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Foolproof Pavolva

INGREDIENTS

2 Egg Whites

Pinch of Salt1½ cups Castor Sugar

1 tsp White Vinegar

1 tsp Cornflour½ tsp Vanilla

4 tbsp Boiling Water

METHOD

Place all ingredients in a glass bowl and beat with a electric beater on highest speed until stiff peaks form

(15-20 minutes). Pipe or pile onto greased foil covered tray. Bake in centre of moderately hot oven

(190C) for 10 minutes. Pavlova will rise at this point. Reduced heat to 140 degrees and bake for a further 35 to 45 minutes. Turn off and allow pavlova to cool in oven. This will result in the pavlova being crisp on

the outside and soft inside.

* For fan force oven, temperatures 30 degrees less.

~ 96 ~

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Peach Butterworth

INGREDIENTS

3 rounded tbsp Brown Sugar

1 heaped tbsp Plain Flour1 Egg Yolk

1 tbsp Margarine

2 cups Milk1 small tin Peaches

METHOD

Melt margarine and brown sugar. Then add flour and stir well. Slowly add milk and egg yolk. When thickened, pour over peaches on base of pie dish. Beat egg white with sugar until stiff, place on top of

mixture and brown.

~ 97 ~

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Peach Honey Roll

INGREDIENTS

2 cups Self-Raising Flour

½ level tsp Salt3 oz Margarine

Milk to mix

1 small tin Peaches¼ cup Brown Sugar

Syrup:

½ Peach Syrup and ½ cup Water½ cup Honey

Lemon Juice

METHOD

Sift flour and salt, rub in margarine, add milk. Roll out to about ¼ inch thick. Spread with drained

chopped peaches, sprinkle with brown sugar. Roll up and cut into sections.

Bring combined syrup ingredient to boil. Pour over roll. Bake in moderate oven, basting now and then.

~ 98 ~

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Peach Kuchen

INGREDIENTS

1 packet Buttercake Mix

½ cup toasted coconut4 oz Margarine

26 oz tin Sliced Peaches, drained

¼ cup Sugar½ tsp Cinnamon

1 cup Sour Cream1 Egg

METHOD

Combine cake mix and toasted coconut in a bowl, then rub in softened margarine until the mixture

resembles coarse breadcrumbs. Press into base and up sides of an 8 inch by 12 inch slab tin. Cook in moderate oven for 10-15 minutes. Arrange peach slices on semi-cooked pastry, sprinkle with sugar and

cinnamon. Blend sour cream and beaten egg and pour over peaches. Cook in moderate oven for 10-15 minutes until topping is set.

~ 99 ~

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Pineapple Custard Marshmallow

INGREDIENTS

850g tin Crushed Pineapple

2 Eggs, separated1 tbsp Caster Sugar

1 tsp Vanilla Essence

3 tsp Cornflour1 cup Milk

3 tsp Gelatin1 tbsp extra Caster Sugar

METHOD

Drain pineapple, reserve ¼ cup syrup, spoon pineapple over base of serving dish. Combine eg yolks,

sugar, vanilla essence, cornflour and milk in a pan. Whisk over heat until slightly thickened, pour over pineapple. Sprinkle gelatin over reserved syrup in bowl. Stand bowl in small pan of simmering water.

Stir until gelatin is dissolved; cool slightly. Beat egg whites in a small bowl with electric beater until firm peaks form, gradually add extra sugar; beat until dissolved. Gradually beat in gelatin mixture, beat until

well combined. Spread over custard layer in dish, refrigerate several hours or until firm. Sprinkle with

toasted flaked almonds, if desired.

~ 100 ~

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Prune Dessert

INGREDIENTS

1½ cups Self-Raising Flour

2 oz Margarine½ cup Milk

Pinch of Salt

2 oz ButterGrated Lemon Rind

Cinnamon1 cup Water

½ cup Sugar

Prunes, cooked and stoned

METHOD

Mix flour, salt, margarine and milk into a dough. Roll out to ¼ inch thick. Cover with cooked, stoned

prunes, lemon rind, cinnamon and roll up. Place in oven dish. Boil water (or juice from prune cooking), sugar and butter. Pour over roll. Cook ½ hour in moderate oven. Baste often.

~ 101 ~

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Rhubarb Cobbler

INGREDIENTS

Rhubarb

Sugar1 piece Root Ginger (optional)

1 tbsp Plain Flour

Water

Topping:

1 cup (200 mL) Self-Raising Flour

½ cup Brown Sugar½ cup Rolled Oats

¾ cup (150 mL) MilkPinch of Salt

3 oz Margarine

Lemon Rind, finely grated

METHOD

Cook the rhubarb with sugar and ginger (if desired). Thicken with flour in a little water.

Rub margarine into flour, salt, brown sugar and rolled oats, lemon rind and then enough milk to make

scone-like dough. Spread over rhubarb. Cook in moderate oven until the topping is crisp and browned.

~ 102 ~

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Spanish Cream (aka Angel’s Food)

INGREDIENTS

3 tsp Gelatin

3 tbsp Hot Water2 Eggs, lightly beaten

3 tbsp Sugar

¼ tsp Salt¾ pint Milk

1 tsp Vanilla

METHOD

Add sugar and salt to milk. Heat slowly until nearly boiling. Pour over lightly beaten egg yolks and return

to heat. Continue stirring until mixture thickens and breaks into curd. Remove from stove. Dissolve

gelatin in hot water and add carefully to mixture. Add essence. Beat egg whites stiffly and fold through mixture. Set in refrigerator.

~ 103 ~

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Steamed Apple Sponge

INGREDIENTS

Cooking Apples

1 oz Butter1 Egg

1 small cup Self-Raising Flour

2 oz SugarLittle Milk

METHOD

Stew apples in saucepan. Rub butter into flour, add well-beaten egg with sugar. Add to milk to make a thick batter. Pour over apples, put the lid on and cook for about 20 minutes.

