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 | Gingerbread | |
| Ingredients: 130 g (5 oz) 'Mornflake oats 130 g (5 oz) plain flour 2.5 ml (1/2 level tsp) salt 5 ml (1 level tsp) cinnamon 15 ml (3 tsps) ground ginger 160 g (6 oz) dark soft brown sugar 160 g (6 oz) treacle 100g (4 oz) margarine 50 g (2 oz) almonds or walnuts, chopped 100 g (4 oz) sultanas 2 eggs 150 ml (1/4 pint) milk 20 ml (2 rounded tsps) baking powder | Method: Sift the plain flour, salt, spice and raising agent into a bowl. Mix in the oats and suges. Warm the treacle and margarine together. Make a well in the centre of the dry ingredients. Mix in the warmed ingredients andbeaten eggs and beat for 2 minutes. Stir in the milk, fruit asnd nuts and place mixture in alined 18cm (7") square cake tin or a 1 kg (2 lb) loaf tin. Bake at 160°C (350°F) mark 4, for 1-1/4 to 1-1/2 hours. Cover after 1 hour cooking time. Cut into slices and serve buttered. | |
 | Jiffy Fruit Fingers - no mixing - just lay all the ingredients into the tin | |
| Makes 33 Ingredients: | Method: Melt fat in a saucepan over a low heat then pour into a shallow 33 x 23 cm (13-1/4 x 9") Swiss roll tin and spread over. Sprinkle oats evenly on top. Chop cherries, sprinkle over oats with sultanas and chocolate chips. Sprinkle coconut over, then pour condensed milk evenly over coconut. Cook in centre of a moderate oven 180°C (350°F) mark 4, for 25-30 minutes until golden brown. Cool in tin for 15 minutes. Cut into 33 fingers. Leave in tin until quite cold. | |
 | Oat Biscuits | |
| Ingredients: 100 ml (4 oz) 'Mornflake' oats 100 ml (4 oz) flour 40 ml (1-1/2 oz) margarine or butter 40 ml (1-1/2 oz) lard 30 ml (2 tbsps) milk Pinch of salt 50 g (2 oz) caster sugar | Method: Mix flour and oats, rub in fat, add sugar and mix with milk. Roll out about 8 mm (1/3") thick, cut into rounds and bake in moderate oven at 180°C (350°F) mark 4, 15 - 20 minutes. Makes 14 - 6 cm (2-1/2) rounds. | |
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