~ 104 ~

Steamed Custard

INGREDIENTS

1 Egg

2 drops Vanilla1 level dessertspoon Sugar

½ pint Milk

METHOD

Beat ingredients together. Put in ovenproof basin. Stand in saucepan with about 2 inches water and steam until set.

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Steamed Date Pudding

INGREDIENTS

½ cup Sugar

1 cup Flour1 cup Dates

1½ tbsp Butter

1 cup Milk1 tsp Spice

1 tsp Baking Soda

METHOD

Mix all dry ingredients except baking soda. Boil the milk and add the butter, then add the soda mixed in a

little cold milk once the butter is melted. Steam for about 2 hours.

~ 105 ~

Trifle (Chantilly)*

INGREDIENTS

Light, rich Cake

CustardWhipped Cream

Stewed or Canned Fruit

Raspberry Jam or Sherry

METHOD

Scoop out centre of cake (or cake cooked in a ring pan). Fill hollow with fruit, custard, raspberry jam/

sherry and pile up with whipped cream.

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Steamed Jam Pudding

INGREDIENTS

½ cup Strawberry Jam

60g Butter½ cup Caster Sugar

1 Egg

1½ cups Plain Flour1 tsp Baking Powder

½ cup Milk

METHOD

Grease a 4-cup pudding bowl and spread jam in the base. Beat butter, sugar and egg until smooth and

creamy. Sift flour and baking powder and add to mixture. Add milk and mix well. Spread carefully on top

of jam. Cover bowl with foil, pressing edges to seal. Place pan in boiling water 5 cm deep. Put lid on pan, Turn heat to low and simmer 1¼ hours. Keep refilling water. When cooked, run knife around the edge of

the pudding and tip onto a serving plate.

~ 106 ~

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Tapioca Cream

INGREDIENTS

3 dessertspoons Tapioca

1 cup Water¾ pint Milk

2 Eggs

2 level tbsp SugarVanilla Essence

METHOD

Soak tapioca on cold water overnight. Drain. Place in double saucepan with milk and sugar, cook about 1 hour, or until soft, stirring occasionally. Add beaten egg yolk gradually, and stir a few minutes longer.

Beat egg whites stiffly and pour the hot custard on to them gradually, beating all the time. Add essence.

When cool, place in glass dish and sprinkle with nutmeg.

~ 107 ~

Trifle (Delicious)*

INGREDIENTS

Stewed or Canned Fruit

¼ lb. Preserved Ginger, cut in piecesWhipped Cream

Sponge Fingers, moistened with Fruit Juice

1 pint Custard

METHOD

Place layer of drained fruit in bottom of glass dish and cover with sponge fingers. Sprinkle over with

preserved ginger, and over all ingredients pour custard and decorate with whipped cream.

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Upside-Down Cake

INGREDIENTS

125g Butter

¾ cup Caster Sugar1 Egg

2 cups Plain Flour

2 tsp Baking Powder¾ cup Milk

1 large Banana, mashed75g Butter, melted

½ cup Brown Sugar

1 cup well-drained Crushed PineappleCream to serve

METHOD

Beat butter, sugar, egg until smooth. Sift in flour and baking powder and mix. Add milk and mashed banana. Spread melted butter on base of 20cm square tin. Carefully spread crushed pineapple over butter

and pour batter evenly over pineapple and bake in moderate oven (180C). When cooked, tip out on plate

and serve warm with cream.

~ 108 ~

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‘No Fuss’ Christmas Pudding

INGREDIENTS

250g Sultanas

125g Currents250g Raisins

60g Mixed Peel

125g Glace Cherries1 Cooking Apple

125g Almonds2 tbsp Brandy or Sherry

1 cup firmly packed Brown Sugar

1 tsp Vanilla1 tsp finely grated Lemon Rind

1 tsp Ground Cloves4 Eggs

1 cup Self-Raising Flour

1¼ cup soft White Breadcrumbs (grate when bread slightly frozen)250g Butter or Margarine

METHOD

Put sultanas, currents, raisins, mixed peel, glace cherries, apple and almonds chopped in a bowl. Sprinkle with spirits and leave 2 hours or overnight, if possible. Cream butter and sugar, add vanilla, lemon rind

and spices. Beat eggs, add to mixture and beat well. Add fruit mixture, then sifted flour and breadcrumbs.

Turn into heatproof basin which has a round of greaseproof paper at base. Fill a little above ¾. Cover with foil and tie with string or rubber band to keep foil covering the boil. Put in a saucepan of boiling

water - enough to come halfway up the basin when placed in saucepan. Steam (just bubbling) for 4 hours and then 2 hour on Christmas Day OR 5 hours on making and 1 hour Christmas Day. You must check

from time-to-time to keep keep water up the basin. Don’t allow water to completely dry up!

* 1kg Mixed Fruit can be substituted for sultanas, currents, raisins, mixed peel, cherries and almonds.

* Recipe can be made ¾ mixture: 750g fruit and others ¾ of other quantities / ½ mixture: 500g fruit and others ½ of

other quantities.

~ 109 ~

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Impossible Pie

INGREDIENTS

4 Eggs

125g Soft Margarine½ cup Plain Flour

2 tsp Vanilla

2 cups Milk1 cup Sugar

1 cup Coconut

METHOD

Put all ingredients in together and mix well. Bake for 45 minutes to an hour in 180C oven (or 150C for

fan-forced) using a 10 inch pie plate or two 7 inch pie plates. Sprinkle the top with nutmeg before

cooking if desired.

Thanks for reminding me of this recipe Joan and Jean.

~ 110 ~